"c" is for cookies...they're good enough for me

the vegan shortbread recipe i wanted to try sounded kinda boring, so i wanted to try putting some stuff in the middle of each cookie [a la knott's berry farm shortbread cookies]. i tried out peanut butter on the chocolate cookies and knott's boysenberry preserves on the regular ones.

before hitting the oven
they turned out okay. i liked the toppings, but they didn't spread out as much as i had hoped for and, considering how flat i made the cookies, it didn't quite work. i think i'll have to use a thumbprint cookie recipe if i wanna do that again. at least they taste good.

and after

shortbread cookies
[from la kitchen]

ingredients:
¾ cups margarine
¾ cups powdered sugar
1 ½ cups flour
1/8 cup cocoa
1 tsp vanilla, divided

directions:
Preheat oven to: 325°F.

In a bowl beat together powdered sugar with margarine. Add flour divide in half, add cocoa to one half and split the vanilla between the two bowls.

Refrigerate dough for at least 30 minutes.

Roll dough between two pieces of parchment or wax paper into quarter inch thickness and cut into rounds. Bake for ten minutes and let sit for another ten before eating.