These cookies are fun for the family as a quick after dinner treat or you can whip them up to share with your book club. The simple, crunchy cookie is filled with a buttery taste accented by a breath of salt – unusual and delicious. I used a glass with a star-patterned bottom as my press; it left our cookies looking like adorable, edible sand dollars. The batch will yield approximately 4 dozen cookies so share them with your friends and neighbors.
Shortbread Cookies
Ingredients:
1 C Butter (room temperature)
¾ C Vegetable Oil
1¼ C Granulated Sugar
¾ C Powdered Sugar
2 T Water
2 t Vanilla
2 Eggs
½ t Baking Soda
½ t Cream of Tarter
1 t Salt
5½ C Flour
Cream together Butter, Vegetable Oil, Sugars, Vanilla, Water, and Eggs. Combine dry ingredients and slowly add to mixture. Your dough should be smooth yet not at all sticky.
Roll dough into golf-ball sized balls and place on your cookie sheet. (Do not make the balls smaller, this is the secret of this recipe. The cookies need to be thick to taste right.)
Mix ¼ C sugar and ¼ t salt on a saucer. Choose a drinking glass or cookie press – press it into some of the dough to get it a little sticky. Now dip it into the sugar mixture and then firmly press into the center of each dough ball; pressing until the dough is about ¼ inch thick (i.e., thicker than regular pressed cookies). Your dough will crack a bit and smoosh out beneath the edges of your press. Remember to dip your press into the sugar/salt mixture before you smoosh the next dough ball!
Bake at 350° for 10-12 minutes. The cookies should just barely be browning around the edges. Move the cookies to a cooling rack and try not to eat them all before they cool. Makes about 4 dozen cookies.
Shortbread Cookies
Ingredients:
1 C Butter (room temperature)
¾ C Vegetable Oil
1¼ C Granulated Sugar
¾ C Powdered Sugar
2 T Water
2 t Vanilla
2 Eggs
½ t Baking Soda
½ t Cream of Tarter
1 t Salt
5½ C Flour
Cream together Butter, Vegetable Oil, Sugars, Vanilla, Water, and Eggs. Combine dry ingredients and slowly add to mixture. Your dough should be smooth yet not at all sticky.
Roll dough into golf-ball sized balls and place on your cookie sheet. (Do not make the balls smaller, this is the secret of this recipe. The cookies need to be thick to taste right.)
Mix ¼ C sugar and ¼ t salt on a saucer. Choose a drinking glass or cookie press – press it into some of the dough to get it a little sticky. Now dip it into the sugar mixture and then firmly press into the center of each dough ball; pressing until the dough is about ¼ inch thick (i.e., thicker than regular pressed cookies). Your dough will crack a bit and smoosh out beneath the edges of your press. Remember to dip your press into the sugar/salt mixture before you smoosh the next dough ball!
Bake at 350° for 10-12 minutes. The cookies should just barely be browning around the edges. Move the cookies to a cooling rack and try not to eat them all before they cool. Makes about 4 dozen cookies.
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