Monday, February 15, 2010

Shortbread Cookies

It is always fun to tie reading and cooking together! In the book Courageous Kate: A Daughter of the American Revolution, by Sheila Ingle, Kate Barry makes Shortbread Cookies. It is an easy recipe and uses no eggs, so it's nice to use with small children without any worries about them putting an eggy batter in their little mouths.

1 cup sugar
2 cups butter
3 cups flour

Blend all ingredients and bake until golden brown in a moderate oven.

We baked them in a 350 oven for about 15 minutes, but our oven is running a little slow, so you may want to watch the time.

We found it best not to chill these and to roll them out with our hands (pat them) instead of with a rolling pin. We used heart-shaped cookie cutters and then rolled the scraps and patted them out again. Very easy, very rich.



  1. I am totally going to do this with Riley for St. Patrick's Day! I guess in Ireland it's custom to make shortbread on St. Patty's. These cookies sound a tad more appealing to me. YUMMY! I'll let you know how it goes and what my little chef thinks.

  2. Ok, so it's sodabread they make. But we did it anyway and dyed them green and they were FABulous. YUMMY!