Ever been struck by a sudden craving for cookies only to realize you do not have any in your house? This past Saturday I was studying for one of my grad school classes and suddenly I craved for some shortbread cookies. For weeks now I have been trying to limit my sugar and soda intake (three weeks clean!), so the house has been pretty barren when it comes to sweets. Obviously, when the cravings struck I had two options: run to the store, or make my own cookies. You can guess which I chose!
Cooking and baking helps me relax. There is something so satisfying about creating something from scratch. There are so many possibilities, and with a little work you can treat yourself to all of your heart’s (or tummy’s) desire. This time, it was soft crumbly shortbread cookies.
The one thing I don’t like about making cookies is that I always end up making too many, which means I spend an entire week munching on cookies. One cheat day might be OK, but seven…not so much. This time, I wanted to make just enough cookies to satisfy my cravings. If like me, you’re looking for an easy recipe for a small batch of shortbread cookies, keep on reading — if you want more cookies, well, you do the math!
- 1/2 cup softened butter
- 6 tbsp confectioner sugar
- 1/2 tsp vanilla extract
- 1 1/4 cup all purpose flour
- In a large bowl, beat butter, sugar, and vanilla until smooth.
- Slowly add the flour and keep mixing until all ingredients are well combined. If the dough is too dry, add a tablespoon of butter.
- Roll the dough in a ball and wrap it in plastic wrap. Let it cool in the refrigerator for 30 minutes.
- Roll out the dough and cut into 1X3 inch strips. With a fork, poke poke little holes on the surface of your cookies.
- Bake cookies at 350 for 12-14 minutes.
What is your favorite kind of cookie? Let me know in a comment below.