Thursday, July 7, 2011
Today's post will be short and sweet. Summer is making me lazy and I need to keep myself busy busy busy. Then work begins to get hectic, so I like to do two thinks to keep me sane and calm. One being taking a nice walk and second is baking. In this case, I baked some delicious shortbread cookies. I had enough ingredients to make a few batches. Lately, when I bake, I make more than I intend to. Haha... Has that ever happened to you? I gave several batches to a friend and they were a hit with her son.
So when things seem hectic and run me ragged, I turn to stepping into the kitchen and baking up some delicious yummies. Cookies are good. The only thing missing is a nice cold glass of milk and all is right in my world again.
Makes roughly 4 dozen cookies.
1 c unsalted butter (room temp)
1 c sugar
1 tsp vanilla extract
1 c all-purpose flour
1 1/2 c cake flour
1/4 tsp salt
Preheat the oven to 350˚F
In a bowl, cream together the butter and sugar. Add the salt and vanilla extract. Mix in the flour half cup at a time. Mix thoroughly until the flour is fully incorporated. You can roll out the dough into a sheet and cut out shapes using cookie cutters or form the dough into golf ball-sized balls and gently flatten them into 1/8-inch thick flat disc (slightly larger than a quarter)
(note: you can mold the dough into a log and keep it in the fridge until ready to bake and cut out discs)
Place on a silpat or parchment paper-lined baking sheet. Spaced 2-3 inches apart.
Bake for 8 minutes and cool before consuming.