Great Scott Shortbread Cookies for Quilters

I like to keep things relevant to my company's purpose - which is to print interfacing to make quilting and sewing easier.  Right now, I am making shortbread cookies and finding all kinds of relevance to quilting while I am in the kitchen!

Shortbread is one of those baked goods that I always thought was off-limits to someone of my limited cooking capabilities.  I knew it as a sweet, delicate cookie and I was sure it would not be so if I made it.  Shortbread originated in Scotland in medieval times. According to English Tea Store, Scottish shortbread evolved from medieval biscuit (cookies are called biscuits in Scotland) bread, a twice-baked, enriched bread roll dusted with sugar and spices and hardened into a rusk.  It was often made from scraps of dough.  (like a scrap quilt!)
To my great surprise, this wonderful cookie has just a few ingredients and is about as easy to make as glue. It was a Great Scott moment when I learned this!  I tried a traditional recipe, and then changed it a bit (as we quilters tend to do) to make it even easier!
You can find beautiful cookie stamps just google shortbread cookie stamps. I found a cookie stamp that is the same as a quilt pattern - Robbing Peter to Pay Paul, but at Quiltsmart we call it, "Rob Pete"   Rob Pete Book - 10 patterns, sized runner - king.  The quilt is easy, too - like the cookies!  No curved piecing even though there are all those curves!  So, don't be afraid of cooking something that you thought was too hard, or making a quilt pattern that you thought was not in your league....  Go for it!  You can do it!

You might also find them at a thrift shop or a grandmother's kitchen drawer. I picked out one that looks like our Rob Pete (Orange Peel, Pumpkin Seed) quilt pattern
And - more relevance - these cookies are so easy, you have more time to sew....and you can sew while they are baking!  With Christmas music playing, cookies baking, tree lights on .....  ahhh, Christmas spirit all over my place, as well as in my soul!

Great Scott Shortbread:
3 cups flour
3/4 cups sugar
3 sticks butter (1.5 cups) softened

Instructions:
 Mix butter, sugar, and flour together in mixer.  

Roll into 1" balls and place on ungreased cookie sheet.  Stamp with cookie stamp or press down with thumb.






 
Bake at 350 degrees for 15 to 20 min - a light brown on the bottom is great, in my oven I use 16 min.\
Suggestions:  Add nuts, or almond, orange, or lemon flavoring, chocolate drizzle.
Perfect for a luncheon, gifts, and for Santa on Christmas Eve!
Enjoy the day,
Mattie