Saturday, October 30, 2010

Sleep and Shortbread.

Sean is off work today, so he let me sleep in!  I got a whole extra hour of sleep.  It was wonderful.

Sean's boss just got back from 3 weeks of vacation, during which my poor, tired husband only got 3 days off.  So now?  He has a long weekend!  Yay!!  Of course, it will screw up the schedule with the little muffin, but hey.  I love having him home.

That said, I made shortbread cookies yesterday.  They are FABULOUS.  I always roll them thin, because we like them crisp.  They can be rolled to whatever thickness is desired.  This recipe lends itself really well to add ins, such as cranberries and orange zest....mmmm....but that might be the next batch.  On we go!

Shortbread Cookies 

3 1/2 Cups Flour
1 Cup Icing Sugar
1 Brick (2 cups) Butter, Softened

Cream your butter and sugar together.  Add the flour one cup at a time until you have a dough that is stiff enough to be rolled out.  On  a lightly floured surface, roll to desired thickness.  Cut out as desired.  Place on a greased baking sheet.  Bake at 350 for 8 to 10 minutes or until golden brown.   

Easy as pie, er, cookies.  Yes...easy as cookies.  And if you want to halve the recipe, I find that makes more than enough for just our family.  As long as the husband doesn't eat it all the first day.  Also, sorry for the not-so-great picture of the shortbread.  I need a new camera badly.

Enjoy the cookies!


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