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.
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!
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.