Shortbread CookiesShortbread Cookies are buttery and delicious. For best results, use butter - cookies made with margarine lack the flavor and texture of butter cookies. Note: if desired, consider adding finely chopped nuts, dried fruit, chopped Skor Bars or ‘Matcha’ Green Tea Powder to the dough before baking. Ingredients:
In a small bowl, stir together flour and baking powder. Set aside. In a large bowl, mix together the butter and sugar. Add vanilla, egg and honey, beating until smooth. Slowly beat in the dry ingredients until dough forms. To form cookies: 1. If desired, make little balls with your hands and place on an ungreased cookie sheet, leaving space between cookies for spreading. You can also use a spoon to shape the cookies. Press down lightly on each piece of dough with a fork. 2. For best results, separate dough into four pieces. If desired, incorporate add-ins to dough at this time. Roll each piece into a smooth log (either plain or with your favorite add-ins). For best results, cover and refrigerate dough for 30 minutes before slicing into ¼’ - ½” pieces. Place cookie slices on baking sheet, leaving some space between cookies. If desired, poke each cookie with a fork. Bake cookies on centre rack of oven for 8-12 minutes, depending on how thick you sliced the cookies. Once cookies are lightly golden, remove from oven and cool on wire racks. Store cooled cookies in an airtight container. This Shortbread Cookies recipe makes 1 1/2 - 2 dozen cookies, depending on size. Adapted from a recipe attributed to the Basch family in Rave Reviews, Hebrew Academy, Montreal, 2010-2011. Easy Jewish Recipes would like to share some of your favorite Jewish recipes and meal ideas with its readers - please send them via email to karen@easyjewishrecipes.com or submit using the Contact Info page.
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