Sugar v. Shortbread
Simply one of the softest cookies, everyone likes a sugar cookie – a bit of frosting adds extra sweetness, texture and lots of character. My mom and I always have a batch of these cookies on hand for every holiday. And for cookie that brings all the sweetness without the frosting, the shortbread cookie (with a bit of food color for flair) is a flaky, melt in your mouth alternative. My mom enjoys one with a cup of tea. Whichever you prefer, both cookies are low-maintenance when it comes to ingredients and you probably already have what you need in your pantry.
Sugar Cookies
- 3/4 cup shortening (1 1/2 sticks of butter, softened)
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt (just a pinch or maybe 1/2 teaspoon)
Mix thoroughly butter, sugar, eggs, and vanilla. Blend in flour, baking powder and salt. Cover; chill at least 1 hour (no biggie if you can’t wait).
Heat oven to 400. Roll dough 1/8 inch thick on floured surface (between two sheets of wax paper). Cut into desired shapes. Place on ungreased baking sheet. Bake 6 to 8 minutes or until very lightly brown.
Makes about 4 dozen 3-inch cookies. * Freeze them and frost them as you need them.
Shortbread Cookies
- 1 cup butter, softened
- 1/2 cup sugar
- 1/4 teaspoon vanilla
- 2 1/4 cups all-purpose flour
- 1/8 teaspoon salt
Beat butter at medium speed until creamy. Gradually add sugar. Stir in vanilla. Combine flour and salt – gradually add it to butter mixture, at low speed until blended. Roll dough 1/2 inch thick on lightly floured surface (or between two sheets of wax paper). Cut with cookie cutter (I make mine into bite size heart shapes, about 1×2 inch). Place on ungreased baking sheet.
