The phone

Nicole has been wanting a cell phone ever since Jessica got her phone for graduation two years ago. Since Nicole never really goes anywhere without us, we told her she would get her cell phone for graduation too.

Well for the first few months after Jess had hers, Nicole began to lobby why she should get one. Jim and I decided that if she stayed on the honor roll for two years, she could get her phone in May of sixth grade. Well true to her word, she made the honor for two years. Luckily for her, school issued reports a month earlier so we honored our word.

Of course, the shiny pink phone never is far from her side and it beeps with all of her friends' text messages.

Congrats Nicole!

Classic Shortbread for a Classy Lady

This month we read The Help at book club. Tracy, the classiest lady I know, picked Classic Shortbread. Somehow this fit with her pick as I could see the ladies eating these.

Enjoy!

Classic Shortbread

2 cups all-purpose flour
1 1/4 teaspoons coarse salt
1 cup (2 sticks) unsalted butter, room temperature, plus more for the pan
3/4 cup confectioners' sugar

1. Sift together flour and salt into a bowl. Put butter into the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-high until fluffy, 3 to 5 minutes, scraping down the sides of the bowl. Gradually add confectioners' sugar; beat until pale and fluffy, about 2 minutes. Reduce speed to low. Add flour mixture all at once; mix until just combined.
2. Preheat oven to 300F with rack in the upper third.
3. Using plastic wrap, press dough into a buttered 10-inch fluted tart pan with a removable bottom. With plastic on dough, refrigerate 20 minutes. Remove plastic wrap. Cut out a round from the center using a 2 1/4 inch cookie cutter; discard. Put cutter back in center. Cut dough into eight wedges with a paring knife. Using a wooden skewer, prick all over at 1/4 inch intervals.
4. Bake until golden brown and firm in center about 1 hour. Transfer pan to wire rack. Recut shortbread into wedges; let cool completely in pan. Cookies can be stored in an airtight container at room temperature up to 2 weeks.

Note: I do not own the pan in the recipe. I simply used a round baking dish and lined it with parchment paper coated in butter. Not as fancy but just as yummy!