Thursday, January 28, 2010

Idiot Proof Cookie: Shortbread

I discovered my love for shortbread (and making it) over the holidays. Everything to make a batch should be in your pantry, if not, you're living like a caveman. Ryan is working a 16 (!!) hour day today so I thought  I could win the girlfriend of the month/year/lifetime award and have one of his fave cookies waiting for him when he got home. That, and I am feeling slightly under the weather and am experience what is called "cabin fever". I wanted to put a mini twist on the original recipe so I decided to make a shortbread crumble cookie.


For Shortbread:
2 cups flour
1/2 cup granulated sugar
1/4 tsp salt
2 cups UNSALTED butter

For topping:

1 cup apricot preserves
1/4 tsp cinnamon
1/2 cup chopped pecans or nut of choice (that's what she said....sorry mom)

Combine salt, sugar and flour in large bowl. *This recipe calls for using a mixer to blend in the butter cubed and chilled but since I don't have one mybirthdayisin8months I soften the butter first and use my hands*

I don't make a mess or anything when I bake....
Mix in butter until mixture sticks together.

Press all but 1/4 cup shortbread dough into a 9x9" GREASED baking pan.
Spread 1 cup apricot preserves over dough in pan.
Chop up pecans or whatever into smaller pieces and combine with leftover dough and 1/4 tsp cinnamon.

Sprinkle combination over dough in pan evenly, or not evenly, whatever.
Stick it in the oven (preheated to 325 degrees) and bake for 50 minutes. I realize that 50 minutes is a seriously LONG time to bake cookies but they're worth the wait and super delicious.

These puppies will be gone by morning.


  1. Shortbread, apricot preserves and pecans all together in one pan - YUM!

  2. bonne maman is the best! :)