There is some part of me that is resolute in its belief that I am, in fact, an emotional ninja; that unless I want someone to know how I feel, they won’t be able to tell. Like a ninja, my feelings won’t be apparent until I allow them to be.

All too often, though, I realize that this isn’t quite right. Yes, I apparently am an emotional ninja, just not at all in the way I believe myself to be. Instead of having how I feel stealthily camouflaged, people generally have a pretty good idea of what’s going on. I was discussing this with a friend of mine, and she told me I was an emotional ninja in that my heart is on my sleeve, and it’s more of a case of “Hi-yah! Karate chop of glee!” or “Pow! Flying kick of something’s bothering me! “ 

Mr agreed with her, but reminded me that it isn’t a terrible thing to have people know how you’re feeling. It’s strange how the way you see yourself can be so different from how other people experience you.

Hi, my name is Dana. And I am an emotional ninja.

Shortbread

(a recipe from Merle, Mr’s maternal grandmother)

1 pound butter

3/4 Cups brown sugar

1/4 Cup icing sugar

1 Cup corn starch

3 Cups flour

Directions

Cream together the butter and brown sugar. In a separate bowl, mix together the remaining three ingredients. Incorporate the bowl of dry ingredients into the butter mixture. When the cookie dough comes together, roll it out to a 1/2 inch thickness.

Cut out cookies in whatever shapes your heart desires. Arrange the cookies on a baking sheet, they do not need much space between because they only expand minimally. Bake in a 325° oven until golden around the edges, around ten minutes. Let the cookies cool, and then enjoy!

These tasty little gems are especially good with preserves! We used raspberry jam. Shortbread generally appears around Christmas, but just between you and me, they’re a good cookie for all year round.

The inclusion of brown sugar in the shortbread suggests the recipe is of Scottish origin, and I really do suggest you give it a try if you haven’t had shortbread with brown sugar in it before. It makes a world of difference to the flavor of the cookie.

Mr doesn’t say anything because he’s getting some sent with him while he’s away army-ing for the next couple of days. Shh! Don’t tell him!

**UPDATE: Mr says he loves these shortbread cookies. Just like Grandma used to make!**

This time last year: Pear Upside Down Brownies