Loaves & Dishes
By Jennie Geisler Erie Times-News staff blogger
Follow Jennie Geisler's kitchen adventures on her Loaves & Dishes blog.   Read more about this blog.
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Posted: March 16th, 2011

Shake your shamrock with shortbread

Shake your shamrock with shortbread

With St. Patrick’s Day in the middle of the week, it’s hard to get worked up over it. And by worked up I mean cooking.
It’s not like I can make a 3-hour stew on a Thursday night. Colcannon’s too heavy if I plan to function after I eat it. Corned beef is practically lethal. Cabbage doesn’t agree with my tank. Irish soda bread? Been there and done that.
But I can get worked up over cookies pretty much anytime. Especially cookies with five ingredients. Especially cookies that I love, but I’ve never tried to make.
I’m hoping to make Shortbread Cookies tonight with my son, and bring into my co-workers. The kid likes measuring flour and turning on the mixer. I like eating cookies, so it all works out.
I chose this recipe because it calls for rice flour, which I have left over from making fish and chips for last week’s fish dinner story. But there are thousands of other takes on it, if you want to go a more traditional route.
By the way, I made All Recipes’ Short Ribs with Stout for my Loaves column running next Wednesday, so if you have leftover Guinness burning a hole in your pocket, hold onto it. Take home message: Chocolate stout is the result of thousands of years of research, trial and error. It was worth it.

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