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Cheers
Give a Cheer
Give a Cheer
A Christmas family favorite...everyone gets a tin full! An all-butter cookie. Melts in your mouth! My mom's SHORTBREAD COOKIE RECIPE: Whip until butter/sugar is whipped like whipping cream. Beat in 1/2 tsp of each vanilla and almond extract. Beat in 5 cups flour. Dump the dough onto a floured counter and gradually add in up to 1 cup more flour. The dough should be shiny, not dry looking. Use a 1" cookie scoop (looks like an ice cream scoop). The dough is great and doesn't stick to your hands. Remove from the scoop, roll in a ball, and press into mini cupcake tins. Bake 12-14 minutes till just brown around the edges only. Tap tins upside down while hot onto a cooling rack. Cookies just pop out. Cool completely. Store in tins for a few days to mellow. Make a glaze with 1 1/2 Tbsp. butter, 1 1/2 cups confectioners sugar, and a few Tbsp. hot water to a thin glaze. Sprinkle with nonperil candies. Dry completely. Store in metal tins, NOT plastic with wax paper between layers. Stores well for 3-4 weeks.
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