My Munchie girl asked to bake a treat with me this morning, but since she wasn’t feel too good I wasn’t keen on her eating something overly sweet or heavy. So we made shortbread. A tad “lighter” for her belly than other cookies. I like that shortbread recipes generally call for just 4 ingredients like this one from Gooseberry Patch. I also like that shortbread dough is really versatile–I’m planning on making a citrus version as well as an espresso flavored shortbread for a morning tea gathering at my place soon. I’ll let you know how they turn out!
Today I kept it basic, but I might have dipped a few in melted dark chocolate. You might want to do that, too. I won’t tell anyone. I had mine with a cup of black currant tea as a late morning treat. Munchie also chose a teapot cookie cutter along with a reliable circle and fall leaf cutter to pretty up our shortbread. Love how she says they taste better when they’re “fancy.”
Simple Scottish Shortbread
- •1 c. butter, softened
- •1/2 c. powdered sugar
- •1/2 t. vanilla extract
- •2 and ¼ c. all-purpose flour
- Beat together butter, powdered sugar and vanilla until well blended. Add flour, one cup at a time, to butter mixture, blending well. On a floured surface, roll out dough to 1⁄4 to 1⁄2-inch thickness. With a sharp knife, cut dough into 2-inch squares or cut into 13⁄4-inch rounds with a cookie cutter. Place on ungreased baking sheets and prick top of cookies with a fork. Bake at 325 degrees for 20 minutes or until bottoms are golden and tops are light in color. Cool on wire racks. Store in airtight containers. Makes about 4 dozen.