SIMPLE SHORTBREAD

i have been eating shortbread cookies for a while, most of the time at work. i do not work at a bakery or grocery store. i am a nurse in an emergency room, and rarely am i lucky  enough to get a chance to use the bathroom during a shift, let alone grab something to eat. we have these little bagged lunches that we keep in the fridge for patients. usually intoxicated patients that are "sleeping it off". they contain a turkey sandwich with the fixin's (mayo and mustard), a juice cup, and a tiny package of lorna doone shortbread cookies. when i am having a busy night, caring for pee soaked, slurry-speeched drunksicles (drunks that are cold)... let's just say their lorna doones may just disappear.

they are the most satisfying food in the world. at three in the morning, when you have had nothing to eat, and you wouldn't dare leave your drunksicles to go grab something, lest they decide to stand up, lose their footing, and hit their head. oh vey! safer for everyone if i just eat the cookies, right?

safety first!

i recently realized, and this is going to sound very silly, that i love shortbread. i never thought much about it until the other day when i had an almost cosmic experience while eating a sweet-potato shortbread cookie. sweet-potato and shortbread is nothing short of amazing. trust me.

i decided to start making some shortbread and sharing them with you. these recipes are so simple, and use items most have ready in their kitchen. they are perfect with coffee or tea, and satisfying enough to be a brunch or breakfast if you add a half a grapefruit or some berries. this recipe was taken from smitten kitchen.



INGREDIENTS:

12 tablespoons butter (1 & 1/2 sticks) melted and still warm
5 tablespoons sugar + extra for sprinkling on top
1/2 teaspoon salt
1 teaspoon vanilla, or scrapping from 1 vanilla bean
1 & 1/2 cups flour

METHOD

mix the first four ingredients together in a mixer or by hand with a whisk until creamy. add the flour and mix just until incorporated. press into a greased 9" springform cake pan (or a pan with a removable bottom, or a foil lined square or rectangle pan leaving a little overlap of the foil - you want to be able to remove these without crumbling them).  then you let them sit, for at least two hours, or overnight. you don't need to refrigerate them, but you can if you want.

bake at 300 F for 45 minutes. take them out of the oven. leave the oven on. sprinkle the cookies with some sugar, and let them sit for ten minutes. then cut them into bars, squares, or wedges, and put them on a parchment lined pan. return them to the oven for 15 minutes so they get a nice crispy little crust on the top.

eat them as soon as you can handle them.



BEST ENJOYED WITH:

an early morning, coffee, tea, some simple flowers, laziness, quietness, friends, family, babies, berries, wool socks, or a good book.

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