I’m back with my vintage monday posts, and they always include an old recipe and the links from around the web I want to share with you.
My enormous cookbook collection is not news if you read this blog regularly, what you might not know is that my cooking magazine collection is even bigger. I counted them this past May – 228 cookbooks and 406 magazines - after the flood dared touch some of the latter, which was the one thing that I dreaded the most, loosing even one of them, even if I hadn’t opened it in years. Suffice to say that the twenty or so that were soaked, very very soaked, were nursed back to health by yours truly, who went through each one of them, separating each and every leaf, and repeating it at least two, sometimes three times as they started to dry.
Interesting how I can be so focused and organized in one area and completely lacking the same skills in others. Ever read about those with ADHD and how they make piles? I’m putting my reputation on the line, but it’s true.
Me and my piles.
Me and my piles.
So let's wing it and talk about my favorite links these past weeks:
If you're into Pinterest, and I bet most foodies are, this is genuinely good info.
Thoughts about food. Yes, food, in general.
About cats and dogs. And horses, birds, bears...
Chances are that no matter how this week unfolds, someone is having a worst day than you
What did they tell you about not trusting your opponent?
English transtlations... so many good ones!
My pinterest boards are very active, so I'll share some recipes I pinned:
Whole Wheat Blackberry Challah, so pretty and inspiring I want a batch of these Mixed Seeds Swedish Crackers... now!
Renee's Volcano Buffalo Burgers... the name says it all. And I'm firing up the grill!
Honeycomb Ice Cream ... did you read that? There's honeycomb inside the ice cream
The dip just turned into a Spinach Artichoke Melt...
Julie's Lemon Raspberry Butter Cake... 'nuff said
Anyway, my favorite source for the vintage recipes I post here, are my bon appetit magazines that go as far as 1982, and an old binder with pasted recipes torn from magazines, also from the early 80’s. A time when the recipe for no-churn ice cream made with condensed milk was all over the ads, or the impossible bisquik pie – which let’s face it, are now all over the web.
Shortbread is an interesting thing, because you can take a century old recipe and it’ll still be as good as a new and improved one, the changes through the years – like adding some rice flour or cornstarch – lacking in significance as a whole.
Shortbread is all about the proportions of three ingredients: butter, sugar and flour. The rest are fillers. Like the raisins here. But worth adding. If you’re into raisins that is. If not, it’s good without them. Good old fashioned shortbread.
Shortbread is all about the proportions of three ingredients: butter, sugar and flour. The rest are fillers. Like the raisins here. But worth adding. If you’re into raisins that is. If not, it’s good without them. Good old fashioned shortbread.
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| Scored and about to go into the oven |
Old Fashioned Raisin Shortbread
Table of Contents
show
- Prep Time: 20
- Cook Time: 20
- Total Time: 40 minutes
- Yield: About 20 squares 1x
- Category: Cookies
- Method: Baking
- Cuisine: International
Ingredients
- ⅓ cup orange juice
- ¾ cup raisins
- ¾ cup (175g) unsalted butter, room tº
- ¼ cup sugar
- 1 ½ cups flour
- ¼ teaspoon salt
Instructions
- In a small saucepan boil orange juice with raisins until almost no juice is left, about 5 minutes. Let cool completely. Can be done ahead and kept for a day at room tº or in the fridge for a few days.
- Preheat the oven to 300º.
- Have ready a square or round 8-inch pie or cake pan with removable bottom.
- In a bowl cream butter with a wooden spoon.
- Add sugar and combine very well.
- Add raisins (with juices) and mix.
- Add flour and salt and mix thoroughly until well combined and no dry spots are visible.
- Dump into the pan, and with lightly floured hands, pat evenly on the bottom. Score with a sharp knife without reaching the bottom, and bake for 40 to 45 minutes, until it turns lightly golden and dries out.
- Let cool on a wire rack and carefully unmold. Cut along the lines, and store in an airtight container.
Keywords: raisin shortbread
from Bon Appetit, December 1985
I have these in the oven right now and they look like they will be wonderful.
But, this recipe doesn’t say to add the raisins. I did anyway of course but
can you perhaps add this to the assembly steps so it is known when to add them.
With the flour, before adding the flour, or after adding the flour?
Thank you!
Hi Ann! Sorry for that. They should be added with the flour. I’ll rectify it in the recipe. Thanks for the heads up.
I love that your reviving vintage recipes - especially Bon Appetit! I remember that you too had held on to the issue of foods from various areas in the Mediterranean - I thought I was a little nuts to hold on to magazines for so long. I'm so glad I'm not alone!
These shortbread look amazing! I love the idea of chewy sweet raisins in crumbly, buttery cookies. 🙂
I actually summoned up the will to throw out Gourmet and Bon Appetit magazines dating back to the late 1970s a few years ago when we made a major move. We really wanted to downsize, and I hadn't looked at most of the magazines more than once. So I spent several weeks looking through them, ripping out recipes I wanted, and then tossed them. Of course I haven't bothered to look at most of the recipes I've ripped out since then! But they're so hard to give up. And I'll never give up my cookbooks (around 300 of those). Anyway, great shortbread. I love the flavor and texture of shortbread, and this one is particularly nice. Thanks.
Paula, I agree with you on those vintage recipes from Bon Appetit. I no longer kept my magazines from the eighties from Bon Appetit...I donated all of them; except for Christmas and Thanksgiving issues on some. Had to downsize when I moved into my beach condo apartment a few years ago.
Your shortbread cookies are incredibly rich and delicious. I just love the addition of the raisins, and the diamond shapes you cut them are truly a vintage style. Hugs,
Just scrolled back up for another look at this shortbread- I don't want to leave this page and the shortbread behind, sigh 🙁
If I make this old fashioned raisin shortbread-I will most likely want to eat the entire pan!!! I know-it's a problem but if I had a pan of this shortbread I don't think I could bring myself to give it away so then I would have to make a second pan and I might eat that one too and then my pants might not fit!!!! I'm kidding, sort of.... I do really like this recipe, ....I am a huge lover of raisins in cookies and they are seriously not safe around me!! 😉
(My first comment vanished so apologies if I am repeating myself). I lost 5 cookbooks this week to an open window and rain. I haven't got the patience to nurture them back to health. Will just have to console myself by making a batch of this lovely shortbread.
just perfect for my brunch....
i thnk a little bit of nutw wiulb be lovely even more....
I would love to come visit you and comb through all of your cookbooks. It sounds like you have so many gems in that collection. This shortbread looks ridiculously good and your photos are gorgeous, so rustic looking. I love it. And your links always make me laugh. Keep 'em coming, lady!