Janet, what a story and what a test of tact that must have been. Ann, I love shortbread. If anyone wants to start a fan club, I'm there. I didn't have time earlier to post it, but has anyone tried Regan Daley's Butter-Toffee Crunch Shortbread from "In the Sweet Kitchen"? It is the most incredibly rich brown sugar shortbread variation. I don't make it often; I have to be sure I have lots of recipients lined up first so I don't keep too much in the house. It's deadly to diets. BUTTER-TOFFEE CRUNCH SHORTBREAD Makes 50 3-inch fingers "Awfully impressive, and dead easy, this is just a good basic brown sugar Scottish shortbread recipe, enhanced with butterscotch and toffee bits. As with any shortbread, the quality and freshness of the butter and flour make all the difference in the flavour and texture. Use the best, and make sure they're fresh. This makes a large batch, perfect for giving, and the shortbread keeps very well in airtight tins. If desired, the recipe can be reduced by half." 2-1/3 cups all-purpose flour 2/3 cup rice flour, or substitute cornstarch if rice flour is unavailable 1/2 teaspoon salt 1-1/2 cups (3/4 pound) fresh unsalted butter, at room temperature 6 tablespoons fruit sugar or superfine sugar 6 tablespoons tightly packed light brown sugar 3/4 cup miniature butterscotch chips 2/3 cups English toffee pieces for baking such as Skor Bits (available in the baking sections of most supermarkets) Additional unsalted butter for greasing pan Preheat the oven to 325° F. Butter the bottom and sides of a 9 x 13-inch metal baking pan. Line the bottom and up the two long sides with a piece of parchment paper. Leave about a 1-inch overhang over the sides to make removing the cooled shortbread easier. Sift the all-purpose and rice flour together with the salt and set aside. In the bowl of an electric or stand mixer fitted with the paddle attachment, or in a large mixing bowl with a wooden spoon, beat the butter until very smooth. Gradually add the sugars and cream the mixture until it is very light and fluffy. If using a mixer, transfer the creamed butter-sugar mixture to a large mixing bowl. Add the flour mixture, about 1/2 cup at a time, fully incorporating each addition before adding the next. Use your fingers to knead the final portion of dry ingredients into the dough, keeping your palms off the dough as much as possible, so the warmth doesn't turn the butter oily. When the last of the flour is fully blended, add the butterscotch and toffee bits and knead them into the dough until they are evenly distributed. I should warn you at this point, that this dough now smells better than any cookie dough you have ever experienced. Restrain yourself; you will do yourself no favors devouring the entire mess at this point, and the baking doesn't take that long. Press the dough firmly into the prepared pan and use the back of a metal spoon to smooth the surface. Prick the dough all over with a fork and set the pan in the center of the oven. Bake the shortbread for about 45 minutes, then prick the dough again to release any trapped air. Return the pan to the oven for another 15 to 30 minutes, or until the edges are light golden brown, and the center feels just firm to the touch. The shortbread will set to a very firm biscuit as it cooks, so it must be cut while it is still warm. Cool the pan on a wire rack for 7 to 8 minutes, then run a sharp paring knife around the outside of the dough to loosen the edges. Make two long cuts in the shortbread, dividing it evenly into three rectangles, each cut beginning and ending at a short side of the pan. Cutting from long side to long side, cut the rectangles into about ¾-inch wide fingers, wiping the knife on a clean towel between each cut, as it gets sticky and can pull and tear the cooling shortbread. Leave the fingers to cool completely in the pan, then re-cut and transfer them to airtight tins. This shortbread can be frozen before or after it is baked. Freeze the dough pressed into the prepared pan, well wrapped with plastic and aluminum foil. Thaw overnight in the refrigerator, without disturbing the wrapping, and bake directly from the refrigerator. The baking time may have to be increased by a few minutes to compensate for the chilled dough. Freeze the cooled fingers in airtight bags or containers, layering between sheets of waxed or parchment paper and wrapping the whole tin or container with aluminum foil. Thaw the entire package, without removing the wrapping, at room temperature for 6 to 8 hours. I haven't previously frozen the dough, but I do intend to do that this year. Very handy for the holidays. Carol

