Food and drink: The ghost of Whistler Christmas past 

Into the snow globe with Florence Petersen

Page 3 of 3

This authentic recipe is hers, passed along to our Florence, who would whip up a batch and take it along to potluck dinners at the old lodge and beyond - always with rum and eggnog, Florence points out.

"Everybody loved it." And you will too.

Have yourselves a merry little Whistler Christmas.




1 cup butter (cold)

1/2 cup sugar

2 cups flour


Rub all ingredients in a large bowl. The magic ingredient for tender, flakey shortbread is all in the rub.

1. Cream the butter

2. Add sugar gradually. Blend well (Don't overwork it or let the butter become oily)

3. Gradually work in the flour by rubbing it in by hand

4. Turn the dough out on a lightly floured board

5. Firm into 2 rounds (circles) about 1/2 inch thick

6. Pinch the edges into a fluted edge like a pie crust's and prick all over with a fork

7. Place on baking sheet and bake at 300 F for 30 minutes

8. When done, shortbread should be golden but not browned at all

9. Cut into wedges while still warm


Glenda Bartosh is an award-winning freelance writer who highly recommends stopping by the new Robson Square ice rink in Vancouver to take in the skaters and the million twinkling lights before you leave for Whistler.



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