This cookie was inspired by a cookbook that a coworker gave me to borrow when she discovered I enjoyed Anne of Green Gables I have enjoyed reading this book and trying a few of the recipes. Mom and I had fun during Thanksgiving as we made Diana Barry’s Favorite Raspberry Cordial. Today I took the recipe for Mrs. Irving’s Delicious Shortbread and put my own spin on it.
I was interested in this recipe for several reasons –
- My daughter (yes – I’m shamelessly plugging her site – the workout mama) has a food sensitivity to eggs so it peeked my interest when I saw no eggs were needed.
- The cookie recipe only had 5 ingredients.
- There was no chill time needed for the dough before rolling and cutting out.
- The cookbook is written by the granddaughter of Lucy Maud Montgomery (the author of Anne)
This recipe is a keeper. Here is what I love about it….
- It worked up well using White Spelt Flour. I will try next time using Gluten Free Flour.
- It rolled out so very easy – happiness.
- It is easy to add extra ingredients in. I added 2 fresh vanilla beans into dough.
- They are good with or without frosting.
- My husband thought they were delicious.
- Cookie
- 1 cup butter, softened
- 1/2 cup of powdered sugar
- 2 cups of flour (your choice) - I used White Spelt Flour
- A pinch of salt (1/8 tsp of salt)
- 1/4 tsp baking powder
- Frosting
- 2 Tbsp of meringue powder
- 1/4 cup of water
- 2 cups of powdered sugar
- Sprinkles/Decorations
- Cookies
- 1. Preheat oven to 350 degrees.
- 2. Line cookie sheets with parchment paper.
- 3. Cream the butter. Add the sugar and beat until fluffy, scraping sides often.
- 4. Add the vanilla bean and incorporate.
- 5. In a separate bowl, mix flour, salt and baking powder together.
- 6. Slowly add flour mixture into butter mixture until well mixed.
- 7. Dust clean, flat surface and rolling pin with flour. Pat cookie dough into a circle.
- 8. Roll out to 1/4 inch and cut into desired shapes. Using a spatula place on cookie sheet.
- 9. Prick each cookie twice with a fork. Sprinkle sugar on top, if desired.
- 10. Bake for 18-25 minutes - will be dependent on oven until light brown around edges.
- 11. Remove from cookie sheet onto cooling rack.
- 12. Cookies can be eaten as they are or decorated with frosting and sprinkles.
- Meringue Frosting - Note this will make enough for several batches of these cookies.
- 1. Place water and meringue powder in small food processor or mixer.
- 2. Whip until light peaks form.
- 3. Sift sugar. Add in a little at a time, scraping side.
- 4. Frosting can be spread on with a knife or using a pastry bag.
- 5. Add sprinkles, etc.
- Meringue Frosting (Royal Icing) spreads very smooth and is easy to work with. It will harden and can be time sensitive.
I’ll be returning the book to its rightful owner along with a couple of the decorated shortcake cookies as a simple thank you. It’s amazing when we listen with our hearts what we can lend or give to another to make their heart sing.
Looking for other desserts to make this holiday season. Here are a few ideas (you can always give desserts a holiday theme with color and sprinkles.)
Need a laugh – Here you go.
