Recipes

Shortbread and Excuses

Sorry this is so late.  Holiday stress and work is crazy.  Will try to post again on Friday. I know you don’t want to hear my excuses. You want to hear about Cookiemageddon. It was awesome!! Everybody’s cookies were great.  My wonderful husband gave me my Christmas present early a new KitchenAid mixer, which is already getting a workout.  As a matter of fact that wonderful Hooligan made his amazing shortbread in that mixer just this weekend.  He was nice enough so write up the recipe to share with you.  So here it is.

 

Shortbread Cookies

 

1 Cup Brown Sugar

 

2 Cups Butter

 

4 Cups Flour

 

1 cup dried cranberries/raisins/currants

 

In mixer, cream butter & sugar together, then slowly add flour. Add a cup of dried fruit and mix.

 

Divide dough in half. Form half of the dough into log shape 1 ½ to 2 inches in diameter. Wrap in plastic wrap and flatten sides to form square log. Repeat with 2nd half of dough and refrigerate both logs for at least 4 hours.

 

To bake: preheat oven to 350 degrees. Unwrap logs and cut into ¼ inch slices. I use parchment paper on my cookie sheet and place them fairly close together. If they’ve been refrigerated long enough they won’t spread much. Bake for 20 minutes or until light brown. They can go from pale to burn in 30 seconds so keep an eye on them.

 

Variations: I’ve replaced the fruit with 1/8 cup of caraway seeds. Another variation is to leave out the fruit, dip the cooled cookie halfway in melted dark chocolate, and sprinkle with a few grains of sea salt. Let cool on wax paper.

 

These were also successful using a vegan margarine, but they spread out and didn’t hold the shape as well. I used the caraway seeds on that batch and my vegan friends loved them.

I love these cookie the texture is perfect!  They are particularly yummy with hot chocolate.  You can thank me for that tip later.

 


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