Happy New Year’s Eve everyone! With today being a holiday and a three day work week ahead, today certainly doesn’t feel like a Monday!
Today has been a pretty productive day on this end. So far I’ve had a great yoga session, got some things ready for tonight’s festivities, did some laundry, and caught up with my dad on the phone. Morgan did too…
For those of you who may hosting people tonight or having company tomorrow, or for those of you who are still visiting family and friends for the holidays, I have another classic recipe for you from Christmas….Shortbread Cookies! They are much lighter then the Cookies N’ Cream Truffles shared yesterday but still an indulgence to be enjoyed in moderation.
This is such wonderful recipe. Shortbread cookies from the store, can often be quite expensive, but this recipe is easy, has few ingredients, and the cookies have a fantastic texture and flavor! I ALWAYS receive requests for them.
- 2 cups butter, softened
- 1 cup packed light, brown sugar
- 4 to 4 1/2 cups all-purpose flour
- In a large bowl, cream the butter and brown sugar until they are light and fluffy. Add 3-3/4 cups of the flour, and mix well.
- Turn the mixture onto a floured surface. Knead the mixture for 5 minutes, adding enough of the remaining flour to form a soft dough.
- Roll the dough to 1/2-in. thickness. Cut into 3-in. x 1-in. strips or use cookie cutters to create more decorative cookies.
- Place the cookies 1 in. apart onto an ungreased baking sheet, and prick the cookies with a fork. Bake the cookies at 325° for 20-25 minutes or until cookies are lightly browned.
This basic shortbread recipe can be dipped into melted chocolate, decorated with sprinkles, and so forth. They make great gifts too!Happy early New Year my friends!
Question of the Day: What are your New Year’s Eve plans?
Quote of the Day: “Be the change you want to see in the world.” – Mahatma Gandhi