Thursday, 9 May 2013

Butterscotch Shortbreads

The workload and unrelenting school is starting to get to me. I am tired always and am really pining for summer vacation. In an attempt to combat these school woes, a few friends and I planned a trip to Cuba! We are leaving in two weeks which, as exciting as it may seem, is equally terrifying because it means I only have two weeks to complete a TON of work!

I know I will get it done, but I feel like I'm standing at the bottom of a cliff and someone is telling me to start climbing...

In kitchen news, I have not baked since the boyfriend left Kingston. *insert gasp here*.

I know, I know. It is pretty crazy for me to have gone this long without baking. I just don't feel the push to bake as much when I know it will only be for my own benefit! I'm hoping to get some baking done this weekend, but to hold you until then, I'll share this recipe I made a while ago.

These cookies were so delicious, absolutely the perfect shortbread! The butterscotch added just the right amount of flavor to make these treats so delicious that they disappeared before I could even register what had happened!

I hope you enjoy these as much as my house did!

Butterscotch Shortbreads
Bake Time: 30 mins        Yields: 24 cookies

1 cup butter, softened
2/3 cup brown sugar
2 cups flour
1/2 cup graham cracker crumbs

1) Preheat oven to 300F.
2) In a large mixing bowl, cream butter and brown sugar until completely combined. In a separate bowl, combine flour and graham cracker crumbs. Add to the butter mixture and mix until soft and slightly crumbly.
3) Turn out dough onto a lightly floured surface. Knead for about 2 minutes until smooth.
4) Press dough into an ungreased 8x8"baking pan. Prick the dough with a fork in several places. Score the dough with a knife into triangles.
5) Bake for 30 minutes, until edges are golden brown. Remove from oven and let stand to cool on cooling rack. Cut along scored lines, and store in an airtight container.

(Recipe adapted from Festive Baking)

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