When I find myself in Times of Trouble, I need something sweet to eat. This recipe from my late father is quick, tasty, and great for an energy boost while on the run from apocalyptic nastiness of all kinds.
1/2 cup (4 oz) room-temperature butter (not margarine!)
1/4 cup (2 oz) sugar
1 large egg yolk (discard white or freeze in ice cube tray for future use)
1/4 teaspoon vanilla extract
1 1/4 cup all-purpose flour
Preheat oven to 325 degrees F.
Cream butter and sugar until light and fluffy. Stir in egg yolk and vanilla. Work in the flour. Knead on a cool, unfloured surface (granite counter or marble board best) until dough is smooth in texture.
Very lightly grease a good cast-iron skillet with shortening. Press dough into pan in an even layer (work out from the center). Prick surface liberally with a fork.
Bake at 325 F until lightly brown (like old ivory). Be sure center is fully cooked and not doughy.
Cool 10 minutes. Loosen edges with a sharp knife and flip onto cutting board. You may have to bonk one edge of the pan to release the shortbread. Cut into serving pieces while still warm and enjoy!