Mom and I would spend quiet mornings together doing housework and errands in town.
Even when I started school it was half day so I still got another year of time alone with mom, forever tying me to her apron strings.
Peek inside. I am sure you will find something you like.
These RECIPES may not have been laboratory tested and are not necessarily original, but their mark has been established by family members, friends, and my husband.
Welcome to my little space in the world-wide web. Grab a cup of your favorite beverage, sit down and enjoy your trek. I am not sure what brought you here, but I am glad you came. I hope you find something you like and come back often to visit. Be sure to sign up on the right to recieve all updates via your email.
Wednesday, December 1, 2010
What could be better than shortbread
dipped in chocolate!
1 1/4 cup(s) all-purpose flour 3 tablespoon(s) sugar 1/2 cup(s) (1 stick) butter (no
substitutions), cold, cut into pieces 1 tablespoon(s) red and green
nonpareils or sprinkles or 1/2 cup mini baking bits
Preheat oven to 325 degrees F.
In food processor with knife blade attached, pulse flour and
sugar until combined. Add butter and pulse until dough begins to come together.
Place dough in medium bowl. With hand, gently knead in nonpareils or baking
bits until evenly blended and dough forms a ball.
On lightly floured waxed paper, pat dough into 8" by
5" rectangle; freeze 15 minutes. Cut dough into 1/2-inch squares. Place
squares, 1/2 inch apart, on ungreased large cookie sheet.
Bake cookies 18 to 20 minutes or until lightly browned
on bottom. Transfer cookies to wire rack to cool. Repeat with remaining dough.
Store cookies in tightly covered container at room temperature for up to 1
week, or in freezer up to 3 months.