One of the loveliest things to happen to this writer and blogger happened to me recently. More than one reader has found my Scottish nana's shortbread, an heirloom recipe, online and reached out to let me know they tried it, the latest from Bunny Wright of Oshawa, Ontario, Canada.
Bunny clicked through to my "Contact Me" page and sent this note:
I was looking for a good Scottish shortbread recipe to make for our church bazaar and I came upon yours. I want to use a shortbread mold (round with a thistle print). Your mentioning of your grandmother certainly hit home with me. I had a Nana as well (MacKenzie) and she sounded exactly like yours!
She then went on to say,
My dad still makes shortbread and each family still gets a round for Christmas. Hale and hearty, he will be 92 in November.
My family makes shortbread at Christmas, too. I suppose it's too rich to eat (must be made with 1 pound of pure butter!) on any old day for any old reason.
She went to ask me whether she thought the recipe would do well in a mold. Because its so rich with butter, it packs or presses down into dishes and molds easily, so I said I thought it would work. I have used Nana's recipe in my own thistle mold successfully.
Lo and behold, just a week later, she wrote back.
The shortbread has turned out perfectly! Thanks for a great recipe. I haven’t made shortbread since my (other Irish) grandmother told me it tasted like bubble gum! LOL I’ll enclose a photo.
And she enclosed this photograph. Doesn't her shortbread look perfect? Every edge is perfectly shaped. Color is ideal. I can almost taste its buttery goodness just staring at the photo.
Bunny, thank you so much for reaching out to me and sharing your shortbread. Both our grandmothers were Glaswegians, and Bunny can imitate hers, too, (though her accent might be a darn sight better than mine.)
I'd also gotten a lovely note in August from a reader named Sandra who said, "You touched me with your recipe and little background story."
My heirloom shortbread recipe gets more hits than any other single post on my blog. Thanks to the Internet, I can share Nana's recipe with the whole world, and that is a great feeling.
If Nana were alive, I know she'd be pleased to see how many people have not only stopped by for her recipe but have reached out to her granddaughter and went out of their way to thank her for sharing it.
(And there wasn't much that pleased her, believe me. So, I musta done good.)