Shortbread Recipe by Author Vicki Delaney featuring Deadly Summer Nights Great Escapes Book Tour

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Shortbread as Served at Afternoon Tea on the Veranda of Haggerman’s Catskills Resort

By Vicki Delany

August 2021

It’s the summer of 1953 and the Catskills are THE place to be for heat-exhausted New Yorkers.  

Haggerman’s Catskills Resort is here to serve your every need. During the day you can enjoy swimming in the lake or the pool, diving off the dock, enjoying a turn around the lake in a paddle boat. Feel free to sign up for organized games such as handball or tennis, bridge or bingo, or the always popular Simon Sez down by the lake. In the evening: dancing in the ballroom to the music of our in-house seven piece orchestra or enjoying the latest in comedy acts straight from the clubs of New York City.

Haggerman’s offers three lavish meals a day plus evening cocktail party, the midnight dessert buffet, and room service at any hour. 

All that plus our special afternoon tea served on the veranda at four o’clock every afternoon. The shortbread prepared in our kitchens is one of our guests’ favorite treats! Chef Leonardo believes this is the very recipe served at Buckingham Place to the new Queen Elizabeth and her sister Princess Margaret. 

Shortbread as Served at Haggerman’s Catskills Resort

INGREDIENTS

2 cups cake flour

3⁄4 cup cornstarch + 1 tablespoon 

1⁄4 teaspoon salt 

1 cup unsalted butter at room temperature

1⁄3 cup granulated sugar 

1⁄4 cup confectioners’ sugar

DIRECTIONS

In a medium bowl, whisk together the flour, cornstarch, and salt until well blended.

In a stand mixer set on medium speed, beat the butter until creamy. Beat in the granulated sugar until light and fluffy, about 2 minutes, scraping down the sides and bottom of the bowl as necessary. On low speed, add the flour mixture in two or three additions until it forms a soft dough. Wrap the dough with plastic wrap and chill for 30 minutes.

Preheat the oven to 350°F 

On a lightly floured piece of parchment paper, roll the dough out to a ¾-inch-thick slab, 

Transfer, parchment and all, to the baking sheet and bake until lightly golden and firm to the touch, about 40 minutes. Slip the parchment paper with the shortbread onto a hard surface. Immediately sprinkle the shortbread heavily with the baker's sugar. While still warm, cut the shortbread into 1- or 1 ½-inch pieces. Let cool completely. 

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