I’m going to throw everyone a curveball this week and post the sweet stuff first. I made both Marsha Cookies aka shortbread cookies and chocolate truffles Thursday night before my party because they had the most shelf life.
I call these Marsha Cookies because my Mom’s best friend Marsha (my Aunt Marsha) used to make these cookies for my family every Christmas. She is one of those people who can make anything look good – throw together a cookie with only 4 ingredients and make them look like a work of art. Surely an inspiration! Every year she would make perfect rectangles and place a half of a red or green candied cherry in the middle. Mine didn’t come out exactly like Marsha’s – they resembled a square more than a rectangle and didn’t exactly turn out to be uniform. I also waited too long and the cherries were sold out at the store. I used pecans instead and they were actually a great compliment to the buttery cookie. Either way, whatever shape they turn out to be these cookies are so tasty no one will turn down a second or a third. A friend even mentioned the phrase “shortbread cookie coma” the day after my party. Eat with caution.
- 1 pound butter (gasp)
- 5 cups flour
- 1 cup + 4 tablespoons sugar
- 1 teaspoon vanilla
Assembly: Using a stand mixer (it will be tough by hand), beat together the sugar and butter. Slowly add flour and vanilla. Divide the dough in half and roll into logs inside plastic wrap. At this point you can decide what shape you want your cookies to be. Refrigerate for several hours or over night. Preheat the oven to 350 degrees. Slice cookies into 1/4 inch slices. Add a half cherry, pecan or anything else you like. Bake for 20 to 25 minutes.