Thursday, July 15, 2010
When I wrote about yesterday's shortbread fail, I wasn't lying when I said I was still craving some. Seriously, shortbread cookies are made of win. They are like, the perfect stereotypical English snack to have with tea. Granted, I'm American so that doesn't mean much, but they're still really tasty.
Repost of yesterday's recipe:
1 cup of flour
1 stick of butter, room temp
1/2 cup of sugar (I used brown)
1 tsp vanilla extract
a pinch of salt
I rarely have painted nails, but when I do, they're usually black :D
So, blend everything together, the mixture will look like this after 4 or so minutes of blending.
See how it looks compacted together? after 6 or 8 minutes of blending, the dough sticks together like this and it is done. Stick it in the fridge for a while if you plan on rolling the dough.
Dump the dough onto a well-floured surface, and knead it until it stick together....
Roll about a quarter inch thick. You will have to flour the rolling pin, and the dough really likes to fall apart. But you are stronger then the dough!
I used a plastic cup as a cookie cutter. It worked better then my real cookie cutter did!
You will probably have to use a spatula to get the cookies off of the counter.
Poke the cookies with a fork, it helps release the steam. Also, my cookie sheet is permanently burned from yesterday's mess. It was a wedding present too :(
I baked them at 425 for 4 minutes, and they were still a little crisp, so maybe they should be baked at 375 for 8-10 minutes.
And the shortbread cookies were a perfect snack with a peach and with some Earl Gray tea. Soo good.