Shortbread

Shawwwwtay! No? Okay, then forget it, you humorless lump. Go ahead and make your old boring shortbread and I'll make it my way- the fun way. Just don't call asking for advice on increasing the probability of shortbread success.

As I mentioned when I first started blogging, I enjoy making and creating recipes from ingredients that I have at home. I don't like having to go out of my way to purchase a two-pound bag of weird crap that I'll use only once. With this philosophy in mind, my quest for the ultimate shortbread recipe was not tremendously difficult, but it did prove to be a bit search-intensive due to the fact that many recipes call for rice flour or something else that I don't typically have on my shelves. I sat in agony for days, crying out loud, "Dear God, will I EVER be able to make shortbread?!"

Yes. The answer is absolutely yes! And you won't have to use anything you don't already have in your cucina. Or at least I would hope you have flour, sugar, butter, and lemon extract laying around. I mean, they ARE staples.  Ugh, now I've gone and offended you again, huh? Wah, wah, wah...

Ingredients:
1 stick unsalted butter
2 cups flour
2/3 cup sugar
splash of lemon extract
sugar for sprinkling

Method:
1. Preheat oven to 350'.

2. Cream butter and sugar together until the mixture becomes light and fluffy. Mix in your lemon extract. I suppose I used a quarter of a teaspoon, but I didn't really measure. All I know is that they turned out fabulous.

3. Mix in flour. Give it a good stir, why don't you.

4. Form the dough into teaspoon-sized balls and place on an ungreased cookie sheet. In the center of each cookie, press your thumb down slightly.

5. Sprinkle with sugar, if desired. I would recommend doing this. You don't want to be boring, now do you?

6. Bake for about 12 minutes.

7. Obtain a gym membership because these might cause you to gain weight should you decide to eat the whole batch (speaking from experience). Pin It