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Print This Shortbread Recipe

Shortbread Recipe

This is the real simple variation of shortbread. Originally this shortbread recipe came from the highlands of Scotland. A buttery rich cookie flavor, delightful and simplicity. Cold milk or tea goes perfect with this Shortbread Recipe. When the kids get home from school, they will appreciate this shortbread surprise.

MMMMMMMMMMM! Another sweet treat that I beg ya to find anyone who doesn't love ‘em!
My wonderful wife Becca found this one in great grandma's old cook book. Lets make wonderful homemade shortbread, and chocolate brownies that would knock your socks off. The very thought of eating all those super yummy mouthfuls makes me salivate.
There are lots of variations to shortbread recipes, so if ya want, you can get real creative, they all start pretty much the same.
I’m hungry, so let’s get right to baking this little recipe!

Shortbread Recipe Preparation:
First find a 9 inch round (with removable bottom) pan, or a 9 inch springform pan.

Preheat oven to 330 degrees, (DO IT NOW so your oven will be ready when you are.)

An’ make sure your oven racks are IN THE MIDDLE, (Why? Because Shortbread Cookies aren't too good when they turn out doughy on top, an’ burnt on the bottom, that’s why.)

Shortbread Cookie Recipe Ingredients:

1 -1/4 cups all purpose flour
3 tablespoons cornstarch
1/4 cup white granulated sugar
1/2 cup (1/4 pound) firm butter, cut into pieces

Shortbread Recipe Directions:

In a large mixing bowl, stir together flour, cornstarch, and the 1/4 cup sugar. Rub in butter with your fingers until mixture is very crumbly and no large lumps remain. With your hands, gather mixture into a ball; place in an ungreased 9 inch round baking pan. A pan with removable bottom or a springform pan works nicely. Firmly press out dough into an even layer.

With the tines of a fork, make impressions around the edge of the shortbread dough; then poke small holes in the top evenly. Bake shortbread cookie in a 330 degrees oven for about 38 minutes or until pale golden brown. Remove shortbread from oven and, while hot, cut with a sharp knife into 12 wedges. Sprinkle top with about 1 tablespoon of sugar. Let shortbread cookies cool completely; then remove sides of pan and lift out cookies. Store shortbread cookies in airtight containers.

Shortbread recipe makes about 12 shortbread cookies.

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Grandma's Cookies and Tea

As I watched the sun sink low in the west, I reminisced about my grandma and how she loved the sunset. She would sit on the swing on the porch, eating one of her famous sugar cookies and sipping her cup of tea. She would watch the big, round, yellow ball kiss the horizon and softly say a prayer thanking God for another beautiful day.

However, during the day she did what she loved best. She would get out her recipe box and go through her cookie recipes to see what she thought would appeal to her loved ones. She knew that my favorite was oatmeal and raisin and my brother’s was brownies with frosting on them. My sister was partial to Grandma’s peanut butter cookies.

She would finally decide on which cookie she was going to bake that day. No matter what Grandma made they were always a hit!!

Oh how I miss my Grandma’s home baking. Grandma left her cooking sheets and cookie recipes for me, but somehow, no matter how hard I try, I can never get mine to taste the same as Grandmas! But I won’t give up because I am sure one day, my granddaughters will reminisce about their Grandma’s cookies and try to get them to taste as good as mine!

Copyright © GigiLane 1-25-11

In case you haven’t heard … gourmet style cookies are to 2013 what cupcakes were for 2011! The cookie's somewhat dull, predictable reputation has undergone a complete makeover from glazed and filled to become the latest trend in the pastry scene. Artisan and “designer” cookies are popping up at local Farmer’s Markets, specialized bakeries and are even being featured on menus in restaurants, as a delightfully delicious dessert.

Peanut Butter Cookies at Deerlake Cookies

Note: For you people whom have never read a recipe before,
(an’ I know you’re out there)
here are what some abbreviations mean.

c.= cup (what else?)
tsp. = teaspoon
Tbsp.= Tablespoon (notice this one is always capitalized)
pwd.= powder
amt.= amount
lt. br. = light brown (as in sugar)
lg. = large (as in eggs)

granulated sugar = white sugar
(you know, the kind ya stir into your coffee each
mornin’ before your eyes will open).

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