For Cat’s birthday we threw her a tea party.


Brandie made amazing Cranberry Basil tea sandwiches, pinwheels, and croustinis.

I made egg salad and cucumber tea sandwiches and cream scones.


I also made one of the easiest and tastiest cookies ever, shortbread cookies!

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Shortbread cookies are so versatile and perfect for any occasion. I like to slather them in chocolate, put them through a cookie press, or roll them out and use festive cookie cutters.

These fill my house every holiday season and are so easy that they can be whipped up for birthday parties, pot lucks or last minute dessert.

Shortbread Cookies
Prep time
Cook time
Total time
Recipe type: Dessert
  • 3 sticks of room temperature butter (1½ cups)
  • 1 cup of sugar
  • ¼ teaspoon of salt
  • 1 teaspoon of vanilla extract
  • 3½ cups of flour
  1. Blend the butter, sugar and salt in a large bowl with an electric mixer (or in a stand mixer) on medium speed for about 3 minutes.
  2. Add the vanilla and beat for about another minute.
  3. Turn the speed down to low and slowly add the flour until combined.
  4. For Rolled Cookies:
  5. Turn the dough out onto a floured surface and shape into a disc.Wrap in plastic wrap and place in the refrigerator for 30 minutes. (You can leave it for up to a day if you want to prepare the dough ahead of time)
  6. Preheat the oven to 350 degrees.
  7. Roll out the dough on a floured surface until its about ½" thick. Use cookie cutters - or as I did here, biscuit rounds.
  8. Place on an ungreased baking sheet and bake for about 20 minutes or until the edges are a golden brown.
  9. Remove from the oven and allow to rest for at least 5 minutes before serving or decorating.
  10. For Pressed Cookies:
  11. Preheat the oven to 350 degrees.
  12. Scoop the dough with a spatula into the cookie press slotted with your ideal mold, then press the cookies according to the tool's directions onto an ungreased baking sheet and bake for about 20 minutes until they start to get golden brown on the edges.
  13. Remove from the oven and allow to rest for at least 5 minutes before serving or decorating.
One of my preferred ways of dressing these cookies up (even though they are perfect plain) is by melting about 6oz of semi-sweet chocolate chips (with a double boiler) and then spreading it on the cookie; it's pseudo Milano.




Brie is a fair-weather foodie. She wouldn’t go as far as to say she has a love/hate relationship with food, because she loves food and food clearly loves her; it loves her so much that it holds on as tight as it can and never lets go; mostly in the middle region. Her cooking style involves a lot of butter or garlic or onions, things that have “creamy” or “cheesy” in the title, also anything that you could add bacon to. She’s been making the noms since she was tall enough to reach the counter, and has been eating for even longer*. Brie’s passion for cooking-slash-baking will fluctuate however, usually correlating with how sick she is of doing dishes. Never-the-less, her passion for eating (sushi, take out Chinese, hole in the wall diner-y type foods) is as constant as the sun, the moon, death, and taxes. She also sometimes talks in the third person; don’t worry, you’ll get used to it.
*Fun Fact: When she was 10-13ish, only 1 out of every 5 batches of sugar cookie dough would make it past the butter/sugar stage and end up in the oven instead of Brie’s stomach. #ThisIsWhyI’mFat
P.S. She also set the microwave on fire during the same era while making home-made microwavable popcorn. Pro tip: Alton Brown is WRONG and you cannot put a paper bag with staples into the microwave; things will go badly.
P.P.S Happy ending. Even though to put out the fire she threw a bowl of water onto it and shorted all the circuits, the microwave started working after a week and her mom was non-the-wiser.
P.P.P.S But, I guess not any longer…

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