Recipe Box Swap: Cookies and Bars

I love to bake shortbread cookies. They are pretty much the simplest cookie out there and one you make with such simple ingredients you're almost always guaranteed to have everything on hand. But, my problem is that I always associate them with Christmas holidays and completely ignore them during warmer months.

Not true anymore! I've found a delicious way to serve them that makes them more adaptable to summer months. (And, I'd love to hear your suggestions for making them more of a summer dessert.)

First, here's my shortbread cookie recipe. Pretty standard stuff, but I thought I'd share it anyways.

1 1/2 Cups Softened Butter
3/4 Cup Sugar
3 Cups Flour

Cream together Butter and Sugar. Add in Flour one cup at a time. Mix well (but not too well). Roll into 1-inch balls. Bake at 325 for 15-20 minutes.



Then, here's my new favorite part. Take those freshly bake shortbread cookies and serve them alongside a bowl of your favorite fruit sorbet. I like using berry sorbets and even topping them with some fresh berries. The buttery flavor of the shortbread balances the tart sorbet nicely. It is a perfect midsummer treat!

Now head over I Have to Say to read and share some really great recipes!