Alright, let’s talk about these cherry shortbread cookies. I ain’t no fancy baker, mind you, but even I can whip these up. And let me tell ya, they’re good eatin’. Real good.
First off, you gotta get yourself some butter. Now, I like the salted kind, saves you the trouble of adding salt later, you know? Just makes things simpler. You need a good chunk of it, too. Don’t be stingy with the butter, that’s what makes ’em taste so darn good. You gotta cream that butter real good, make it all fluffy like. I use my old mixer, the one my husband got me years ago. Still works like a charm, that thing does.
Then you dump in some sugar. White sugar, that’s what I use. Not too much, mind you, you don’t want ’em too sweet. Just enough to make ’em taste nice. And a little bit of vanilla, that stuff smells so good, don’t it? Just a splash, you don’t need a whole lot. Mix it all together, real good. Make sure it’s all smooth and creamy, like.
Next up is the flour. Just plain old flour, nothin’ fancy. You gotta add it in slowly, bit by bit, so it don’t clump up on ya. Mix it in good, until it all comes together in a dough. It should be kinda soft, but not too sticky, you know? You don’t want it stickin’ to everything.
- Butter – a good amount, salted is best.
- Sugar – just enough to sweeten it up.
- Vanilla – a splash for flavor.
- Flour – plain old flour will do.
- Cherries- I use the dried kind but the fresh ones work fine.
Now for the cherries. I like to use them dried kind, they got a nice chew to ’em. But you can use fresh ones if you got ’em, just chop ’em up small. Toss ’em in with the dough and mix it all up real good. Make sure them cherries get spread out all nice and even.
Once you got your dough all mixed up, you gotta roll it out. I just do it right on the counter, no need for fancy stuff. Roll it out kinda thin, maybe a quarter inch thick or so. Then you gotta cut ’em into shapes. You can use cookie cutters if you got ’em, but I just use a knife. Cut ’em into squares or rectangles, whatever you feel like. Ain’t gotta be perfect, long as they taste good.
Put ’em on a cookie sheet, and then into the oven they go. Bake ’em at, oh, I don’t know, maybe 350 degrees? For about 10 or 12 minutes, somethin’ like that. You gotta keep an eye on ’em, though. You don’t want ’em to burn. They should be just lightly golden brown around the edges. When they’re done, let ’em cool on the cookie sheet for a bit. And there you have it, easy shortbread cookies.
These homemade shortbread cookies are perfect for just about anythin’. You can have ’em with your coffee in the mornin’, or for a little snack in the afternoon. They’re real good for takin’ to potlucks, too. Everybody always loves ’em. They’re simple, but they’re good, and that’s all that matters.
And the best part is, they don’t take a whole lot of fussin’ around to make. Just a few simple ingredients, and a little bit of time, and you got yourself a batch of delicious cookies. Even a ol’ gal like me can do it, so you can too. So go on, give it a try. You won’t be disappointed.
These classic shortbread cookies ain’t too sweet, just right in my book. And that buttery taste, oh my, it just melts in your mouth. The cherries add a little somethin’ extra, a little bit of sweetness and chewiness. They are the perfect shortbread cookies. They are really the best shortbread cookie recipe.
So there you have it, my simple shortbread cookies recipe. Nothin’ fancy, just good eatin’. Now go on and make yourself a batch. And don’t forget the cherries!
Tags: [shortbread cookies, cherry cookies, easy cookies, homemade cookies, classic cookies, best cookies, simple cookies, perfect cookies, cookie recipe]
