Created by: Cathy Goff
Happy Holidays!
The holiday season can be one of great times with family and friends. It can also be a time of overwhelming stress. Buying just the right gift, making sure the holiday cards get mailed, planning for parties and dinners and baking holiday treats.
In years past, I found myself dreading this season because I knew what was ahead of me. I was that crazed person trying to fit everything into the week before Xmas during my vacation time from work. But, just like the Dragonfly I refer to in my blog title, I went thru changes this year…RETIREMENT! Finally, this year I could enjoy the holidays without becoming the person that nobody wanted to be around.
I always make lots of baked goodies for the holidays. Fudge, decorated cookies, along with an assortment of other candies and cookies. I assemble treat trays for many of our friends and family. This year, I was able to prepare quite a few items including my fudge in advance and freeze. A total dream come true. It has changed my life forever.
One of my go to standards that always ends up on the cookie platter is Shortbread. It is a melt in your mouth, tender cookie that is a family favorite. Over the years I have developed this recipe into one of the easiest cookies that is made solely in the food processor. Once the dough is formed, I press it into a Nordic Ware shortbread pan, bake, and then cut into wedges. If you don’t have a specialty pan, you can use an 8X8 square pan and then cut into bars after baking. I have even rolled the cookie dough into balls and flattened them with a cookie stamp and before baking. Any way that you choose, you get a delicious buttery cookie.
I hope you enjoy this recipe as much as I do…
Shortbread
Makes about 2 dozen cookies or bars (if using a Nordic Ware Shortbread Pan this makes one batch which is 8 wedges)
Preheat oven to 325
1 Cup cold unsalted butter cut into cubes (I use Kerigold)
2 Cups all purpose flour
1/2 Cup sifted confectioners sugar
1/4 Teaspoon salt (I use kosher)
In food processor with knife blade attachment, blend the dry ingredients. Add butter cubes and pulse until a dough forms. Pat the dough into a lightly greased pan pressing evenly. Prick entire surface with a fork. Bake for 25-30 minutes or until lightly browned. Let cool for 10 minutes. Remove from pan and slice while shortbread is still warm.
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