Perfectly YUMMY Sugar-Free English Egg Custard!

Perfectly YUMMY Sugar-Free English Egg Custard!

Traditional English egg custard is super simple to make, but gives you an AMAZING dessert to make with all those eggs your flock lays. With this recipe, we’ve turned tradition a bit on its side with our sugar-free English egg custard – and it’s just as tasty!

We’ve replaced sugar with sucralose (you can also use regular sugar or monkfruit) – a carb free option that’s just as sweet as sugar (don’t worry – we have resources where you can buy sucralose below).

Our hens have been laying a TON of eggs, and let’s face it – there’s only so many quiches and scrambled eggs you can make before getting a bit bored. And who doesn’t love dessert?

sugar free english egg custard

I love egg custard because the combination of nutmeg and whole cream makes it taste much more decadent than other desserts, and this combination makes it SEEM like a complicated recipe. It’s a way to pamper yourself with a bit of luxury without all the hassle of effort. It’s also great to take to any summer BBQ potlucks because kids love it too!

If you’ve been looking for the perfect summer recipe to use up all your eggs, then here’s how to make Sugar Free English Egg Custard!

Ingredients

Makes 3 servings

  • 1 ½ cups heavy cream
  • 1 ½ cups whole milk
  • 1 cup sucralose (buy here)
  • 3 eggs
  • 3 egg yolks
  • Vanilla bean pod
  • Nutmeg to taste

Directions

  • Heat milk, cream, and the vanilla beans together in a pot until just starting to boil. Do not overheat and allow to scorch.
  • In a second bowl, whisk together eggs, egg yolks, and sucralose.
  • Pre-heat oven to 375 degrees.
  • When the cream mixture starts to boil, remove from heat and combine with the egg mixture, whisking the entire time. Add the cream mixture slowly so the eggs do not cook.
  • Once combined, run the mixture through a fine mesh sieve to remove any lumps of egg.
  • Pour mixture into ramekins, and top with nutmeg to taste. Place into the oven, and cook until set, typically 30 minutes.
  • Once set, remove from the oven and allow to cool before serving.

Notes: While this is a sugar-free recipe, you can replace the sucralose with sugar if you want. You can also substitute sugar with honey with my conversion chart here.

Sugar-Free English Egg Custard

  • 1.5 cups heavy cream
  • 1.5 cups whole milk
  • 1 cup sucralose
  • 3 eggs
  • 3 egg yolks
  • 1 Vanilla bean pod
  • Nutmeg to taste
  1. Heat milk, cream, and the vanilla beans together in a pot until just starting to boil. Do not overheat and allow to scorch.
  2. In a second bowl, whisk together eggs, egg yolks, and sucralose.
  3. Pre-heat oven to 375 degrees.
  4. When the cream mixture starts to boil, remove from heat and combine with the egg mixture, whisking the entire time. Add the cream mixture slowly so the eggs do not cook.
  5. Once combined, run the mixture through a fine mesh sieve to remove any lumps of egg.
  6. Pour mixture into ramekins, and top with nutmeg to taste. Place into the oven, and cook until set, typically 30 minutes.
  7. Once set, remove from the oven and allow to cool before serving.
  8. Notes: While this is a sugar-free recipe, you can replace the sucralose with sugar. You can also use honey with my conversion chart here.
Southern-Style Instant Pot Mashed Potatoes & Gravy

Southern-Style Instant Pot Mashed Potatoes & Gravy

Love the creamy goodness of mashed potatoes but hate all the work? Southern-Style Instant Pot Mashed Potatoes with Homemade Gravy is the easiest and most delicious way to make yummy creamy potatoes that you will be proud to serve your family!

 

If you’re like me, you enjoy homemade meals during the spring and summer months, but try to avoid heating up the house at all costs, right?

 

Hey it’s Deb stopping by again from Bowl Me Over and I wanted to share a delicious and easy recipe with you today! Instant Pot Mashed Potatoes and what makes them even better?

 

The gravy is made right in the Instant Pot too – gotta love that right? One dish for cleanup and you don’t heat up the entire house to make a side dish!

 

These mashed potatoes go fantastic with my fall off the bone Barbecued Pork Ribs – also made in the Instant Pot and finished off on the grill!

 

A slab of grilled pork ribs.

Grill until the sauce on the ribs is caramelized!

How long do you cook the potatoes in the Instant Pot?

