Friday, September 28, 2012

Plum Cake

Sometimes I will make something and wonder how my family will like it. For an example, my children love plums but if I make a plum cake will they eat it. Also, I wonder who will like it. Sometimes my husband won't try it if it has baked fruit in it. Doesn't he know I'm trying to get him to eat his fruit one way or another?
I figured I would purchase some plums since they will be hard to find soon in the stores. My kids really like plums. They are my sister's favorite fruit but I couldn't remember ever cooking with them. The recipe said they would have a crumbly texture like corn bread on the first day. If wrapped, the cake would become soft and moist the next day. I think the cake only became better after the first day. My youngest daughter loved this recipe. 
 Simply Plum Cake
1 1/2 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
1/4 tsp ground cardamom
5 Tbsp unsalted butter, softened
3/4 cup brown sugar
2 eggs
1/3 cup vegetable oil
1 zest of a lemon
1 1/2 tsp vanilla extract
4 plums, peeled, seeded, and chopped

  1. Preheat the oven to 350 degrees F.
  2. Spray a 8 inch baking pan with nonstick spray.
  3. Dust the baking pan with flour and tap out the excess flour. Set aside.
  4. In a medium bowl, whisk the flour, baking powder, salt, and cardamom. Set aside.
  5. In a large bowl, cream the butter until soft and creamy.
  6. Add the brown sugar to the butter and cream.
  7. Add the eggs one at a time to the butter. Beat well after each addition.
  8. Beat in the vegetable oil, lemon zest, and vanilla to the butter mixture.
  9. The batter should look very light and smooth.
  10. Slowly, add the dry ingredients mixing until just incorporated.
  11. Gently fold in the pieces of plum into the batter.
  12. Add the batter to the baking pan.
  13. Bake the cake for 40 minutes or until the top of the cake is honey brown.
  14. Remove from oven and allow to cool on a rack before serving.
Recipe adapted from the Baking From my Home to Yours cookbook by Dorie Greenspan.
Did you already know...
-Cardamom is used in India, Middle East, North Africa, and Scandinavia.
-The Vikings introduced the spice to Scandinavia.
-Since cardamom is expensive, equal parts of nutmeg with cinnamon can be used as a substitution.

Wednesday, September 26, 2012

Fiesta Chicken Enchiladas

My brother in law has been away visiting his son who had joined the Navy. He asked me to Google Morgan Freeman. I can't believe how much information can be found out about someone in minutes. Some of it maybe true and some may not.
Before I was going to make this meal, I had the magazine open to this page on my counter. My friend saw it and commented how good this meal looked. My husband wasn't looking forward to it. He opted to make a sandwich and go to bed early. He happen to wake up just as it finished. It did smell good. I asked him if he wanted some and reluctantly agreed. He loved it. I loved it because it was so easy. He even told me later that I can make it again. My son asked if he could eat the leftovers the next day. When someone in my house wants leftovers, it is a good sign.
Fiesta Chicken Enchiladas
1 lb. chicken breast, cut into bite size pieces
1/2 red pepper, chopped finely
2 Tbsp. chili powder
3/4 cup salsa (I used mild.)
2 oz. Neufchatel Cheese, cubed (low fat cream cheese)
1 1/2 cup Mexican style cheese
8 (6 inch) tortillas
Garnish with cilantro, if desired

  1. Preheat the oven to 375 degrees F.
  2. Spray a 13x9 inch baking dish with cooking spray and set aside. 
  3. In a large skillet, spray with cooking spray and heat over medium heat.
  4. Add the chicken and red peppers. 
  5. Sprinkle the chicken and peppers with chili powder. Stir and cook for 8 minutes or until the chicken is done.
  6. Stir in 1/4 cup of salsa and cream cheese. Blend well.
  7. Cook for 3 to 5 minutes or until the cream cheese has melted.
  8. Stir in 1/4 cup of the Mexican cheese.
  9. Spoon a heaping 1/3 cup of the mixture into the center of each tortilla. 
  10. Roll up and place seam side down in the baking dish.
  11. Top the tortillas with the remaining Mexican cheese and remaining salsa. 
  12. Cover and bake for 20 minutes or until heated through. 
  13. Garnish with cilantro, if desired
Recipe found in Food & Family Fall 2012 magazine.

