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- Y'all, I'm getting sad already.
0:05
Because I'm doing the 12 days of Christmas cookies
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and this is number eight.
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And I'm gonna be so sad when we're done.
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Cookie baking is, it's just satisfying.
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It just hits that spot that sometimes needs hittin'.
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A little sugar, I need a little sugar over here,
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a little sugar over here.
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But you'll be happy when you get on these recipes
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'cause they are really good ones.
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This next cookie, number eight cookie,
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is a quick and easy shortbread cookie
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that we're gonna roll and we're gonna make it Christmasy
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by rolling it in sanding sugar,
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and then we just gonna slice it so it's real easy.
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I'm gonna beat my butter
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and my confectioner's sugar together.
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Now this shortbread cookie's not gonna be real, real sweet,
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but it will have some sanding sugar on it.
1:30
All right, we're actually gonna beat this for
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about two or three minutes, y'all.
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But you wanna stop periodically and scrape down your bowl.
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'Cause you don't wanna miss nothing.
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I'm gonna stop and add one teaspoon of vanilla.
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That's a Paula teaspoon.
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Let it overflow just a little bit.
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And now I'm gonna start by slowly
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incorporating our all-purpose flower.
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All righty, we've got all the flour in.
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I've got me some parchment paper now.
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And we're gonna divide this batter, this cookie dough.
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And I'll try to half it as good as I can.
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I mean, it really doesn't matter.
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That part's not critical.
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Because I'm gonna have one log red,
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and then I'm gonna have other log green.
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So that's the only reason I want to try to keep it.
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Ooh, this is pretty dough.
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That's the only reason why I want
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to keep it kind of the same size,
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so we'll have the equal amount of cookies
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in green and equal amount in red.
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The warmth of your hand will make that come together good.
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All right, so you'll just wanna roll it out
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to like the size of the cookie you're hoping to have.
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So I think that that's the size I want to have right there.
4:07
And these are gonna sit in the refrigerator for one hour,
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and it'll be cold enough for us to slice it.
4:21
Well first we'll be rolling it in sugar
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and then we'll be slicing it.
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It takes a lot of this sugar.
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Now I'm going to cut these about a fourth of an inch.
4:44
I think it, or did it say a half an inch?
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Golly bum, I can't remember.
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But let's do it like this.
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These are gonna be pretty.
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I think the red's covering better than the green.
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- All right, 350, eight to 10 minutes.
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Isn't that what we said Theresa?
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- [Theresa] That's it.
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Y'all gonna wanna save this recipe now.
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- [Theresa] Colorful.
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- Colorful shortbread cookies.
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And they're really, really easy to make.
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You just have to put 'em in the refrigerator
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for an hour so you can slice that.
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But aren't these pretty and colorful?
5:46
That one's interesting.
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That was a tail end of the log.
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I'll taste the tail end.
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Ooh yeah, I like that.
6:21
Theresa, there is nothing like shortbread.
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Is it? - [Theresa] My favorite.
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And it just melts in your mouth.
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You really don't have to chew.
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Just put your teeth together
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and enjoy the wonderful flavor.
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What cookie was this?
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Is this number eight?
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- [Theresa] This was number eight.
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- We got some real winners this year.
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And we were talking earlier, I remember one year,
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I wasn't real happy the way the cookies turned out.
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For whatever reason, I can't remember.
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But these, I mean these are all
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an eight to 10 on the scale of one to 10.
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- [Theresa] Absolutely, they are all good.
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And we're through day nine, even though this is day eight.
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Coming up, we're getting close to the end.
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Love and best cookies, y'all.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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bell to be alerted when I post a video.
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Love and Best Dishes Y'all.
