days like this I want to be snuggled in my home where it is warm and I can hear
the wind calling from outside. I can sit inside at the kitchen table and watch
the TV tuned to the Food Network. I can watch them baking cookies and know that
mine are better. But for many years I did not think I could use a rolling pin. It
never failed that my cookies would stick or break apart or be to cold to roll
out. Until… I found this recipe. It works. And these are good tasting cookies.
|No cookies, but at least there was pumpkin!|
eat them as is. No decorating but some consider that the fun part. You could
roll them in a log, slice them and then glaze them if you want. Or not. It is a
fairly traditional shortbread and I love shortbread. You could pat them into a
round about ½” thick and use a fork to prick the round into sections. These
would be called petticoat tails.
is traditionally made with one part sugar, two parts butter and 3 parts flour.
They have a crumbly texture but do firm up after cooling. The name shortbread
is derived from the word shortening and hence evolved into shortbread. They come
where they are a classic Scottish dessert and were refined by Mary, Queen of
Scots. In Scotland
it is traditional to eat these on New Years Eve which derived from the custom
of eating Yule cakes in the 1200’s.
|I know the neighbors will like these.|
made these for years and in our home they are known as Hanukah cookies. My
daughter just called for the recipe. I feel obliged to give it to her as she
helped me for many moons to decorate them. Of course she didn’t sweep the sugar
off the floor but that’s OK. It’s comforting to know that a tradition is
passing on. One that apparently has survived for hundreds of years. Yes, it is
a damn good cookie. And call them whatever you want. You will find yourself
baking them for a long time.
(Courtesy of Silver Palate)
sweet butter softened (three sticks) If your butter is really chilled each
stick can be put in the microwave for about 10 seconds to soften it.
unbleached all purpose flour
(If you have salted butter you may not want to add salt)
butter and confectioners sugar together until light.
flour and salt together and add to creamed mixture. Add vanilla and blend well.
dough into ball or make two logs, and wrap in saran wrap or wax paper. Chill in
fridge for 4-6 hours.
dough to 3/8” thickness on a floured surface with a floured rolling pin. I make
thinner cut outs but it depends how many cookies you want. Cut out cookies with
your favorite cookie cutter. If you are not icing these sprinkle them with
granulated sugar. Place cut out cookies on ungreased cookie sheets and
refrigerate for 45 minutes before baking.
oven to 325 degrees.
15-20 minutes depending on how thick you made your cookies. They should be
light colored and not brown at all. Makes at least 3 dozen.
white (preferably pasteurized)
with a little whisk in a small bowl. You should not have any lumps. It helps to
sift your sugar or to stir it well with a fork. You may dye this or leave it as
is. I usually leave it white and then frost each cookie one at a time, dipping
into the colored sugars as I go.
cookies that taste good. They are easy to roll out. And they are oh so pretty!
|See they are Hanukah Cookies. |
|Someone woke up with a bedhead.|