Some people aren't ga ga over butter flavor. I like it but it is not something I really like a lot, so I don't miss it in cookies, and using half butter gives butter's texture and flavor to the cookies along with the softness of margarine. But I also realize that margarine, which is not a totally natural product, bugs some people. For me, in most cookies when I use half butter I can still taste the buttery flavor and it is enough. All shortening, which some people also like, for me is a little too soft, and a little too greasy. Grandma made outstanding soft gingerbread cookies with Crisco, which is not something I keep in the cupboard but I scarfed up those cookies as a child. Margarine is also less expensive than butter, so using half and half is a way to still make good cookies and save some money. Luckily I like most thrifty foods so for me it is an easy adjustment. Your mileage may vary. I've also read that using a touch of molasses or corn syrup in the cookies helps them stay soft. I have a recipe on the docket using that technique, but I don't eat many cookies in the summer, too many great fruits around!

--Palm sugar is a low-glycemic sugar made from the sap of the Palmyra palm tree. It works like sugar in cooking and baking and has a caramel-like flavor, and is a tawny brown color. I order it on-line from several different places (currently using NAVITAS organic palm sugar). You might want to check with your health care professional before using this. I have several friends with diabetes who can't use Splenda (one friend ends up in the hospital each time she is unknowingly served Splenda) and use palm sugar in moderation without any problem. But each person is different. --Another sugar substitute I've been trying is SWERVE (made from Erythritol). This product is safe for diabetics. --Almond flour is made from ground almonds. It is high in protein (6 g. per 28 g. serving) and low in carbohydrates (6 g. per 28 g. serving). I purchase it in 5-pound bags from Honeyville Grain Farms (http://store.honeyvillegrain.com/blanchedalmondflour5lb.aspx), but I also sprout and dry whole almonds and grind my own in my little Wonder Mill, Jr., as well as using almond pulp leftover from homemade almond milk I make. I dry the pulp in the dehydrator or use it moist. I make cookies, crackers, and there is even a recipe for Almond Pulp Freezer Fudge I'm going to try. Check out Elana Amsterdam's web site (www.elanaspantry.com) for recipes using almond flour. I've about worn out her cookbook "The Gluten-Free Almond Flour Cookbook". She uses agave nectar in most of her recipes, and that's another low-glycemic sweetener you may want to check with your health care professional before using it. --Coconut Flour is a high fiber, low-carb, gluten-free alternative to wheat. You can find lots of recipes using it on-line and I love the book by Bruce Fife, N.D. "Cooking with Coconut Flour". Most of the recipes can be made with alternative sweeteners. Diabetes is rampant in hubby's family, so I work hard at making foods that will hopefully help prevent him from ever getting it. We don't do without our favorite goodies, I just make them with different ingredients. -Grainlady

Here is the long-ago original recipe from the Quaker Oatmeal box. I understand the one printed there now is different. This is the one that I have always used and everyone enjoys so very much Original Quaker Oatmeal Cookies 3 cups Quaker oats, (quick or old fashioned, uncooked) 1 cup all purpose flour 1 tsp salt 1/2 tsp baking soda 3/4 cup vegetable shortening 1 cup firmly packed brown sugar 1/2 cup granulated white sugar 1 egg 1/4 cup water 1 tsp vanilla Heat oven to 350. Grease cookie sheet. Combine oats, flour, salt and baking soda. In large bowl, beat together shortening, sugars, egg, water and vanilla until creamy. Add dry ingredients, mix well. Drop by rounded teaspoonfuls onto prepared cookie sheet. Bake for 12 to 15 minutes. For variety you can add chopped nuts, raisins, chocolate chips or coconut