One year ago I made Hot Artichoke Dip. I really have to make it again since it is so good.
Did you already know...
-In 1937, Morgan Freeman was born in Tennessee.
-In 1955, he joined the Air Force and served four years as a mechanic.
-In 2005, Morgan Freeman won an Oscar in Million Dollar Baby.
-He speaks fluent French and has his pilot's license according to his Fansite.

Monday, September 24, 2012

Chocolate PB Cupcakes

I figured I hadn't posted a peanut butter recipe for awhile. Besides blueberry muffins, I think I bake with peanut butter the most. Any time there is a sale, I stock up on peanut butter. It still doesn't last long.
These peanut butter cupcakes were a hit at my house. My daughter asked for this recipe for her birthday. I even tried making a couple with a mini Reese's cooked in the middle but I didn't think it made a difference. These are rich and sweet. I will not be surprised if my husband requests these cupcakes for his birthday.
Chocolate Peanut Butter Cupcakes2 1/4 cups all purpose flour
2 cups sugar
1 cup unsweetened cocoa powder
2 tsp baking soda
1/2 tsp salt
1 Tbsp vanilla extract
2/3 cup vegetable oil
2 tsp white vinegar
2 cups cold water

  1. Preheat oven to 350 degrees F.
  2. Line a muffin tin with cupcake liners and set aside.
  3. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Set aside.
  4. In a medium bowl, whisk together the vanilla, oil, vinegar, and water.
  5. Slowly, whisk the vanilla mixture into the dry flour mixture. Do not overmix. The mixture will be very wet.
  6. Fill the cupcaker liners 2/3 full.
  7. Place the muffin tin in the oven for 20-24 minutes or until a toothpick inserted in the center comes out clean.
  8. Remove the muffins from the oven and allow to cool for 10 minutes.
  9. Remove the cupcakes and place on a wire rack to allow to completely cool before frosting.
Recipe adapted from Joy the Baker with the Peanut Butter Frosting recipe.
 Did you already know...
-In 1928, Harry Burnett Reese began to make peanut butter cups in Hersey, Pennsylvania.
-H. B. Reese and his wife Blanche had 16 children.
-The Reese's peanut butter cups were first sold to department stores in bulk for resale. 
-Later, Reese's peanut butter cups were later sold individually in 1 cent to 5 cent sizes. 

Friday, September 21, 2012

Rocket Focaccia Bread

I think my downfall is bread. At a restaurant if I had to pick between the bread basket or dessert, I would pick the bread. I try to be good and limit myself. I even share reluctantly with others at the table. Wouldn't I surprise my family if I just decided not to share? They are all mine- I say- all mine! I will even growl at them.
When I made these rolls, I thought they were awesome. Yes, awesome. This recipe makes a lot of rolls so I used half the dough to make focaccia bread. (In The Pastry Queen cookbook, the photo looked like focaccia bread so I had to do the same.) In which, I made sandwiches for the family for lunch. The rolls were used for supper. I like when I can stretch something into two.
Rocket Focaccia Bread
3 (1/4 oz) packages active dry yeast
1 cup lukewarm water (105 to 115 degree F)
1/4 cup vegetable oil
1 egg
3/4 cup sugar
1 1/2 cup water (more if needed)
6 1/2 cups bread flour
1 Tbsp salt
pinch of cinnamon (it gives it a special hint of something)
Extra-virgin olive oil for brushing the top of the bread
1 Tbsp sea salt 
1 Tbsp rosemary

  1. Dissolve the yeast in 1 cup of the lukewarm water. Set aside for 5 minutes.
  2. With a mixer fitted with a dough hook (or mix by hand), combine the yeast water, oil, egg, and sugar in a large bowl.
  3. Add the 1 1/2 cup water and mix until combined.
  4. Add the flour and mix on medium-low speed for about 5 minutes until the dough holds together. If the dough isn't holding together, add 1 Tbsp of water at a time until it does.
  5. Let the dough rest for 20 minutes in the bowl.
  6. Add the salt and cinnamon to the dough. 
  7. Mix the dough on low speed for 1 minute.
  8. Lightly grease a large bowl and transfer the dough into the large bowl.
  9. Cover with a clean towel and let rise in a warm place for about 1 1/2 hours or until the dough doubles.
  10. Preheat the oven to 350 degrees F.
  11. Line a baking sheet with parchment paper.
  12. Punch down the dough. Take half the dough and make rolls.
  13. The other half of the dough roll out with flour onto the lined baking sheet.
  14. Cover the dough and let it rise for another 20 minutes. Don't worry about reaching the edges.
  15. Gently press down on the dough with the tips of your fingers to make indentations. 
  16. Coat the dough with a little olive oil.
  17. Sprinkle the top with the sea salt and rosemary.
  18. Bake the dough for about 20 minutes or until it is golden brown. 
  19. Remove from oven and allow to cool before serving.
Recipe adapted from Rebecca Rather's The Pastry Queen cookbook. 
Did you already know...
-Focaccia bread is very popular in Italy.
-It is a flat, baked bread with a variety of toppings. It is not pizza and there is no sauce.
-The google translater said focaccia means cake in English.
Congratulations to Anne W. for winning the cookbook!

