For the love of butter

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I have a butter hangover.

But you know what? It’s totally ok. I’d choose butter (and sugar, duh) over wine any day.

For starters, you can’t chew wine. That would be terrible, right? If wine were chewable, I mean. Also, you can’t pair wine–even the chewable kind– with a cup of coffee. Or tea, if that’s your thing. And you can’t shouldn’t probably don’t often have the opportunity to drink wine in the morning. Or as an afternoon snack.

These cookies, however? You definitely can (and should!) chew these! And they’d be totally appropriate any time of day! Texturally, they remind me of those buttery spritz cookies shaped like ice cream cones that they used to sell in the King Soopers bakery. Loooooved those. But I think I love these more.

Easy Buttery Shortbread Cookies, Two Ways (adapted from this winner of a recipe from Claire Robinson: http://www.foodnetwork.com/recipes/claire-robinson/earl-grey-shortbread-cookies-recipe/index.html)

Lemon and Green Tea Shortbread

1 cup all purpose flour

The contents of 1 green tea bag (I used Tazo Zen)

Scant 1/4 teaspoon salt

1/3 cup powdered sugar

1/2 teaspoon pure vanilla extract

1 stick butter, room temperature

Zest of 1 lemon

1 teaspoon lemon juice

In the bowl of a food processor, add flour, tea,  and salt. Pulse this dry mixture a so that the tea is evenly incorporated. Then, add sugar, vanilla, butter, lemon zest, and lemon juice. Pulse until all ingredients are combined and a stiff dough comes together, but do not over mix. Turn dough out onto a large-enough square of plastic wrap and form into a log, folding (or twisting) the excess at each end. Place in the refrigerator (30 minutes) or freezer (15 minutes).

Slice chilled dough into 1/3-inch thick rounds and bake at 375 for 11-12 minutes. Let cookies cool for at least five minutes before transferring them to a plate (or wire rack).

Coffee Chocolate Chunk Shortbread

1 cup all purpose flour

1 instant coffee packet (or tube? Whatever– I used Nestle, but I Starbucks Via would work, as would instant espresso…but I’m not sure what the equivalent measurement for that would be)

1/3 cup chocolate chips or chunks (I used Ghiradelli bittersweet chips)

Scant 1/4 teaspoon salt

1/3 cup powdered sugar

1 teaspoon pure vanilla extract

1 stick butter, room temperature

In the bowl of a food processor, add flour, chocolate chips, espresso, and salt. Pulse this dry mixture a few times to incorporate all ingredients (and break down the chocolate). Then, add sugar, vanilla, and butter. Pulse until all ingredients are combined and a stiff dough comes together, but do not over mix. Turn dough out onto a large-enough square of plastic wrap and form into a log, folding (or twisting) the excess at each end. Place in the refrigerator (30 minutes) or freezer (15 minutes).

Slice chilled dough into 1/3-inch thick rounds and bake at 375 for 11-12 minutes. Let cookies cool for at least five minutes before transferring them to a plate (or wire rack).

*I’m pretty sure that these would be really excellent half-dipped in/drizzled with melted dark chocolate…but by the time this occurred to me, I couldn’t fathom taking another bite :).

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3 Responses to “For the love of butter”

  1. Kate, you will have to make these for me next time. They sound yummy, but I SUCK and baking cookies.

  2. Perhaps I will send you a cookie package (that will also include the laughing cow cheese and crackers that I just discovered hanging from my pantry door. Is it bad that I’m so used to random plastic bags and general clutter that it took me this long to realize it was there? :)).

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