My lunch is packed, my pattern directions are printed, my sewing machine and supplies are loaded, and my goodies are baked. I'm ready for my Strip Twist class tomorrow with Bonnie Hunter in Abilene. I'm so excited; I hope I sleep well tonight.
I made some goodies for the class tomorrow. Sorry, they're not anything chocolate but you know I'm not a chocolate fan. They are Brown Sugar Shortbread Cookies that I found on Pinterest. And they are melt in your mouth, to die for, shortbread cookies. The recipe says to roll them out and cut them into any share you desire but I took the easy way out and formed the dough in a "log" and sliced them apart; much quicker and less messy than rolling the dough out.
Here is one of my "logs". I formed it into a log about 3" wide and 1" thick and then sliced them into about 1/4" slices.
I sprinkled them with colored sugar, as that's what I had but you can use regular granulated white sugar.
Just look how yummy they look and I'm telling you, they melt in your mouth. Gregg had a good idea, He said his mom used to make a shortbread cookie but she put chopped pecans in them. Darn, I wish I had thought of that and wish that he had mentioned it before I baked them all. I would have put pecans in mine and they would have been even yummier!
Here is the recipe for Brown Sugar Shortbread Cookies
2 cups butter, softened
1 cup packed brown sugar
4 1/2 cups all purpose flour
Sugar for sprinkling
Preheat oven to 325 degrees. Using an electric mixer, mix the butter and brown sugar until creamy. Add 3-3 1/2 cups of flour. Continue to beat with mixer until the dough just comes together. Sprinkle counter with remaining flour. Knead, adding enough flour to make a soft dough. (I didn't do this. I left it in the bowl and added the remaining flour and kneaded by hand in the bowl.) Roll out or form in logs and cut apart. Prick with a fork and sprinkle with sugar. Bake for 15 minutes or until edges are slightly golden.