Monday, December 6, 2010

Shortbread Lovlies!


Last week we made sugar cookie a la egg shell- luckily, no egg shells were found in the finished product...  this week, my daughter helped with one cookie and after rolling it into a ball she proceeded to lick her entire hand... thus ending her apprenticeship.  Such a funny little girl.  She couldn't figure out why I wouldn't let her do any more!!!  Her hands were clean!

I always thought it was harder to make shortbread, but apparently not.  I couldn't believe how easy it was- and I got it right on my first try!  So I've posted the recipe below.  You will love them-

Shortbread with Strawberry Jelly
about 18 cookies

* 1/2 cup sugar
* 1/2 cup (1 stick) butter
* 1/2 cup shortening
* 1 egg yolk
* 1 teaspoon almond extract
* 2 1/4 cups all-purpose flour
* 1/2 cup Strawberry Preserves

Preheat the oven to 350 F. Cream sugar, shortening and butter in a large bowl. Mix in egg yolk and almond extract. Blend in the flour a little at a time, until well combined and chunky. Shape a tablespoon of dough into a ball. Repeat with the remaining dough. Place the cookies on cookie sheet lined with parchment paper. Using your thumb press the down on the cookie. Fill the dimple with about 1 tsp of Strawberry preserves.

Bake for 20 – 25 minutes, or until light golden brown. Tranfer to cooling rack.
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