Great Food Blogger Cookie Swap

Shortbread

Shortbread

 

Every year Lindsay from Love and Olive Oil and Julie from The LIttle Kitchen host the Great Food Blogger Cookie Swap.  We bloggers get to throw our names in a hat and we’re given three other food bloggers names. We then send each of those bloggers a dozen cookies and we receive a dozen cookies from three others.  I’ve received popcorn chocolate chip cookies and cranberry chocolate chip cookies.  yuMMMMy!

I shipped out simple shortbread cookies because sometimes simple is best 🙂

These cookies have been baked by my Great Tante (Norwegian for Aunt) Glad ever since I was teeny tiny.

They’re quick, they’re easy and they’re ALWAYS devoured….

Shortbread

Ingredients

  • 1 lb Butter (Soft)
  • 1 Cup White Sugar
  • 4 Cups Flour (All Purpose)


Directions

  1. With a hand mixer, mix butter and sugar and add the flour. In a 13X9 jelly roll pan spread dough. Bake @325 for 30 minutes. Take out of oven and cut in rectangles with pizza cutter and poke with a fork. Turn off oven and place cookies bake in for 10 minutes or until edges start to brown.

In the photo I made half the Shortbread plain and the other half I dipped in chocolate and then crushed candy canes.  Mmmm, Mmmmm, Mmmmm.

 

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