Rainy Day Shortbread Cookies
School is out and the now my five year old is at home everyday. Her kindergarten class had non-stop activities and she happens to love arts and crafts. I’ve had to come up with some creative ways to keep to keep her busy (so I can get things done) and entertained (so she doesn’t get bored). I know that I am not the only one in this position so I thought I would share some of my discoveries with everyone.
The great thing about Rainy Day Shortbread Cookies is that they are made from staple items usually found in your pantry and the recipe is simple enough for children to pitch in and help.
Rainy Day Shortbread Cookies
1-1/4 Cups All Purpose Flour
1/4 Cup Superfine Sugar
1 Stick Butter
Optional: Add Flavors like Raisins, Chocolate Chips, Cinnamon if you like.
You will need a mixing bowl, baking sheet, fork, cooling rack and brush. Preheat the oven to 325 degrees. Put all of the ingredients into the mixing bowl. Rub the ingredients together between your thumbs and fingertips. (Add flavors here if you like.) The mixture should begin to look crumbly. Squeeze the crumbly mixture together to make a ball of dough. Use the ball of dough to pinch off small pieces and roll them into small balls (ping-pong size). Grease the baking sheet and then place the balls on it and flatten them with a fork (leave enough room for them to spread during baking). You can also decorate the top of your cookies with nuts, fruit bits or candy just before baking. Bake for 15-20 minutes; remove and cool on the cooling rack. This recipe yields 24 shortbread cookies. Enjoy.
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