One. More. Week.
That is exactly how long
there is until my "retirement." Well......7 days, 6 hours, 12 minutes
and 35 seconds........but who's counting? ME. I am. Very much.
Quitting my job is
genuinely frightening. As much as I loathe don't like my day
job it has this annoying habit of providing a sense of security....and pays
bills.
As excited as I am to be
moving on to a new adventure, there are two parts of my personality battling it
out in the back of my head.
Me: FREEDOM!
Me: OMG, money! I
need money!
Me: You'll be so much
happier!
Me: I'll be
broke! Poor! What if I fail and lose it all?!
Me: But you can sleep in
everyday!
Me: Oooooh....sleeeeeep.....
The side that gets the
most sleep always wins...big part of why I don't have kids yet, either.
Hmmm.
I find my retirement
nerves are only truly satisfied with Pinterest and baked goods. Probably why I've
already made spritz cookies and cinnamon slowflakes already
this week! The closer I get to the big day the more I find myself in the
kitchen!...and pouting in bed that I still have to wake up! lol.
The latest batch I made
is your basic log, cut and bake shortbread. To jazz it up I through in some
mini chocolate chips and toffee chunks. By some I mean a ton. Some people
medicate with pills, some with toffee bits! You don't blog this much without a
healthy appreciation for eating your feelings! :)
I hope you enjoy!
Toffee
& Chocolate Chip Shortbread
1 cup unsalted butter
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup unsalted butter
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup cake flour
2/3 cup mini chocolate
chips
2/3 cup toffee pieces
Preheat oven to 350 degrees F (180 degrees C). Line baking sheets with parchment paper.
Cream butter and powdered sugar until fluffy. Stir in vanilla; add flours and mix well. Add chocolate chips and toffee pieces and mix again.
Shape dough into a log, wrap in wax paper and allow to rest in the refrigerator for half an hour.
Remove dough from the refrigerator and cut into 1/8th inch thick slices. Place cookies onto a lined baking sheet. Chill in refrigerator for another half hour.
Remove from fridge and bake for 10 - 12 minutes or until edges are lightly browned. Remove to a cooling rack.
Preheat oven to 350 degrees F (180 degrees C). Line baking sheets with parchment paper.
Cream butter and powdered sugar until fluffy. Stir in vanilla; add flours and mix well. Add chocolate chips and toffee pieces and mix again.
Shape dough into a log, wrap in wax paper and allow to rest in the refrigerator for half an hour.
Remove dough from the refrigerator and cut into 1/8th inch thick slices. Place cookies onto a lined baking sheet. Chill in refrigerator for another half hour.
Remove from fridge and bake for 10 - 12 minutes or until edges are lightly browned. Remove to a cooling rack.