If you put a hat on a star, wouldn’t it be like hiding its light under a bushel? Especially if the hat was too big.
Good vibes to all who need them, I have been keeping you in my thoughts.
Ex, darlin’, shortbread is very easy. A basic recipe is:
1 cup butter (softened)
1/2 cup sugar
1 teaspoon vanilla extract
2 1/2 cups sifted flour
Cream the butter with sugar. Add flour until well combined (I use my hands). Chill. Pat into two 7 inch circles.
Place on baking sheet and mark 16 wedges in each. Bake at 300F for 30 minutes.
I often skip the “chill” part of the directions and will bake my shortbread pressed into a pie pan. Some people prefer to use powdered sugar, I’m not convinced it makes a difference. If you’d like to be a bit fancy, this is one of my favorite variations:
1 cup roasted hazelnuts
3/4 cup butter – sliced and chilled
3/4 cup sugar
1 teaspoon vanilla extract
1 1/2 cup flour
Preheat oven to 350F. Chop hazelnuts in a food processor until they are a coarse grind. Add in the butter and sugar, and process thoroughly. Place nut mixture in mixing bowl, and add the flour 1/2 cup at a time, mixing well after each addition. Make 1 1/2-inch balls of the dough and place on a non-stick cookie sheet, about 1/2-inch apart. Bake for 10 to 12 minutes. (or pressinto a pie or cake pan).
To be really fancy, after the hazelnut cookie cool, melt some chocolate chips and dip each cookie halfway (or just frost with chocolate–but if you want to blow people’s mind, make a true dipping chocolate mixture). If you do bake them in a pie pan, cut them when they are still warm, then enjoy their buttery goodness. Heck, now I’ve got to make shortbread!