1 1/2 pounds of potatoes cook on the steam setting in just 12 minutes! Then with a quick release you’ll be ready to mash the potatoes as soon as the pressure is ready to release.

 

How full can you fill the Instant Pot?

Never fill the Instant Pot above the max fill line. If you’re cooking liquids it should never be above two thirds full. This is for safety to ensure there is plenty of space to allow the pressure cooker to do it’s work.

Grocery List to make Mashed Potatoes in Instant Pot with Homemade Gravy

  • 1 1/2 pounds Yukon Gold Potatoes
  • one box stock
  • cream or milk
  • butter
  • flour

I love how easy these are to make and I also love that the entire process doesn’t heat up your house. Living in Fresno with temperatures in the triple digits for weeks at a time, heating up the house is a real issue!

 

These tasty mashed potatoes come together in a snap for a couple of reasons:

  1. They are made in the Instant Pot (great time saver!!)
  2. When you use Yukon gold potatoes or baby red potatoes you don’t need to peel them! Just give them a hefty scrubbing and they are ready. My personal preference is Yukon gold potatoes because I like the creamy texture, but no reason to buy something special – use what you have on hand.
  3. Using pre-made stock as the base for steaming flavors the potatoes and the leftover liquid makes delicious gravy right in the Instant Pot!

How easy is that?

A big serving of Instant Pot Mashed Potatoes on a white plate. There is gravy being poured over the potatoes.

Steps to make Instant Pot Mashed Potatoes with Homemade Gravy

  • Scrub and clean the potatoes well.
  • Cut large potatoes into three pieces
  • Add the potatoes to the pressure cooker.
  • Add the stock
  • Secure the lid. Press the steam setting and set the timer to 12 minutes.
  • While the potatoes are cooking mash together butter and flour completely.
  • When the timer goes off, remove the potatoes, strain and save the liquid.
  • Mash the potatoes, seasoning with butter, cream
  • Return the liquid to the pressure cooker. Change setting to sauté.
  • When the liquid is boiling, quickly whisk in the butter/flour mixture. Whisk together until the liquid begins to thicken and continue cooking for about three minutes.
  • Taste and adjust seasoning.

 

Done! The potatoes are creamy and delicious and using box stock makes a delicious gravy! Gotta love a simple meal!

 

Ok… a couple of great hints when you’re making mashed potatoes 

  • Don’t over mash them, this will cause the potatoes to become gummy. Adding warmed milk/butter also helps keep them from getting sticky!
  • What if you get all the way to the end and your gravy has lumps, do you throw it out? Of course not! Just run it thru a sieve to remove the lumps OR tell everyone that’s the way you like it! 😀 Hey life’s too short to sweat the small details, right?

I hope you enjoyed this recipe! I have a bunch more Instant Pot recipes on the blog that I’m sure you’ll enjoy and you can check it out here – Deb’s Pressure Cooker Recipes

Pressure Cooker Mashed Potatoes

Love the creamy goodness of mashed potatoes but hate all the work? Pressure Cooker Mashed Potatoes with Homemade Gravy is the easiest and most delicious way to make yummy creamy potatoes that you will be proud to serve your family!

  • 1 1/2 pounds Yukon Gold Potatoes
  • 4 cups stock
  • 4 tbsp butter (divided)
  • 1/4 cup milk or cream (warmed)
  • 2 tbsp flour
  • salt and pepper to taste
  1. Scrub and clean the potatoes well. Cut large potatoes into three pieces and add the potatoes to the pressure cooker.
  2. Add the stock. Secure the lid of the pressure cooker. Press the steam setting and set the timer to 12 minutes.
  3. While the potatoes are cooking mash together 2 tablespoon butter and 2 tablespoons flour. Make sure it’s completely creamy – no lumps!
  4. When the timer goes off, remove the potatoes, strain and save the liquid.
  5. Warm the milk/cream and butter mixture slightly. Just enough to get the butter to melt and the dairy warmed up.
  6. Mash the potatoes, seasoning with butter and warmed cream. Salt and pepper to taste.
  7. Return the liquid to the pressure cooker. Change setting to sauté. When the liquid is boiling, quickly whisk in the butter/flour mixture. Whisk together until the liquid begins to thicken and continue cooking for about three minutes. Whisking frequently.
  8. Taste and adjust seasoning in the gravy and the potatoes. Serve and enjoy!

If you love this meal, I’m going to send you over to the blog for more terrific recipes!

