One of the best parts of Christmas, and the holiday season, is definitely the food. And everyone’s ultimate favourite when it comes to this? Obviously the baking, as proven yearly by the influx of gym memberships in the new year. My favourite type of Christmas-time cookie has always been shortbread. Every year at Christmas, after the turkey dinner, my grandmother would serve up her coveted shortbread. Even after my mother had decided enough cookies had been consumed, I’d still sneak additional shortbreads when she wasn’t looking.
In the past few years, as I took foods class in school and became interested in cooking, I have begun making these festive delights once lights frame the rooftops of my neighbourhood houses. These delicious melt in your mouth cookies have become a family classic and a Christmas party staple. A hit with all my friends (and I’m sure your’s too), these cookies are tasty, yet simple and quick to make, as they have very little ingredients and take only 20 minutes to bake (a very short time in comparison to that of a cake).
In addition to being great family dessert, festive snack, or party food shortbreads, and any other kind of baking, make excellent homemade Christmas presents. Simply bake them up and put them in a festive container with a pretty bow and done; an easy, inexpensive and personal Christmas present for a friend or family member!
The only complaint I have with the recipe given to me by my grandma is that the dough
can be a little dry and sometimes cracks, however, this can be easily remedied; simply sprinkle the tiniest bit of water on the dough and work it though.
The recipe I’ll be posting today is the one my grandmother gave me. A slightly variated version can be found in her cookbook; Prairie Cooking Past and Present, compiled by Elsie Morris.
Brown Sugar Shortbread
2 c. Salted Butter
3/4 c. Light Brown Sugar
1/4 c. Icing Sugar
4 c. Flour
1 c. Cornstarch
1/8 tsp. Salt
Whip the butter until it looks like whipping cream. Add sugar and salt gradually. Add flour slowly until too stiff for beater. Finish adding flour by hand (I usually kneed it, like my grandma taught me!). Work it in well so it does not crack when rolled out.
Roll out to 1/2″ thickness. Cut and bake on an un-greased cookie sheet at 325 F (165 C) for about 20 minutes, or until cream in colour.
I hope you enjoy the recipe if you choose to try it, hopefully it’ll become a family favourite, like it is to mine!
Lauren, your blog on shortbread made me drool with envy (I haven’t made mine yet).
Hint: If your dough cracks when you roll it, add a spoonful of soft butter to the mixture and mix the dough again. If it sticks to the rolling pin, add a bit more flour. Adding water to the dough will make it the shortbread hard instead of the melt-in-your-mouth kind.
What an excellent idea to give it away as gifts. Hint, hint.
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