Shortbread

Momma's little baby loves shortbread!

My all time favorite cookie, if you want to make me happy shortbread is always a good idea. It's so simple, and yet so wonderful! And really...it's mostly BUTTER! 

Have I mentioned I love butter?

I can't tell you when my love for shortbread began it might be one of my earliest memories...I love all kinds but my favorite will always be just plain shortbread.

I got this recipe from my Kitchen Bible (Better Homes & Gardens Cookbook) If you don't have one in your kitchen library get one! My dad bought mine for me as a wedding gift. It holds all of my mother's day cards I cherish it.

 

1 3/4 cup all purpose flour

3 Tblsp sugar

1/2 butter

 

Yup, that's it! I always fudge a bit on the sugar and generally double the recipe.

 



Preheat the oven to 325f. In a medium bowl combine the flour and sugar. Using a pastry cutter or fork if you don't have one, cut in buter till mixture looks like crumbs. Form the mixture into a ball and knead till smooth. For wedges, make on an ungreased cookie sheet, I use my stones, roll out dough into a 8in circle. Make a pretty edge, and cut into wedges. To make strips, on a lightly floured surface roll out into a rectange, and cut into 24 2x1 inch strips, bake 1 inch apart. For all cookies cook for 20-25 minutes.

 

To make chocolate shortbread add in cocoa powder, they will be lovely and a bit tart but chocolatey. You can also add in dried fruits and nuts as you wish.

 

Makes 24 cookies

From: The Better Homes & Garden Cookbook

a favorite of our house.

Valentine's Treats!

Valentine's Day can be interesting when you have 3 little ones. Creativity is very important...and this was our 15th Valentine's day! Time flies!! So having 2 kids in school all day you make what you can! Thankfully my Grandma taught me to always have just about every dessert on hand at all times!

Chocolate Covered Strawberries
Fresh Strawberries
SemiSweet Chocolate Chips
a bit of cooking oil
Wilton melting chocolate (various colors)

Sometimes you can get the really nice large strawberries with a bit of a stem but if not try to find the largest ones you can. Wash and pat dry them. In a mircowave safe bowl slowly melt the chips with a bit of cooking oil. 30 seconds at a time to prevent burning the chocolate. You can also do this in a double boiler on the stove. Lay out some wax paper and dip the strawberries. Place the strawberries on the wax paper to harden. If you are in a bit of a hurry you can put them in the freezer. In 2-3 smaller glass bowls (microwave safe) melt the Wilton melting chocolates according to the directions on package. Once the strawberries are set take the colored chocolate and with a fork drizzle over the strawberries! Pretty! They keep for only 2-3 days...but normally don't last that long!

Makes: Someone Happy or as many Strawberries you have!
From: Poff's Kitchen

Chocolate Dipped Marshmallows
Marshmallows, Large (I like using the fun holiday shaped ones!)
Wilton Melting Chocolate (use the left overs from the strawberries)

Set out wax paper and dip and place and set! Mmmmm

Makes: Lots of treats!
From: Poff"s Kitchen

Oreo Truffles
1 package Oreos
1 brick of cream cheese (softened)
Melting chocolate (Wilton or white chocolate chips with a little oil added)

Take a large zip lock bag and beat the heck out of the oreos with a rolling pin, till they are crumbs. In a large bowl put the cream cheese and the oreo crumbs and mix. Form into balls, it will be messy, it's ok...hands wash. Lay the balls on wax paper and put into freezer for 15 mins or so...to harden. Take any extra melting chocolate from the previous projects and use it to dip or embellish. Dip the truffles and put them on the wax paper to set. Decorate with colored melting chocolate or sprinkles. Store in the fridge.

Makes: many truffles
From: a magazine ad for Oreos

Coconut Macaroons
These are one of Brent's favorite cookies. And this is so simple!

3 large egg whites
1/2 cup sugar
1/4 teaspoon salt
1 package (14 oz) sweetened flaked coconut

Preheat oven to 350F. Line a baking pan with parchement paper or well seasoned stone. In a large bowl whisk together first 3 ingredients together until frothy. With a fork stir in coconut until moistened. Drop mixture by packed Tablespoons onto sheet. (cookies will not spread) Bake until lightly golden (25-30 minutes)
After cooled, you can dip the bottoms in melting chocolate to make them extra special!

Makes: 30ish cookies
From: Everyday Food magazine (April 2004)

Almond Cookies

This is a very nice traditional Chinese cookie that I made for Sarah Tunick's shower. Everyone enjoyed them! And they are lots of fun to make, little hands can help! It is very easily doubled.

2 cups flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt

1/2 cup butter (only)

1/2 cup shortening

3/4 cup sugar

1 egg

2 1/2 teaspoons almond extract

1 small package slivered almonds (can use whole blanched, but these work)

1 egg, lightly beaten

In a large bowl, sift flour, baking powder, baking soda, and salt. In an electric mixer cream together butter, shortening & sugar. Add egg and almond extract, beat until blended. Slowly add in the flour mixture and mix well. I didn't find the dough to be crumbly, but knead together a little if needed. Form into 2 logs about 12 inches long (I got 3, they were thin). Roll with wax paper and refrigerate for at least 2 hours. (This can be made the night before)

Preheat oven to 325F.

Take a log out and cut 15-16 even circles. Roll into a ball and place on lightly greased cookie sheet ( I use my stones, no greasing needed) about 1 1/2 inches apart. This is where the kids can help. Place 2 almond slivers in an 'X' shape in the middle and press down lightly. Brush with a little egg. (This makes a lovely glaze)

Bake 15-18 minutes until golden brown. I took mine out around 10 minutes. They were nice and cooked and light! Cool competely and store in Tupperware or air tight container.

YUM! They have such a light almond taste and are very addicting!

From: Google Internet search modified by Poff's Kitchen

Makes: 45 cookies (if you make thin logs)

Peanut Butter Kiss Cookies

So simple it's sinful! A Christmas favorite at the Roberts house! Shared with me by Melissa. There is no 'real recipie' just what you do to get these great cookies!

• 1 roll refrigerated peanut butter cookie dough (Pillsbury)
• A whole bunch unwrapped Hershey Kisses
• A bowl of sugar for rolling

Preheat oven according to package. Open roll of dough, pinch off enough to get about a walnut sized ball and roll. Roll in the bowl of sugar to coat. Place on a cookie sheet 2 inches apart. Bake according to package, 8-10 minutes until light brown. Be careful not to over cook. Immediately press a Kiss in the middle of the cookie after they come out and transfer to a cooling rack. Cool and store in an airtight container.

Makes: 24-30 cookies

From: Melissa & Sharon