Souper Chef DebDebra Clark blogs over at Bowl Me Over where she shares her love of all things in a bowl! Soups, stews, salads, Buddha bowls, ice cream you name it! Comfort food that is delicious and full of flavor. Most meals are quick and easy!

You can also connect with her on Facebook, Pinterest, Instagram, Twitter and YouTube.




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DIY Non-GMO Pancake Mix With Einkorn Flour

DIY Non-GMO Pancake Mix With Einkorn Flour

I like to think this website shows readers how being healthy doesn’t have to be difficult – which is one of the reasons I came up with this healthier non-GMO DIY pancake mix recipe.

 

When mornings get rushed and hurried, it’s easy to skip the healthy, all natural step for the sake of convenience – we’ve all been there.

 

We love a good pancake in our house, and those commercial mix boxes make it really easy to just add a couple other ingredients, mix, and 10 minutes later have a yummy breakfast.

 

Except those DIY pancake mix boxes you buy at the store are full of stuff we all-natural people are trying to avoid.

 

I’ve found if it’s easy and convenient to make the all-natural decision, I’m personally more likely to do it, and I hope this DIY pancake mix recipe helps you do the same.

 

While it will work with any flour, I decided to use Einkorn flour in this mix. (You can buy Einkorn here & get it shipped to you if you don’t know where to buy it).

 

Earlier this year, we started using it in our baked goods, and it’s easy to work with – no different baking-wise than other wheat-based flours.

 

If you haven’t heard, Einkorn is an ancient type of wheat – and therefore hasn’t undergone any sort of genetic modification. It’s also almost universally grown without pesticides or other chemicals.

 

Many people who can’t handle regular commercial wheat have found they can eat baked goods made with Einkorn.

 

The nice thing about a DIY pancake mix is you can put the dry ingredients together in a large mason jar and then just add milk and an egg (necessary if you want fluffy pancakes), mix, and pour on a hot pan or griddle.

 

DIY Pancake Mix with Einkorn Recipe

 

Want an easy but nutritious breakfast? Make this DIY pancake mix now & have quick breakfasts all week!

Ingredients

  • 6 cups Einkorn flour
  • ¼ cup sugar
  • 3 tablespoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt

 

Pour dry ingredients in a mason jar (this DIY pancake recipe easily scales – so if you want to double or triple your batch, go right ahead).

 

Mix thoroughly, and store on a shelf out of the sun.

 

To make a pancake stack worthy of Instagram, just add 1 cup of milk or water (we’ve used both successfully) and 1 fresh chicken egg (you can also use 1 duck egg) and mix to combine.

 

Instead of syrup, I like to use honey or lavender syrup. You can also add fruit or strawberry jam.

 

You’ll feel healthier because you know your family is eating a healthy, non-GMO pancake breakfast, and as a bonus, it’s super simple DIY mix to add to your day!



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Crazy Fun Fall Themed Science Activities For Kids

Crazy Fun Fall Themed Science Activities For Kids

Fall is upon us and I am sooo excited about it!

One of my favorite things about fall is all of the fun activities there are to do! Especially when you have kids everything about fall seems so fun and magical. As the weather is getting colder it can be tricky to get outside to play, so I decided I would share some of my favorite fall themed science experiments for kids.

I love simple at home “science” projects because they make play fun and educational. I also love that a lot of these activities can be sensory activities as well. I’m always looking for ways that I can incorporate sensory activities into play, so I love using some of these science experiments to do that.

I love these fun science experiments because it’s a great way for your kids to learn and play at the same time! And just so y’all know we’re going to start making videos of fun science experiments that you can do with your kids, so keep an eye out on our YouTube channel!

So let’s get started! Here are some of my favorite fall themed science experiments!

[This page might contain affiliate links, which means for any item you purchase using our links, we earn a small commission at no extra cost to you. Thanks for supporting our website and being a part of the Pampered Chicken Mama family!]

Dancing Popcorn Science Experiment

Alright so this activity is so much fun for your kids because they get to watch corn kernels “dance” or “hop” in the water.

For this experiment all you’ll need is:

  • A container for your “dancing corn” (I used a mason jar)
  • popcorn kernels (like these ones here)
  • About 2 cups of water
  • 2 T of Baking Soda
  • Small Plastic Cup of Vinegar (7ish tablespoons)

First, fill your container with water and stir in the baking soda until it is mostly dissolved. Then add the popcorn kernels to the container. Then you’re going to stir in the vinegar! There will be an “explosion” so do this project somewhere that you don’t mind getting a little bit messy!

