I have to give my sister, June, credit for this Shortbread Cookie Mix. Years ago, June gave me this as a gift and I thought it was the greatest idea. Cute, thoughtful, and genius. And something sweet is always good.
First of all, the recipe is simple…only three ingredients in the mix! And it's simply delicious. I mean, who doesn’t like Scottish Shortbread Cookies that are buttery and crisp. You can tuck this gift away in the cupboard and when you’re ready to enjoy a pan of fresh homemade cookies, all you need is a stick of butter. This is so easy, even the kids can make it. Or, as Lindsay always says when I question the simplicity of something, “Mom, a monkey can do it.”
But it is a party favor, so also turning it into a gift is what I wanted to share. I found these cute little see-through paint buckets at Target in the dollar bin! Can’t beat that. I’ve also put these mixes in colorful Chinese take-out boxes that are sold in craft stores, and small colorful paper bags held shut with decorative brads. If you’re really ambitious, you could make cloth bags that look like flour sacks tied with ribbon, or burlap bags tied with twine.
Don't forget to include the recipe in the gift package. For these tins, I cut it into a circle and pasted onto the underside of the round lid.
With the holidays coming up, you can theme package the mixes, too. Ahh, a light bulb just went off in my head…you could also use these as “extra” gifts during Christmas. You know, when you have those sneak attacks from guests dropping by and they surprise you with a present. Now you can surprise them back with this. Then they’ll shower you with, “Oh, you are so clever!” Yes, you are.
Makes 16 pieces
For the Mix:
- 1¼ cup flour
- 3 T cornstarch
- ¼ cup sugar
- ½ cup butter
Empty mix into a bowl and add the stick of butter. Rub with fingers until the mix is very crumbly. Press evenly into an 8 or 9 inch pie pan, or round tart pan with removable bottom. Prick with fork here and there.
Bake at 325 degrees for 25 minutes or until pale golden brown. Cut into 16 wedges while still warm. Sprinkle with one tablespoon sugar. Cool completely before removing from pan.
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