Shortbread Cookie Recipe

The floral rolling pin makes an appearance again! After testing it out on a rhubarb pie I baked in the spring, I was eager to try it out a second time. I made shortbread cookies to bring to my family's thanksgiving dinner. To make the floral pattern stand out and be recognizable, I used basic circle and diamond shaped cutters... and I cut out a few turkeys, gobble gobble.

Shortbread Cookies | Recipe | by CustodiansofBeauty.blogspot.com

When rolling out the dough, I found it was tricky to keep it from tearing. I chilled the dough in the fridge for 30 minutes before rolling it out. Maybe it tore because it was too cold? I dunno. The cookies were eaten none the less.

Buttery and delicate, these cookies were delicious! No frosting or sprinkles needed.

Tea and cookies, anyone?

If there are any food safe paints out there for decorating, I would love to try them out on these cookies. A spot of color here and there, maybe painting a flower or two on each cookie.

I found this charming tea cup in my mother's walnut hutch. Love that handle.

If you are looking for the perfect Christmas gift for the baker in your life, you can check out the rolling pins on BoonHomeware.com. And for those who would like to try out the Shortbread recipe, here ya go:

Ingredients:

1 cup unsalted butter
3/4 cup sugar
1 egg
2 teaspoons vanilla extract
3 1/3 cups flour

Directions:

Cream butter and sugar. Add egg and vanilla. Mix well. Sift flour adding to mixture until well blended. Chill dough for 30 minutes. Roll, emboss, cut shapes 1/2 cm thick and bake at 390 degrees for 8-10 minutes. Remember to be generous with flour on your dough not the rolling pin.

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