After the chocolate cake, I wanted to bake shortbread cookies.
While I was preparing the dought, i’ve decided to add some new ingredient for a little “special touch”. My mind started thinking, i could hear its noise, a kind of “…. Mumble mumble … “. I opened the closet and I found a dry coconut jar and a raisin jar, “why not to try with one of these?” I thought … “Which one?” … Mumble mumble again … “But it is my baking day so I’ll try both!!!” … et voila’: 2 differents types of shortbread cookies!
And these are my experiments:
Coconut Shortbread Cookies
and Raisin Shortbread Cookies
Not perfect but not bad, especially the one with dry coconut, it gives a sweeter touch!!!
Coconut or Raisin Shortbread Cookies
2 cups of flour
1/4 teaspoon of salt
1 cup of butter at room temperature
1/2 cup of superfine white sugar
1 teaspoon of vanillina or vanilla extract
3 tablespoon of dry coconut or 3 tablespoons of raisin
Mix the flour and salt in a bowl and set aside. Beat the butter until soft and creamy, then add sugar and beat untill the dough becomes very smooth. Add vanillina and mix. Pour the dough in the bowl with flour and salt mixture. Add dry coconut or raisin. Mix really well. Chill the dough in the refrigerator for an hour . Preheat the oven to 180°C ( 356°F). On a lightly floured surface, roll out the dough into a 5cm thick circle. Cut the cookies into the shape you prefer with a cookie cutter. Place them on a baking sheet. Put back in the refrigerator for 15 minutes, it will firm up the dough so the cookies will maintain their shape. Bake them for 10-15minutes, they have to remain lightly brown.