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My Kitchen Aid standup mixer is one of my best friend’s in the kitchen. If I ever need to make cookies and I’m not feeling energetic, I never worry because the Kitchen Aid does all of the work. Any great cookie requires creamed butter and in the past, I would work up a sweat beating the butter with a spoon and then a whisk, now I stand back and let the Kitchen Aid do its magic. I have had my Kitchen Aid for at least twenty years and I wouldn’t give it up for anything else on the market. I make my pizza dough with it, I make my pastry creams with it, I grind meat for pates with it, it is one of the most versatile tools you can have in the kitchen.

Two weeks ago I had promised my friend at the Historical Society a batch of hazelnut shortbread cookies or as they are called in French, sablees aux noisettes, for tomorrow evening. She is presenting a program describing the history of Blandford’s Scottish Festival. So even though I still felt a little tired, the cookie dough was so easy to make because all the ingredients got beaten together with the Kitchen Aid, all I needed to do was scoop it out onto plastic wrap and roll it into a log and put it into the refrigerator to set up for tomorrow morning, when I will cut the log into slices and bake them in the oven at 325 F.

I hope that they will be a hit with the Historical Society crowd. I don’t see why not, whenever you have butter and sugar together, you are going to get something yummy.