Pretty much since getting married our yearly treat gifts to friends have included these shortbread cookies. They are VERY simple to make and are only three ingredients. I usually use small cookies cutters so that we can have more and they are two bite size for us girls and one bite for those hubbies that don’t always savor! And best of all they aren’t too messy for your kiddos to help.
If you haven’t ever made a cookie you have to roll out these are a great starter. Sugar cookies are the typical roll out, but there is a fine line with not getting too much flour incorporated as you roll them out. The only real trick to these are to remember to leave out the butter to get soft!
|I think a Papa powdered her nose 🙂|
Ready to give these tasty treats a try?
1 Cup Room Temperature Butter
1/2 Cup Packed Brown Sugar
2 1/4 Cups Flour
OR for a real food makeover (as I have since discovered does work and still tastes great!)
1 Cup Room Temperature Butter
1/2 Cup Sucanat Brown Sugar
2 Cups Whole Wheat Pastry Flour
Cream butter and sugar together then slowly add in the flour. Once the dough comes together dump on floured surface, flour the top and your rolling pin and roll out. I like mine around a 1/4″ thick. Then cut out using your favorite shapes. We did stars, angels and bells this year – the smoke stack on the train for the boys proved to be a bit of a pain, we had to used a tooth pick to get it out. I’ve also used leaf cutters for the fall and girly shapes for my daughter’s birthday.
My sister-in-law and 1 1/2-year-old nephew, my daughter and I were the cutters. Though Cousin K liked making finger prints the most! Singer briefly joined in, but was much more interested in playing with his “Danpa” (grandpa) that had just arrived – he hadn’t seen him since August 23rd.
|Auntie, Cousin K and Sweetie Pea|
at 300 degrees between 15 and 20 minutes. I have made them both a tiny bit crisp and where they are slightly chewy. Make a few each way to see what you prefer, they are good either way, and chewy seems to go with the chocolate better. I use a stone to cook them on and with the butter content you shouldn’t have to grease the cookies sheet. I have not made them on a metal pan, but I would assume they aren’t going to stick to that either. Let them cool and set up on the sheet a couple minutes before transferring to a cooling rack. On the stone this also lets them cook a bit longer without getting more brown.
Used white flour for the first batch and whole wheat for the second. They didn’t taste all that different. Think I will be using whole wheat from now on. I think whole wheat pastry flour would probably make them even better!
I did melt down some chocolate to dip them in – just in case the whole wheat was a little much. Over a small pot of simmering water I used my two cup glass pyrex measuring cup to put the chocolate in. 1/2 large bar of milk chocolate and 1/2 Cup of Ghiradelli 60% caoco. Then just dipped half of each cookie in, swirled off the excess and let cool on wax paper.
I’ve got to say, dipping them and eating them straight out of the warm chocolate has to be the best part of being the baker!!! Sorry, no pictures of chocolate covered – I was lucky to get this one. But I think we’ll be making some more pretty soon. They are almost gone and we have yet to give anyway, all the in town family has consumed them.
Looking forward to trying them with Whole Cane Sugar when it gets here from Tropical Traditions, also thinking about doing half butter/half coconut oil – might provide another flavor dimension!
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