Remember this post? Although I am still terribly embarrassed at the quality of pictures on that dang blog, I will once more bring it up!
Anyway, the jist of the blog is that over the summer I submitted a recipe for a contest one of my favorite bakeries was doing- Susie Cake's 5 Ingredient Recipe Challenge. And I won. HAHA. I was seriously shocked. I almost didn't even enter, but last minute went "Eh, what the heck.."
I realized I never got the recipe up here for you guys to see! I apologize for that. I guess too many things got in the way. But now as I think of it, this might be perfect timing...the pictures I took are very Christmas-ie...so bake some tonight!
So here's the recipe that Susie Cakes loved ;)
Vanilla Bean Short Bread Cookie
Makes 12-30 cookies (depending on how big you cut them out)
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 sticks (8 oz) unsalted butter, room temperature
- 1/2 cup confectioners sugar/powdered sugar
- 1 teaspoon vanilla extract
- *Optional* 1/4 of a vanilla bean- halved length-wise and seeds scraped out
- In one bowl, sift together the flour and salt.
- In a mixer fitted with the paddle attachment, add your butter and sugar and beat until light in color and fluffy (this is called "creaming").
- Scrape down sides of bowl and add in vanilla extract and vanilla bean seeds. Mix again until combined.
- Next add your flour mix and carefully mix until just combined. You don't want to overmix in this step. Dough should come together in bowl and stick together when clumped with fingers.
- Turn dough out onto a sheet of parchment, and bring together into a disk. Pat flat. Cover top with another sheet of parchment and gently roll dough out until it is about 1/4" thick (again between the two sheets of parchment). Carefully transfer large flat disk onto a cutting board and place into refrigerator. Refrigerate until firmed up, at least 10 minutes.
- Line your baking sheets with parchment, wax paper or silpats.
- Preheat oven to 325*F.
- Remove sheet of cookie dough from fridge, move back onto a counter top, and remove top sheet of parchment. Cut out cookies however you desire directly onto that bottom sheet of parchment (of course making sure not to cut through the paper!) This eliminates the need for floured surface. Cookie cutting options include: cookie cutters, free hand with a knife or pizza cutter. I cut mine precisely into 1.5"x2" rectangles using a ruler and pizza cutter. I got about 30 doing it this way!
- Place onto sheet pan spaced out about an inch. If you want to add decorations like shown, now is the time to press gently into surface. Place back into the refrigerator to firm up once more, another 10 minutes. You can re-roll scraps and cut out more cookies with those scraps.
- Bake until firm, about 15 minutes checking after 12 to make sure they don't get too brown around edges. You want a very blonde-gold color around edges.
- Let cool completely on a wire rack and enjoy!
I received a lot of inquiries as to where I found my holly decorations/sprinkles. I found them at my little cake decorating supply shop. I did find super close replicas online here, if you're wanting to buy some yourself!
I went to a little Christmas party last night :) Sad to say, our first and only :( I love Christmas parties! I would love to go to one multiple times during the season if I had my way. Any who, wanting to be REALLY festive I decided to paint my nails white and
Cute huh??? Took a little longer than we would have liked...had to "ruin" one of his paintbrushes :( But all in all we both really liked the outcome! He's such a swell guy...he had so much fun doing it that he offered to do little details anytime ;)