Shortbread Cookies
Merry (belated) Christmas and Happy New Year!
In the last few weeks, I have managed to check off a few things off my last blog post, like…
…put up the Christmas tree the weekend before Christmas and wrap all the presents the night before Christmas! Talk about leaving things to the very last second…
…finish Veronica Mars! The ending KILLED me! I was sad, mad, and glad, all at the same time. You must watch this series if you like wit, intelligent banter, angst, and mystery.
…watch the first two episodes of The Witcher! The first episode followed exactly what I’ve read, and I quite enjoy when a movie/video game/anime/etc. pays homage to its origins. Some people have compared it to Game of Thrones, but I’m going to finish the series before I finalize my thoughts.
…go to the movie theaters for a mommy and daughter date to watch Frozen II! My daughter was so excited, she clapped excitedly when the movie was about to start. I’d totally go and watch this again with my daughter.
…finishing two books by New Year’s! I’ll write more about what I’ve read in my next Currently Reading| To Be Read post.
With my daughter’s daycare closed on both Christmas Eve and New Year’s Eve, we managed to do a lot of activities together. We also ended up baking a lot, which made up for all the other times I wanted to (but didn’t have time to) bake! We baked mini chocolate cupcakes with and without sprinkles, peanut butter cookies, banana bread, cinnamon rolls, saltine cracker toffee, and shortbread cookies!
Shortbread cookies are my one of my absolute favorite cookies. I love the buttery, pillowy, crumbly taste of each bite! I’ve bake many versions before, using confectioner’s sugar, granulated sugar, brown sugar, a mixture of sugars, or honey, or all purpose flour, wheat flour, coconut flour, or other flour substitutes. After trying an abundance of combinations, this is the recipe I use as a base for all my shortbread cookies.
I love eating these warm and straight out of the oven, but I especially love dipping these in a cup of hot tea, hot coffee, or hot chocolate. Please give this recipe a try, I’m sure you’ll love it as much as I do!
How did you spend your holidays this year? Did you watch the ball drop or have an early night for New Year’s?
Shortbread Cookies
Ingredients
1 cup of butter
1/2 cup light brown sugar
2 cups of all purpose flour
Instructions
1. Preheat the oven to 325°F and line a baking sheet with parchment paper.
2. Cream butter and light brown sugar. Add the flour and mix until combine. Dough will be a crumbly texture.
3. Turn the dough onto a lightly floured surface and knead until dough has come together, about 5-10 kneads.
4. Pat the dough into a rectangle about 1/2”thick before transferring onto the cookie sheet. If you’d like, you can use a floured rolling pin.
5. Bake for 18-20 minutes, or until golden brown.
6. Remove from the oven and immediately prick the surface with a fork and cut into 3” x 1” strips using a knife or a pastry scraper.
8. Allow to cool on the cookie sheet for a few minutes, before transferring to cool completely on a cooling rack.