And yet another knock off cookie to add to the series. This one is simple, a plain, buttery shortbread, that taste like a famous long time favorite. As you know, or may have read, I have not done this series to replace by any means the tradition of favorite childhood cookies, however once a year is not always quite enough, and just maybe these knock offs will satisfy your cravings.
Lucky for me the days are getting nicer and some of these shots really captured the great delicate color and sugary goodness of these little crunchy buttery gems.
I imagine they could make up a nice tin for gifts, they will also travel well since they are delicate in flavor and sturdy in body.
One thing is for sure you can't eat just one.... oops cheesey slogan....
Not a large cookie but you can pop them in you mouth in one bite size cookie perfect for the little ones.
Sugar topped.
Use a small cocktail fork to make the tine marks all going in one direction, then sprinkle with sugar.
Almost ready for the oven
Roll dough out on a scantly floured board, being careful not to add to much flour to the dough while rolling out.
3/4 cup (1 1/2 sticks) butter, softened (no substitutions)
1/2 cup brown sugar
1 1/2 cup(s) all-purpose flour
2 tablespoon finely ground semolina flour
4 to 5 tablespoon heavy cream or more depending on how the dough comes together (should be a round smooth ball not dry not sticky) easy to handle
regular granulated sugar for sprinkling on top
Directions
Preheat oven to 300 degrees F. In large bowl, with mixer at low speed, beat butter and 1/2 cup brown sugar until blended. Increase speed to high and beat until light and creamy, occasionally scraping bowl with rubber spatula add both kinds of flour. Add cream one tablespoon at a time till it forms a ball, dough should not be sticky.Roll dough out with very little flour on a board around 1/2 inch thick. Use any kind of cookie cutter you like. With small cocktail style fork, prick dough in a decorative pattern(I just used the tines three or four times in a row.) Sprinkle with regular sugar.
Bake shortbread about 15 to 20 minutes or until light and evenly browned around the edge. Let cool in pan on wire rack 10 minutes.
Remove shortbread.
1/2 cup brown sugar
1 1/2 cup(s) all-purpose flour
2 tablespoon finely ground semolina flour
4 to 5 tablespoon heavy cream or more depending on how the dough comes together (should be a round smooth ball not dry not sticky) easy to handle
regular granulated sugar for sprinkling on top
Directions
Preheat oven to 300 degrees F. In large bowl, with mixer at low speed, beat butter and 1/2 cup brown sugar until blended. Increase speed to high and beat until light and creamy, occasionally scraping bowl with rubber spatula add both kinds of flour. Add cream one tablespoon at a time till it forms a ball, dough should not be sticky.Roll dough out with very little flour on a board around 1/2 inch thick. Use any kind of cookie cutter you like. With small cocktail style fork, prick dough in a decorative pattern(I just used the tines three or four times in a row.) Sprinkle with regular sugar.
Bake shortbread about 15 to 20 minutes or until light and evenly browned around the edge. Let cool in pan on wire rack 10 minutes.
Remove shortbread.
Do like these? Or not your favorite? Then maybe you will like the rest of the series of knockoff cookies:
Lemon Coolers (a retired Famous knockoff cookie)
