We're all in a time crunch this week. Time is ticking away, our to-do lists are out and we are desperately trying to check off something. Anything. Just one thing off that list before the next day rolls around.
If you're not, then I don't like you very much and you can stop reading this right now.
Ouch, that's not very Christmas spirity of me. Let's try again.
If you're not trying to run around and get stuff done this week before Christmas I uh.. admire your preparedness. Your determination. Your
ability to lie so easily to yourself and I'm gonna laugh at you Christmas Eve when you realize you forgot stuff organizational skills that are far better than mine.
I thought this week I would throw a few recipes your way that are already on my site- or maybe not- to give you some easy last minute ideas.
Whipped shortbread is just the ticket!
Dry them in the oven.
How To Make Old Fashioned Whipped Shortbread
- 1/2 cup of butter 1/2 cup of margarine or all butter 1/2 cup of icing sugar1 1/2 cups of flour
- Whip the margarine, butter and icing sugar together well. You can use all butter for sure, don't get me wrong, and then it is a shortbread for the purist. I like it half and half.Once it looks all deliciously creamy, resist from eating it by the spoonful, and get your flour ready.Start the beaters, and slowly add in the flour, until it has all been added in.Then you can proceed to let your mixer do all the work for you and whip it for about 5-6 minutes. You are wanting lighter than air shortbread here.Drop by rounded teaspoon onto a baking sheet lined with parchment paper, and add whatever you want on top.I usually just go for a piece of cherry, but sprinkles are excellent as well.The batter is perfect for cookie presses as well, I have had fantastic luck using this recipe. Just whip it about half the time to give them more density to hold the shape, otherwise they just break off in little air puff pieces.Bake them in a 250 degree oven for about half an hour, you want to dry out shortbread in essence, not bake it, thus the low temperature.
You can do all butter or cut it with margarine, the choice is up to you. Purists say all butter, I've made it with both and it's up to you to pick your poison.
I'm Just Pulling Your Legs, I'm Totally Done
Lying Shopping Magpie