So, here’s the thing… ever since I was little I thought that shortbread was the best cookie out there.  I vividly remember eating my grandmother’s Scottish Shortbread and and thinking, “This shit is good!”.  Well, maybe that’s not exactly what I thought but the sentiment was pretty close.  Watching (and helping) my grandma bake is one of my fondest childhood memories.  She ALWAYS had something baking.  Everyone loved her apple pie but, in my mind, the shortbread that we only got around the holidays was the star.

Now, as an adult, I still have the same enthusiasm for shortbread.  Mostly because there’s nothing wrong with butter, flour, and sugar mixed together but also because it’s really versatile.  This shortbread, in particular, is pretty awesome.  It’s crunchy, and buttery, and savory, and sweet – all at the same time.  These little cookies are fantastic solo but would be fantastic topped with some blue cheese and honey or a slice of triple cream brie. Mmmmmm….

Oh, and they’re super easy.  Enough said.

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And the baking continues…

I don’t know if I agree but my sister-in-law claims these are the best cookies I’ve ever made. I live in very close proximity to my brother and sister-in-law so they get bombarded with just about everything I make. In the beginning they were pretty excited to have baked goods placed on the counter every couple of days. Now I get a slightly dirty look every time I bring something by. I can’t be trusted with 2 dozen cookies so they have to go somewhere….

Sorry, I got distracted. Point being, Colin and Trisha are my go-to taste testers so I suppose they’re the experts. If she says they’re the best then one can conclude that they are, at least, pretty good.

These cookies are SUPER chewy and, get ready for this, you don’t need a mixer to make them! They require a little planning ahead because you’ll need to chill the dough but beyond that they’re a piece of cake.

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