It is time for the May version of Fill the Cookie Jar. If you are not familiar with Fill The Cookie Jar, we are a group of blogging friends who make theme based cookies and share the recipes with everyone! It is a lot of fun and if you are blogger and would like to join, just click on the Fill The Cookie Jar button on the upper right hand side of this blog! I will get you signed up.
This month our theme was Mother’s Day. I decided to bake one of my Mom’s favorites, shortbread cookies. They are actually one of my favorites too! I often will purchase a box of Walker’s Shortbread cookies and
hide put them in my office. They are my special treat for those days when things have been rough.
There are many great sites to find a recipe for shortbread. The basics of the cookie don’t change much. I decided to go with a version from Martha Stewart. I chose this version because it seemed to be most like the Walker’s cookies that I love so much.
- Nonstick cooking spray
- 1 cup (2 sticks) unsalted butter
- 3/4 cup confectioners' sugar, sifted
- 1/2 teaspoon pure vanilla extract
- 2 cups cake flour (not self-rising), sifted
- Spray a 9-inch fluted tart pan with a removable bottom with nonstick cooking spray; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Stir in vanilla. With mixer on low speed, slowly add flour. Mix until well combined.
- Evenly spread cookie dough into prepared tart pan. Refrigerate until firm, at least 2 hours.
- Preheat oven to 325 degrees. Using a 2-inch round cookie cutter, make a shallow cut in the center of the dough. Using the tines of a fork, score dough from the edge of the circle in the center toward the edge of the pan into 12 equal wedges.
- Bake until light brown and a toothpick inserted into the center of the shortbread comes out clean, 50 to 60 minutes. Re-score circle and wedges with cookie cutter and the tines of a fork as soon as the shortbread comes out of the oven. Transfer to a wire rack and let cool 1 hour. Remove shortbread from tart pan and let cool completely. Cut into wedges with a serrated knife along the scored lines. (Mine easily broke into the 12 pieces)
I hope you all enjoy this great recipe! These shortbread cookies are wonderful! If you are looking for a few more great recipes, stop by the links below and see what my friends are up to! You won’t be sorry!
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