Hello, hello, long time no time no chat, well actually not really. Fact about me #1, never had/made bread pudding...Crazy right! I thought it was about time to try it, so I got all the ingredients together, and was a mix'n and stir'n, unfortunately it didn't really turn out. But then again that could just be because of a bad recipe, lack of experience, or you know, never having tried it. Maybe it's just not my thing, but at least I tried it...right?
Now onto more important things like my new FAVORITE cookie recipe, shortbread!!!! It's quick, easy, and most importantly delicious. I am a huge fan (as you may have guessed) of easy baking. I like recipes that are easy, quick, yummy, and use only the few ingredients I have in stock. Another thing I am also a huge fan of substitute cooking/baking. For you out there that don't know what substitute cooking/baking is put simply, "If ya don't have it, that's okay." Of course you can't substitute everything, somethings have to be what they have to be. Things like flour, sugar, icing sugar*, etc., cannot be substituted which is why I like to always have them on hand for my spontaneous baking. But things like nuts can be substituted for raisins, dried cranberries, or sometimes chocolate chips. Or sometimes you can substitute more crucial ingredients like butter for margarine, water for milk, etc. If worse comes to worst sometimes I just switch out recipes and make do, I once found a recipe for icing using just flavoring, milk, sugar, and butter. NO ICING SUGAR! I think that's one of the reasons I love my new shortbread recipe, butter, icing sugar, flour, vanilla! That's it! So here it is, the big reveal:
BEST SHORTBREAD EVER
Ingredients
1 cup of butter, softened
3/4 cup of icing sugar
1 teaspoon of vanilla
2 1/2 cups of flour
Heat oven to 350F. In a large bowl beat butter, icing sugar, and vanilla together with a spoon. Stir flour one cup at a time. (If dough is crumbly, stir in 1 or 2 tablespoons of softened butter or water into the dough)
Roll dough 1/2 inch thick on a lightly floured surface. Cut into small shapes with hands or cookie cutters. Place 1/2 inch apart on an ungreased cookie sheet.
Bake for 14 to 16 minutes or until set and bottoms are golden brown. Remove immediately and cool completely on wire racks.
And that's it, easy peasy and so much fun. You can also add your own flavors or once cool dip in melted chocolate for extra yummy goodness. So next time you need a go-to cookie recipe this should be your first choice.
* Icing sugar is also referred to as powdered sugar or confectioners sugar, but they are all one in the same.
1 cup of butter, softened
3/4 cup of icing sugar
1 teaspoon of vanilla
2 1/2 cups of flour
Heat oven to 350F. In a large bowl beat butter, icing sugar, and vanilla together with a spoon. Stir flour one cup at a time. (If dough is crumbly, stir in 1 or 2 tablespoons of softened butter or water into the dough)
Roll dough 1/2 inch thick on a lightly floured surface. Cut into small shapes with hands or cookie cutters. Place 1/2 inch apart on an ungreased cookie sheet.
Bake for 14 to 16 minutes or until set and bottoms are golden brown. Remove immediately and cool completely on wire racks.
And that's it, easy peasy and so much fun. You can also add your own flavors or once cool dip in melted chocolate for extra yummy goodness. So next time you need a go-to cookie recipe this should be your first choice.
* Icing sugar is also referred to as powdered sugar or confectioners sugar, but they are all one in the same.
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