Thank you for all your feedback on my last post. It’s good to know I’m not the only one with issues making lady friends.

I had another lovely weekend full of family, my fantastic boyfriend and yummy food.

I spent Saturday checking stuff off my to-do list (oh how I love making lists and checking things off): rake the front yard, clean the bathrooms, give Slayer a bath.

Around 6 I make the 30 minute drive to my parents house to make pierogi with my mom and brother. I’m a pro dough-maker now and I’ve learned enough that I could probably make them by myself, but what’s the fun in that?

On Sunday we packed up all the pierogi and headed to my aunt’s house for a lunch in honor of my grandpa who passed away two years ago. We share our birthday and every year until I was 14 or so, we would have a pierogi party.

It was great to see everyone and I think my grandma really appreciated not being alone on that day, even though we tend to get a bit loud and annoying after a while.

I also made chocolate shortbread cookies for the occasion and as usual, when I make anything with chocolate, I had to add a teaspoon of cinnamon to it.

Chocolate Shortbread Cookies
from Savoring Time in the Kitchen

Makes 25 to 30 cookies.

2 cups all-purpose flour, sifted then measured by scoop and level process
1/2 cup very best quality unsweetened cocoa powder you can find
1 cup confectioners’(powdered) sugar
1/4 teaspoon salt
2 sticks (1/2 pound) unsalted butter
1 teaspoon vanilla
I added 1 teaspoon of cinnamon to my cookies

Preheat oven to 300 degrees. Line a baking sheet with a silicone mat or parchment paper.

Cream butter. Add vanilla, sugar and salt and beat to mix. Add the flour and cocoa, and mix only until the dough holds together. Form the mixture into a ball, and flatten slightly.

Flour a pastry cloth or work surface and rub a little flour onto a rolling pin as well. Place the dough on the surface, turning it to coat both sides with flour. With the rolling pin, roll the dough into a square, 1/2 inch thick, using your hands to help shape it. A uniform thickness is important. Cut the dough into 1-1/2 inch squares. Using a fork, pierce the cookies 2-3 times.

Bake for 25 to 30 minutes.

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They were quick and easy to make and my family gave them the thumbs up!