Swearing that he'd made the cookies several times in the past and that he was using his mom's great recipe, I had no doubt that I would be feasting on delicious cookies while getting drunk for the rest of the afternoon.
And then he pulled out a gigantic soup pot because he had no mixing bowls/only one tiny bowl that was basically for eating yogurt out of. And then he pulled out a soup mixer because he had no hand mixer.
Yep, it didn't get much better from there but damn I had a good time laughing at my cousin desperately trying to make shortbread cookies with a friggen SOUP MIXER in a SOUP BOWL.
Here he is, mixing his little heart out:
Needless to say, we threw out the first batch because I nearly choked to death on one cookie that got stuck in my throat.
These shortbread cookies are better than his, I promise.
I got this recipe from a great cookbook called The Cook and Baker, which I bought in the cutest, most wonderful cookbook bookstore, just off Portobello Road during my trip to London in October.
This was my first time making shortbread cookies and I was surprised at how easy they were to make, although I had a bit of trouble making sure they were all the same size.
I still have a few left over from Christmas and they are now basically a new staple in my diet #2016resolutioneatmorecookies.
Adapted from The Cook and Baker
Makes 24-30 cookies
- 3 1/2 cups plain (all-purpose) flour
- 1 1/2 cups icing (confectioners') sugar
- 1/2 tsp salt
- 12 oz butter, cold and diced
1. Preheat the oven to 160 degrees Celsius (315 degrees Fahrenheit).
2. Line a large baking tray with baking paper.
3. Sift the flour, icing sugar and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on medium speed until it all comes together.
4. Shape into two logs, approximately 4 cm (1 1/2 inches) in diameter. Wrap in plastic wrap and chill in the fridge for approximately 30 minutes to firm up before slicing into 8 mm (1 1/4 inches) thick slices.
5. Place onto the prepared tray 3 cm apart, prick them with a fork and bake for approximately 25-30 minutes until slightly golden. Allow to cool on the tray until firm.
Notes: the dough can be made ahead and stored in the freezer for up to 1 month. The shortbread can be stored in an airtight container for up to 1 week.