Brown Sugar Shortbread Cookies

Recipe Time. Enjoy!

Brown Sugar Shortbread:

Yield: 30 cookies depending on size.
Time: Prep: 30 minutes.
Total including baking time and dishes: 2 hours.

1 Cup unsalted butter
⅓ Cup packed brown sugar
1 ⅔ Cup all purpose flour
⅓ Cup Cornstarch
1 tsp Vanilla

Cream butter in/with mixer until smooth, add sugar and vanilla. Beat until well mixed.

Add flour and cornstarch. Beat until the dough begins to form into a ball on its own.

Roll dough into a log about 1 inch in diameter, wrap in tinfoil or wax paper or parchment, whatever you have, and refrigerate 30 minutes. You do not need to oil your counter top or anything for this. Shortbread has so much butter it doesn’t stick to anything but itself.

Preheat oven to 350.

Take the dough out of the refrigerator and slice log into slice about ½ an inch thick. Place slices on ungreased cookie sheet. You can put them quite close together because they don’t spread much. I fit 20 on one cookie sheet. Bake for 9-10 minutes. Possibly up to 11 minutes, but you don’t want to over bake shortbread.

Cool and eat them. They are delicious.



OK… so this blog is supposed to be about HTML….












I cooked some things tonight! I saw this recipe on Pinterest awhile ago, (I know, effing Pinterest eh?) and repinned it, and I was actually intrigued enough to actually try it out!

So tonight I went and bought me some eggs (2 dozen! about 21 too many since I still had 3 eggs at home… Don’t ask, I’m always overestimate food amounts), and some Cilantro (i LOOOOOOOOVEEEE CILANTRO), a red pepper, and some CHEEEEEEESSSEEEEE!

Ok, enough with the freaking out eh?

Anyway, so then I went and found this recipe again, from my pin, on Kalyn’s Kitchen. I haven’t checked out the rest of her site, but she looks pretty cool.

So I kinda followed her recipe. In that I read the recipe once.  Thats about how well I usually follow instructions… (Plus, I was feeling very defiant today and I didn’t get to be defiant to anyone, so I decided to be defiant to the recipe.)

So I stuck about one sprig of Cilantro into each muffin spot in my borrowed-from-my-roommate sillicone muffin pan.
And then I cut up a few chunks of red pepper into each muffin spot. (I don’t know what they’re called, do you?!)
And then a couple of little cheese chunks into each muffin spot.
And then I whisked the hell out of my eggs, I think I used 5 eggs? Maybe 6? Anyway… One too many probably, as per above, I overestimate foods!

And then I dumped the eggs into the MUFFIN SPOTS on top of all my other things. And I definitely filled them too full. I filled them until they were about an 1/8th of an inch below the top. DON’T DO IT THAT WAY. They overflow themselves a bit when they bake.


I very carefully slid my silicone muffin pan onto a cookie sheet. Because silicone is bloody flexi and wiggly and thats just stupid when you have it full of LIQUID EGG MESSES.

And then I stuck them in the oven. Which was preheated to about 300.
I stuck them in there for about 15 minutes, and then I checked Kalyn’s Kitchen again… And she said 25-35 minutes at 375… So I naturally turned my oven up to 400. I also realized I had not seasoned them at all, so desperately shook some seasoning salt over them while the oven was open.

Total oven time, 34 minutes, 15 seconds.

except the part where they seeped out onto the top of the muffin pan so I had to cut them apart and they are kind of ugly. But they taste DELICIOUS. And even if I had forgotten seasoning/salt completely they would still be wicked good. I made six, but I’m only showing you two. Because I ate one, and the other 3 are in another container to cool in the fridge.

So here is a picture for you. To make up for not doing any HTML homework this week. This counts right?