SC - Period cookshop at Pennsic?

[Catherine Deville]

I asked:
> > Alright, lazy cook question... how period is shortbread?

and Diana d'Avignon replied:
> IIRC, the shortbread we know today is modern, not period.  I think Stefan
> has something about it in his flori-thingy.

o.k...
I searched the flori-thingy (much thanks again to Lord Stefan for providing
it) and the only reference that I saw to shortbread was under "cookies" and
that was simply to say that it had already been discussed <sigh!>... but I
couldn't find the discussion.  I looked under sugar, cookies and
gingerbreads.

then again, there may be a difference between the "shortbread we know
today" and what I make.  I make very classic scottish shortbread with just
flour, sugar and butter.  no baking soda or powder (although admittedly I
often use "self rising" flour just because I more commonly keep that on
hand, but the recipe I have calls for all purpose flour, not self rising
and the cookies don't suffer.)

so... I would still like some background on it.  if it's a worn out subject
here, could someone e-mail me some pointer personally?

thanks!
I remain, in service to Meridies,
Lady Celia des L'archier