Martha White
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St. Patrick’s Day Shortbread with Southern Flare

We’ll be seeing a lot of green for St. Patrick’s Day on March 17. Actually an Irish Feast Day honoring Saint Patrick, the day is celebrated in many different ways from religious to social. Regardless if St. Patrick Day includes a celebration for you, it’s still a good day to bake something special for your family and friends.

The combination of flour, sugar, butter and eggs produces a rich and delicious shortbread. A great keeper, shortbread is wonderful for a party, gifting or for a treat.

Although Scotland gets the credit of this delectable creation, shortbread is popular all over the British Isles and definitely appropriate for St. Patrick’s Day.  I’m not a big fan of green food, but if you want to get into the St. Patrick’s Day spirit, feel free to add a touch of green food coloring.

This shortbread recipe was developed by Shannon Adams of Honeybee Bakery in Oxford, Mississippi for the Southern Foodways Symposium. The theme of the conference that year was Exploring the Global South – an exploration of cultural influences on Southern food and cooking.

Lemon Rosemary Corn Meal Shortbread stays close to the original version, but with the addition of corn meal it now has a distinctive Southern flair and a subtle crunch. The rosemary and lemon zest add a refreshing flavor.

Sure to be a hit with your family and friends, this recipe is a great example of how our ancestors from all over the world continue to influence the foods we cook today.

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