Skip to main content

Butter Cookies 1,2,3

Cookies, who doesn't love cookies.  The eldest table counterpart that's who.  Oh yes, cookies are eaten but not with the same satisfaction I eat them at.  Cookies are more just something sweet to eat when there is not cake.  However, this rule of "cookies are just cookies" does not apply to the tin butter cookies during the holidays.  Then cookies must be had.  Plain, boring, unimpressive to look butter cookies.

Some refer to these as butter cookies (like the ones sold in the blue tin state) others refer to them a shortbread cookies. Difference between the two cookies lies in the sugar used.  I grew up learning shortbread cookies as butter, powder sugar, and flour.  Nothing more, nothing less.  Butter cookies follow the same line as other cookies with butter, white sugar, flour, egg, vanilla, etc.... Like these or these.

Not knowing what sugar is used in the Royal Dansk butter cookies as the ingredients literally just say sugar, I went with a 3-Ingredient Buttery Shortbread Cookies.  What fun, not!

Modifications Made:
None, with exception to the addition of sprinkles for the teen counterpart and chocolate chips for myself.

Scaled for Likability: Good
Were they the best shortbread/butter cookies? Don't know as the only person I have ever known to actually make and enjoy these was my grandmother and she was boring.  Were the good enough to make again?  Yes, if they were the sprinkle version and smaller.  The chocolate chips clashed with the butter flavor which I found odd since all cookies are made with butter.  The plain were boring to look at at but tasted exactly the same as the sprinkle version, however, the sprinkles did add some crunch to the dullness of the cookie.  Shortbread/butter cookies are meant to enjoy over a warm glass of coffee or tea neither of which are drank at this table.  Milk would have been great with these cookies but only the teen still dunks his milk in cookies.  I'd rather not waste the calories on the milk and would prefer the extra cookie instead.  If anything, this debate over what is a butter/shortbread cookies has caused me to want to try my own variations and experiments.  

Next time butter cookies are gonna be made, a taste test will compare the two using Joy of Baking Shortbread Cookies (powdered sugar) to Jo Cooks Classic Shortbread Cookies to this same recipe with brown sugar.

Popular posts from this blog

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup.  Well not canned soup since that section was still void of food, too.  Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup  are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes for flavored tomatoes, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one can tomato sauce, two low sodium chicken and two pollo de tomate bouillon cubes, six cups water.  Once onions were softened, carrots, juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender.  Green beans and corn tossed in, heat t

So Sad Cake Brownies

  Oh my word how does a space as small a pantry becomes so disorganized? And in such a short time, nonetheless? While reorganizing the four 2x4 pantry shelves yesterday a golden back of the box recipe was discovered. Milk Brownies. Replacing yogurt for milk or applesauce for oil, these are commonplace alternatives. Milk for water in a box brownie, this had to be tried.  Stat. Modifications Made: Per the box, 1/3 cup milk replaced 1/3 water.  Half cup of chopped walnuts were added along with two tablespoons of Hershey chocolate syrup.  Because why not. Scaled for Likability: No, Thank You The milk was fine, the extra chocolate was fine.  Walnuts could have been doubled. The problem was the brownies themselves.  I accidently made cake brownies with two eggs instead of fudge brownies with just one brownie.  So sad.  These were given to the neighbor who prefers cake brownies.  If the neighbor liked fudge brownies (they are the best kind) these would have gone to the chickens. They have no

Papas a La Mexicana (Ranchera)

It  is a crying shame that there are six hens and not a egg in sight. What am I supposed to do with homemade ranchero sauce? Thankfully with a few quick searches of the internet a recipe from my hometown newspaper was discovered: Papas Ranchera . Not once in the thirty years I lived in my hometown did I ever eat at a local food joint serving papas rancheras. No time like the present to remedy this cultural dish. Because this recipe is hidden behind a paywall (grrr...) I have included it here for you: Servings: 4-6  Ingredients: 1 pound potatoes, diced 1/4 cup vegetable oil 1/2 large onion 1 1/2 medium tomatoes 3 jalapenos 1/8 teaspoon garlic powder 1/2 teaspoon salt 1/2 cup juice from canned tomatoes Instructions: Fry potatoes in vegetable oil until lightly browned (about 4-6 minutes).  Saute onions, tomatoes, jalapenos until soft.  Add garlic powder and salt. Add tomato juice until vegetables are covered (may need to add water).  Bring to a boil and then add potatoes.  Cover and reduc