I’ve been pretty bad at keeping to a regular blogging schedule as of late. I’ve got a million ‘excuses’ but really I’ve let other things take precedence over sitting in my room with the computer and capturing words to brighten the pictures I’ve taken. So some really amazing recipes haven’t been captured-but not to worry. If they were truly amazing…I’ll make them again.
That said I did come up with an easy, delicious (and somewhat fancy) shortbread cookie recipe to celebrate the wedding of my sister in law.
I didn’t expect to attend this wedding as I had been on modified bed rest for several months (which had made me and my entire household pretty cranky-not to mention a house that was…well not to the standard I was excited about). So when I was unexpectedly released from said bedrest-I asked if I could travel (as I hadn’t been out of the Plymouth area in what felt like FOREVER). I was given the okay as long as I did x, y and z and lots of other things that I won’t bore you with but…it led to a fabulous baking opportunity!
My SIL was having a cookie table at her reception (a PA wedding tradition?) so I thought I would try to create something unique, that was indicative of their personalities (and mine as well).
So I made an orange salt shortbread which I sandwiched with either Nutella or Concord Grape Jelly that my mom and I had made this past fall.
I made a huge batch so I suggest you halve this recipe unless you want 50-60 cookies (that’s totally your call).
This is what you need;
4 sticks unsalted butter at room temperature (it’s shortbread people!!)
2 cups sugar
7 cups flour
2 tea vanilla
1/2 tea orange cinnamon salt (zest 1/4 orange, add 1/8 tea cinnamon, mix well with salt and let sit 10 minutes before use). Plus more to sprinkle on cookies.
1 1/2 cups Nutella
1 cup grape jelly/jam
Cream your butter and sugar together until smooth. Add vanilla and stir.
Preheat oven to 350 F
Add salt and flour and mix until dough is slightly sticky and pulls away from the sides of the bowl.
Make three mounds and flatten into discs. Cover with plastic wrap and pop into fridge for 30 minutes to set/chill.
When 30 minutes is up. remove from fridge and flour a surface and rolling pin lightly and roll out dough into a 6×6 square about 1/2 inch thick. Using a cookie cutter (I used a heart, her last name is now Love) cut out cookies and lay on parchment lined baking sheet. I fit 8-10 on a sheet. Sprinkle any extra salt you have on top of each cookie for a nice extra sweet/salt taste.
Bake 15-20 minutes. Your cookies should be lightly browned on top and easy to remove with a spatula.
Let cookies cool completely then spread your filling in the middle and top with another cookie.