FROM the FARM: Readers helps sisters eager for Emerson shortbread recipe

After reader Cathy Olson, of Valparaiso, contacted me last week for some reader recipe help to brighten her sister's spirits, plenty of it came her way.

Cathy's sister — Jane Gear, of Merrillville — was in an accident six years ago that resulted in her spending many months in the hospital, including her most recent leg surgery over the holidays.

The sisters, who were born and raised in the Aetna/Miller area of Gary and attended Gary Emerson High School back in the 1960s, have spent decades on the hunt for a favorite shortbread recipe from their high school days.

In high school, they were known as the Tolson Sisters, and both recall students at Emerson enjoyed a homemade shortbread cookie served at lunch that was made by the home economics class students starting sometime in the 1950s.

Reader Lyn Smith believes she might have just the recipe the sisters are seeking. (And even if it's not, she advises it's still a very GOOD shortbread cookie recipe.)

Here's what Lyn had to say: "Years ago I had a neighbor, a lovely woman who was a retired home economics teacher. Her kitchen was full of cookbooks. But she had one classroom cookbook in particular called 'The Betty Crocker Picture Cookbook.' I copied some recipes from it and I remember it was a student copy and was from the 1950s. There was a recipe for shortbread cookies that I have made. They are called Scottish Shortbread Cookies. I hope this helps."

Thank you Lyn for letting me share this rare find with Times readers today.

And in addition to some of the other great shortbread recipes I was provided by generous readers during the past week, reader Nancy Conde, of Valparaiso, offered her family's favorite time-tested shortbread recipe, originally from her grandmother who lived in Scotland. Nancy was kind enough to invite the sisters to her home in Valparaiso to share the step-by-step process.

Thank you to everyone for helping in the search for this simple and  nostalgic recipe.

Scottish Shortbread Cookies

1 cup soft butter

1/2 cup plus 2 tablespoons white granulated sugar 

2-1/2 cups sifted all purpose flour

DIRECTIONS: Mix together butter and sugar in large bowl. Stir in flour and mix thoroughly with your hands. Wrap in plastic wrap and chill. Roll out the dough about 1/2-inch thick on countertop. Cut into 1-1/2-inch circles. You can flute the edges if you want. Place on ungreased baking sheet and bake at 300 degrees for 20-25 minutes. The tops and edges will not (and should not) be brown when removed from oven.

Makes 2 dozen cookies.

The opinions expressed are solely those of the writer. He can be reached at philip.potempa@nwi.com or (219) 852-4327.