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….
- 1 lb Butter (Soft)
- 1 Cup White Sugar
- 4 Cups Flour (All Purpose)
- 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.