Current mood: busy
OK, word is there's a cookie exchange in the works. I would host this year, but if you've followed the blog, you know that isn't likely to happen around my place. True to every year, before I even know the date of the cookie exchange, I'm hammering out my recipes.
Today I wanted to make something simple because I got started late and am running low on baking staples like eggs and vanilla. I know Albertson's has some baking items on ad, but not eggs. Two weeks ago they were a dollar a dozen and I didn't stock up. Alas, not an egg in the joint.
I Googled simple cookie recipes and came up with this one.
Simple Shortbread
3/4 cup all purpose flour, sifted
1/4 cup superfine sugar (didn't have any super-fine so I sifted that too)
1/2 cup unsalted butter (good quality), at room temperature
pinch salt (I omitted because I had no sweet butter)
Combine flour and sugar until well blended, then using pastry cutter or two knives, cut butter into dry ingredients until the mixture resembles coarse meal. Turn the dough out onto a floured board and knead until smooth, then cover and refrigerate at least two hours or overnight. Once chilled, divide the dough into four portions for large cookies or eight for smaller cookies and form into rounds. Place the rounds on a baking sheet and press them down with the bottom of a glass to about 1/4 inch thickness, then prick with fork tines. Bake at 350 for 20-30 minutes until lightly browned. Allow the cookies to cool on the cookie sheet.
As you see, this is a small-batch recipe, which is perfect when it is just the kids and I, but I am sure this will double or triple well. Can you imagine how awesome this would be with chocolate drizzled over and sprinkled with some finely chopped walnuts or pecans?
My dough is chilling now and will be baked soon, if it makes it that far. Since it has no eggs, it is safe to eat the raw dough! Woo-hoo!
Currently listening : Talk Is Cheap / Short Stuff By Short Stuff
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2 comments:
Oh yummy...raw dough! :) Love it! And, I do think it would be good with the chocolate and nuts. I'll have to keep that in mind for Christmas. I'm planning on also making some white chocolate dipped ginger snaps, too. Are you guys not doing the wheat free stuff anymore?
Nope, no more wheat free. The docs did genetic testing on me and from what they told me, I do not have the marker. I do, however, still have some sensitivity to wheat. When I've had too much, I know it pretty quick. But, my nerves have been on edge and baking and cooking are my stress relievers, so lots of baking and cooking going on 'round here!
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