I'm thrilled to once again host my friend from Connecticut, USA - Sharon Struth - on my blog today. Sharon's first book, The Hourglass, has been a runaway success, and her new release - Share the Moon - is set to eclipse this. Welcome back, Sharon! Over to you.
Thank you, Noelle, for sharing your blog with me today.
Anybody out there like shortbread cookies? I’m talking about those mouth-watering, buttery delights from the same land that gave us kilts. Shortbread was originally made as medieval "biscuit bread,” over the years the yeast in the bread was replaced by butter and…voi·là, you have the cookie we know today!
In my latest release, Share the Moon (Kensington Publishing), Scottish traditions have made their way to the pages, including shortbread cookies. Although the story takes place in the U.S.--Connecticut to be exact, the book’s heroine, Sophie Shaw, has fond memories of her nana, a woman who made the best darn shortbread cookies in New England and had a strong belief that name meanings hold true. Sophie doesn’t buy the name meaning theory, but she still carries on the shortbread ritual.
If you try this recipe, a word of caution; don’t take shortcuts. The most important part of this is letting the dough “season” at least overnight (I do 24 hours) and don’t make the mistake of thinking those fork-poked holes are mere decoration. Everything little thing matters when trying to get the best flavor from these three ingredients.
2 ½ cups of flour
½ pound of softened butter-2 sticks (or you can use ¼ lb. margarine, ¼ lb. butter)
½ cup of sugar (I use a generous half cup, no leveling)
Mix all ingredients well. Form into a ball and wrap in wax paper. Place in the refrigerator overnight, at a minimum. Twenty-four hours (or even two days) adds to the flavor.
Remove wax paper and let the dough warm at room temperature. Preheat oven to 275 degrees.
Press dough evenly into a round 8” pan. The dough will be crumbly. Once pressed, use a fork to poke holes on the top layer, spaced maybe ½-1 inch apart. Cook around 45 minutes or until the edges are nicely browned. Remove from oven. Cool before cutting.
A little more about Share the Moon…
"Heart-tugging small town romance with real emotion. Struth is an author to watch!"
—Laura Drake, author of RITA-award winning The Sweet Spot
Sophie Shaw is days away from signing a contract that will fulfill her dream of owning a vineyard. For her, it’s a chance to restart her life and put past tragedies to rest. But Duncan Jamieson’s counter offer blows hers out to sea.
Duncan still finds Sophie as appealing as he had during boyhood vacations to the lake. Older and wiser now, he has his own reasons for wanting the land. His offer, however, hinges on a zoning change approval.
Bribery rumors threaten the deal and make Sophie wary of Duncan, yet she cannot deny his appeal. When her journalistic research uncovers a Jamieson family secret, trust becomes the hardest lesson for them both.
Sharon Struth is an award-winning author who believes it’s never too late for a second chance in love or life. When she’s not writing, she and her husband happily sip their way through the scenic towns of the Connecticut Wine Trail. Sharon writes from the small town of Bethel, Connecticut, the friendliest place she’s ever lived. For more information, including where to find her other novels and published essays, please visit her at www.sharonstruth.com
Book Trailer: https://www.youtube.com/watch?v=GczH6uBi1og
Buy Links for Share the Moon:
Sharon’s Website: www.sharonstruth.com