Star-struck! English Cookies

This cookie recipe came from the Silver Spoon Italian cookbook that I have had for years.  It was such a hit the first time I made this recipe that it has become a sort of go-to for the times when you have an impromptu get together, as is often the case in my neighborhood around the holidays.

Tonight, my neighbors are hosting our annual neighborly get together where there is usually plenty of left overs from the daycare parties that get hosted during the day at one neighbor's house in particular. We then bring a few dishes to augment what is left over from the kids as we catch up on long overdue conversations started at the mailbox, through the open windows of our cars as we pass each other in our day-to-day activities.  It's a time of renewal and joy as we catch up, share and reminisce over the happenings of the past year. I appreciate my neighbors and always look for something special to share with them and let them know in a small, but meaningful way, how much I value them. They are like family.

This recipe is excellent right out of the freezer, at room temperature or if you just can't help it, right from the oven. Either way, portion it and put it away, out of site, immediately or you will find yourself coming up with all kinds of ways to convince yourself this is just ONE giant cookie, after all... What harm can be had from consuming ONE cookie? All by yourself?  Right? :)  I make a double batch, one to share with the neighbors and one, well, for sharing with hubby who would be ticked off if I forgot his cookie...

For the shortbread:
Preheat your oven to 350 degrees Fahrenheit. 

• 1 1/2 c. all purpose flour
• 2 tsp baking powder
• pinch of salt
• 1/2 lb sweet butter, softened (2 sticks)
• 1/4 c. white sugar
• 1/4 c. brown sugar
• 1 tsp vanilla
• 1 egg
• 2 tbsp heavy cream (original recipe uses milk, but I had cream)

Method:
Sift together the flower, baking powder and pinch of salt in a medium size bowl and set aside.  In a mixing bowl, cream together butter, sugar and vanilla on low speed, adding in the egg and cream until well combined and fluffy. Slowly add the flour mixture a little at a time to incorporate without making a humongous mess as I usually do. If you add it all at once, it will fly!  Go a bit slow until you get it all in.

Bake:
Scrape the batter into a non-greased, non-stick spring-form or cake pan and bake for 15-20 minutes at 350 degrees F. I use a 5 inch non-stick pan where the bottom lifts out like a tart pan. It is like a spring-form without the spring as the bottom slides up with the cake on it, leaving the sides to come cleanly away from the bottom. I usually flip this out onto a pie plate so that you can cut it without damaging the non-stick bottom. But do leave the "cookie" in the pan until it has cooled completely, either at room temperature or in the fridge. I find that refrigerating it creates a much better, denser cookie, but who can always wait it out, right? 

I use a pizza cutter to slice it into mini slices but you could just as easily cut it however you prefer. Or, if you are really feeling festive, roll out a sheet about an inch thick and cut out stars or any shape using a cookie cutter as in the picture. I am a bit lazy for that, so I use a form of some kind.  A mini muffin tin would be easy, too, if you wanted to make little bite size cookies without having to cut pieces, although I haven't tried it yet with this recipe. If you do, let me know how it works for you! Regardless of which method you choose, this recipe is a given for quick, easy butter cookies that are guaranteed to be the highlight of any holiday get together.

Happy Holidays!