As promised I chose a “Christmassy” cookie, Classic Shortbread on page 109. My gran use to make it at this time of the year and I sadly never found her recipe in her recipe box, so I gave Martha’s a whirl.
The recipe yields 8 cookies. Now I don’t know about you, but I prefer my shortbread in smaller pieces than the huge cookies Martha makes. I kept cutting into pie pieces and got 16 cookies.
There is something about shortbread, so simple and so yummy!
Easy/Hard: There are 4 steps, so that’s pretty easy. Helps to read them though :)
Ingredient availability: It should all be in your pantry already.
What I like about this cookie: It’s Christmas. I mean gingerbread usually is the first thought of a cookie at Christmas but I love shortbread, so for me this is Christmas.
Baking experience: You need to chill this dough. Then it helps to really read the instructions.(LOL) You need to press into a fluted tart pan, which I don’t have, so I used a cake pan and used plastic wrap to help remove it from the pan. It worked well. I also didn’t prick with wooden skewer. I know I really should pay attention but alas they turned out pretty good.
Taste: crumbly, sugary goodness! How’s that?
If you want this recipe, it’s only available in the Martha Stewart Cookies book page 109.
Thanks for looking!
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