Project Cookie, Some Fantastic Shortbread, & Sergeant First Class Ted Ryan

How do you pay off a life debt? One so meaningful that it changed the course of a life forever. Well in my case, with cookies. My Army buddy Ted is back in Iraq and I’m welcoming his return to the land of sun, sand, and insanity with some shortbread.

Several years ago I was going through some pretty painful and dangerous times in my last year of service and as a new civilian. I tried not to let it show, to be strong, and yet Ted always seemed to show up in those very important pivotal moments, when something life changing was about to happen and I needed a push. Because of his strength and influence, I have a happy and much safer life today. Ted is my own personal hero.

What I’m hoping for is that you’ll send Ted a little something too. I’m calling this “Project Cookie”, and I would be grateful if you could pitch in to bring a smile to the face of one heck of a friend and a very honorable Non-Commissioned Officer. Send cookies, send a card, send a joke, a favorite book, or anything to let him know he is cared about as he readjusts to life in the hot lane.

And thank-you. So much. This is going to be a lot of fun! Just tell him Laura Flowers sent you.

You can send mail to Ted at:
SFC Ryan, Theodore T.
C Trp, 1-14 CAV, 3-2 SBCT
FOB Caldwell, APO, AE 09324

Scotch Shortbread
Printer Version

This shortbread needs to rest in the refrigerator and bake three separate times, but it’s worth it! The only shortcut is using a food processor to mix everything together.

Ingredients:
1 ¾ cups all purpose flour
½ cup tapioca flour, or tapioca starch, or cornstarch
¼ teaspoon salt
1 cup (2 sticks) unsalted butter, warmed slightly
½ cup super fine sugar
1 to 2 Tablespoons sparkling white sugar (I got mine at Michael’s)

Instructions:
1. Line a 9” square baking pan with foil.

2. Place the all purpose flour, tapioca flour or corn starch and salt in a food processor and process for about 30 seconds until mixed and fluffed. Move the flour mixture to a separate bowl and set aside.

3. Place the butter and super fine sugar in the food processor and process until light and fluffy. Add half of the flour mixture back in and process until combined. Add the other half of the flour mixture and process just until almost wet looking but not combined.

4. Turn the batter out onto a clean surface and knead just until the dough is smooth. Press the dough into the baking pan and smooth with the back of a dough scraper. Sprinkle cookies with coarse sparkling sugar.

5. Let the dough rest in the refrigerator for 2 or more hours. After resting, place the oven rack in the center of the oven and preheat to 300 degrees.

6. Bake One: Bake the shortbread for 55 minutes. Let rest for about 5 minutes then cut into squares in the pan with the dough scraper. Leave the shortbread in the pan and the oven on during this time.

7. Bake Two: Place the pan back in the oven and bake for another 10 minutes. Let rest for 15 minutes and then move the foil with the cookies to a baking sheet. Separate the cookies a little.

8. Bake Three: Bake the cookies on the sheet for 10 more minutes. Let cool on the pan for a few minutes and move to a cooling rack to finish cooling.

Recipe & photograph by Laura Flowers.