Contributed By Christie O, Author of Average Moms Wear Capes
A Cookie With Four Ingredients!
This is one of the best cookie recipes I have ever found. It has just four lovely ingredients in it and I dare you not to eat half the batter before you get to baking. (Because of that, I suggest you double this recipe.)
It’s a shortbread cookie that you can do so much with, you can roll it out and cut it into shapes, you can press it, drizzle chocolate over it, whatever you want. I found this recipe years ago when I was looking for a Christmas cookie, and I’ve since done so much with it.
This is the version with the chocolate. Mmmmmm.
The gentle sweetness of the shortbread combined with the bold taste of dark chocolate, my tastebuds are bursting just thinking about it! Do add it to your Christmas cookie repertoire, you won’t be sorry!
Christmas Shortbread Cookies
Ingredients:
- 1 cup flour
- 1/2 cup powdered sugar
- 1/2 cup corn starch
- 1 1/2 sticks (3/4 cup) softened unsalted butter (no margarine or substitute)
- dark chocolate for melting/drizzling (I use Ghirardelli 60% cacao bittersweet chocolate in the bar in the baking section at the grocery store.)
Directions:
Preheat oven to 300 degrees F. Mix the dry ingredients in a large bowl using a wire whisk. When mixed and fluffy, add the butter and mix it by hand until the dough becomes nice and smooth and rolls into a big ball like this.
Preheat oven to 300 degrees F. Mix the dry ingredients in a large bowl using a wire whisk. When mixed and fluffy, add the butter and mix it by hand until the dough becomes nice and smooth and rolls into a big ball like this.
Roll them up into one inch balls and place on ungreased cookie sheet.
Then, using a lightly floured fork, press the center of the cookie to flatten but gently, stop pressing when the edges begin to crack (or just before).
Bake them for 15-20 minutes, until just before they brown around the edges. For this batch, 17 minutes was perfect, but every oven is different.
When finished, transfer cookies to wax paper or a wire rack to cool using a spatula. Warning: they’re very delicate and break easily.
Directions to melt chocolate:
Break off two squares of the chocolate bar and put in microwave safe bowl. Microwave on 50% for 1 minute, stir, then microwave again on 50% for 30 seconds and stir again. It should be done, but if not, put it back in the microwave one more time for 30 seconds on 50%.
Then, drizzle it across the cookie using a spoon or a fork. SO PRETTY! And delicious!
Other options for cookie shapes: You can roll them into crescents, bake them and then dip the ends in chocolate. Or you can roll them into balls and cover them with sprinkles and then bake. The possibilities are endless!
Enjoy!! We love these!
Enjoy!! We love these!
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