Shortbread Cookies

Even though I missed National Shortbread Day last week, I still had plans to make these cookies and wanted to try them. I am determined that even if I miss the actual day, I'm still going to go forward with the plans. It's called Follow Through and this is like any other project I've undertaken!

With it being cold and icy yesterday, I decided a snow day home from work was the perfect time to get get caught up on the blog and on recipes. (Now if only I could have one of those days every week! Hear that? 4 day work week people, get on board!)

These cookies are deceptively simple but need a little finessing. (at least the way I did it). They are also more like like biscuits than a cookie but that's probably due to the European origination. We Americans, have distorted the lines between biscuits, tea biscuits, cookies, etc. What we think of as traditional probably isn't so traditional in the grand scheme of things.

As I type this I'm enjoying these little cookies dipped in homemade Applebutter (that I also made yesterday) with a hot cup of Breakfast Blend Coffee. It is a lovely little morning treat to get my juices flowing, I must admit.

Shortbread Cookies
Ingredients:
3/4 cup plus 2 tbs butter, softened but not melted
1/4 cup sugar
2 cups flour
2 tbs cold water

Cream butter and sugar in mixer. Add flour and slowly mix until crumbly. Add water and twirl a few times just to mix in. Pour crumbly mixture onto floured surface and work into a ball. It will just barely stick together. You can roll out to cut for shapes or pinch off 1 inch balls and press out with your hands for simple round cookies like I did.

Bake in a 350 degree oven for 20 minutes.