I think I’ve mentioned before that I tend to get on flavor kicks. There’s been cranberry, lemon etc.
Well, this week it seems to be brown sugar. I’ve got two brown sugar recipes for you right in a row (another coming tomorrow) Yum!
Today’s cookie recipe is a shortbread cookie but is different than a lot of shortbread – it is a nice soft cookie. I love shortbread, especially with a nice cup of herbal tea. It makes me feel so English!
Some shortbread recipes tend to get a little stiff, a bit dry. This one actually softens up with time and so I think they are just as good or better the second day.
I love a couple that tastes just as good or better the next day, especially for a holiday cookie tray. There is nothing worse than a dried out cookie!
The dough is rolled into little logs. You start with a one inch scoop of dough and then gently roll it into about a 2 inch log.
After they bake and are cooled you can eat them just as is but I like to dress them up a little bit with some chocolate and nuts.
I dipped them into milk chocolate and then some crushed pecans. Be sure and let them set up on your cookie rack.
After the chocolate is dry they are ready to go. You can eat them straight off the rack (like I did) or put them on a pretty plate to share at a party or with a neighbor.
Do you have your list of holiday baking put together? Please share!
- 1 C butter, softened
- ¾ C brown sugar, packed
- 2 tsp vanilla
- 2 C flour
- Preheat oven to 350 degrees
- In a bowl cream together the sugar and butter until well blended
- Add in vanilla and flour and mix at low speed
- Shape dough into one inch balls and then roll into a 2 inch long log
- Place on an ungreased cookie sheet about 2 inches apart
- Bake for 10-15 minutes
- When cool, dip end of cookie into melted chocolate and then chopped nuts