Somedays that’s really all you need—a bowl of melty ice cream and a couple of cookies.  Everything seems OK again.  And the old-fashioned cookies of choice—shortbread.  Rich and crisp, not too sweet, goes with anything—and only 4 ingredients.  The ice cream here has a cooked strawberry sauce (1 pint strawberries and 1/3 cup sugar, boiled down until it thickens, then pureéd), but lots of other choices out there.  Here’s to a bit of self-indulgence.


  • 10 tblsps butter, softened
  • ½ cup confectioners sugar
  • 1 tsp vanilla
  • 1 ½ cups flour

Cream butter and vanilla—then add sugar.  Add flour gradually, mixing well.  On large sheet of parchment or wax paper, turn out dough and, folding paper over dough, form it into brick about 4” wide, 1” tall and 12”-14” long.  Chill until very firm.  Unwrap, and using sharp knife, slice cookies 3/8” thick.  Place on parchment covered cookie sheet.  With a fork, prick each cookie 4 times, in a traditional diagonal pattern.  Bake at 350’ for about 10 min. Watch carefully—they should start to brown around the edges when done.

The Kitchen Hive

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