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.