Whether you call them cookies or biscuits is irrelevant. It's simply shortbread, and according to Granny, they were made in olden times to enjoy with tea, and when folks began using coffee as much as tea, they began eating them with coffee as well.
Shortbread, according to Granny, was to be made and put up in a tin for when company comes. They were light and airy and excellent for serving to guests. They kept well in a tin, which meant the busy homemaker only had to make a batch about every two weeks as they'd keep that long at least, if the tin wasn't opened.
"Keep them for when the neighbor ladies visit, or when the parson comes calling," she'd say.
I simply think they're buttery and good with my afternoon tea!
1/2 cup sweet unsalted butter
1/3 cup bakers sugar [confectioner's sugar]
1 pinch salt [about 1/2 teaspoon]
1 pinch baking powder [about 1/2 teaspoon]
1 cup of flour [all purpose]
Let butter come to room temperature. Blend the butter and the sugar. Beat in the salt and baking powder and then stir in the flour.
The mixture is crumbly at this point.
Place this mixture onto a square of plastic wrap and using the wrap to assist you, shape the mixture into a roll. Seal the ends of the plastic wrap and refrigerate the dough for one hour.
Preheat the oven to 350 degrees.
Remove dough from refrigerator. Place on a cutting board and into 12 rounds.
Place the rounds onto an ungreased cookie sheet. Prick holes in the rounds with fork tines.
Bake for 20-25 minutes or they just begin to turn golden on the edges.
Cool on a cooling rack.
Makes 12 rounds.