Shortbread Cookies

Christmas is coming!!  In celebration of the holiday season, I've decided to try a collection of goodies this year called the 12 Days of Christmas Gluttony!  Enjoy!

I think I need to start with something simple but still rich...  In an ode to Mr. Piglet's British family, I decided to play around with some shortbread cookie recipes and this is the most delicious one that came out.  I think I'm going to bring over a batch to Grandma Piglet's house this Christmas to go with coffee and tea after dinner.  Believe me, it doesn't look like much but they are REALLY good and super easy to make.  Hope you Piggies like it!  (And don't worry, if this is too tame as a Christmas treat, there's more recipes coming!)

Tools Needed:

• Measuring cups and spoons
• 9 inch square baking pan
• Aluminum foil
• Spatula
• Whisk
• Large bowl
• Small bowl
• Knife

Ingredients:

• 2 cups all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup powdered sugar
• 1 cup butter, softened
• 1 teaspoon vanilla extract
• 1 tablespoon almond milk or other milk 

Directions:
1.  Preheat oven to 350 F degrees.  Line the baking pan with aluminum foil and set aside.

2.  In a large bowl, whisk together the flour, baking powder, salt and powdered sugar (whisking adds just a bit of air to the dry ingredients while mixing them together).

3.  Mix together the butter with vanilla extract and milk in a small bowl and then combine it with the dry ingredients.  Mix until a stiff dough forms.

4.  Pat dough into prepared pan and dot the dough with a fork.

5.  Bake for 30-35 minutes or until the edges are golden brown.  Remove from the oven, let it cool for 5-6 minutes and then remove the entire cookie from the pan by lifting it out of the pan using the sides of the aluminum foil as handles.  Place onto cutting board, flatten the aluminum foil sides away from the cookie and cut into squares while still warm.  Allow cookies to cool completely before separating them.

6.  Eat and enjoy!

(Recipe adapted from Kay)