Shockingly I’m not really a baker or do I try to be! I love to cook & make muffins but baking? It’s like a fight gonna bad! Sifting. Creaming. Beating! Things that are Greek to me! Then rolling out, baking in batches, waiting for them to cool and decorating! Oh my word, it just doesn’t end! And then cleaning up! What a process. And unfortunately, I don’t have the time! My Little Dude would be swing from the chandelier or the dogs would be barking at me. If it was a few less steps maybe, but I just can’t, I rather make a cake!
My fabulous neighbor when we lived in Florida use to make all kinds of delicious cookies & Shortbread cookies, I never needed another cookies. My hubby makes our traditional Gingerbread cookies every year that we decorate on Christmas Eve our family tradition. And I would make chocolate covered pretzels. But baking!
Not sure if the air is different or it was the snow. Or maybe this year I was feeling inspired and since it’s the holidays. I thought about giving it a try. Shortbread cookies are my Little Dude’s & my favorite. “So what’s the worst thing. If they are bad I’ll toss them”! Psyching myself up! Cookies are Not Forgiving at all and the spatula should come with a warning… “Follow cookie recipes word for word! Get out the ruler, make sure the oven is calibrated correctly, be quiet while baking! You have been warned!”
My lovely, sweet friend over on Jennifer P William! Posted a new cookie recipe everyday for 31 day! So everyday she mothered her children, prepared meals, cleaned the house, worked her full- time job, blogged and make a new cookie recipe! A real super women! For 31 days I was drooling over the cookies! She ensured me that her Shortbread recipe was so easy and I didn’t have to do any rolling into balls! I was sold! However, it involves those things that are Greek to me! Her recipe was very detailed and so I braved it!
Like any good baker when trying a new recipe for the first time, I messed it up. They just didn’t come out quite like I envisioned or how they looked in her picture! Mine tasted amazing however they were mushy in the middle! I made them to thick! My poor hubby was elated that I baked and he ate them! He didn’t get sick or anything however, I think the poor guy was just so happy I baked he would have ate anything! Poor thing!
My second attempt… I followed the recipe to a tee. I creamed and beat those poor sticks of butter and slowly added in the sugar! I was so careful not to beat them up too bad. I didn’t want to cause bruising. I remembered that spatula warning and put a muzzle on the dogs and waited till 3am till everyone in the house was asleep. I measured the thickness of my dough with a ruler, pre-heated, and scored! Woohoo 35 minutes later they arrived! They were amazing! Shortbread Cookies!
Shortbread Cookies by Jennifer P Williams! Check out her 31 Days of Cookies and download her E-book!
What you need:
1 pound of butter, softened
1 cup sugar
2 teaspoons vanilla extract
4 cups all-purpose flour
1/2 cup cornstarch
1/4 teaspoon salt (if you use salted butter eliminate this)
1. Beat butter until it is really smooth and creamy. Gradually add sugar, beating well to keep it creamy. Blend in the vanilla until just mixed.
2. Whisk together the flour, cornstarch, and salt (if you use it). Then slowly add to the butter/sugar mixture blending well, but don’t over-beat.
3. Dump into a 15 x 10 inch jelly roll pan and use your hands to spread and smash flat. Take a fork and poke holes at one inch intervals. Lightly score with a serrated knife in 2 1/2 x 1 inch bars. Cover with plastic wrap and chill in the refrigerator for at least two hours.
4. Preheat oven to 325. Bake for 35 minutes. Allow to cool for a few minutes and then re-cut your bars. Allow to cool in the pan. Then remove and store in an airtight container.