And on a winter day, I like to have a warm drink in my hand as often as I can.
It was a fun conversation. The girls both quickly responded that summer was their favorite because there was a break from school, and they got to swim at the pool, and Lainey loves summer clothing (she likes that she can wear a swim suit or tank top and flip flops everyday). I said my favorite seasons are fall and spring. Fall used to be my favorite, but in the past few years, spring has taken first place. After a bleak winter, the relief of spring, (the sunshine and blooming of flowers, trees and grass) is so very needed that spring wins as the best!
Yum. Yum. Yum and yum!
It is easy to mix together and, after freezing, it is simply “slice and bake”! The cookies keep well for a couple of weeks in a container on the counter, to have whenever you put the kettle on for tea.
Also, they are a nice treat for people who don’t want a sweet-sweet dessert (like the chocolate sheet cake I posted last week)!
If you aren’t so keen on the sliced almonds, you
can omit them or substitute another ingredient in place of them. If you don’t
love a hint of orange in your shortbread, you can
omit or substitute that as well. The basic shortbread
recipe is worth making.
The recipe is from Martha Stewart, so you know
it’s got to be good!
These also go well with a hot cup of coffee. That is, if you’re one of those people.
2 sticks butter, room temperature
1 cup powdered sugar
3/4 tsp. almond extract
1/2 tsp. salt (use a little less if using unsalted butter)
2 cups all-purpose flour (spooned and leveled)
Grated zest of 1 orange
3/4 cup sliced almonds
In mixing bowl, beat butter, sugar, extract, and salt until smooth.
Mix on low speed, add flour and zest.
Mix just until dough forms.
With spatula or hands, mix in almonds gently.
Form dough into a rectangular log (12 inches long, by 3 inches wide, and 1 inch thick)
Wrap log in waxed paper.
Freeze until firm (at least an hour and up to 3 months).
If freezing longer than a day, double wrap the log in plastic wrap and a ziploc bag
Preheat oven to 325 degrees. Remove dough from freezer. (If it has been in the freezer a long time, let it sit at room temperature 30 minutes so it slices without crumbling).
With a sharp knife, cut dough into 1/4 inch thick slices.
Place flat on un-greased baking sheet, or baking stone at least 1 inch apart.
Bake until edges begin to turn golden – 20 minutes or so.
Cool on baking sheet for 5 minutes. Transfer cookies to rack to cool completely.