Thursday, January 3, 2013

Foodie Friday - Shortbread Cookies

Well, I know it's only Thursday, but the post is ready and I'm excited that this week I'm back on the ball.  So... here it is a day EARLY (for once) -Foodie Friday!

Hi, I'm Megan and I'm a shortbread-aholic. I don't know what it is about shortbread, but if there is shortbread nearby I just can't stop eating it. It's one of those cookies that is delicious and melts in your mouth. And is found in abundance at Christmas time.  So, in other words, I've been eating it nearly non-stop for a month... ahem


Anyway, here is my favorite shortbread recipe. I usually make them plain but you could add a maraschino cherry or Hershey's kiss or other topping before baking them if you wish.

The key to that perfect melt-in-your-mouth shortbread is to not overcook them. You want to take them out when the edges are just BARELY turning golden. For me that was 8 to 8.5 minutes. It will vary by oven. I would start with 6-7 minutes and then check them every 30-45 seconds until done the first time. That will give you a better idea for time on the second pan.


Shortbread Cookies

1 lb butter (not margarine)
1/2 cup corn starch
3 cups flour
1 cup icing sugar (powdered sugar)
1 tsp vanilla

Cream butter and vanilla.  Cream in sugar, flour and cornstarch.  Beat with an electric mixer until whipped cream consistency.  Roll into balls and flatten with a fork.  Add cherry or Hershey Kiss to top if desired.  Cook at 350 F for 7-8 minutes until BARELY golden on the edges.  Let cool about 5 minutes before removing from pan to wire racks.

These freeze really well too!
Anyway, hope you all had a fantastic Christmas!  Ours was lots of fun.  And we even got some tobogganing in with the kids.  So much fun!  Thanks for being patient with me and my recent lack of posts.  I am determined to be more motivated (in terms of my blog) this year and to do at least one post a week.  Happy New Year from The Crafty Conundrum!

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