Shortbread Cookies

 This post is a copy and paste from several years ago.  I thought maybe since there are a lot of new IG followers, some might make their way over to grab this recipe.  It's the big day, the first weekend of December, and that means my cookie production begins.  It sounds a lot more arduous that it really is, and that's because I now only make this recipe, over and over and over again.  Why mess with a good thing.  And here is a few quilty photos since this is a quilting blog (or it pretends to be)

 

Change isn't Alway a Good Thing

There were a few emails asking for my shortbread cookie recipe so I'm sharing it here today. I know I said it came on the cornstarch box. We never had this recipe written down because it was always on the box. Then they changed the box. I called several people and had them check their cupboards for an old box. What relief when Joann had one in her kitchen. Then I wrote down the recipe. They don't even put cornstarch in a box now. It's in a plastic tub. But that's another whole issue. Here is a recipe that you need to write down, or copy and paste.
1/2 C corn starch
1/2 C icing sugar (powdered)
1 C flour
3/4 C butter
Sift dry ingredients. Mix in softened butter with a pastry cutter. Continue mixing with a spoon and do the final mix with your hands.
Roll into 1" balls, flatten with a floured fork on ungreased pan. Bake 300 degrees for 20 - 25 minutes (edges slightly golden)
Makes 3 dozen cookies
Cool on a rack and enjoy! For a more festive display you can add a little piece of green or red candied cherry on top before baking or drizzle with chocolate after they cool.
Store in a sealed tin.
Sharon

'Tis the Season

All my customer Christmas quilts are done. Well, a trip to the post office on Tuesday and it will be official! So today I started this! The process, the smell, the memories, oh the calories!.

If you want this recipe, go to this past post of mine here.
You won't regret making a batch, (or 3) of these delicious melt in your mouth shortbread cookies.

The rain held out yesterday, giving everyone a chance to stay dry during our local Remembrance Day service here in Blaine, WA.

 And in closing, here is a photo my sister uploaded to her FB account yesterday.  My dad is on the right.  1952, on furlough in Montreal, PQ  He's turning 83 next week, and going strong. 

 Hope you enjoy your week, and get some stitching time in.  I'm packing hand work projects for a plane ride.  Going to visit Pearl Harbor and learn some more history about this country.

Keep stitching,
Sharon

Change isn't Alway a Good Thing

There were a few emails asking for my shortbread cookie recipe so I'm sharing it here today. I know I said it came on the cornstarch box. We never had this recipe written down because it was always on the box. Then they changed the box. I called several people and had them check their cupboards for an old box. What relief when Joann had one in her kitchen. Then I wrote down the recipe. They don't even put cornstarch in a box now. It's in a plastic tub. But that's another whole issue. Here is a recipe that you need to write down, or copy and paste.
1/2 C corn starch
1/2 C icing sugar (powdered)
1 C flour
3/4 C butter
Sift dry ingredients. Mix in softened butter with a pastry cutter. Continue mixing with a spoon and do the final mix with your hands.
Roll into 1" balls, flatten with a floured fork on ungreased pan. Bake 300 degrees for 20 - 25 minutes (edges slightly golden)
Makes 3 dozen cookies
Cool on a rack and enjoy! For a more festive display you can add a little piece of green or red candied cherry on top before baking or drizzle with chocolate after they cool.
Store in a sealed tin.
Sharon