Carry On, Shortbread

I understand you’re going bonkers. We’ve never seen anything like COVID-19, before. Keep your spirits up. Stay calm. Stay safe. And carry on by sleeping regular hours; eating nutritious food; drinking plenty of water; exercising. 

It’s also important to treat yourself. Bake, baby, bake! What cookie could possibly be more decadent than shortbread? It doesn’t have to wait until the holiday season.

Carry On, Shortbread: 

1/2 c. (125 mL) icing sugar (“confectioners’ sugar”)

2 c. (500 mL) all-purpose flour

1/4 tsp. (1.25 mL) salt

1 c. (250 mL) butter

Preheat oven to 300 deg. F. Sift dry ingredients together. Blend in butter. A food processor is ideal for this job. Chill dough 10-to-15 min. Roll into 1-in. (2.54 cm) balls. Flatten with bottom of lightly floured drinking glass. Criss-cross unbaked cookie tops with flour-coated tines of fork. 

Place ½-in. (1.25 cm) apart on parchment-covered baking sheet. Bake 20-25 min., or until edges are lightly browned. After 3 min., use metal spatula to transfer to wire cooling rack. Makes 1-1/2 dozen.

For more shortbread recipes, see One Click: Shortbread.