The gas that’s created by the reaction of the baking soda and vinegar causes the popcorn kernels to move around in the container. Your kids will love watching the kernels “dance” around the container and it’s a great way for them to learn!

Pumpkin Slime Science Experiment

I am a huge fan of this one, not only because it’s a sensory activity, but also because it incorporates pumpkins too! This project is so easy! It’s basically just a twist on the classic oobleck science experiment by making the oobleck inside of a pumpkin.

Oobleck is what we call a non-Newtonian fluid, meaning that sometimes it behaves as a liquid and sometimes it behaves as a solid! Your kids will LOVE experimenting with this fun slime!

Here’s what you need:

  • A pumpkin
  • Cornstarch
  • Water
  • Orange food coloring (optional)

First, open your pumpkin from the top like you’re making a jack-o-lantern. Start to loosen the “pumpkin guts” by scraping the sides of the pumpkin with a large spoon.

At this point you have a couple of options…you can totally remove all of the pumpkin guts or you can leave some of them inside the pumpkin to be incorporated in with your oobleck. Personally, I would remove the guts because I’m not a huge fan of pumpkin guts, but you can do whatever you like.

Next you’re going to make your oobleck inside of your pumpkin! The basic oobleck recipe is one part water to two parts of cornstarch. I would start by doing 2 cups of cornstarch and 1 cup of water and then go from there. If it’s too liquidy add more cornstarch and vice versa.

If you want to add food coloring, slowly add a couple of drops into the mixture. Then you’re good to go! You’re kids will love playing with the oobleck and experimenting with when it’s a solid and when it’s a liquid!

Homemade Root Beer

I love making my own homemade root beer! This project is fun for kids because the dry ice used in the root beer creates “fog” that is perfect for Halloween. Your kids will love the root beer and the fog that this recipe creates!

Disclaimer here: Obviously, you don’t want to let your kids handle or be anywhere near dry ice. Dry ice can be dangerous, so this experiment definitely requires adult supervision! Make sure you wear gloves and handle the dry ice safely. Also keep in mind that you should buy the dry ice right before you plan to use it because it can evaporate pretty quickly if you don’t store it correctly!

Here’s the ingredients you need:

  • Large container (I always use a large pitcher)
  • 4 quarts of water
  • 2 cups of sugar (you can add more if you want it to be sweeter)
  • 2-3 Tablespoons of root beer extract (depends on your taste preference, I’d start with two tablespoons and then go from there)
  • 1-2 pounds of broken up dry ice (the more dry ice you put in the longer it will bubble and create fog, but it also means longer prep time)

First off, you want to make this root beer in a well-ventilated area. Also make sure you don’t put a lid on the container you’re making the root beer in! The pressure can build up and cause it to explode!

Mix the water, sugar, and root beer extract together in the container. Carefully add in your pieces of dry ice and stir. Stir frequently so that the dry ice doesn’t stick. Serve once all of the dry ice has dissolved!

Trust me, your kids will love the fog and the yummy root beer! It’s perfect for Halloween (or any time of the year!)

Pumpkin Bowling

So I realize this isn’t exactly a science experiment, but it’s soooo fun so I had to include it! All you need is a couple of pumpkins and some “bowling pins.” For the bowling pins you can use empty soda bottles, toilet paper rolls, or paper towel rolls! I think using toilet paper and paper towel rolls is great because you can draw ghost faces on them to make this a fun spooky activity!

Once you have your pins, you’re ready to bowl! Your kids will love getting to bowl at home with a pumpkin!

Pro tip: If you wait until the day after Halloween you might be able to find pumpkins for a pretty steep discount! We feed pumpkins to our chickens, so we stock up the day after Halloween!

Pumpkin Volcano

Here’s another baking soda and vinegar science experiment! This time you’re going to make a volcano out of a pumpkin! This is a messy activity so I recommend that you do this outside if you can!

Here’s what to do:

First cut your pumpkin open from the top like you are making a jack-o-lantern. I recommend using a smaller pumpkin so you don’t have to use as much baking soda and vinegar! Next clean out all of the pumpkin guts! If your kids like playing with pumpkin guts this can also be an awesome sensory activity!

Fill your pumpkin about halfway full of vinegar, and add a couple of drops of liquid dish soap, and food coloring (optional). Then dump in some baking soda! You shouldn’t need too much baking soda to make it explode, but add more if it’s not “exploding” the way you want it to!

https://www.instagram.com/p/BaewImmgSLl/?tagged=volcanopumpkin

Since this project is a little messy, you can use these cleaning products from the Grove Collaborative. They’re great because they’re all natural and they’re delivered right to your doorstep. Handy right?

