My friends Justin and Jessie recently bought their first home. On Sunday, they had an open house for their family and a few of their friends, around 20 people. I was kinda stoked that they included us. Justin, who happens to be a co-worker also, had told me that Jessie planned to have a chocolate fountain. I offered to bring a dessert that would be tasty to dip in the fountain. Right away, I thought of shortbread cookies. So I browsed my cookbook collection and came up with Chocolaty Shortbread Cookies from Pillsbury The Complete Book of Baking; however, since they were to be dipped in the chocolate fountain, I omitted the cocoa and added some flour. They turned out quite tasty. Next time, I’ll have to try the chocolaty version.
Shortbread Cookies
Shortbread Cookies
Ingredients:
- 3/4 cup sugar, plus some
- 1/2 cup butter, softened
- 1/2 cup shortening
- 1 teaspoon vanilla
- 1 egg
- 2 3/4 cups flour
- 1/2 teaspoon baking powder
Directions:
Preheat oven to 325°F.
In a large bowl, beat 3/4 cup sugar, butter and shortening until light and fluffy. Add vanilla and egg; blend well. Stir in flour, and baking powder; mix well. Shape dough into 1-inch balls. Place two inches apart on ungreased cookie sheets. Flatten slightly with bottom of glass dipped in sugar. Bake at 325°F for 8 to 13 minutes or until set. Cool 1 minute; remove from cookie sheets.
Yield: 4 dozen