Alright, let’s talk about these here cherry shortbread biscuits. I ain’t no fancy baker, mind you, but I know good eatin’ when I taste it, and these things are good eatin’.
First off, you gotta get yourself some butter. Not that fake stuff, the real deal. You know, the kind that comes from a cow. And flour, you’ll need flour. Just the regular kind, nothin’ special. And sugar, of course. Gotta have sugar. Oh, and don’t forget them little red cherries. Them maraschino ones, they call ’em. They’re sweet and pretty, just like little jewels.
Now, some folks like to use a mixer, all fancy and such. But I just use my hands. Been doin’ it that way for years, and ain’t nobody complained yet. You just mash that butter and sugar together real good, until it’s all creamy and smooth. Then you dump in the flour and mix it all up till it forms a dough. Don’t overmix it, though, or your biscuits will be tough as shoe leather.
- Get yerself good butter, flour, sugar, and them red cherries.
- Mash the butter and sugar ’til it’s creamy.
- Mix in flour ’til it’s dough. Don’t overdo it!
- Chop up them cherries and stir ’em in.
Next, you gotta chop up them cherries. I just use a knife, nothin’ fancy. Just chop ’em up small, so they spread out nice in the biscuits. Then you dump ’em into the dough and mix it all up again. Just enough to get them cherries mixed in good.
Now comes the part where you gotta roll out the dough. I just do it on my kitchen table, with a little bit of flour so it don’t stick. Roll it out kinda thin, not too thin mind you, but thin enough so the biscuits ain’t too thick. Then you gotta cut ’em out. You can use a cookie cutter if you got one, but I just use a knife. Cut ’em into squares, or circles, or whatever shape you fancy.
Then you gotta bake ’em. Put ’em on a cookie sheet and stick ’em in the oven. I don’t know what temperature, just hot enough to bake ’em. You gotta watch ’em close, though, so they don’t burn. Bake ’em till they’re golden brown around the edges. That’s how ya know they’re done.
Once they’re done, let ‘em cool for a bit before you start eatin’ ‘em. They’re mighty good with a glass of milk or a cup of coffee. These here biscuits are perfect for any time of day. You can have ’em for breakfast, or for a snack, or even for dessert. They’re just plain good, no matter when you eat ’em.
And the best part is, they’re easy to make. Even a fella like me can do it, and that’s sayin’ somethin’. So go on, give ’em a try. You won’t be disappointed. These buttery, crumbly treats are just the thing to brighten up your day. And them little red cherries, oh they are so pretty. They add a little bit of sweetness and a whole lot of cheer.
Now, I know some folks get all worked up about making everything perfect. But I say, don’t worry too much about it. Just have fun and enjoy the process. These biscuits ain’t supposed to be perfect. They’re supposed to be homemade, and that means they’re gonna be a little bit rustic, a little bit imperfect. But that’s what makes ’em good. That’s what makes ‘em special.
These shortbread cookies ain’t just for grown folks neither. Kids love ‘em too! They’re so cute and tasty, little ones just gobble them right up. And since they don’t have no eggs, they’re kinda sandy-like, almost brittle, but in a good way. Just be careful they don’t crumble too much before they get in the little ones’ mouths!
So there ya have it. My simple way of makin’ cherry shortbread biscuits. Nothin’ fancy, just good old-fashioned bakin’. Now go on and make yourself a batch. You’ll thank me later.
Tags: [shortbread, biscuits, cookies, cherry, baking, recipe, homemade, dessert, snacks, treat]