Wednesday, September 19, 2012

Zucchini Fries

I'm trying to hold onto summer. Yes, it is around 40 degrees outside at night. Yes, I have been wearing sweatshirts but I am still able to wear shorts. Alright, I will admit I am only wearing shorts inside. I'm not crazy to wear shorts outside; it is too cold.
To hang onto summer a little longer, I made zucchini fries. My husband did not try them. He didn't even want to look at them. They were still too green for him even if they were breaded. I can try. The children loved them. They also love zucchini. If you just like zucchini, then you probably would really like this recipe. It was a nice change from saute zucchini or roasted like I normally make them.
Zucchini Fries
3 zucchini, cut into 1/2 inch strips
2 egg
1/2 cup skim milk
1 1/2 cup panko bread crumbs
1 1/2 tsp Italian seasoning
1/2 tsp garlic, minced
2 Tbsp Parmesan cheese, shredded
1/4 tsp salt
1/8 tsp pepper
2 tsp olive oil

In a bowl, whisk the egg and the milk together. Set aside.
In another bowl,  combine the bread crumbs, Italian seasoning, garlic, cheese, salt, and pepper. Set aside next to the egg mixture.
In a skillet, heat the oil.
Dip the zucchini into the egg mixture. Tap off any excess mixture.
Press the zucchini into the bread crumb mixture. Turn the zucchini over and press again to coat both sides.
With tongs, gently add the zucchini to the skillet. 
Cook the zucchini about 4 minutes per a side or until golden brown and cooked through.

Recipe adapted from Jamie Cooks It Up!
Did you already know...
-A zucchini is a good source of potassium.
-Another name for zucchini is courgette.
- The largest zucchini weighed 65 pounds. (Try giving that to your neighbors.)

Monday, September 17, 2012

Chocolate Chip Pecan Cookies

I use to try to read nightly. Sometimes I am able to achieve this goal but most nights I'm just too tire. I recently purchased Baking from my home to yours by Dorie Greenspan. I have been looking at it nightly. I carry it with me from room to room. It is a great workout since it is not a tiny cookbook. I think I'm going to have to work out more since everything looks so delicious. 
Of all the recipes to bake first I picked her chocolate chip cookies. How could I not? It calls for pecans and she named the recipe her best chocolate chip cookie. I even shared and my family thought they were perfect. They are not crisp but not too soft. They have the prerequisite gooey inside that any chocolate chip cookie should have. Boy, these cookies are good.
Chocolate Chip Pecan Cookies
2 cups all purpose flour
3/4 tsp salt
3/4 tsp baking soda
2 sticks (8oz.) unsalted butter, softened
1 cup sugar
2/3 cup brown sugar
3 tsp vanilla extract
2 eggs
12 oz. semi-sweet chocolate chips
1 1/2 cups pecans, finely chopped

