On a rainy Sunday afternoon in April, my 3 year-old is especially crabby. It is the kind of day that, as a mother of young children, you could start to climb the walls. The rain, the whining, the tears. So I carry him into the kitchen, set him on the counter and preheat the oven.
Baking is a bond for us.
When he was a small baby and never wanting to be out of my arms, the one place he was content to sit and watch was in the kitchen. Now he is old enough to bake at my side. I bought him his own toy mixer several weeks ago and because his mixer actually mixes and looks even more professional than my Kitchenaid, it has taken his fondness for baking with mama to the next level.
Today we keep it simple.
Butter, sugar, flour.
Pure, simple and delicious.
There is something soothing about the whir of the mixers and the smell of shortbread browning in the oven. Don’t take my word for it, try your own batch on the next rainy day.
For your own little one, Wynn’s beloved mixer is here:
Classic Shortbread Cookies
1 cup unsalted butter
1/2 cup packed brown sugar
2 1/4 cups all purpose flour
Preheat oven to 325 degrees F.
- Cream butter and brown sugar. Add 1 1/2 cups flour and mix well.
- Sprinkle board with the remaining flour. Knead for 5 minutes, adding enough flour to make a soft dough. Roll to 1/2 inch thickness. Cut into 3×1 inch strips. Prick with fork and place on ungreased baking sheets.
- Bake at 325 degrees F for 20 to 25 minutes.