So, I remember these being around the house at Christmas time, I even remember helping to make them...but I never realized the recipe was my Grandmother's.
These cookies were always a cookie plater staple in my house. My mother would create these gigantic cookie platters at Christmas time and give them away to people as gifts. I guess I never realized how simple these were. The look like they're a lot more work than they are...guess I shouldn't have let that secret slip, huh?
These are delicious little butter shortbread with a sugary peanut butter topping and a chocolate drizzle. Sounds elegant and delightful, no?
These weren't on my original list to make for the 25 Days of Cookiemas, but Mom suggested making them while I was visiting. One because apparently they SHOULD be on the list and two because I think she secretly wanted some.
The recipe card is battered and has seen much better days and the writing is a scrawling slant that's nearly illegible. There are more ingredients than directions, so unless you had some sort of prior knowledge, you would be lost.
It was fun baking with my Mom and having a good laugh while mixing and spooning and stirring and creating new memories.
Grammie's Shortbreads
Cookie:
1 Cup Softened Butter
1/2 Cup Sugar
2 Cups Flour
2 Tsp Vanilla
Cream together the butter and the sugar before adding the flour and vanilla. Yes, it's that simple. Turn 1/2 of the dough out onto a sheet of wax paper and start rolling into a log. Once you have a log started, start rolling the dough up in the wax paper until you get the diameter of cookie you want. Ours were about an inch to an inch and a half. Roll up into the wax paper and refrigerate for an hour or until solid.
Once your dough is hard, preheat your oven to 325 degrees and remove the dough from the fridge and slice into 1/4" thick discs. Place the discs onto a prepared cookie sheet and bake for 11-13 minutes, or until the bottoms are golden brown. Remove from the cookie sheet and cool on a wire rack.
While baking your cookies prepare you peanut butter topping.
Peanut Butter Topping:
1/4 Cup Softened Butter
1/3 Cup Brown Sugar
1/3 Cup Peanut Butter (remember, cheap is better)
Throw everything into a bowl and mix it up with a spoon till well combined. Put your topping into a zipper top bag and cut the corner and you're ready to top your shortbreads! Squeeze a little dollop out onto your shortbreads...it's really all up to your tastes. (Apparently, I didn't use enough on the first batch I did...hahaha)
Once all your cookies are baked and topped you're ready to drizzle.
Chocolate Drizzle:
1/3 Cup Chocolate Chips
2 Tbs Milk
1/2 Cup Confectioner's Sugar
Put the three ingredients into a small saucepan and melt together over medium to low heat stirring frequently. Once everything is nicely melted together drizzle over your cookies with a spoon or a fork or whatever. (I think a honey dipper would work the best...but of all the gadgets Mom has in her kitchen, she didn't have one.)
Variation:
So, some people may be allergic to peanut butter or just don't like peanut butter (the horror) and thanks to The Dictator who asked for a cookie without peanut butter we have a new idea for these! We dipped one half of a baked shortbread cookie into the chocolate and then sprinkled it with colored sugar. Very cute and very tasty!
Mom said there's only one problem with these cookies...They may a lot of cookies, but you don't end up with a lot. She's right, they sort of disappear magically.
These cookies were always a cookie plater staple in my house. My mother would create these gigantic cookie platters at Christmas time and give them away to people as gifts. I guess I never realized how simple these were. The look like they're a lot more work than they are...guess I shouldn't have let that secret slip, huh?
These are delicious little butter shortbread with a sugary peanut butter topping and a chocolate drizzle. Sounds elegant and delightful, no?
These weren't on my original list to make for the 25 Days of Cookiemas, but Mom suggested making them while I was visiting. One because apparently they SHOULD be on the list and two because I think she secretly wanted some.
The recipe card is battered and has seen much better days and the writing is a scrawling slant that's nearly illegible. There are more ingredients than directions, so unless you had some sort of prior knowledge, you would be lost.
It was fun baking with my Mom and having a good laugh while mixing and spooning and stirring and creating new memories.
Grammie's Shortbreads
Cookie:
1 Cup Softened Butter
1/2 Cup Sugar
2 Cups Flour
2 Tsp Vanilla
Cream together the butter and the sugar before adding the flour and vanilla. Yes, it's that simple. Turn 1/2 of the dough out onto a sheet of wax paper and start rolling into a log. Once you have a log started, start rolling the dough up in the wax paper until you get the diameter of cookie you want. Ours were about an inch to an inch and a half. Roll up into the wax paper and refrigerate for an hour or until solid.
Once your dough is hard, preheat your oven to 325 degrees and remove the dough from the fridge and slice into 1/4" thick discs. Place the discs onto a prepared cookie sheet and bake for 11-13 minutes, or until the bottoms are golden brown. Remove from the cookie sheet and cool on a wire rack.
While baking your cookies prepare you peanut butter topping.
Peanut Butter Topping:
1/4 Cup Softened Butter
1/3 Cup Brown Sugar
1/3 Cup Peanut Butter (remember, cheap is better)
Throw everything into a bowl and mix it up with a spoon till well combined. Put your topping into a zipper top bag and cut the corner and you're ready to top your shortbreads! Squeeze a little dollop out onto your shortbreads...it's really all up to your tastes. (Apparently, I didn't use enough on the first batch I did...hahaha)
Once all your cookies are baked and topped you're ready to drizzle.
Chocolate Drizzle:
1/3 Cup Chocolate Chips
2 Tbs Milk
1/2 Cup Confectioner's Sugar
Put the three ingredients into a small saucepan and melt together over medium to low heat stirring frequently. Once everything is nicely melted together drizzle over your cookies with a spoon or a fork or whatever. (I think a honey dipper would work the best...but of all the gadgets Mom has in her kitchen, she didn't have one.)
Variation:
So, some people may be allergic to peanut butter or just don't like peanut butter (the horror) and thanks to The Dictator who asked for a cookie without peanut butter we have a new idea for these! We dipped one half of a baked shortbread cookie into the chocolate and then sprinkled it with colored sugar. Very cute and very tasty!
Mom said there's only one problem with these cookies...They may a lot of cookies, but you don't end up with a lot. She's right, they sort of disappear magically.