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My shortbread Christmas cookies came out more delicious than they ever have. I increased the butter ratio by decreasing the flour a bit. The resulting cookies spread in the oven more than shortbread usually does (which is usually not at all), but the rich, buttery explosion of joy on my taste buds was worth it. I made rolls of dough, refrigerated them, and sliced off the cookies for baking. Traditional Scottish shortbread is baked in molds and contains less sugar, but I don't have any molds, and besides, what the hell do you want from a Half-Jew making Christmas cookies?
So then...
MARE'S OM NOM NOM SHORTBREAD COOKIES
7 cups flour
4 cups softened salted butter
2 cups sugar
a splurt of vanilla extract
Find yourself a large bowl. Mix the sugar and butter. Add vanilla. Gradually mix in flour a few cups at a time. Form the dough into rolls/logs, wrap in wax paper, and refrigerate for at least an hour. While you're waiting, pre-heat the oven to 350F. Slice cookies off roll, somewhere between a quarter-inch and a half-inch thick is just right. Decorate as you like (I use colored sugar and halved candied cherries, which I'm sure you think are disgusting, but it wouldn't be Christmas without 'em in my family). Arrange on baking sheet as you would cookies that spread, about an inch apart. Bake for 10 minutes, check them, hover around until you see a faint trace of golden brown at their edges. Let them cool completely before eating -- shortbread is better when not hot.
How many cookies you get will depend on how thick you make the rolls. I will have 12 dozen dainty little 2-inch cookies when I finish the last two rolls tonight (small is better for shipping).
I think these would be too sweet to be a good host for frosting, but if you decide to frost them anyway, go to town. Also, I'm sure they can be veganized by swapping out the butter for vegan margarine, though I haven't tried that yet.
Shortbread is so awesome. You can flavor it any way you want, add nuts, currents, whatever you've got. It can even be made savory.
Yum!
So then...
MARE'S OM NOM NOM SHORTBREAD COOKIES
7 cups flour
4 cups softened salted butter
2 cups sugar
a splurt of vanilla extract
Find yourself a large bowl. Mix the sugar and butter. Add vanilla. Gradually mix in flour a few cups at a time. Form the dough into rolls/logs, wrap in wax paper, and refrigerate for at least an hour. While you're waiting, pre-heat the oven to 350F. Slice cookies off roll, somewhere between a quarter-inch and a half-inch thick is just right. Decorate as you like (I use colored sugar and halved candied cherries, which I'm sure you think are disgusting, but it wouldn't be Christmas without 'em in my family). Arrange on baking sheet as you would cookies that spread, about an inch apart. Bake for 10 minutes, check them, hover around until you see a faint trace of golden brown at their edges. Let them cool completely before eating -- shortbread is better when not hot.
How many cookies you get will depend on how thick you make the rolls. I will have 12 dozen dainty little 2-inch cookies when I finish the last two rolls tonight (small is better for shipping).
I think these would be too sweet to be a good host for frosting, but if you decide to frost them anyway, go to town. Also, I'm sure they can be veganized by swapping out the butter for vegan margarine, though I haven't tried that yet.
Shortbread is so awesome. You can flavor it any way you want, add nuts, currents, whatever you've got. It can even be made savory.
Yum!