Because of his heart failure there are not many things Mark can eat. This morning I was looking through one of my cook books and found a little recipe for Shortbread cookies that was sodium free.
I wondered if Mark even liked Shortbread cookies.
I made them anyway because, sodium free is exactly what we need and who knows he just might like them.
So, do ya wanna know what he said when he came home?
“Oh! Boy! Shortbread Cookies are my favorite.” and I said, “REALLY??”
Huuu? Who knew?
- 1 cup (2 sticks) unsalted butter
- 1/2 cup confectioners’ sugar, sifted
- 2 cups cake flour (not self-rising), sifted
- 2 tablespoons sugar
Cream together butter and sugar. With mixer on low speed, slowly add flour. Mix until well combined.
Spread them on a cookie sheet and chill for 30 minutes.
Preheat oven to 375 degrees. Sprinkle shortbread with sugar. Cook for 5 minutes – turn the oven down to 300 degrees bake for another 20 minutes.
Cut into squares when warm.
*** The dough is very stiff – so here is were I added orange zest and about a tablespoon of orange juice. Even though they were really good next time I’ll add more sugar and a teaspoon of vanilla.