Start Your Grove Experience Today with a Home Bundle

Apple Volcano

This is the same activity as above, but using an apple instead! Using an apple is great if you don’t have a pumpkin on hand or if you want the resulting mess to be smaller (and easier to clean up!) Simply hollow our your apple using a knife or a spoon, fill it halfway with vinegar, add a couple drops of liquid dish soap, and then dump in your baking soda! Your kids will love the fun explosion that results! I recommend doing this activity on a cookie tray because it makes clean up super easy!

Toothpick and Marshmallow Towers

I love this activity because it’s a great challenge for your kids and allows them to think creatively. Using toothpicks and marshmallows challenge your kids to create a tower (or a haunted house!). You’ll be amazed with all of the creative structures that they come up with!

This is a great way for your kids to learn and play at the same time!

Are you excited for fall? What activities are you planning on doing with your kids? I’d love to hear about it in the comments below!

Children’s Book Read-and-Bake Series: Vanilla and Chocolate Shortbread Button Cookies for “Corduroy” by Don Freeman

Children’s Book Read-and-Bake Series: Vanilla and Chocolate Shortbread Button Cookies for “Corduroy” by Don Freeman

Vanilla and Chocolate Shortbread Button Cookies are as tasty as they are adorable!

These bite sized cookies have a buttery crunch that melts in your mouth and are ideal for snacking or adding on top of a favorite dessert.

Shortbread is a crisp, buttery, type of cookie that originated in Scotland. The main ingredient list is short and simple; butter, flour, and sugar.

 

Some shortbread recipes supplement the flour with corn starch which adds a melt-in-your-mouth texture. Flavorings, like vanilla or cocoa, can be also be added.

 

Vanilla and Chocolate Shortbread Button Cookies are a great choice when you want to bake ahead or for mailing. The flavor of these cookies gets even better after a few days. Stored in an airtight container at room temperature, shortbread cookies stay fresh for at least 2 weeks!

Shortbread Dough

Versatile shortbread dough can be baked in many forms.

  • Though no special pans are required, there are decorative shortbread pans that create wedges or bars embossed with lovely designs.
  • The dough can also be baked in a regular square or rectangular baking pan, then cut into bars.
  • Rolling the dough into a log for slice-and-bake cookies, allows you to store shortbread dough in the fridge and quickly bake fresh cookies as needed!
  • Individual cookies can be portioned with a scoop or rolled into balls.
  • For Vanilla and Chocolate Shortbread Button Cookies, the dough is rolled out and cut into shapes.

 

Read-and-Bake Book and Recipe

This month’s featured book, “Corduroy” by Don Freeman, is a childhood classic that is amazingly as popular today as when it was first published fifty years ago!

 

The original Corduroy book (there are also sequels and adaptations) tells the story of Corduroy, a stuffed toy bear, and Lisa, a little girl who loves him enough to spend all the money in her piggy bank to buy him.

 

At first, is seems that Corduroy is destined to remain on the store shelf. His overalls are missing a button and Lisa’s mother doesn’t want to spend money on a damaged toy.

 

At night, when the department store is empty, Corduroy has an adventure as he tries to find a replacement button without success.

 

Luckily, the next day Lisa returns and uses all of her piggy bank savings to buy Corduroy and bring him home, where she sews a new button on his overalls.

 

Vanilla and Chocolate Shortbread Button Cookies are the obvious cookie to link with this story! Make the cookies in several different shapes and sizes and let the kids decide which button Corduroy might have liked best.

To create a variety of button shapes, gather anything you have in the kitchen that might cutout a small shape. For my buttons, I used:

 

  • small cookie cutters: circle, square, daisy
  • small plastic medicine cup (the kind that often comes with cough syrup)
  • the bottoms of large and small piping tips

 

To make the Vanilla and Chocolate Shortbread Button Cookies roll the dough out to ¼” thickness between two sheets of parchment or wax paper. Use the small “cutters” to cut out the buttons.

 

Gently press a slightly smaller shape into the center of the cookie to create a rim on the button.

 

Make 2 or 4 thread holes at in the middle of each button using the blunt end of a wooden skewer.

 

Chilling the cutout cookies for 1 hour to overnight firms the dough so that the cookies will hold their shape in the oven.

