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Saturday, December 19, 2009

OMG Shortbread!

Shortbread is one of those things that I really only make in December. It also is one of those cookies that breaks my butter rule; meaning, it HAS to have butter. I'm really not sure if veganized shortbread would be quite as good. For something with only like 5 ingredients, it gets to be pretty important.A few years ago, Martha had an article that was something like "Shortbread: 18 ways". I finally found it two days ago, and here it is... with my adaptations, of course. :)

Shortbread Cookies
2 sticks unsalted butter, room temperature
2 cups all-purpose flour
¾ tsp. salt
½ cup sugar
1 tsp. vanilla extract
Chopped walnuts or almonds
Orange zest
Dried cranberries, roughly chopped
Dried cherries, roughly chopped
Chocolate chips

Cream the butter and sugar together. Add the salt, flour, and vanilla. On a sheet of waxed or parchment paper, roll the dough into a log.
Roll the dough in your choice of add-ins, or add them to the batter. I put in orange zest, a little orange juice, and chopped cranberries to one batch, and chopped cherries, chocolate chips, and about 1/4 tsp. almond extract to another... and rolled it in slivered almonds. Roll up in the parchment, and refrigerate for an hour or so.

Slice, and bake at 325* for about 25 minutes, until browned. Mmm... mmm... mmm!

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