Thursday, November 10, 2011

What is it with all the cookies?

I seem to be having a cookie obsession lately.
With my apologies...
Scottish Shortbread Rounds

what you'll need my wee lammies:

- 1/2 lb. unsalted butter, room temperature
- 1 c. confectioners sugar
-1/2 tsp. salt
- 1 tsp. vanilla

cream this well then add:

- 2 c. all-purpose flour

Mix well, this will form a stiff dough.
Spoon dough out onto a length of wax paper, about 18 inches long or so.
Form dough into a log, roll up in the wax paper and chill until firm, about an hour.

Once your dough is firm, slice log into slices a little thinner than half an inch.

Place slices onto an ungreased cookie sheet, about an inch or so apart.
Bake at 350* until the edges are slightly golden.
Let the cookies sit on the sheet for a few minutes before removing them or they may crumble on you.

They are best once cooled.  So tender and crisp, great with coffee or tea.

p.s. - I made these for the executive chef in the kitchen I work for and he asked me to make them yesterday to add to the menu.  They went over so well, he added them permanently.
Who says simple can't be phenominal?

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