August Cookie of the Month: Cranberry Pecan Shortbread

This recipe incorporates two of my favorites: dried cranberries and pecans. Shortbread has a minimal amount of ingredients. Easy. Great with hot or cold tea, afternoon coffee.

Ingredients:

1 1/4 cup of Land-O-Lakes butter, softened

1 cup powdered sugar

2 1/4 all-purpose flour

4 oz chopped dried cranberries

1/2 cup chopped pecans

A couple tablespoons of granulated sugar and powdered sugar in separate bowls

What to do:

Cream butter and powdered sugar till fluffy. A 1/4 cup at a time, add the flour; Mixer on low, so not to flour up your kitchen. Then add in the dried cranberries and pecans. This dough is stiff.

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Divide the shortbread into thirds, form  two logs, wrapped in parchment paper and label it. Placed in the freezer, it will be ready for gatherings this fall.

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Roll the last part of the shortbread into 1 inch balls and place an inch apart on a parchment lined cookie sheet. With a little glass dipped in granulated sugar, flatten the shortbread.

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Bake in a preheated 325° degree oven for about 15 minutes, depending on your oven. Don’t over brown these cookies. Shortbread is light in color.

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Cool the shortbread slightly on the cookie sheet, then roll in the extra powdered sugar. Next, cool completely on a wired wrack.

These shortbread cookies are light and buttery. I can’t wait for afternoon coffee.

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Shortbread Blessings from the Exile’s Kitchen.

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June Cookie of the Month

File this one under super easy coffee dunker. And cheap? My yes! Made with flour tortillas, you can make many, many for pennies.

Cut four,  8 inch flour tortillas into six triangles each and place them in a single layer, on a parchment lined cookie sheet. Lightly spritz tortillas with vegetable spray. Dust with cinnamon sugar snd bake till crisp in 350° oven. While they baked, I cut up a handful of Hershey Kisses into small chunks.. I had them on hand, but you could use regular chocolate morsels and skip the chopping. After the cinnamon tortillas have baked, sprinkle the chocolate on top of the hot triangles. The chocolate will melt slightly. I took a butter knife and smeared the kisses chunks around a little.

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This vase is my favorite, bought at a Virginia Beach farmer’s market years ago. The flowers I grew myself. Autumn Beauty sunflowers, mixed zinnias, and brilliant white cosmos. The cosmos is the front runner this year and the Viceroy of butterflies adore it, too,

 

So good with a cup of afternoon coffee.

 

 

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This week, I’ve also made two kinds of pickles: Bread and Butter and Spicy Dill. The slide show is of the first batch Bread and Butter. They remind me of my daddy’s sister, Aunt Louise. She was a fantastic cook and had a pantry full of homemade goodness, including Bread and Butter pickles. On a visit to her home in Homer, Louisiana way back in the late 80’s, Aunt Louise gifted me with a jar. They were so good! I guess I make pickles because, yes they’re tasty, but they connect me to fond memories of Aunt Louise.

Garden Blessings from the Exile’s Kitchen.