Happy belated New Year!
I’ve been awol from my blog for the whole holiday season. So much going on with family in town etc. I just needed to take a lil blogging break. But I’m back now!!
Whoa guys. I know. Goat butter? Huh?! But just bear with me.
I started my new culinary classes this past week, and one of them is a Cookies, Candies & Confections class.
In the first class we all got into groups and made shortbread cookies from the same recipe, but each group used different butter (organic, regular sweet cream, a local creamery etc) to see what the difference would be in flavor and texture.
My group got the goat butter. I was really excited because I looove goat cheese, so I figured goat butter had to be delicious. Oh and it waaas.
This recipe also has semolina flour in it, which gives it a perfect textural aspect while still being buttery and delicately tender. In class we made plain shortbread to taste the butter, but I decided to mix it up here on the little blog for fun. The lemon and thyme are just enough to perfume the cookies, but aren’t overpowering.
My boyfriend Nevin (usually referred to as Nev or the male-friend on the blog) just graduated before Christmas from my alma mater, Humboldt State University, so he’s finally home for an extended period of time. We had been doing the long distance thing since I graduated in May, so having him home now is wonderful.
Shortbread Cookies (Adapted from a school recipe)
8 oz goat butter (can be found at Whole Foods), room temp
1/2 cup granulated sugar
Zest of 1 large lemon
1 1/2 teaspoons fresh thyme
2/3 cup semolina flour
1 cup ap flour
Pinch of salt
Preheat the oven to 325 degrees. In the bowl of your stand mixer, cream together the butter and sugar on medium speed until light and fluffy (about 3 minutes). Add in the lemon zest and thyme, and beat until incorporated.
Mix together the semolina and ap flour, as well as the salt. Add the dry to the butter mixture in 2 additions, until a crumbly dough forms. Do not overmix!
Press into a greased 8 inch round or square cake pan, and bake for 30-35 minutes until the edges have browned and the middle looks set. Allow to cool slightly before turning them out on to a cutting board and slicing into squares.
There ya have it!
Shortbread are such a comforting cookie! They’re super simple, but sometimes nothing beats just an easy little cookie you can enjoy with a cup of tea or coffee.
The theme this month is Make Someone’s Day Cookies! We chose someone in our lives that we loved and baked them cookies that they love! Maybe you will feel inspired to bake someone that you love a cookie! If you are a blogger and want to join in the fun, contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links.
You can also just use us as a great resource for cookie recipes–be sure to check out our Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:
- Dulce de Leche Madeleines from The Spiced Life
- Almond Butter Cookies from NinjaBaker
- Classic Shortbread with Fleur de Sel from Karen’s Kitchen Stories
- Coconut Rum Celebration Cookies from Food Lust People Love
- Jam Filled Butter Cookies from Magnolia Days
- Double Chocolate Chip Cookies from Spiceroots
- Chocolatey Chocolate Chip Cookies from Indian Curries/stew
- Alphabet Letter Cookies from A Baker’s House
- Chocolate Chunk Shortbread from Baking in Pyjamas
- Cookie Butter Chocolate Chip Cookies from Noshing With The Nolands
- Soft Sugar Cookies from DessertStalking Blog
- Frosted Lemon Cookies from Hezzi-D’s Books and Cooks
- Cherry Pie Cookies from It’s Yummi
- Apple Peanut Butter Doggie Cookies from Cookie Dough & Oven Mitt
- Four Ingredient Peanut Butter Blossom Cookies from Rhubarb and Honey