Shortbread Fingers … Being Martha

In case you don’t know, I have challenged myself to bake everything in the Martha Stewart’s Baking Handbook.  You can read more about it here or on the menu above by clicking “Being Martha”.  Last night, I decided to try the Shortbread Fingers recipe that is on page 123 of the book. You can find the recipe online here.  They are so easy to make with very few ingredients and so simple to make.

You start by mixing the dry ingredients together which include flour, salt and confectioners sugar (or powdered).  The online recipe class for either confectioner’s sugar or granulated sugar.  I prefer the confectioner’s because of the texture that it gives the cookie.  Plus, you put a ton of granulated sugar on top of the cookie.

Mixing the Dry Ingredients

Add the dry ingredients to the already soft and fluffy room temperature butter that has been beat for about 4 minutes.  Room temperature ingredients make a difference; pay attention to recipes when they ask for this.

Adding Dry Ingredients to Butter

Once the batter is mixed together (don’t over mix) and the consistency of soft cookie dough, it is ready to spread into the pan.  The pan should be a 12×8 pan and the layer of dough will be rather thin.  Use an offset spatula for best results.

Spreading Batter in Pan

Then, you pop the dough in the refrigerator for about 15 minutes.  Once it comes out, make some holes in the dough with a fork and pop it in a preheated oven of 325 degrees.

Poking Holes...

Bake for 40 to 45 minutes until golden brown.  Pull from oven and immediately sprinkler the granulated sugar on top and cut into your desired pieces.  It is important to cut the pieces while it is still hot.  After that, let the cookies cool completely in the pan.  I choose a wire rack to speed up the process.

Right Out of Oven

 Here’s what they look like once they are all cool and you start removing them…nice looking, huh?



Arranged on a Plate

These are all ready to eat.  They look lovely on a plate arranged.  I might even cut them into smaller pieces next time or you may even be able to cut them in shapes with cookie cutters right out of the oven.  That would be fun.  They are a rick cookie so the pieces don’t have to be so big.  These would be great with a nice coffee, some fresh berries or even dipped in chocolate.

Ready for Eating

Now for the ratings:

I would rate this an EASY recipe great for the beginner baker or even kids.

I would rate the taste an 8 out of 10.

Check back in soon for new recipes and my next “Being Martha” adventure.

Have a great week.


Cream Cheese Sugar Cookies….Because they are the best!!

So, I found this recipe some years ago and I must make it every year.  It is the best.  Try It.


  • 1 cup white sugar
  • 1 cup butter, softened
  • 1 (3 ounce) package cream cheese, softened
  • 1/2 teaspoon salt
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 1 egg yolk
  • 2 1/4 cups all-purpose flour


  1. In a large bowl, combine the sugar, butter, cream cheese, salt, almond and vanilla extracts, and egg yolk. Beat until smooth. Stir in flour until well blended. Chill the dough for 8 hours, or overnight.
  2. Preheat oven to 375 degrees F
  3. On a lightly floured surface, roll out the dough 1/3 at a time to 1/8 inch thickness, refrigerating remaining dough until ready to use. Cut into desired shapes with lightly floured cookie cutters. Place 1 inch apart on ungreased cookie sheets.
  4. Bake for 7 to 10 minutes in the preheated oven, or until light and golden brown. Cool cookies completely before frosting.


  • Make sure that you chill the dough.  It will keep for up to a week.  I wrap mine in plastic wrap in a large ball.
  • Do NOT overcook these cookies.  They will not seem done … do not worry!  They should only get a slight tint of color.
  • Use lots of frosting…I used the simple frosting right out of the squeeze bottle (Michael’s) this year for the first time.  It is quick and simple.  But, I really prefer using homemade frosting from scratch and taking my time.  But, time was not on my side so I did what I had to.
  • Eat a lot of these….(and then workout)


Baking in progress….photos and recipes to come soon…