This is the easiest and the best. Dense but light, with a perfect, not overpowering, sweetness. This recipe is lifted from Irena Chalmer's Christmas Cookies & Candies, with its nostalgic cover of a snow-frosted village. Voted favorite Christmas cookie by both my mother and son.
Beat 1 cup soft butter until creamy. Beat in 1/2 cup sugar. Sift in 2 cups flour, 1/4 tsp salt, 1/4 tsp baking powder. On a cookie sheet flatten the dough into a rectangle, around half an inch thick. Lightly mark to creat 1" x 2" bars. Sprinkle with two tblsp more of sugar or sprinkles. Bake 15 minutes in 350 degree oven until lightly browned, cool completely to store in an airtight container, provided you can keep friends and family members away from them long enough.
3 months ago
Oh, yum.
ReplyDeleteIndeed.
ReplyDeleteI didn't know de Scots were behind de Shortbread. Unfortunately, I prefer Cornbread. Had a cornbread scone yesterday. Very good - a rarity!
ReplyDeleteblt/btw, who was behind the founding of cornbread?
Hey, I can add this, with the hot toddy, to my list of Scottish things I love.
ReplyDeleteS: Great! So, have you returned from Newport?
ReplyDeleteCP: Cornbread scone--I'm intrigued, where'd you swing by?
L & M: Hmmm, perhaps Ms. Claus or some other divinity will gift you with the perfect cookie--
:D thank you. Easy and fast, for kitchen is the best.
ReplyDeleteOh, I'm a slave to scottish shortbread.
ReplyDeleteAH: Maybe Ms. Sanity Claus will bake you some!
ReplyDeleteYum, this recipe is divine. My kids are demolishing it very quickly.
ReplyDeleteK: Wow! Speedy feedback loop!
ReplyDeleteSo glad you enjoyed it!
Ho ho ho, must have. I can make these.
ReplyDeleteP: Now that Obama's president, yes, yes you
ReplyDeletecan!
Because Obama's president, I can bake? That man is amazing.
ReplyDeleteJust made my first shortbread today - with peppermint extract. It turned out great. I want to try your version too. And, those almond angel cookies!
ReplyDeleteBec: How much extract? Did you like it?
ReplyDelete