Happy Wednesday and welcome to day three of our Hip Hip hooray for winter series. Today I'm sharing a recipe for some lovely old fashioned vanilla cookies and if you pop back at 7pm tonight, I'll be also sharing a delicious shortbread cream recipe.
This recipe was originally out of an old Hobart Cookery book that I have here. I love these type of recipes - submitted by real people and typed up on an old typewriter before being bound into a book. I made a batch of these for James & Bella a couple of days ago and they loved them! Pop an almond onto each one or leave off for a nut free alternative.
- 115 grams butter
- 225 grams sugar
- 2 eggs
- 340 grams plain flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla essence
- Almonds : leave off for a nut free version
Cream the butter & sugar. Add remaining ingredients and mix well. Roll a teaspoon full in your palm, press down with the back of a spoon and push an almond lightly in the top of each biscuit. For a nut free version just omit the almond and use a fork to make a criss-cross pattern on each biscuit.
Bake in a moderate oven for 12-14 minutes.
Looking for other links from this series? Here you go:
See you tomorrow for a brand new tutorial, one is for the card makers out there. Oh and be sure to pop over to Tamar's blog today - she's sharing a really simple book mark idea and some lovely book links.
See you this evening.