Shortbread from granny’s recipe book

A book, jealousy guarded, like a treasure, kept in my drawer away from dust and protected even against the flowing of time.

No sourdough in here, but only love, commitment, passion, goodwill, and experience. 

The same experience that taught me to be a straight person, even too much maybe…. despite what people may think of me when I say things they don’t want to hear. 

I had the fortune of living my childhood with my two grandmas, who were living (and cooking) with us, under the same roof. Lots of cakes, cookies, savory treasures: one of my grannies was from Genoa so while I was young I could taste the most delicious recipes from Liguria (farinata, pasqualina, focaccia, baccalà, just to give you an idea).

What was wonderful about childhood is that anything in it was a wonder. It was not merely a world full of miracles, it was a miraculous world.

G.K. Chesterton

The other one came from the proximities of Milan and her pie crust, with the most varied kinds of jams, was such a glorious family feast! Of course, she had her secret ingredient, one of those that bring to a guaranteed success (read further in the recipe ingredients).

I remember watching her standing at the wooden working surface, hand kneading with her strong, rough hands.
I always got, as a reward, a small piece of the dough, shaped like a marble: it had a creamy consistency, and it melted softly in my mouth, leaving flavors and sents, and I was so delighted.

I know what you are thinking, it’s a cornball thing… but, I can tell you when you get closer to your fifties you just start to find and to enjoy the beauty in every corner of your life, present, and past, in order to bring it with you along the journey. In this way you can always open your suitcase in case of need, close your eyes and catch whatever comes in your hands to help you to see things clearer and brighter.
And maybe, a cloudy day will end up being a very comforting, optimistic, and shiny one.

What does the brain matter compared with the heart?

Virginia Woolf

Here is what you need:

• 200 gr. of all-purpose flour 00
• 100 gr. of cold butter
• 1 medium egg
• 4 tablespoons of white sugar
• A pinch of baking powder
• A pinch of vanilla extract
• 1 tablespoon of Limoncina. That’s not Limoncello as some of you may think, but a homemade liqueur that my grandmother used to prepare with leaves of Louisa Herb. Today my mother prepares the same liqueur according to the old recipe.

How to do:

• Preheat the oven to 170°.
• Mix together flour and sugar on the working surface.
• Add the pinch of baking powder, the vanilla extract to the flour, and mix them.
• Make some space in the middle of the dry ingredients and put the egg and the cold butter cutted into small cubes
• Mix first with your forefingers on the working surface and then quickly knead until the dough gets smooth.
• Scoop a coffeespoon size portions, roll them into small balls, and place them in a baking sheet, covered with parchment paper.
• Use your forefinger to make an indent in the center of the cookies. Press very gently with your finger until the indent in the cookie ball is about a half centimeter across.
• Fill the indent with a small amount of jam
• Bake the cookies in the oven for approximately 40 minutes. They should not to become golden brown, this would men that they are too dry. Instead they have to keep the right consistency, slightly crunchy outside and tender inside.