You may be wondering (or not) why I haven’t posted a recipe in a while. Well, it’s been quite hectic here and I feel horrible from holding a recipe from you for so long. Yes, I’ve been holding a recipe from you for over a week. I promise I’ll try not to do that again, but we’re moving and we’re doing a lot of packing. A LOT!
Besides holding a recipe from you, I have great news (like you haven’t heard those two words in while). Two days ago, I received an e-mail from one of my food blogging friend’s sister. The e-mail was written to Jaden Hair and I. The e-mail asked us to participate as the U.S. Wellness Meats featured chefs for their next month’s issue of their “Wellness Chefs” section. Additionally. In the e-mail, she also stated how her sister, Rachel (my food blogging friend) was a big fan of Jaden and I. So, I would just like to take this opportunity to thank Rachel Going and all of you for reading my blog on a regular basis! Even though I don’t have as many readers as Jaden, it’s still hard to thank everyone individually, so thank you so much! I really appreciate all of the support.
So, everyone, stay tuned for a recipe that will be featured on the U.S. Wellness Meats website (and of course I’ll be sharing it on here!). I’ll also be featuring two other recipes using grassfed meats from the U.S. Wellness Meats farms that they so kindly gave to me to try (and I got to pick out what I wanted!). I should be receiving the shipment of the meats tomorrow and the recipes should be coming in a while. I can’t promise any specific time, but I do promise that they’ll be on here soon.
With all of the good news aside, I’d love to give a gift to all of you- my shortbread cookie recipe. Who said christmas can’t come early? I make this recipe all of the time and I love dipping it in chocolate or in my tea. When I say all of the time, I mean at least twice a week.
Shortbread Cookie Recipe
For shortbread, DO NOT use anything but real butter. If you use margarine, or anything like that, your cookies are bound to taste weird and nasty and will definitely come out weird too. Trust me, when I read in one of my cookbooks to use nothing but butter, I needed to test it with margarine. And not to my surprise, the margarine screwed the whole taste and looks up. So, don’t use anything but butter! Also, if the dough seems to be a bit dry, just add a bit of milk.
2 sticks (1 cup) unsalted butter, softened
1 cup powdered sugar (icing sugar, confectioners sugar)
1 teaspoon pure vanilla extract
2 ½ cups all-purpose flour
¼ teaspoon salt
White granulated sugar for sprinkling
6 ounces of melted chocolate chips (optional)
Sift flour and salt together. In a large bowl, cream the butter and sugar with an electric mixer. If you’d like, you could cream the butter first, and then cream the sugar in.
Beat in the vanilla extract.
Without your electric mixer, gently stir the sifted flour and salt mixture into the creamed butter and sugar, until well blended.
Form the dough into a disk, then wrap it in plastic wrap, and chill it in the refrigerator for about an hour (or until the dough has firmed-up).
Preheat oven to 350ºF (remember to place the oven rack in the middle). Line two baking sheets with parchment paper (don’t use waxed paper).
Take the dough out of your refrigerator (if you haven’t done so already) and roll the dough out on a lightly floured surface to ¼ of an inch thick. Cut into rectangles, squares, rounds, or any shape that you’d prefer.
Place the cookies on the parchment lined baking sheets and place in the refrigerator for 10 minutes, or until the cookies have firmed up. The colder the cookies, the more they’ll keep their shape in the oven.
Bake for about 10 minutes or until the cookies are lightly browned. Cool for 5 minutes on baking sheets before proceeding to cool the cookies on a cooling rack for about 15 minutes.
After the cookies have cooled, dip them in the melted chocolate and enjoy!