Sarah, those types of cookies are called shortbread cookies. Here is a favorite of mine:
Shortbread Cookies with Frosting: Cookies: 1 cup butter or margarine, melted 1/2 cup packed light brown sugar 2 cups flour 1/4 teaspoon salt 1/4 teaspoon baking powder Frosting: 1/2 cup butter, softened or melted 2 cups powdered sugar 1 to 2 tablespoons milk 1/2 teaspoon vanilla 1/2 teaspoon almond extract Preheat oven to 350 degrees. For the cookies, cream together butter and brown sugar. Stir in flour, salt and baking powder; blend well. On a floured surface, roll dough to about 1/4-inch thickness. Cut into desired shapes. Bake for 13 to 15 minutes. Cool completely before frosting. For the frosting: Cream butter and powdered sugar; add enough milk to make spreading consistency. Add vanilla and almond extracts. Spread on cookies, and let stand until frosting is set. About an hour or so. The combination of the two extracts is what makes this an excellent cookie, and goes over well especially during the December holidays. On 10/8/11, Sarah Mellor <[email protected]> wrote: > This is interesting but I've also heard there are recipes that call for just > flour sugar and butter and have heard of it in cups but I work in grams and > ounces and am not sure of the quantities but it would be interested to know. > > Take care. > > Sarah > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
