Weekend recipe: Peggy's shortbread
Peggy is this woman who lives in some house and who, at least in 2001 she was doing it, bakes about 4,000 cookies as Christmas gifts. An overachiever if there ever was one. But her recipes are golden.
On another food note, I received a letter from the kids. My son said he has become a shut-in who does nothing but drink coffee-flavored cola and watch the Food Network. My daughter has regaled me with the meals she has prepared thus far and said she was compelled to clean her aunt's fridge and reorganize her pantry. And I have been living on cereal. Terrific.
Peggy's Shortbread - From Better Homes and Gardens magazine (better homes than whose?)
1 cup of unsalted butter, softened (you can use salted, but omit the rest of the salt. Don't use margarine, I beg you)
1/2 cup of sugar
1/4 tsp. salt
2.5 cups of flour
Colored sugar - optional
Heat oven to 325 degrees. Beat butter in a medium mixing bowl for 30 seconds. Gradually add sugar and salt, beating until well-combined. Beat in as much flour as you can, then stir in any remaining flour using elbow grease and a spoon.
Roll dough on a lightly floured surface till its 1/4-inch thick. Cut dough with cookie cutters of choice. I used a diamond-shaped cutter. The number of cookies you get will depend on the size of the cutter. Place cut-outs 1 inch apart on an ungreased cookie sheet; prick each one three or four times with a fork. Sprinkle with colored sugar is you like.
Bake about 15 minutes or till edges are lightly browned. Keep an eye on them. This recipe is mostly sugar and butter so you'll want to attend them closely. Transfer cookies to a wire rack to cool.
Says it makes 36, but I've never gotten more than 30, even with the 2-inch cutter that's recommended. Of course, my penchant for sampling dough might have something to do with it.
These cookies are fattening and excellent with tea. And they freeze well, too. Just pack them in a tight plastic container, separating each layer with waxed paper.
On another food note, I received a letter from the kids. My son said he has become a shut-in who does nothing but drink coffee-flavored cola and watch the Food Network. My daughter has regaled me with the meals she has prepared thus far and said she was compelled to clean her aunt's fridge and reorganize her pantry. And I have been living on cereal. Terrific.
Peggy's Shortbread - From Better Homes and Gardens magazine (better homes than whose?)
1 cup of unsalted butter, softened (you can use salted, but omit the rest of the salt. Don't use margarine, I beg you)
1/2 cup of sugar
1/4 tsp. salt
2.5 cups of flour
Colored sugar - optional
Heat oven to 325 degrees. Beat butter in a medium mixing bowl for 30 seconds. Gradually add sugar and salt, beating until well-combined. Beat in as much flour as you can, then stir in any remaining flour using elbow grease and a spoon.
Roll dough on a lightly floured surface till its 1/4-inch thick. Cut dough with cookie cutters of choice. I used a diamond-shaped cutter. The number of cookies you get will depend on the size of the cutter. Place cut-outs 1 inch apart on an ungreased cookie sheet; prick each one three or four times with a fork. Sprinkle with colored sugar is you like.
Bake about 15 minutes or till edges are lightly browned. Keep an eye on them. This recipe is mostly sugar and butter so you'll want to attend them closely. Transfer cookies to a wire rack to cool.
Says it makes 36, but I've never gotten more than 30, even with the 2-inch cutter that's recommended. Of course, my penchant for sampling dough might have something to do with it.
These cookies are fattening and excellent with tea. And they freeze well, too. Just pack them in a tight plastic container, separating each layer with waxed paper.