My Mama made the best butter cookies, and I don't know how to make them since she always did it. Plus, I don't have the patience to decorate them. The cookie varieties I make are done the moment, I pull a tray out of the oven. After I bake a cookie, it's annoying to have yet another step before they are ready to eat. I've mixed, laid out the dough, baked, washed bowls ... I mean, the work is done. Mom can handle starting over to decorate baked cookies. Her butter cookies are festive and delicious. What a fancy-pants, fusspot ... going back to decorate done cookies.😊
Well, this year for first time, I made a butter cookie for Christmas. But bah humbug, I'm still not going to decorate it. Therefore I made Scottish Shortbread. Same ingredients, but no colored icing, no sprinkles, no chocolate chip eyes. Just a good traditional butter cookie. Here is the recipe:
|Photo: Gooseberry Patch|
1/2 cup butter (= 4 ounces)
1/4 cup sugar (= 2 ounces)
1 cup all-purpose flour
a sprinkle of salt
Extra flour for the rolling surface.
Optional: I add 1 teaspoon of vanilla, 1 egg and 2 tablespoons of ground flax seeds (none are in traditional Scottish Shortbread).
I can't get the dough to form a ball without the egg. My mom never makes butter cookies without vanilla, and my friends like the ground flax seeds, so lately I add some to all the white flour recipes I make. (For authentic Scottish Shortbread, leave these optional ingredients out.)
1) Cream together the butter and sugar. Add vanilla and egg if desired.
2) Combine the flour and salt. Toss in 2 tablespoons of optional ground flax seeds.
3) Add the dry to the wet ingredients until you produce a dough.
4) Knead for 5 minutes. If the dough gets soft, refrigerate it for a few minutes, then knead again for a minute before rolling the dough out flat on a surface. Aim for 1/2 inch thickness.🎄👑🐫
5) Cut into 1-inch width rectangle stripes. Eyeball it. Place on an ungreased baking sheet about 1-inch apart. Prick the cookies with a fork.
6) Bake in a preheated 350 degree F oven for 20 - 25 minutes.
Sometimes there's nothing better than a simple butter cookie. I will enjoy making these Scottish Shortbread cookies for Christmas (and teas during the year). If you must be a fancy-pants, fuss-pot (Mom) dip half of each shortbread cookie in melted dark chocolate mixed with a bit of cooking paraffin.
|For a Christmas batch, I tossed in 1/4 cup of ground walnuts and 2 tablespoons of ground flax seeds.|
|Photo: Mother Earth News|
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