I don’t have sweets around very often, but when I do, I prefer a plain baked crustless cheesecake, strawberry rhubarb pie or shortbread cookies. Fortunately the latter does not take a lot of fuss to bake from scratch. The basic Scottish Shortbread (shout out to my ancestors!) is a mildly sweet, buttery cookie, perfect for dipping in one’s tea, or a tall glass of ice cold milk!
I’m betting you probably have all the ingredients on hand. It only takes about 45 minutes or so to whip up a batch! Here’s all you need:
1/2 cup sugar
1 cup room temperature butter
2 cups all purpose flour
Some recipes will have you fussing with unsalted butter, adding salt separately along with other ingredients like powdered sugar and vanilla, but I like to keep my shortbreads simple, except for maybe a bit of chocolate. This is optional though. If you’re not into chocolate (I’m not sure I can trust you! JK!!!) you can add a bit more sweetness to your cookies by sprinkling the tops with sugar before you bake them.
Preheat your oven to 325 degrees F. Cream the sugar and butter together until well blended. Add the flour a 1/2 cup at a time blending to ensure that the dry is well incorporated into the dough.
Roll to 1/4 inch thickness and cut your cookies in your desired shapes, placing on an UNgreased cookie sheet.
Put in the oven, set your timer for 25 minutes (give or take a few – it’s always a good idea calibrate your oven’s cooking time the first time to try a new recipe.) The tops of your cookies will be a pale golden brown and the bottoms will be a darker golden hue.
While your cookies are cooling melt semI-sweet chocolate chips according to the package instructions. I like to use a cup or a short drinking glass in the microwave to make dipping easier. Take care not to burn the chocolate (a lesson learned from personal experience!).Dip your cookies halfway and place on waxed paper to cool. I had thought about doing a nice plated view for you, but I was afraid they might not last that long…so here they are! Enjoy!!!