Monday, November 30, 2009

Mom's Shortbread Cookies

Mom's Shortbread Cookies

Got about 1/2 an icecream bucket full of these little cookies from this recipe.

These small, rich, butter cookies are delicious with coffee in the morning. These are not a candy loaded sugary cookie that kids crave. It is more a cookie to be appreciated by a mature palette.
I LOVE Shortbread!

Mom's Shortbread Cookies

1 lb butter room temperature
1 cup powdered sugar
2 tsp Almond Extract
3 cups Flour
1/2 cup corn starch

-In a bowl mix flour and corn starch together.
-Cream the butter, powdered sugar, and almond extract together
-A little at a time, mix the flour mixture in with the butter mixture
-At this point you can roll in little balls the size of grapes, push down just a little, and bake them at 325 degrees for 8-10 minutes or until cookies are white/not golden yet, and bottoms are browning.
-If you would like to attempt to roll the cookies out and cookie cut them, pop the dough in the fridge for about 45 minutes first.
- I found to refrigerate between rolling balls for each pan makes the rolling process a lot easier.

These cookies are also great to use as "thumbprint" cookies. On the last pan, I put blackberry preserves in the centers....that was tasty too:)

My sister has a shortbread recipe with unsweetened chocolate in it. I don't have unsweetened chocolate in the maybe after my grocery run I will be able to try it:) I was also thinking about hazelnuts in shortbread too....yum

1 comment:

  1. I store these in the freezer. They are great straight out of the freezer. The last batch that I put blackberry preserves in, I kept in a sealed container on the counter....these softened nicely and gave off the impression of a whole different cookie....both great:)