Sunday, January 11, 2015

Shortbread Cookies

Anyone else been waiting for the newest Downton Abbey season? If you're a fan, I know you have been anxious to see what happens in the new season. If you haven't jumped on the bandwagon, come on up, you'll love it! There are lots of ways to catch up on past seasons. Most libraries have them or you may find a friend or neighbor who owns them. Some seasons are also available on PBS's website, as well as Amazon and Netflix. I had hoped to watch last season again before the new started, but I didn't get it done.

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Last year I made cucumber sandwiches and scones for the Season 4 premiere. Last Sunday, I tuned in for Season 5 and was not disappointed. What did you think? Last season was pretty quiet in a lot of ways (especially after all the drama of Season 3), so I liked that there was a lot of promise of things to come this season. It seems like it will be a season of secrets and some scandal--all the things we love about the show. For this week's episode I made up a batch of shortbread (super simple!). I can't seem to watch without a cup of tea. I feel so British.


Bonus points if you dip the shortbread in chocolate. (I'm an over-achiever.)

Shortbread
from Better Homes and Gardens New Cookbook

1 1/4 C. all-purpose flour
3 Tbsp. granulated sugar
1/2 C. butter

Combine flour and sugar; cut in butter until mixture resembles fine crumbs and starts to cling. From mixture into ball; knead until smooth. Press mixture into square glass baking pan. Bake for 20-25 minutes or until edges just begin to brown. Cool in pan for 5 minutes. Cut shortbread into strips or pieced sized how you like. Transfer to a wire rack and allow to cool completely.

To dip in chocolate: Melt chocolate of your choice (I used dark chocolate chips) in microwave, as directed. Dip ends or bottoms into chocolate and allow to cool on wax paper-lined cookie sheet.


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