I am such a cheater. A lazy, worthless, no good cheater. I mean, that’s one way to look at it. On the other hand, I could be a totally frugal time-saving genius. It could really go either way.
You see, we had to meet strangers, which I, as an awkward introvert, find slightly terrifying. Geoff had some distant cousins, his mother’s cousin and her family I think, who were visiting our island. We went to meet them for an afternoon, and Geoff wanted me to make something to take to them. This happened to coincide with a moment when I had precisely zero spending money. I had to make something simple and beautiful without going to the store and buying any new ingredients.
That’s when I found the easiest shortbread recipe ever! And guess what? It was awesome!!! And so easy. No special ingredients required. The Scottish shortbread I made a few months ago is probably much more authentic, but this cheater version still tastes great, and comes together with much less fussing. This would also make a great base for lilikoi bars or cheesecake bars.
I love the sweet simplicity of buttery shortbread. It’s just so purely awesome. They’re the perfect accompaniment to a brew, which I’ve learned can mean either tea or coffee. I think it’s instant coffee, though. I’ll be having tea, please. Milk. Two sugars. There are still so many things I don’t understand about the English.
Maybe I should have made something more impressive for long lost relatives from England/Louisiana, but like I always say, you have to work with what you got. A little pink paper makes anything seem a bit more fancy. I hope they enjoyed them. I secretly wished I could keep them all to myself.
- 1/2 cup (1 stick) butter, room temp
- 1/3 cup sugar
- 1-1/4 cup flour
- Pinch of salt
- Powdered sugar, for sprinkling
- Preheat oven to 325.
- With a mixer on medium speed, cream butter and sugar together for about three minutes until light and fluffy.
- Turn mixer down to low and mix in flour and salt until just combined.
- Press dough evenly into an 8x8 baking pan.
- Bake for 20 minutes or until lightly browned.
- Cool shortbread in pan, dust with powdered sugar, cut into squares, and put into a cute box.
- Make tea and try not to eat all the cookies.