Classic Shortbread

Shortbread. A butter based cookie with just the perfect amount of sweetness.

The semester is over as I mentioned in this post. The start of winter break has been incredibly busy.

My cousin got married this December — and if you know anything about the South Asian culture, then you know that weddings last for what seems like forever. I’ve attended party after party, wore outfit after outfit, and applied more makeup than I’ve ever wore at once. It’s been a lot — but everything is over; it’s sad. Family weddings are special because the person entering this major milestone is someone you know. Someone you’ve grown up with. Watching my cousin enter this stage of life makes me excited; it reminds me that time is fleeting. I remember watching movies on winter nights together — and now he is married to one of the kindest people.

I am now also 20-years-old. I’ve left my teens — and it makes me feel all sorts of things. Hopeful, scared, happy, worried, optimistic, and fearful. I want to do so much in this new stage of my life, but I am also not sure where exactly I want to go. With three more semester of college, I’m excited to see what life will bring insha’Allah.

Today is New Years eve. I am in so much disbelief right now. How has 2019 ended? 2019 was a year of laughter and learning. A year of loss and life. A year that challenged me and changed me. I traveled the world. I started to live my life for myself. I started to follow my passions. I started wearing the hijab, a headscarf that is a symbol of my Islamic faith (I’ll write more about this later).

Now for a rest, here is a shortbread recipe that requires a few ingredients. You can bake a batch before the New Year — a quick reminder: 2019 is not over. Do that thing you’ve been waiting to do. 

Classic Shortbread Cookie

  • Servings: 25
  • Difficulty: Easy
  • Print

INGREDIENTS:

  • 2 sticks butter, softened
  • 3/4 cup + 1 tablespoon sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 1/4 cup flour
  • 1 baking bar milk chocolate, melted

DIRECTIONS:

  1. Beat butter until creamy.
  2. Add sugar, vanilla, and salt.
  3. Add flour in batches. The mixture will be difficult to work with, but be gentle and try not to over mix.
  4. Roll into a ball and allow to cool in the fridge for 15-30 minutes.
  5. Once the dough is almost cool, preheat the oven to 350 degrees.
  6. Once done cooling, roll out, shape into pieces, and bake in the oven for 10 minutes (until edges are golden).
  7. Once cookies are cool drizzle or dip in chocolate. Allow chocolate to set and enjoy!

NOTES:

Happy New Year!

Screen Shot 2018-12-07 at 8.09.54 PM

 

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