Shortbread Tea Cookies
It's so easy to customize this recipe to suit your family's tastes. The photo shows some ways my favorite 10 year old sous chef & I decorated one batch. =^..^=
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- 2 stick
- butter or margarine (i use one of each)
- 3/4 c
- white sugar (see note in step #3.)
- 1 1/2 tsp
- vanilla extract
- 2 c
- all-purpose flour
- 1 tablespoon sugar & 1 tsp. cinnamon
- white or colored sugars
- maraschino cherry halves, patted dry
- walnut halves
- of your favorite jams or jellies
- glaze made with 1/4 cup powdered sugar & 1/2 teaspoon milk (see step #8.)
POSSIBLE OPTIONS FOR STEP #6:
How to Make Shortbread Tea Cookies
- 1Set the butter or margarine in a medium mixing bowl and allow to soften. (Truth--after about 15 minutes, I use the mixer to start breaking it up a little. Then I wait a few more minutes to give it more time to soften.)
- 2Preheat the oven to 350 degrees F.
- 3Using the mixer, mix together the softened butter/margarine, sugar, and vanilla extract.
NOTE: If you are going to be adding more sugar in the form of cinnamon/sugar or plain sugar or colored sugars, you might want to cut the sugar in this step down to 2/3 cup. Your call.
- 4Slowly add the flour to the butter mixture and mix until incorporated.
- 5If the dough isn't too sticky (or if you're impatient), roll into large marble-sized balls and place on ungreased cookie sheets.
If you don't like the sticky feel of the dough, or if you have more time, cover the bowl with plastic wrap & refrigerate until ready to roll the dough balls.
- 6TIME FOR THE OPTIONS: If you want a Snickerdoodle-type cookie, roll some of the dough balls into the cinnamon/sugar mixture. For the walnut or cherry cookies, I rolled the balls in white sugar before pressing on the walnut or cherry halves. I made a thumbprint in the cookie dough before adding any of the jams. (Today I used strawberry & blueberry preserves.) Other ideas? Chop nuts into fine pieces & roll dough ball in them. Flatten the dough ball a little, if you like. Or crush peppermint candy canes to use in the same way or sprinkle some on slightly flattened dough balls. What ideas do you have?
- 7Bake cookies at 350 degrees F. for 10-15 minutes. (Check early the first time.) Cookies should be mostly light with slightly browned bottoms. Cool on cooling racks, if you can wait that long. =^..^=
- 8FINAL OPTION: Drizzle cooled cookies with a glaze made of 1/4 cup powdered sugar and 1/2 tsp. milk, if desired. Stir together, then spoon into a sandwich baggie, seal, & snip a tiny corner from the baggie for easy decorating. Mom would call this "gilding the lily."