  1. Place the rack in the center of the oven.
  2. Preheat oven to 375 degrees F.
  3. Line two baking sheets with parchment paper.
  4. In a medium bowl, whisk together the flour, salt, and baking soda. Set aside.
  5. In a large bowl, cream the butter until smooth.
  6. Add the sugar and brown sugar to the butter. Blend well.
  7. Add the vanilla to the butter mixture and mix.
  8. Add the eggs one at a time beating for 1 minute after each egg.
  9. Slowly, add the dry ingredients in 3 batches to the butter mixture. Mix only until just incorporated before adding the next batch.
  10. Slowly, fold in the chocolate and pecans.
  11. Refrigerate dough for 20 minutes.
  12. Spoon a Tbsp of the chilled dough onto the baking sheets. Space the dough 2 inches apart. (Place the remaining dough into the refrigerator until the other cookies are removed from the oven.)
  13. Bake the cookies one sheet at a time for 5 minutes before rotating. 
  14. Then bake the cookies for another 5 to 7 minutes or until the edges are brown and the center is golden. 
  15. Pull the cookies from the oven and allow the cookies to cool for 1 minute before carefully transferring the cookies to a wire rack to cool.
 Recipe adapted from Baking by Dorie Greenspan.
Did you already know...
- Dorie Greenspan is known for her cookbooks and working with other famous chefs including Pierre Herme and Julia Child.
-Dorie Greenspan has recently opened a retail bakery named Beurre & Sel in New York. 
-Beurre & Sel means Butter and Salt.

Friday, September 14, 2012

Broccoli Cheddar Soup

Oh, Broccoli! You are either liked or not. Oh, Broccoli! Even Presidents have declared they will not eat you. Don't worry little broccoli since you are welcome at our house. We don't always eat you raw. We refuse to eat you frozen. However, we will always eat you in this soup.
It is surprising that sometimes my husband will ask for a certain dish especially if the dish contains vegetables. I guess it helps when the dish calls for milk and cheese. It is creamy and a mild soup. It is a nice fall meal. When I made this dish, I think my son enjoyed the oyster crackers more since I could only see a little bit of the soup. He said he really liked the soup very much. My daughters and niece really liked it. I recommend making this soup any time of the week since it is pretty easy.
Broccoli Cheese Soup
6 oz. butter
1 yellow onion, diced
3 cloves of garlic, minced
1/3 cup all purpose flour
4 cups milk (I used skim since it is what I keep in the house)
2 cups half and half
4 heads of broccoli, cut into tiny pieces
salt and pepper for taste
3 cups sharp cheddar cheese, grated

  1. Melt the butter in a large pot over medium heat. 
  2. Add the diced onion and garlic and saute for about 4 minutes.
  3. Sprinkle the flour over the onions and stir to combine.
  4. Cook for 1 minute before adding the milk.
  5. Allow to cook for about 5 minutes.
  6. Add the broccoli and a small dash of salt and pepper.
  7. Cover and reduce the heat to low.
  8. Allow the soup to simmer for about 20 minutes.
  9. Stir in 2 cups of the cheese and allow the cheese to melt.
  10. Add additional salt and pepper if needed.
  11. Ladle the soup into bowls and top with additional cheese and oyster crackers if desired.
Recipe adapted from Ree Drummond.
Did you already know...
-California grows almost 90% of the nations broccoli.
-1/2 cup of broccoli counts as a serving of vegetables.
-Broccoli has only 15 calories per a serving.
-The Italian word for broccoli is broccoli.

Tuesday, September 11, 2012

White Whole Wheat Blueberry Muffins

I recently had to purchase some textbooks for my oldest daughter. My son was watching and asked how it worked. I told him I paid the bill online. He said, "What?" So, I repeated that I paid the bill online. He looked at me and said, "They mysteriously take your money?" It really feels like it. My daughter will be happy when all of her textbooks arrive.
Well, I have started making muffins again for breakfast before school. My daughter's favorite muffin is blueberries if you couldn't tell. I have made To die for blueberry muffins. I have made Baking Illustrated's Blueberry Muffins just to name a few. Sometimes the muffins are very good the first day and not so much the second. When I saw Our Favorite Blueberry Muffin on the King Arthur website, well I had to try them. I will say these muffins are good. They taste just as good the next day which is the goal of making the muffins besides making my youngest daughter happy. I can say they are my youngest daughter's favorite.
White Whole Wheat Blueberry Muffins
6 Tbsp butter
1 cup sugar
2 large eggs
2 cups white whole wheat flour
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
2 tsp vanilla extract
2 cups blueberries, fresh
1 Tbsp sugar for the topping

