HIP HIP HOORAY!!!! *confetti explosion*
Can I just say that Funfetti shortbread is the cutest easiest most delicious cookie ever. Look at this cookie!!! Rainbow always makes things better, and I had so much fun with these cookies just like I did with those rainbow meringues. I was working on my last final for the term and suddenly had this unshakeable craving for shortbread. I needed it nao, right nao. The best part about this kind of cookie is it only requires four ingredients (five, if you’re counting the sprinkles): flour, sugar, butter, and cornstarch. I was up to my elbows in cookies before I could blink. It’s the kind of cookie where you can’t really go wrong, and even if you do it’ll still taste great!
So we’ve finally made it to Portland!!! First term is over and I’m so excited to have a few weeks for some serious R&R. On Sunday, Roy and I flew in to Vancouver and spent a few busy days exploring and eating and getting slightly seasick then more eating. We’ve done all the necessary touristy stuff like exploring Grouse Mountain and the Capilano Suspension Bridge, which were both so gorgeous and breathtaking.
Growing up in Hawaii has made me a little guilty of taking nature for granted. But Los Angelean living these past few years has taught me a thing or two about 1) the importance of good vs. not so good air quality and 2) little things, like how much a girl can miss the way morning light shines through the trees. I’ve developed a hunger for drinking in the beauty of vast lakes and gentle rivers, and for feasting my eyes on green forests and golden wheat fields.
Vancouver is this perfect marriage of city life and nature, and is really just what I needed to restart my brain. On day two, by early morning we were out on the water and fishing for salmon in the bay. Afterwards, we made our way around Granville Island where I saw the most heavenly display of cured meats and sausages ever. Ahem, elk salami??? Also, I almost made a few silly purchases like a $40 alpaca plush (made of real alpaca fur) and a fancy set of stamps and wax for sealing letters with my initials because I’m ridiculous and am just the best person at buying things I don’t need.
We went to Robson St and did more shopping and there was a cute store where I bought a wonderful lazy t-shirt dress from. And before I go any further, an important announcement: I’m bringing back Lay’s Ketchup Chips to the US because apparently they’re only sold in Canada. I repeat, KETCHUP chips. I’ll report more on this later… A big thank you to Steph for giving us a great list of some of the Vancouver’s best nom spots!!!
After a few days we made our way down to Seattle, where I expected rain and sad skies but it was nothing but sunshine and the most comfortable weather we’ve had yet. I really wish we’d been able to spend more time there. If I lived in this city, I’d be at Pike Market Place all. the. time. I’d find excuses like “I need a fresh bouqet of flowers for the dining table” or “where else can I get swedish pearl sugar for making the cripsiest waffles ever”??
We ate our way through the place, gorging ourselves on some of the best mortadella, english bangers & bratwurst, clam chowder, sample cheeses, and rhubarb pie I’ve ever stuffed my face with. Later we visited the Chihuly Garden & Glass, which I was not expecting to enjoy as much as I did. It’s amazing, please go if you’re ever visiting Seattle. In the morning, we stopped by Glassybaby, ate more ice cream, and later ended up at the Hiram Locks where I spent the entire time worrying that the baby ducks and their Mama were going to get stuck in the bridge.
And now we are in Portland and there is no tax and Salt & Straw is nearby and things are great. I said I was going to be eating a lot of ice cream on this trip… Hoping you all are having a wonderful summer and getting yo’ serotonin on with all this sunny weather! I’ll be back next week with a recap of Portland and a recipe that has to do with fruit because *spoilers* we went berry picking today!!! Bye for now~
Recipe adapted from BakeLikeAPro
Watch this video for a step by step demonstration.
1. Make sure the butter is slightly softened but no where near melted. I left mine on the counter for about 30 minutes to 1 hour. In my experience, it’s better to use too cold rather than too warm butter.
2. Salted butter is used here to ensure an even amount of salt distributed through out the dough. If you don’t have salted butter, add in 1 tsp of salt along with the powdered sugar. But you might find some cookies are saltier than others!
3. If the dough seems too wet, the butter was most likely too soft. Try sticking it in the fridge for 10 minutes so the butter can harden slightly.
1 cup (2 sticks) salted butter, softened slightly at room temperature
1/2 cup powdered sugar
1 1/2 cups all-purpose flour
1/2 cup cornstarch
2 tbsp sprinkles (or more!)
1. Preheat the oven to 350°F.
2. In a large bowl, add the softened butter. Sift in the powdered sugar using a fine mesh sieve. Using a handmixer, beat until the butter and sugar combine together. The consistency will be similar to frosting.
3. Sift in the flour and cornstarch. Beat until everything is slightly incorporated. Add in the sprinkles and continue to beat until the dough clumps together in large balls but before it has turned into a homogenous dough.
4. Turn the dough onto your lightly floured work surface and shape it into a flat disc. Using a rolling pin, roll out the dough to about a 1/4 inch thickness.
5. Using whichever cookie cutters desired, cut out the shapes in the dough. I used about a 2.5 inch circular cookie cutter (one round, one scalloped). With the extra scraps of dough, re-roll and cut out additional cookies. If the dough gets too sticky, cover with plastic wrap and let it firm up in the fridge for 15 minutes.
6. Transfer the cookies to a baking tray lined with a silicon baking mat or parchment paper. Bake for 15 minutes. The shortbread cookies should still be mostly white. Let cool and enjoy!
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