Shortbread Cookie Day

The 12 Days of Cookies Project has come with some baggage.

1. The term project evokes school-like learning, deadlines and pressure. I don’t due well with deadlines or pressure.

2. 12 days of cookies means, well, that I have to bake cookies for 12 days in a row? That’s:
a.) money that I don’t have
b.) days that I went out (luckily I did make cookies one day)
c.) a lot of cookies to eat!

3. The whole set up of the cookie project.

If I go into teacher mode I can think of how I bombed this lesson plan and didn’t think of the learning outcome (aka what I wanted the 12 Days of Cookie Project to be on the blog).

With that said, though I missed baking cookies on Friday, I do have a wonderful, easy recipe for shortbread cookies. These cookies are versatile, easy, and super delicious.

Getting ready to bake can be cumbersome for members of the baking party.

We have to stir the shortbread dough by hand– really works the biceps.

These cookies were rolled about 1/4-1/2 inch thick, cut, and dipped in chocolate when completely cooled.


  • press dough into an 8×8 inch pan, cook for 30 mins, remove from oven, sprinkle with 1 cup chocolate chips, cook for 1-2 minutes in oven, remove. Spread melted chips with spoon and decorate.
  • Add chopped dried cranberries and pistachios for a festive taste
  • roll dough, cut into circles(or any shape desired, bake and sandwich with favorite flavor jam– This is great to cut a hole in the top cookie before cooking so the jam peeks out, sprinkle with powdered sugar when completely cooled


2 cups (260 grams) all-purpose flour

1/4 teaspoon (2 grams) salt

1 cup (2 sticks) (226 grams) unsalted butter, room temperature

1/2 cup (60 grams) powdered (confectioners or icing) sugar

1 teaspoon (4 grams) pure vanilla extract

In a separate bowl whisk the flour with the salt. Set aside.

In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until smooth (about 2 minutes). Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated. Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour.

Preheat oven to 350 degrees F (177 degrees C) with the rack in the middle of the oven. Line two baking sheets with parchment paper.

On a lightly floured surface roll out the dough into a 1/4 inch thick circle. Cut into rounds or other shapes using a lightly floured cookie cutter. Place on the prepared baking sheets and place in the refrigerator for about 15 minutes. (This will firm up the dough so the cookies will maintain their shape when baked.) Bake for 8 – 10 minutes, or until cookies are very lightly browned. Cool on a wire rack.

Recipe from: Joy of Baking

and Shortbread Sandwiches

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