11.30.2011

Mini Shortbread Cookies

11.25.11 

As you may have read in some previous posts, my brother can be quite awesome (as all photographers can be! :D) but his allergies are anything but. It restricts his diet so much!! As frustrating as it gets for him, it also takes a toll on the fam. :( Eating out as a family isn’t really an option and even at home meals need to be divided. 



When we finally find something that he can eat, it’s pretty exciting. Shortbread is on that (unfortunately short) list. So no surprise here, we made a special run to the grocery store for butter :D

Marty’s Christmas Shortbread (from Marty’s World Famous Cookbook)
Makes 24 cookies

1 cup   flour
½ cup  cornstarch
½ cup  icing sugar
¾ cup  unsalted butter, softened

  1. Preheat oven to 300oF.
  2. Sift together flour, cornstarch, and sugar.
  3. Mix in the butter with wooden spoon until you get a smooth dough.
  4. Wrap dough in plastic wrap. Chill in fridge up to 1 hr.
  5. Roll out to ¼-inch thick. Use cookie cutter to cut out shapes.
  6. Place on lightly greased baking sheet.
  7. Bake 10-15 min, until edges are slightly browned.

Like the simple ricotta cheese I made earlier this month, this recipe also calls for only 4 ingredients! Pretty darn simple. 



The first, and really, the only step: mixing it all together. I will admit, it’s a slightly tedious task but eventually you’ll get coarse crumbs that bind together. 



I doubt this is a word, but I totally “lazed” out when it came to the shape of the cookies. I just rolled the dough out into a long cylinder then wrapped it tightly in plastic wrap. Tossed it in the fridge. 



While the dough chilled in the fridge, I decided to not half-ass the cookies that much and put some effort into them by rolling the dough out and cutting out gingerbread man shapes. :) 



So cute!! And then I noticed the time. “Late” doesn’t begin to describe how late it was. This little baking session came after finishing an assignment and writing out some notes for class. Yep, that late. 
Alright, so back to the generic circle cookies. This is a huge time-saver if you need it! I think the cookies ended up being around 1-inch in diameter, meaning very mini, pop-three-at-a-time-in-your-mouth sort of cookies. Baking time is then cut as well. 



Going into the preheated oven, I had one tray of cutout gingerbread man shortbread and another of just simple “circles.” What? You don’t need perfectly round cookies! These ones…are flawed…deliciously flawed? Does that save me? 


I think yes. At least my brother did! :D That’s all that mattered, at least for this batch of cookies since it was primarily meant for him. I didn’t mention the dozen or so I stashed for personal/friend consumption. ;) This recipe is quick and really easy. It wouldn’t be hard to double or even triple the recipe, or to add twists. It seems very forgiving. :D
 
5 out of 5 NOMs
nomnomnomnomnom

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