I’m getting back in my groove again. I actually wrote all my posts for two weeks, took all my photos, and posted two recipes in one week!
Next thing you know, I’ll be changing flat tires and saving babies from burning buildings!
Ever since I was little, I liked dipping my cookies in milk. Oreos. Chocolate Chip. Even oatmeal. I don’t think I could have milk unless I could dunk something in it. I’ve tried to pass on the same tradition to my kids, but all they do is wrinkle their noses and say YUCK!
Who wouldn’t like a milk-soaked cookie??
Nowadays, I might dip my cookies in coffee as well. So, when coffee is my drink, I pick shortbread cookies as my dunking cookie.
If there is such a thing as a “summer cookie,” I would have to pick this cookie. It’s thin, with just the right texture for a cookie craving, a sweets fix, or, when sitting down with the girls, having a tea party.
Or, for just plain dunking.
- 1½ cups butter
- 1⅓ cups sugar
- 2 teaspoons salt
- 3 egg yolks
- 2 tablespoons vanilla extract
- 3¾ cups all-purpose flour
- Combine butter, sugar and salt in a mixing bowl and cream until blended
- Add the egg yolks slowly while still mixing.
- Add the vanilla extract.
- Turn the mixer off and add the flour.Mix on low until the flour is completely incorporated.
- Remove the dough from the bowl.
- Form into 4 log rolls and slice 1¼ inches wide, or roll out onto was paper if using cookie cutters.
- Bake at 350 until golden brown.