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Cookies: Shortening Bread

Sometimes a friend will ask me the innocent question, “How do you come up with what to cook?” It’s an innocent question because they have no idea what a crazy person I really am (although some of the lucky ones have a clue). So today’s post is all about taking another peek inside my mind.

Ok, so, here goes… How my mind works: I’m thinking about the dinner I’m getting ready to cook (in this particular case it was the stuffed peppers from last Friday) and I start to think that it might be nice to have cookies for dessert. I ignore the fact that there are 5 different kinds of cookie batter (prepped and pre-scooped into individual cookies) in my freezer and start to brain storm about what kind of cookies I could bake.

Next I think, “Oh, darn, I don’t have any butter in the house.” (Side note to self: “How did I let that happen?”) Then I remember that I have shortening (non-hyrdogenated vegetable shortening I might add) leftover in the pantry from the Passover egg yolk cookies. I consider baking a batch of cookies with the shortening and my mind wanders back to my grandmother’s baking and the tub of Crisco she always kept in the pantry. At which point I start humming/singing to myself.

Turns out I’m humming/singing “Mama’s little baby loves shortnin’ shortnin’ Mama’s little baby loves shortnin’ bread.” Once I become aware of this I start wondering what the heck “shortnin’ bread” actually is in the culinary world. I go look it up because I can’t allow my curiosity to be unsatisfied for long. “Huh,” I think, “it’s just like a butter cookie only with shortening…” (insert light bulb here), “Oh! Like shortbread!” Next thing you know I’m pulling stuff out of the cabinets and 30 minutes later I’ve got a pan of Shortening Bread coming out of the oven. So, to answer your next question: Yes, I know I’m a loon! 🙂

 

Shortening Bread
Ingredients

  • 2 cups AP flour
  • 1/2 cup light brown sugar (I use muscovado)
  • 1 cup shortening (I use Jungle Shortening)
  • 1/4 tsp kosher salt
  • 1.5 tbsp evaporated cane juice
Instructions

  • Preheat your oven to 350 degrees.
  • Mix the flour, sweetener, and salt in a large mixing bowl with a fork.
  • Using a pastry blender press in the shortening.
  • Once it comes together so that it can be pressed into a ball turn it into an 8×8 baking pan. (You can bake it in here or follow the instructions below.)
  • Once the dough is pressed into the pan slice it into 24 small pieces.
  • Carefully, using a fork, remove each piece from the pan and put it on a lined cookie sheet.
  • Sprinkle with the sweetener and bake for 20 minutes.
  • Allow them to fully cool before you eat them.

Preparation time: 5 minute(s)

Cooking time: 20 minute(s)

Diet type: Vegan

Number of servings (yield): 24

Meal type: dessert