Hello! With Valentine's Day soon here, a quickly-made, yet tasty and pretty treat is a good thing. A shortbread cookie recipe in my files fit the bill on all three counts. It was clipped from a thrifted community cookbook, so I don't know the source.
Technically, these probably aren't really shortbread since the recipe calls for baking powder; I don't think traditional shortbread has that ingredient. But this was still an easy recipe to whip up - and yes, it was tasty and pretty too.
1 cup butter, softened
1/2 cup powdered sugar
(vanilla, optional; see notes)
2 cups flour (may need a bit more if adding vanilla; see notes)
1/2 teaspoon baking powder
1/4 teaspoon salt
Prepare the dough: Preheat oven to 350. In large bowl, cream butter with electric mixer. Gradually add the powdered sugar and then add the vanilla (if using). Beat until well blended. Add flour, baking powder and salt. Beat until blended.
Make the cookies: Roll the dough 1/4" thick on floured pastry cloth. Cut into shapes with floured cookie cutter. Place the cut shapes on ungreased baking sheets. Bake for 12 minutes. Transfer the cookies to wire racks to cool completely. Yield: 48 cookies (Note: keep in mind that yield depends on size of cookie cutters used.)
Notes: I added vanilla to give the dough a bit of a flavor boost; didn't measure the amount. You can add any other flavoring of your choice if you want. Because the vanilla added liquid to the dough, I added a bit more flour as well.
The dough was soft, but I floured my pastry cloth and rolling pin well and the dough didn't stick at all. I used a heart-shaped cookie cutter and topped the heart cookies with colored sugars before popping them into the oven. This kind of cookie is delicate, so I thought it best to decorate them in this way rather than frosting and decorating them after baking.
Here's how they turned out:
Like I'd said - quickly-made, tasty and pretty; just the thing to share with family and friends for Valentine's Day.