  1. Preheat oven to 375 degrees F.
  2. Line a muffin tin with cupcake liners.
  3. In a large bowl, cream the butter and 1 cup sugar until light and fluffy.
  4. Add the eggs, one at a time. Beat well after each egg.
  5. In another bowl, whisk together the flour, baking powder, and salt.
  6. Add the flour mixture to the creamed butter and beat well.
  7. Stir in the milk and vanilla extract. Mix only until smooth.
  8. Fold in the berries. 
  9. Fill the muffin cups 3/4 to almost full.
  10. Sprinkle the top of the batter with sugar.
  11. Bake the muffins for 25 to 30 minutes, until light golden brown.
  12. Place the muffin tin on a wire rack to cool for 10 minutes.
  13. Remove the muffins and allow to completely cool on the wire rack.
Yields 12 muffins. Recipe adapted from King Arthur website
One year ago, I posted....Ultimate Streusel Cake.
Did you already know...
-It is estimated about twenty million students are attending American colleges and universities this fall. 
-57% of the students are women.
-In the last year, the average student spent over $600 on course materials.

Monday, September 10, 2012


At our farmers market, you can purchase vegetables, cheese, baked goods, and seafood. Seafood? Can you tell we live near the coast? Normally, there are several vendors who provide free samples. One of these samples are mussels. My son loves them. He tries to get me to purchase him a bushel all the time. Occasionally, I will break down and buy them.
I am not a fan of mussels but I have no problem cooking them up. If you like mussels, you really need to make this recipe. It always smells so good. 
Wild Mussel Recipe
2 Tbsp olive oil
2 Tbsp butter
3 cloves of garlic
1 shallot, chopped
1/4 cup fresh herbs (I used basil, parsley, chives, and oregano)
1/2 cup Riesling wine
2 lbs. mussels, rinsed (throw away any open mussels)

  1. In a large pot, heat the oil over medium heat.
  2. Add the butter to the pot and saute until melted.
  3. Add the garlic, onion, and the herbs. Saute for about 4-5 minutes.
  4. Add the wine and bring to a boil.
  5. Add the mussels to the pot and cover.
  6. Cook until the mussels opened about 5 to 10 minutes.
  7. Cook for about 3 more minutes after the mussels have opened. 
  8. Pour the mussels with the broth into a large serving dish.
  9. Serve with crusty bread. 
  10. Use the broth for dipping the bread and mussels.
Receipe adapted from Blue Dragon Mussels Wagon.
Did you already know...
-Mussels can live to be 50 years old.
-Male mussels have pale white meat while a female has an orange color.
-Wild mussels have a bluish black shell with white erosion spots and maybe barnacles. Cultured mussels will have a shiny bluish black shell.

Friday, September 7, 2012

PB Brownies

When I am really tired, I have a bad habit of calling people by the wrong name. Normally, it is no big deal. I have on occasion called all of my children by their sibling's name. The children just answer me. They do not even correct me. I have even introduced myself by the wrong name once. I don't even realize I did it. The problem comes when I call my husband by the wrong name. Well, the other night I happen to call my husband by my brother in laws name. Without correcting me, he just answered, "Sweetie, you can call me by any name you want as long as you continue to cook this good!"
One of the recipes my husband was referring to are these brownies. They are dense and chocolatey with the added bonus of peanut butter. These brownies have been requested again. They were gone fast. My oldest daughter ate one and she was in heaven even if I recently called her by my sister's name.
Peanut Butter Marbled Brownies
Peanut Butter Layer:
6 oz. cream cheese, softened
3/4 cup peanut butter
1/4 cup sugar
1 egg
2 Tbsp milk
Chocolate Layer:
1 cup butter, melted
2 cups sugar
2 tsp vanilla extract
3 eggs
3/4 cup unsweetened cocoa powder
1 1/2 cups all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 cup semisweet chocolate chips
1 Tbsp milk

  1. Preheat oven to 350 degrees F.
  2. Grease a 9x13 inch baking pan.
  3. In a medium bowl, beat the cream cheese, peanut butter, 1/4 cup sugar, 1 egg, and 2 Tbsp milk until smooth. Set aside.
  4. In a large bowl, combine the melted butter, 2 cups sugar, and vanilla. 
  5. To the melted butter mixture, add the eggs one at a time. Beat well after each egg. 
  6. In another medium bowl, combine the flour, cocoa, baking powder, and salt. 
  7. Combine the flour mixture to the melted butter mixture.
  8. Remove 1/2 cup of the chocolate batter.
  9. Stir 1 Tbsp milk to the 1/2 cup of the chocolate batter. Set aside.
  10. To the remaining chocolate batter, fold in the chocolate chips.
  11. Spread the chocolate chip batter into the greased baking pan.
  12. Spread the peanut butter filling over the top.
  13. Drop the reserved chocolate batter by spoonful over the peanut butter filling.
  14. Using a knife, gently swirl the topping layer for a marbled effect.
  15. Bake the brownies for 35 to 40 minutes or until a toothpick inserted comes out almost clean.
  16. Allow the brownies to cool completely before slicing into bars.
Recipe adapted from Lick the Bowl Good.

