Shortbread Cookies

This week I had a craving for shortbread cookies. Ive never been able to get these right, so I decided to turn to the always reliable all recipes . I found one to try that's super easy and had great comments, read a bunch of comments to see what they had to say and went for it! Recipe doesnt make very much (maybe 12-15 small cookies) so adjust or double if you're looking for more...

Ingredients

1 cup butter
1 1/2 cups all-purpose flour
1/2 cup confectioners' sugar

Directions

1. Preheat oven to 350 degrees F (180 degrees C.)
2. Combine butter or margarine, flour and confectioner's sugar and beat for 5-10 minutes. (I only did 5 minutes, they looked right then)
3. Drop from teaspoon onto cookie sheet.
4. Bake in preheated oven for 15 to 18 minutes (I did 15 minutes, from what I read from others, bake until the tops start to golden, otherwise they will be crumbly. I did this and they turned out perfect!)
5. Make sure to take them off baking sheet to cool on a cooling rack. If you leave them on the baking sheet they will continue to cook from the heat inside the baking sheet. If the tops are golden, this shouldn't be hard, cookies from start firm and transfer easily.

Enjoy!

Healthy Blueberry Muffins

My kids love to have muffins for breakfast, or a snack, so yesterday morning Button and I decided to make some Healthy Blueberry Muffins from a new recipe I found online. They turned out good, not as fully as they said they'd be but Button says they taste good! lol It's a variation of a recipe someone found online, which they substituted whole wheat flour instead of white (I actually used 7 grain flour cause I was out of whole wheat), canola oil instead of butter, and plain yogurt instead of sour cream. Heres the recipe we used:

Healthy Blueberry Muffins
Ingredients:

• 1/4 cup canola oil
• 3/4 cup sugar
• 2 large eggs
• 1 1/3 cups whole wheat flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup plain low-fat yogurt
• 1/2 tsp vanilla extract
• 1 cup blueberries (fresh or frozen)

Steps:

1. Pre-heat oven to 425F. While you wait, grease a 12-cup muffin pan (or line with paper baking cups, I use silicone baking cups from Epicure). In a large bowl, whisk the oil and sugar until combined. Beat in the eggs one at a time. Whisk in the vanilla. In a separate bowl, mix the dry ingredients together (flour, baking soda, and salt). Add the dry mixture to the egg mixture in two batches, alternating with the plain yogurt. Add in the blueberries and fold gently.
2. Fill the muffin cups half full and bake for 12 to 15 minutes (I found in my oven I had to bake them longer, I think I was about 18 minutes). Remove from pan and let cool. Yield: 12 muffins (I got 14!).
3. ENJOY!

My little naked chef (he does have bottoms on for the record ;))