Hope everyone had a great Mother's Day weekend. I was going to share some yummy pancakes with you before the weekend, but as you can see I didn't quite make it. No worries though because these shortbread cookies more than make up for it. I got this recipe from Coleen's Recipes and she declared them "absolutely perfect".
These cookies were delicious, melt-in-your mouth and so buttery. The full recipe called for a full pound of butter and that scared the bujeesus out of me so I cut the recipe in half. The halved recipe (below) still made a substantial amount of cookies but if you want/need more, then just double it. The fun thing about this cookie is that you can roll the chilled dough in non-pareils, or colored sugar and coordinate with any holiday or celebration that you need. I used blue sprinkles for half of the dough and rolled the other half in raw sugar. It's not necessary but it adds a nice textural element to the tender cookie and it makes them extra pretty. The dough can be made ahead of time, then when you're ready for them, just slice and bake.
Now on to the pregnancy update. I reached 20 weeks last Wednesday and had an anatomy scan of the bambino. Of course he was curled up and sleeping the entire time so we didn't see much. The baby's growth is right on target, it's brain is growing and the heart was beating away. He's about 10 inches long and weighs about 12 ounces. I also felt the little one kick this weekend for the first time, which was quite the wonderful Mother's Day gift. It's such a strange, but incredibly awesome feeling. I've said it once and I'll say it again, but I am so blessed to be where I am. For another update, see below...
Ultimate Shortbread Cookies adapted from Coleen's Recipes
- 1 cup of unsalted butter, room temperature
- 1/2 cup of granulated sugar
- 2 cups all purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- non-pareils, coarse sugar, or chopped nuts (optional)
In a stand mixer, beat the room temperature butter, sugar and extracts until the mixture is light and fluffy (2-3 minutes on high).
Add the flour, half a cup at a time, beating well between each addition.
Roll the dough a log and wrap tightly in plastic wrap, then chill until very firm or up to three days.
After "logs" are very firm, roll them in sprinkles or nuts (optional) and slice into ¼" slices. Bake on ungreased baking sheet in a 350 degree oven for 18 to 20 minutes Cool on baking rack.
Makes about 24 cookies. Recipe can be doubled.
For the winners of the Simply Suppers giveaway, go HERE.