Thursday, December 6, 2007
We have been "testing" some cookie recipes for the holiday gifts coming soon. This of course is just an excuse to make cookies - the boys love to measure, pour and bake, and of course eat. Today we made our first batch of shortbread-it is delicious!
1 c unsalted softened butter
1/2 c sugar
1/3 c light brown sugar
1 1/2 Tsp pure vanilla extract
2 cups flour
1 Tbsp pumpkin pie spice
1/2 Tsp cinnamon
1/2 Tsp salt
Preheat the oven to 350 degrees and grease cookie sheet.
In a large bowl cream the butter and sugars together until light. Mix in the vanilla. In a small bowl mix together the flour, spices, and salt. Slowly blend the flour mixture into the butter mixture until well mixed.
Flour your surface, and gently press or roll (flour that rolling pin!) into a sheet. Use buttered cookie cutters (or a scone cutter) to cut out shapes (this is a soft shortbread-so don't use too elaborate of a design) and place on the cookie sheet about 1" apart.
Bake for 17-22 minutes, or until golden brown around the edges. Let cool completely.
Melt 1/2 cup chocolate chips and dip the cooled shortbread into the chocolate to edge. Let dry.
Mix 3 Tbsp powdered sugar with OJ or squeeze a fresh orange into the bowl...stir and adjust sugar/juice mix until you get a nice glaze which is neither runny or gloopy. Drizzle over your cookies, or dip the shortbread into the glaze. Let dry.
Buy fair trade organic chocolate for your baking. It is better for both humans and the environment.
With Fair Trade certified chocolate:
• Forced and abusive child labor are prohibited
• Farming families earn a price that is adequate to meet their basic human needs
• Environmentally sustainable production methods are required