Let me start this post by thanking all men and women who have served in the military, both past and present. We thank you not only today but everyday for your service and sacrifice that you and your families have made.
Today was a great day with family. We all gathered at the lake as we usually do around the holidays. Today we played on the water and ate some good barbeque. We watched the little ones run around and play. It was an extra special day because more of my dad’s side of the family, who I rarely see, was also there. It felt more like a family reunion than a holiday get together. It was great to spend time with everyone.
Now I am home and thought I would share a great little cookie with you. This is a shortbread cookie, and what makes a shortbread cookie so good is the large amount of butter that is in it. I thought I would change it up a little and add brown sugar rather than white sugar. I love the taste of the molasses in the brown sugar. It doesn’t drastically change the taste of the cookie, it just gives it that extra something special.
So here it is friends. I hope you enjoy!
BROWN SUGAR SHORTBREAD COOKIES
2 cups all purpose flour
1/2 tsp salt
1/2 cup plus 2 tbsp brown sugar
1 tsp vanilla extract
1 cup (2 sticks) unsalted butter, room temperature, cut into chunks
1 tsp water
Preheat oven to 375F. Add the flour, salt, sugar and combine. Add the vanilla, the butter and the water. Mix in a food processor or by hand until a dough is formed. Put the dough on a sheet of plastic wrap and roll into a log about 2 1/2 inches in diameter and 5 inches long. Tightly twist each end of the wrap in opposite directions. Chill the dough in the fridge for at least 30 minutes.
Slice the dough into 1/3-inch thick disks. Arrange on nonstick cookie sheets, parchment or silpat lined. Bake until the edges are just light brown, about 12-14 minutes. Remove from oven and let cool for 5 minutes.
1 cup powdered sugar
1 tsp extract (vanilla or almond)
1 tbsp milk, or to the consistency you want
Mix all ingredients together to desired consistency and frost cooled cookies.
This recipe adapted from www.foodnetwork.com.