My absolute favourite kind of cookie at Christmas time is the Classic Shortbread.
Melt-in-your-Mouth Goodness.
Mmmm Mmmm.
And a couple weeks back, I had a coffee and cookie date with two of my favourite ladies, Nik and Miss Isla, where momma Nik served me some of the most scrumptious shortbread cookies....ever.
I
instantly asked for the recipe.
And just like she said, there is nothing simpler than this: Only 3 ingredients and a lot of beating, you will want these baked cookies all to yourself.
And I mean it, you will want them all to yourself.
So, even though Christmas has come and gone, and were all into our new "workout regimes" {right guys?}, this is one recipe you will want to come back to.
Whipped Shortbread
Makes about 3 dozen small cookies, and this recipe can easily be doubled.
Ingredients:
Directions:
1. Cream butter and icing sugar {same as powdered sugar} together.
2. Add flour and beat for 10 minutes {you will get muscles here. I promise. Next time I'm bringing out the trusty stand mixer....so use it if you got it, as the secret to these tasty cookies is in the beating. Don't cheat on the time.}
3. Drop from small spoon onto cookie sheet.
4. Decorate with maraschino cherry pieces if you wish. I didn't have any, so I just used red and white sprinkles.
5. Bake at 350F for about 10 - 12 minutes, until bottoms are lightly browned.
