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I don't know you, but I love you. :)

been making that for years and its a fav. I like putting it on parchment paper to make it easier to transfer to a cooling rack. Also it works well made into individual cookies YUMMMM!!! SO loves em when I dip half in choc.

I read the original post really quickly and thought it said "Lorna Danes." I was like, "There's a cookie named after the X-men character?"

Copy. Paste. Print. :)

You're not fooling anybody - you'd better find a new name ;).

Now, if you were really evil, you'd talk about using them as the base of a cheesecake crust...

I was curious so I looked up the original Lorna Doone:
http://ask.yahoo.com/20020425.html

Apparently shortbread cookies do not figure prominently in the novel!

@Grumpy--the ice cream sandwich idea sounds wonderful! And this is the only SE thread has given me the craving to read a novel!

I don't even like Lorna Doones, but I loved this thread. It's what I enjoy so much about some of you and your helpful and playful attitudes. There was not one ounce of snarkiness as I encounter on occasion in some threads. It's just not necessary. Thanks-it was nice to log on and see people playing nicely!

thanks for the recipe, grumpy, i always wondered what "lorna" looked like (assuming it's a woman's name) you wouldn't happen to have a photo?

Happy Birthday to me ..thanks G.O.M. for the childhood blast from the past favorite treat! I will now throw out the idea of birthday cake & feast on this. {No sharing either!}
P.S. There apparently was a movie made in 2000 called Lorna Doone {after the book} & it did not involve shortbreads.

I have always had a thing for a Grumpy Old Man. Come do evil in my kitchen!!

Well then, I'll leave a light on!

Folks around here will tell you I can certainly hold my own. Bring it on!

CJMcD, No. It means to poke holes in it with a fork, the same as you would a pie crust. Be sure to push the tines of the fork all the way through the dough until they touch the metal of the pan. Do this in many places randomly around the dough. This will allow steam to escape from the dough and prevent it from crawling out of the pan while it is baking.

Also, I use Alton Brown's pan lube to coat the pan prior to putting the dough in. I just realized how many little tricks I left out. Alton's pan lube is made with 2 cups of Crisco (shortening) and 1 1/2 cups of flour. Mix the shortening and the flour together with a stand mixer or hand-held mixer until it resembles creamed butter. Stuff it into a Ziploc type bag and throw it into the fridge. It will keep for months.

When coating a pan with this stuff, be parsimonious. What you want is a very thin film of it, not something that will melt into a puddle of grease beneath your pastry.

Also, after you have patted the dough down until it fills the pan, take a sharp knife with a thin blade, I use a cheap fillet knife, to separate the dough from the sides of the pan. With a round pan, slip the knife in until it touches the bottom of the pan and then hold the flat of the blade tight against the side of the pan. Now hold the knife in that position and turn the pan rather than trying to move the knife around the edge of the pan. This will do a much neater job for you.

BTW, I own a cheap chef's knife and a small fillet knife and that's it. The chef's knife is clumsy as a boning knife, but it will get the job done and the fillet knife doubles as a paring knife quite handily. That leaves me with only two blades to worry about keeping sharp and because they are cheap knives, they are easy to sharpen and not at all painful to replace if it becomes necessary.

Susquehanna,

I don't talk nearly as purdy as i write. Sometimes I write worse than I talk. It all depends on what I've been cookin' with. While in the construction business I found myself working with a group of Brits. That's when I finally had to give in and learn a little English.

Well no, not Alton's lube or the shortbread, but the sabayon now, that's tempting.

I see you "left out" a few tricks, there, GOM. Convenient...

I think I'm on to you! You're like the MIL who passes along her son's favorite recipe with either a missing ingredient or ridiculous substitution to the new wife. Food'll never be 'quite like mama's.' Although in your case, I have a sneaking suspicion you wanted us all to try this, epically fail, and invite you into all of our kitchens for generalized, evil-doings. You're a sneaky one, you.

BTW - Glad you're living things up around here. I was beginning to hear crickets around these "Talk" parts on more days than not. Keep it up. ;)

tatianak at 1:57PM on 05/26/09

- I second the motion, a great way to get some food-related laughter out

Folks, I want you to know how pleased I am to know that you have been having as much as I have. Yes, I am plotting for invites into your kitchens. For me, food and funny are inseparable. It's what dining with others is all about. FYI, I will likely never do a blog. It would keep out of the kitchen for too long and I'd much rather be throwing food around with you folks. Besides, just look at what happened to poor old Joey Blogs.

Hello! long time lurker, first time poster...

Shortbread? Get on with your bad self.....

When exactly do you add the vanilla in this recipe? Or am I just going blind...??? After creaming the butter and sugar, I assume... Also, why not just use cake flour instead of mixing in cornstarch??