Something special for the children, this has been on my heart since I took an interest in baking. Something that says it has especially and lovingly been made with them in mind!
I taught Sunday School for many, many years and for a good part of those years baked cookies for special events but especially for birthdays. This is when very special cookies were made in honour of the special birthday girl or boy and shared with the rest of the class.
During the holidays the cookies were more ornate according to the season. Aside from special shaped and decorated cookies, the favourite by request were soft and chewy Chocolate Chip Cookies enjoyed by all.
These children are all grown up now but the cookies I made for them remain vividly on their mind.
A few months ago I had a chance encounter with one of my former students and after a little chat with him remembering those class room days asked him what he remembered most about our class. Right away he said the cookies! It’s not quite the answer I’d hoped to hear perhaps expecting the recall of a class discussion or life changing lesson.
I quickly remembered an event which took place in the classroom years ago where someone had helped themselves to two cookies instead of one. No one ever confessed but I had my suspicions on the culprit, none other than this handsome young man now standing before me.
After so many years I dared ask him once again if indeed he was the cookie thief that day. Looking at me with conviction in his eyes and the warmest unforgettable smile finally admitted he was the one.
There was a time when he had to reach up to me for a hug, I was now the one reaching up giving him the best hug ever.
Perhaps he did learn something in that class room after all!
Special Rocking Horse Shortbread Cookies
This shortbread recipe is basic and great for making large size cookies or a larger quantity of cookies. The possibilities go as far as the imagination.
2 cups unsalted butter (room temperature)
1 cup fruit (superfine) sugar
3 1/2 cups all-purpose flour
1/2 cup corn starch
- Mix flour and corn starch together.
- Beat butter and sugar until fluffy.
- Stir flour mixture into butter mixture until well blended.
- Divide dough into 3 pieces and wrap and refrigerate 2 while working on the first piece.
- Roll to 1/4 inch thickness and cut with cookie cutters.
- Place on parchment lined or lightly greased cookie sheets and bake in a preheated 350 degree F. oven for 15 to 20 minutes or until edges are golden.
- Cool cookies on rack.
Notes, Tips and Suggestions
- Refrigerating cut out cookies for about 15 minutes before baking helps them better keep their shape.
- Use 1/4 inch wooden dowels to control thickness and size of rolled out dough. (Wooden dowels are available in different sizes at The Home Depot.)
- Dough can be formed into balls instead of rolling out then flattened with the bottom of a glass before baking.
- Rolling cookies in superfine sugar after baking finishes them off perfectly.
- This is a very simple and versatile shortbread recipe, add chocolate chips, finely chopped dried cranberries or nuts for variation.
Bayberry Street 