By 300 Sandwiches
Get out of the kitchen. Spend time with my family. Finish wrapping my gifts. And help E not get grilled my father on when we are finally getting married.
So instead of a sandwich, I’m sharing my mother’s shortbread cookie recipe, the one I unearthed folded up in her cookbook that she cut out from some package of Diamond Walnuts or something at least 30 years ago. Why? Because it was the best cookie I made of the three batches I made this past few days. And they’re stupid easy to make. Need a last minute gift to get someone? Or dessert for Christmas dinner? Or cookies for Santa? Whip these up, and leave them out for family or stack in a nice red tin for friends.
And then, pour yourself another glass of eggnog, and get the hell out of the kitchen.
2 cups all purpose flour
1/4 teaspoons baking powder
1 cup butter, softened
1/2 cup sifted powdered sugar
1/2 cup finely chopped walnuts
Preheat oven to 300 degrees. Combine flour and baking soda, and sift into bowl. In a large separate bowl, cream butter and sugar until light and fluffy. Gradually blend in flour mixture into the butter mixture. Stir in finely chopped walnuts. Cover and refrigerate for at least 30 minutes or overnight. Dough will be crumbly, but will not stay crumbly once you work with it.
Remove from fridge, and rework the dough into two balls. Roll a ball out onto lightly floured surface to a 1/4 inch thickness. Cut into shapes with cookie cutters and lay out on nonstick baking sheets. Bake for 15 minutes until edges are lightly browned. Cook on wire racks. Makes 2 dozen cookies.