1 year ago post...Snow White Vanilla Birthday Cake
Did you already know...
-About 540 peanuts were used to make a 12 oz. jar of peanut butter.
-60% of consumers prefer creamy peanut butter or chunky.
-In the U.S., peanut butter is the leading use for peanuts.

Tuesday, September 4, 2012

Chocolate Caramel Shortbread

So, I made the shortbread cookies and had a few left over. Alright, I hid them so I could make this recipe. They are chewy and sweet.
I preferred the shortbread cookies without the additional toppings. Now, I will admit I don't care for chocolate chip pancakes or muffins. My youngest daughter and husband loved them. I think they are easier to eat after you make them. To me, they do not taste like a candy bar.
Chocolate Caramel Shortbread Cookies
20 Shortbread cookies
20 pieces of caramel candies
1 Tbsp milk
3 oz. semi sweet chocolate
3 oz. white chocolate

  1. Place a piece of foil underneath a wire baking rack to save on clean up.
  2. Spread out the shortbread cookies on a wire rack.
  3. In a microwave bowl, microwave the caramel and milk for 1 1/2 minutes.
  4. Stir the caramel and microwave the caramel for another 30 seconds or until the caramels are melted.
  5. Spread the caramel over the top of the shortbread cookies.
  6. In a double boiler, melt the chocolates.
  7. Spread the chocolates on top of the caramels.
  8. Allow the bars to sit until cooled before serving.
Recipe adapted from Food & Family magazine Fall 2012.
Did you already know...
-In 1967, the American company Mars Inc. introduced the Twix candy bar to the United Kingdom with the name of Raider.
-In 1979, the Twix candy bar was introduced to the U.S.
-The Twix bar was invented by Forrest Mars Sr.

Monday, September 3, 2012

Shortbread Cookies

It has taken me six months to break down and purchase a new car. It isn't my favorite thing to do. My husband loves it. He wasn't able to convince me to buy a convertible. My children (meaning the boy) gets in trouble for throwing things in the car. I couldn't imagine a convertible. My husband tried to convince me to purchase a two door sports car. It takes me forever to get the children (meaning the boy) into a mini van. I just could picture how late we would be if I had to wait for everyone to use only two doors. I just purchase a normal 4 door fuel efficient car with a normal roof. I am so glad the chore is complete. 
A better note would be these shortbread cookies I made. They are buttery and flaky. I actually didn't realize how quick they are to put together. It does take awhile to cook but they are worth it. Tomorrow I will have a recipe on how to accessorize the shortbread cookies.
Classic Shortbread
2 cups all purpose flour
1 tsp fine sea salt
1 cup unsalted butter, softened
3/4 cup powdered sugar


  1. Spray a 9x13 glass baking dish with nonstick spray. Line the bottom of the dish with parchment paper.
  2. In a bowl, sift the flour and salt. Set aside.
  3. In a medium bowl, cream the butter until fluffy.
  4. Slowly add the powdered sugar to the butter. Beat until pale and fluffy.
  5. Add the flour mixture and mix until just combined. 
  6. Press dough into the greased glass dish. Cover with plastic wrap.
  7. Refrigerate dough for 30 minutes.
  8. Preheat oven to 350 degrees.   
  9. Remove the plastic from the dish.
  10. Using a fork, poke the top of the dough evenly. 
  11. Bake the cookies for about 40 to 1 hour or until the cookies are golden brown.
  12. Remove from oven and transfer cookies to a wire rack to cool.
  13. After the cookies have cooled, cut the bar down the middle. Then cut the bars into 2 inch rectangles.
  14. Store the cookies in an airtight container at room temperature for 2 weeks. 
Recipe adpated Martha Stewart Cookies cookbook.
Did you already know...
-Shortbread originated from left over bread dough cooked at low temperatures like a biscuit. 
-The bread dough yeast was gradually replaced by butter.
-Shortbread was named bread so it wasn't taxed like a biscuit.