Apparently I am a terrible blogger. I think my last post was sometime near the beginning of November…. maybe even the end of October. I have just been so darn busy that there hasn’t been any time for getting a post together. I have lots of ideas, don’t get me wrong. I have even started two or three posts only to abandon them. My problem is definitely that I am a perfectionist & I want every post to be “just right”. But I think it is time to embrace Vanessa’s “who cares” attitude….her exact words included a few choice words, which definitely made me laugh but are probably not appropriate here. If you use your imagination I am sure you can figure out what I am talking about… everyone has had one of those days where you get a case of the…. well, you know.
So, that’s what I’m doing. I’m saying, who cares if it’s perfect. If I wait till I can spend plenty of time on a post & have it be “just right” I may never post again. Here goes nothing… flying by the seat of my pants… a spontaneous post if you will….
What I am attempting at the moment is definitely multitasking…. here I am in the middle of the Christmas rush, trying to get everything finished in time & I decide to write a post. Well why not? Currently I am making cookies, along with dessert, listening to Christmas music, thinking about dinner & considering wrapping…. so why not post as well?
The point I am actually trying to make is that these cookies, while delectable & irresistible, are VERY easy to make. If you half an hour you can whip up a batch of these shortbread cookies, literally. I found this recipe online last year (at allrecipes.com) & it is fantastic. I had trouble keeping hubby out of them! Can you say melt in your mouth?! They are so not good for you but the taste makes up for it… & hey, it’s Christmas!
Whipped Shortbread Cookies
1 cup butter, softened
1 1/2 cups all purpose flour
1/2 cup confectioner’s sugar
1/4 cup red maraschino cherries, quartered
1/4 cup green maraschino cherries, quartered
Preheat oven to 350 F.
In a large bowl, combine butter, flour & confectioner’s sugar. With an electric mixer, beat for 10 minutes (it is great if you have a stand mixer of some kind…. you can just set it up & let it go… & do something else, like type a blog, while you wait!) until light & fluffy. Spoon onto cookie sheets, spacing cookies 2 inches apart. Place a piece of maraschino cherry onto the middle of each cookie, alternating between red & green (I did this last year… if you want to be fancy & festive… I am skipping it this year… not least because I am not that organized… the cherries make the cookies look nice but totally not necessary for taste!)
Bake for 15-17 minutes in the preheated oven, or until the bottoms of the cookies are lightly browned. Remove from oven, & let cool on cookie sheet for 5 minutes (it’s important not to skip this part – the cookies are so delicate that they will crumble if you don’t wait the 5 minutes), then transfer cookies onto wire rack to cool. Store in airtight container, separating each layer with wax paper.
And there you have it… finished! Super easy & super tasty. Everyone will love them, guaranteed.