Not many people care for shortbread cookies…this is for the few that do.
2 1/4 cups of flour
1 cup butter, softened
1/4 teaspoon baking powder
1/2 cup of sugar
Blend the flour and the baking powder together. In a separate bowl, blend the sugar and butter. Slowly add the flour mixture to the sugar/ butter mixture.
Preheat oven to 325.
Roll dough until roughly 1/4 inch thick. Cut into 2 inch circles, or use a cookie cutter of your choice, approximately same diameter. Place on ungreased cookie sheet 2 inches apart. Make a little X or fork poked pattern into the top of the cookie, no more than half way down (so it doesn’t break).
Bake at 325 degrees for 15-18 minutes, until there is a light brown color around the edges. cookies should remain close to white on the top.
Cool on wire racks. Makes about 36.
*Crock pot recipe
1 pound boneless skinless chicken breast
1/2 cup uncooked brown rice
10 ounce can cream of celery soup
10 ounce can cream of chicken soup
14 ounces chicken broth with roasted garlic (or, regular chicken broth with 1/4 teaspoon garlic powder)
16 ounce package frozen carrots, thawed
1 cup half and half cream
Cut chicken into 1 inch pieces. Place pieces in 4-5 quart crock pot sprayed with cooking spray. Combine the soups, rice, and carrots in mixing bowl, pour over chicken. cover, let cook on LOW for 7-8 hours. Turn heat to HIGH, add half and half, cook for 15-20 minutes. Serve hot