 

Vanilla and Chocolate Shortbread Button Cookies are great for:

  • enjoying straight from the cookie jar
  • care packages and gift giving
  • sprinkled on pudding, fruit cups, and ice cream right before serving

 

Sharing “Corduroy” and Vanilla and Chocolate Shortbread Button Cookies is sure to cause lots of smiles!

Two other bear themed cookies that would also be fun to share with this book are:

Vanilla and Chocolate Shortbread Button Cookies

 

Servings: About 3 dozen 1 ½ inch cookies

Ingredients:

  • 1 cup (2 sticks) unsalted butter, very soft, room temperature butter
  • ¾ cup confectioner’s sugar
  • 1 teaspoon vanilla extract
  • 1 ¾ cups all-purpose flour
  • ¼ cup corn starch
  • Optional: Add 4 teaspoons of cocoa to make ½ of the dough chocolate

Directions:

  • Line a baking sheet with parchment paper.
  • In a large mixing bowl, stir butter, sugar, and vanilla until combined.
  • Add the flour and corn starch. Stir until dough forms. Knead a few times in the bowl until smooth.
  • For ½ batch chocolate dough: Divide the dough in half. Set one half aside and place the remaining half back in the mixing bowl.
  • Add cocoa and mix with a wooden spoon until the cocoa is incorporated evenly to form the chocolate dough.
  • Between two sheets of parchment paper, roll out each dough flavor to ¼”. If the dough is sticky, dust the dough lightly with flour (top and bottom) to prevent sticking.
  • Use a small circle cookie cutter to cut out each button. Use a smaller circle to impress a center ring on the button. Use a skewer to place 2 or 4 threading holes at the center of each cookie button.
  • Place the cut out cookies on the prepared baking sheet about an inch apart.
  • Refrigerate the cookies for at least an hour (up to 24 hours), until firm.
  • When ready to bake, preheat the oven to 375° F.
  • Remove the cookies from the refrigerator and bake for about 10 minutes, until the edges of the cookies are beginning to become golden brown.
  • Allow the shortbread to cool on the baking sheet for about 5 minutes before transferring to a wire cooling rack to cool completely.
  • Store in an airtight container at room temperature for up to two weeks.
  • Double wrap small piles of button cookies in plastic wrap. Then place bundles snugly in an airtight container or zip lock bag for mailing.

Vanilla and Chocolate Shortbread Button Cookies

  • 1 cup (2 sticks) unsalted butter, very soft, room temperature butter
  • ¾ cup confectioner’s sugar
  • 1 teaspoon vanilla extract
  • 1 ¾ cups all-purpose flour
  • ¼ cup corn starch
  • Optional: 4 teaspoons cocoa to make ½ of the dough chocolate
  1. Line a baking sheet with parchment paper.

  2. In a large mixing bowl, stir butter, sugar and vanilla until combined.

  3. Add the flour and corn starch. Stir until dough forms. Knead a few times in the bowl until smooth.

  4. For ½ batch chocolate dough: Divide the dough in half. Set one half aside and place the remaining half back in the mixing bowl.

  5. Add cocoa and mix with a wooden spoon until the cocoa is incorporated evenly to form the chocolate dough.

  6. Between two sheets of parchment paper, roll out each dough flavor to ¼”. If the dough is sticky, dust the dough lightly with flour (top and bottom) to prevent sticking.

  7. Use a small circle cookie cutter to cut out each button. Use a smaller circle to impress a center ring on the button. Use a skewer to place 2 or 4 threading holes at the center of each cookie button.

  8. Place the cut out cookies on the prepared baking sheet about an inch apart.

  9. Refrigerate the cookies for at least an hour (up to 24 hours), until firm.

  10. When ready to bake, preheat the oven to 375° F.

  11. Remove the cookies from the refrigerator and bake for about 10 minutes, until the edges of the cookies are beginning to become golden brown.

  12. Allow the shortbread to cool on the baking sheet for about 5 minutes before transferring to a wire cooling rack to cool completely.

  13. Store in an airtight container at room temperature for up to two weeks.

  14. Double wrap small piles of button cookies in plastic wrap. Then place bundles snugly in an airtight container or zip lock bag for mailing.

BIO

Wendy Sondov is the recipe developer, baker, photographer, and care package creator for The Monday Box, the only care package recipe blog. All of the recipes on The Monday Box are for baked goods that travel well and stay fresh for a long time. Get recipes for home baked love sent straight to your inbox by signing up here!