I wouldn't care so much if I didn't have
I think my recent obsession with baking started here, at forty-six at grace. I fell in love with Nikole's blog with these amazingly lovely shortbread cookies:
Aren't they the most beautiful, precious little circles you've ever seen? For the recipe, go here: Shortbread Buttons.
Another similar recipe that I have officially mastered, thanks to my friend Susan Levin and her support (and hand holding), is a slice and bake cookie. This recipe is almost shortbread and makes an excellent cookie for sandwich cookies:
Slice & Bake Cookies :: Cook's Country
Baker's note: better to use a food processor than a mixer. And if a processor is not available, I mastered these just fine by hand.
- 1/3 cup granulated sugar
- 2 tablespoons brown sugar
- 1/s teaspoon salt
- 12 tablespoons butter, softened and cut into small pieces
- 2 teaspoons vanilla
- 1 large egg yolk
- 1 1/2 cup all-purpose flour
2. Turn out dough to lightly floured work surface and roll into a 10" log. Wrap tightly with plastic wrap. Refrigerate until firm, 2 hrs.
3. Adjust oven racks to upper-middle and lower-middle positions and heat to 350°. Line 2 baking sheets with parchment paper. Slice chilled dough into 1/4 inch rounds and place 1" apart on prepared baking sheets. Bake until edges are golden, 15 minutes. Let cool 10 minutes before transferring them.
Perfect as a sandwich cookie with a slather of Nutella, your favorite jam, or frosting.
And please take a minute to check out forty-six at grace.