From left to right, mouth-watering cookies courtesy of
Victoria, Nicole and Suzie
Can you believe we've finished another year of our Cooking
Club Challenges? To all our longtime regulars,
Elaine, Katherine, Irene, Nicole and
Victoria who sent her submissions in from a cruise
ship - thank you for your support! To the rest of our fabulous
participants including a few newbies - welcome and thank you!
Everyone loved these cookies and what's not to
love, butter, sugar and Anna Olson, it's a
heavenly union (see recipe below). This is a foolproof
recipe. I found it a snap although I've never made
shortbread cookies before. I don't have a mixer so
I used a whisk then my hands when the dough got too clumpy and they
still turned out great.
All your cookies were gorgeous (check out the picture of Maria's
adorable boy, I don't know which is yummier, the cookies or her
son!) but I think Victoria takes the cake for sending in her
submission from a cruise ship. (Did you make them on board too?
Details please). I'm going to send cookbooks to all of our longtime
regulars as a token of my appreciation. Thanks ladies. (Please
email me your mailing address with phone number).
Please vote for January's Cooking Club Challenge and
be sure to participate for a chance to win fabulous cookbooks.
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- 1 cup unsalted butter at room temperature
- 1/2 cup 2 Tbsp icing sugar
- 1/4 cup cornstarch or rice flour
- 1 1/2 cups all purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- Preheat oven to 350 °F. Beat butter until light and fluffy.
Sift in icing sugar and beat again until fluffy, scraping down
sides of the bowl often. Sift in cornstarch or rice flour and blend
in. Sift in all purpose flour and salt and mix until dough comes
together (it will be soft). Stir in vanilla.
- Spoon large teaspoonfuls of cookie dough (or use a small ice
cream scoop) onto an un-greased cookie sheet, leaving 2 inches
between cookies and bake for 18 to 20 minutes, until bottoms brown
lightly. Remove from cookie sheet to cool.
Chocolate Nougat Shortbread
- Prepare shortbread recipe as above and spoon onto an
ungreased baking sheet. Press a triangle piece of chocolate nougat
candy into the center of each cookie and bake for 18 to 20 minutes,
until bottoms brown lightly.
Related: Visit our Cooking Club Challenge page for more
Posted: Mon, Jan 04 2010
by Catherine Jheon
Hi food lovers, I'm the managing editor of foodnetwork.ca. I've been writing and working in the food world for almost a decade! I'm always ready to explore new tastes and ideas so drop me a line with anything food related to share.