Shortbread

So, say you are reading this blog on Christmas Eve because you are desperate to find a simple, cost effective and tasty home made cookie recipe for a get together or just for family snacking tomorrow. Well, here you go folks. You can't get simpler than Scottish Shortbread. Three ingredients total, this recipe takes no time to put together. Takes a bit more time than a normal cookie recipe to bake, but worth it.

And if you want to make it really fancy? Dip one half of each cookie wedge in chocolate. You're welcome ;).

Shortbread 

Ingredients:

• 1 cup butter, softened (2 sticks)
• 1/2 cup sugar
• 2 1/2 cups all purpose flour, sifted

Procedure:

1. Preheat oven to 325 degrees.

2. Beat butter and sugar until creamy and smooth. Traditionally you work the flour in with a wooden spoon until it's all incorporated and you have a stiff dough. I just dump the flour on top of the butter and sugar mixture in my stand mixer and mix until combined and the dough comes together.

3. Divide dough into three parts. Working with one part at a time roll out to about a 5-inch circle on a ungreased baking sheet (I just use parchment paper to make life easier). Score dough with a knife lightly into wedges (think making mini pizzas here). These are just marking lines, so don't cut through the dough, just mark the top of the dough with the knife. Then take the tines of a fork and pierce through the dough all the way through along the score lines. This will make break lines for your cookies later on after they are baked.

4. Take the tines of the fork and press into the edges of the circles all the way around to make a decorative look to the cookies and then lightly pierce the dough with the tines of the fork at random on top of the circles (once again, this is decorative).

5. Bake at 325 degrees for 25 minutes or until cookies are faintly golden brown (they are going to be really pale looking...I overcooked mine because I forgot to set my timer...oops).

6. Remove from oven and let sit for about 5 to 10 minutes to set a little bit and then move to a wire rack or a towel to cool. While still warm, if you desire, break cookies along the score lines and then move individual cookies to racks or to a towel to cool.

Honestly, I like to leave mine in the cool looking circle and just break them when they are cold. If you want a nice straight line, take a knife and line it up with your score lines and press as you break the cookie with your other hand.

Store in covered containers. I've managed to keep these for a few weeks without them going stale on me, but they've never lasted longer than that.

Merry Christmas everyone! I hope you all have a GREAT holiday!