Last week we wrote about our favourite holiday traditions and I wrote about how Mrs. Claus visits our house in the wee hours of Christmas Eve to leave behind pyjamas and Christmas books.
We like to read those stories in our new pjs while eating (gorging on) shortbread cookies. Anyone who knows me well, knows that I have a slight obsession with donuts . . . as in I have never met one that I didn’t like. But only a few people know that shortbread holds a special place in my heart (and on my thighs). All I can say is, thank goodness I only make these once a year!
Here are two of my favourite shortbread recipes. I am not sure where they originated but they sure are tasty.
Classic Shortbread
1 pound of room temperature butter
3/4 white sugar
– whip together in the mixer
– add 3 1/2 cups of white flour
– mix together and make a ball
– roll out to a 1/4 inch thick and cut with cookie cutters
– bake at 325 degrees for about 15 minutes (or whenever you think that they are done)
Whipped Shortbread
1 pound of softened butter
1/2 cup of corn starch
1 cup of icing sugar
– beat together until fluffy then add . . .
– 1 tsp of vanilla
– 3 cups of flour (add it slowly)
– if you are feeling decadent add chocolate chips or pecans
– beat until very fluffy . . . the longer the better
– place dollops on a greased cookie sheet and bake at 325 degrees for 20-25 minutes
Here’s an insider tip for you: shortbread tastes delicious from the freezer!
What are some of your go-to holiday baking recipes?
4 Mothers 