Posted by kayteekate
You asked for it… you got it!
Mama’s super duper easy melt-in-your-mouth Cranberry Shortbread Cookie recipe.
ONLY 5 INGREDIENTS!!!!!!
1C Butter (room temp) 3/4 C Powdered Sugar 1tsp Almond* flavoring (Vanilla is fine too) 2- 1/4 C flour Some chopped up dried cranberries (blueberries.. whatever) **Some almond slivers are wonderful in these!!**
Oven to 325 Line cookie sheets w/ parchment. Mix ALL ingredients together in mixer. It will be Crumble-y (If you need to add a smidge of water or milk). It will stick together when you make a ball. Roll out about 1/2 inch thick. (works best between parchment) Cut out. Bake 8-12 minutes. Just until edges start to turn golden. Let cool.
Eat them up, yum!
~Notes to my kids~ *Yes-soft butter, NOT melted! There is some fancy scientific reason why it cooks differently. Google it, if you’re wondering why. **For basic shortbread leave out cranberries ***Parchment paper is NOT the same as waxed or butcher paper. ****You do not need cookie cutters or a rolling pin… you can use a knife or a glass… and bottle of wine/beer or a glass will work as rolling pin in a pinch. *****Need to decorate them? Dip ’em in melted chocolate (after baking) , brush them with water and sprinkle (before baking!)
Posted by kayteekate
How do I love thee? Let me list the ways~
In todays world, most people cringe when you say LARD. “Whaaaaat?? Lard???? That’ll kill you! ” In the past century some of the greatest recipes called for rendered lard. Pork. Beef. Chicken. What do you think people used before all these processed oils???
(*ok.. besides the Italians, Greeks and Spanish that had a direct line to God with their olive oils.)
In the years we butcher a pig, we render our own.~ otherwise I suffer with Armour or Morrell because it’s what we can find locally. Want to know how to render your own lard?? here’s a great link for making your own in the crock pot : http://www.theprairiehomestead.com/2013/01/the-mystery-of-the-missing-pig-fat-and-how-to-render-lard.html
My grandmother made the moistest, richest chocolate cakes with lard. And I have made some incredible Chocolate/Apricot COOKIES with a recipe gleaned from an old boyfriends mom…. It was in her WW2 era cookbook.