I love the simplicity of a shortbread cookie. They are delicate and light, but always have the rich buttery flavor.
I loved that the cookies used confectioners’ sugar in the dough. I really think this gave the cookies the sweetness they needed, but they were so light!
You will need to use your hands a bit to get the dough to stick together. It is quite crumbly until the egg and vanilla get mixed in.
The dough is also fairly easy to roll. I opted to roll small portions at a time. I know technically this causes more work to be done. But I find it easier to work in small batches when rolling. I get more consistency with my thickness that way.
I was distracted when cutting and cut more of a rectangle than a diamond. I don’t ultimately think this made any difference. You could even cut into fancy shapes if you wanted.
The sugar and pecans form a lovely crust on the top of the cookie. It is both sweet and salty and combines perfectly with the butter cookie.
Definitely give these a try! They are lovely!
GRANDMA’S SPECIAL TEA COOKIES
2 1/4 Cups Sifted Flour
1 Cup Sifted Confectioners’ Sugar
1/2 Teaspoon Salt
1/2 Cup Soft Butter
1/2 Cup Shortening
1 Beaten Egg
2 Teaspoons Vanilla
2 Tablespoons Sugar
1/2 Cup Chopped Nuts
Sift together the flour, confections sugar and salt. Cut in butter and shortening until the mixture resembles coarse meal. Sprinkle 1 1/2 Tablespoons egg and vanilla over mixture. Blend well. Roll out on a floured board to 1/8 inch thickness. Brush with remaining egg. Sprinkle with sugar and nuts. Cut in diamond shapes and place on baking sheets. Bake in a 400 degree oven for 5 to 10 minutes.
留言