[That’s The Way The] Cookie Crumbles!

is for Cookie.

Grandma made the most wonderful shortbread cookies. Their buttery creaminess would melt in your mouth. Yet, what made them even more special, was that she topped each one with either a red or green cherry. Our tastebuds got to play with both sweet and tart. We savoured the crunch of the fruit before it burst, it’s juices melding with the soft crumble of golden goodness.

I never mastered Grandma’s recipe, but that’s not from lack of trying. The cookies would come out too dry. I would have problems cutting and shaping the chilled roll because either my dough was too sticky, or it would fall apart. Sometimes the sugar glazed cherries would burn. Through all that frustration, l do remember one important tip she gave: Your butter should be at room temperature before you cream it and add it to your dough.

As my parent’s generation ages, my family has begun focusing on a more healthier lifestyle. We don’t eat anything white, processed, or refined. That means no sugars or wheat. Instead, we try to make our meals using whole, sprouted grains, organic produce, and grass fed meats. We still enjoy most of the same things we did before, just with substitutions.

Here is one of my new favourite recipes. Although the shortbread isn’t quite the same as the icing sugar and butter variety, the cookies taste good and they’re healthier too!

http://goodfood-lin.blogspot.ca/2012/08/pecan-shortbread-cookies.html

I haven’t tried making Grandma’s cookies for a long time and I miss the taste of real shortbread. Looking back over the recipes in her cookbook, I see that you can replace all purpose flour with rice flour.  I would probably also substitute xylitol for the sugar. Next time I have a craving for cookies, perhaps I will give it a try.

Now for something fun. My apologies if it sticks in your head. 😀

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