Petitgrain Sur Fleur Neroli Shortbread Cookies

The shortbread recipe comes from an old cookbook called 'The American Woman's Cookbook' edited by Ruth Berolzheimer, published in 1942. It's not as antique beautiful as one might think, though. This cookbook was used. To the point that at some time during its history the entire book came out of the cover and was inadvertently (at least I hope so) reattached to the book upside down and in the wrong end of the book. So when you open the book at the beginning, on the title side, you end up reading the index upside down.

Anyway, the recipes are still good. Dyslexic repairs aside.

The flavor was incorporated by moi.

Petitgrain Sur Fleur Neroli Shortbread Cookies

1 cup of butter
1/8th tsp petitgrain sur fleur neroli essential oil from White Lotus Aromatics
3/4 cup brown sugar
2 1/4 cups sifted cake flour or 2 cups sifted white flour and 1/4 cup corn starch

Cream the butter, add in the petitgrain sur fleur neroli essential oil and blend in, add in brown sugar until blended, then work in the flour a little at a time. Roll up into a ball and let it chill for a couple of hours. Roll out the chilled dough on a floured surface and cut with cookie cutters, pastry wheel, or cut into triangles. Bake in a slow 325 degree Fahrenheit oven for 10 - 12 minutes until the edges of the shortbread turns light brown.

Great with hot tea or coffee.