Monday, 3 December 2012

Shortbread Cookies

Grab your maraschino cherries and gold spray paint – it’s Caker Cooking’s month-long Christmas extravaganza! 

The holiday season holds a special place in my caker heart on account of my annual Caker Christmas party where I force invite Italian people to make – and eat – caker food. Leading up to my big party on December 22, I’ll be posting caker holiday recipes, stunning Christmas crafts that you (or a three-year-old) can make, as well as holiday faves from Caker Cooking readers.

In the meantime, I’m taking a break from snowing my windows to enjoy a glass of rum-spiked eggnog, along with these granny-approved shortbread cookies. Cakers don’t usually use real butter in our recipes because a) it’s expensive and b) who has time to sit around waiting for butter to soften? But we make a yearly exception for these melt-in-your-mouth classics. 

When my mom used to make shortbread cookies, she always chintzed out on the best part – the maraschino cherry. (They looked like fingernail clippings.) I say don't hold back. Cut those beauties in half! The more these cookies look like boobies, the better. 

1 cup butter
½ cup icing sugar
1½ cups flour
red and green maraschino cherries

Preheat over to 300°. In bowl, add butter and icing sugar. Beat for 2 to 3 minutes on medium speed with electric mixer. Add flour, then beat again until well blended. Drop by spoonfuls on greased cookie sheet and top with cherry. Bake for 8 to 10 minutes (or until light brown edges appear). Remove and cool.

Source: Royal Recipes for the Love of Tiny Hearts


8 comments:

  1. God love you for posting these cookies! I still see these in bake sales, especially around the holidays. Good for you for blowing the budget on cherry halves.

    ReplyDelete
    Replies
    1. Gustia, I've been saving up for the past six months to afford those maraschino cherries. But they're worth every penny.

      Delete
  2. Might have to try these. I hate making cookies, but I'm a sucker for anything with a maraschino cherry.
    Love the fact that the cookies themselves only have 3 ingredients. Caker to the nth degree!

    ReplyDelete
    Replies
    1. Truth be told, veg-o-matic, if these were truly caker to the nth degree, the butter would be substituted with I Can't Believe It's Not Butter.

      Delete
  3. Haha - that looks easy and I bet I might make them with my kids. Also, I'm totally down for, well ANYTHING, that looks like boobies. Woot!

    ReplyDelete
    Replies
    1. Boobies and cookies go together as naturally as wieners and beans.

      Delete
  4. Let's hear it for boobie cookies (bookies? coobies?). These are my mom's yearly tradition but she uses even MORE butter and whips up some butter and icing sugar to frost them.

    ReplyDelete
    Replies
    1. Any butter cookie that's iced with butter is a-ok in my books.

      Delete