When I served these cookies at a recent event, I explained that the cookies were simply shortbread. And the first comment I received was “and who doesn’t love shortbread?”) Right you are. Because if there is one cookie that pretty much everyone loves, it’s shortbread. You can enjoy shortbread with your morning coffee or tea. As a quick and easy nibble with your eleven o’clock coffee. Or to get you through an afternoon slump at work, or with your warm milk before going to bed. (Does anyone really drink warm milk before going to bed?) (Of course not!)

Anyway, I just threw that in because advising you to munch on a shortbread cookie while drinking hot chocolate or sipping on an aged scotch right before bed didn’t seem like a very nutritious recommendation. (But still a better choice than drinking warm milk, Yuk!!!)

Anyway, back to why you should bake these cookies at your earliest convenience. The first reason being that they are absolutely delicious. And yes, I have several recipes for shortbread cookies with additives like chocolate chips, etc. already on this site. And truly, they are delectable too. But if you are a purist and delight in crispy, buttery, and vanilla flavored cookies, this is the cookie for you.

And although I have yet to mention how easy these cookies are to build, please allow me to do so now. THEY ARE FREAKIN’ EASY TO PREPARE. However, they do require some patience on your part. (And isn’t that the hardest part for all of us with the patience of a hungry wolverine.) But chilling cookie dough is worth the wait. And there is a reason for this besides patience being a virtue.

According to King Arthur Baking “Chilling cookie dough before baking solidifies the fat in the cookies. As the cookies bake, the fat in the chilled cookie dough takes longer to melt than room-temperature fat. And the longer the fat remains solid, the less cookies spread.

In addition, the sugar in the dough gradually absorbs liquid. If you bake the dough immediately, before sugar has a chance to absorb much liquid, that liquid remains “free” in the dough, and promotes spread. Think of this in terms of thin vs. thick pancake batter: the more liquid in batter, the more it spreads, right? Same with cookies.

As the dough chills, it gradually dries out, concentrating on the flavors of all the ingredients. Think of watered-down lemonade, vs. lemonade with less water: dull flavor vs. bright, tangy flavor. Same with cookies.

Something else happens as the dough rests: part of the flour breaks down into its component parts, including a simple carbohydrate, sugar. Thus, since sugar is a flavor enhancer (like salt), the cookies may taste more flavorful, as well as sweeter after aging.”

Well, that’s all for today. And because I am starting next Sunday to prepare food for an upcoming house concert, I’m allowing myself to have a very lazy day today. See how that works. But giving myself permission to take it easy has not been easy.

When I first retired, I felt like my days should still be terribly productive. And for years I wouldn’t even allow myself to read until evening. But I am proud to say I have conquered that ridiculous tendency. I now read whenever I want to. So, I figure if I can change my habits and read whenever I want, I might be able to learn patience. Wish me luck.

And as always from our home to yours, peace and love to all.  

1 c. (2 sticks) unsalted butter, room temp.

1 c. powdered sugar

1 tsp. vanilla

½ tsp. fine sea salt

2 c. unbleached all-purpose flour, fluffed

granulated sugar

With an electric mixer, beat butter, powdered sugar, vanilla, and sea salt until smooth.

With mixer at low speed, add flour, mix just until dough forms.

Place dough on a long piece of plastic wrap. Sprinkle granulated sugar on and around the log. (How much sugar is up to you.)

Using your hands, wrap the dough into the plastic wrap firmly shaping it into a round log about 1¼-inches round. 

Refrigerate for at least 1 hour. (Overnight is best.)

Pre-heat oven to 350-degrees. Un-wrap log and using a sharp knife slice dough 3/8 inch thick (if dough feels hard, leave at room temperature for 5 to 10 minutes). Arrange slices, about 1-inch apart, on a baking sheet lined with parchment paper.

Bake until golden around the edges, 15 to 20 minutes. (Do not under-bake.)

Remove from oven and cool the cookies on the baking sheet for 1 to 2 minutes before transferring them to a wire rack to cool completely.

Store in an airtight container.