Monday, December 12, 2011

Virtual Cookie Swap

My Kids Eat Squid is doing a Virtual Cookie Swap this year for the holidays, and I've been invited to the party! I'm so excited...what shall I wear? Judging from my recipe, I guess I'll be wearing butter. And I'll probably be wearing it - right around my waist - until I start working out daily.

I got this recipe probably close to 30 years ago from a friend of my sister's. I only make it once a year because it is the epitome of decadence (by which I mean "fat").  Here's the recipe, with a few more notes underneath:
Whipped Shortbread

2 C unsalted butter, softened
1 C icing sugar
3 C all-purpose flour

1) Beat butter until creamy
2) Blend in icing sugar
3) Add flour and beat for 10 minutes
4) Drop dough by teaspoonfuls onto ungreased cookie sheet
5) Bake at 325 F for 20 minutes
6) Cool cookies on rack

Makes about 72 cookies

Beating the batter for 10 minutes is only necessary for an old clunker like the Sunbeam mixer with the dual metal beaters. In a work-horse like the KitchenAid mixer, 5 minutes of beating is more than enough.
Be sure you remove the cookies from the baking sheet and onto the a cooling rack within 5 minutes of taking them out of the oven. Once the cookies cool completely on the sheet itself, you won't be able to remove them without breaking them.

(cookies, pre-baking)

Use a thin spatula to remove the cookies from the baking sheet. These cookies are ultra delicate (wouldn't you be if you were 30% air and 70% butter?). Even after they've hardened a bit after cooling off completely, you'll still need to handle them with care.
Crumbly goodness!

Here are the other folks doing the Virtual Cookie Swap - go visit them!

Cookie: Nutella

Blog: GarlicGirl

Blog: MarthaandMe 
Cookie: TBD

What about you? What's your favorite holiday or general cookie to bake or to eat? Hope you find a fun new recipe at this swap to try!

"I may not have gone where I intended to go, but I think I have ended up where I needed to be." ~ Douglas Adams