Spectacular Eats

Is there anything better than shortbread cookies and a cup of hot tea? I think not.

I had a Christmas party to go to last night and wanted to take a treat for one of my fellow book group members.  Each year we have a Christmas Party and exchange books.  Unfortunately, this year one of our members (and friend) has a child in the hospital so we all bought books, DVD’s and audio books to help the family pass the time they spend at the hospital.  I thought that shortbread and hot tea would sound like a sweet relief when you’re used to hospital fare.  And it keeps for a really long time… so that’s what I decided to make.

You need a REALLY big bowl to make this dough in.  And use real butter.  This is not a recipe where you can substitute margarine.    Keep in mind that you’re going to have four sticks of butter and five cups of dry ingredients in the bowl – THINK BIG!

I processed the half the ingredients at a time in my food processor and that worked out just great.  I did knead the dough by hand afterwards.  I actually enjoy kneading dough and this is so easy to work with.

Press the dough into an ungreased pan.  The dimples and ridges that your fingers will leave will disappear as it bakes.  Prick the raw dough with a fork several times and then bake.

Bake the shortbread until it begins to brown.  Be sure to cut it into squares while it’s still warm.

Here’s a terrible picture of the cutest tin I found at Target.  I lined it with waxed paper and filled it with the cookies.  I folded the wax paper down and then placed a few tea bags on top and sealed it up.  Yum!  This would make an awesome teacher’s gift too!

Shortbread

makes about 40 cookies  [print_link]

4 cups all purpose flour

1 cup granulated sugar

1 pound of butter, cold (can use salted or unsalted)

In a food processor, cut the butter into the dry ingredients.  If you don’t have a food processor, let the butter soften slightly and cut it in with a tool you use for making pie crust.  (I do this part in two batches to make the work easier).

Knead the dough for about 5 minutes or until it’s smooth.

Press the dough into a 15X10 jelly roll pan (ungreased).  Prick the dough with a fork.

Bake at 325° for about 25-30 minutes, just until it starts to brown.

Be sure to cut into pieces while warm.  Remove to a cooling racking.