Daring Bakers' November 2012, Twelve Days Of Cookies

Daring Bakers' November 2012, Twelve Days Of Cookies

Holiday season is the time for sharing and Peta of Peta Eats is sharing a dozen cookies, some classics and some of her own, from all over the world with us.

From Peta's list of twelve, we were given instructions to handpick a one. The second option followed, where free reign was permitted in choosing right recipe # 2, on our own, for the November challenge.

Ohh, happy day! Set out I did to fulfill this merry making test, all to the the tune of my favorite monster. And to think, just yesterday I was of resolute mind that official holiday baking begins only on December 1st. How wrong I was (?) since, here, on this page, I've come to see that kickstarting it the Daring Baker way made a whole lot more sense, giving me additional days of deemed holiday noshing baking and all the more reason to play Bing Crosby's White Christmas.

I chose Peta's piped shortbread cookies. Mainly because I saw a super concise ingredient list, five to be exact, all of which were in my stockpile. Not too, inspiring, I know. One heads up, though, ultimately those mighty five did me in(as they will you), playing their parts distinguishingly well, and hailing in an overall fabulous piece of cookie.

Many things about piped shortbreads bring back memories of old-school butter cookies, stacked rows in those round blue tins, perfect for tea, that is if you drank tea, their pronounced butter flavor (pure, artificial, convoluted,who knows?) passing through every opening of your face.

Still, I can tell you, this moment, right now, these are different. What with their cornstarch, confectioner's sugar and prescribed 10 minutes of uninterrupted beating, they bake to an evolved, refined rank, one of buttery- crisp- softmelt-vanishing-on-contact breed. Your tongue detects it and says thank you, over and again. There is no safety in fighting off craving. Just give in.

(Recipe Adapted From The Daring Bakers' Challenge Page)


  • ½ c confectioners' sugar
  • 1 c softened butter
  • 1¼ c all-purpose flour
  • ¼ c cornstarch
  • 2 tsp vanilla extract
Read the whole recipe on Blessings From My Kitchen