Grandma's shortbread cookies
Christmas cookies are one of the epitomes of Christmas tradition. Christmas cookie baking parties, cookie exchanges, Christmas parties with tables filled with cookies and every social media outlet filling up with pictures of delectable treats. I am a cookie fan all the time, so a holiday with extreme emphasis on their consumption is a favourite for me. This shortbread recipe is one my family has used forever and ever, from the back of the Fleischmann's Canada Corn Starch box. The cut out flap from the box lives in the pantry amongst the baking ingredients and is used all year because the recipe is so, so easy. It is also an easy recipe to double or triple if Christmas baking means baking for a large crowd. For this recipe, you'll need:
1/2 corn starch
1/2 cup icing sugar
1 cup all-purpose flour
3/4 cup butter, softened
Sift together corn starch, icing sugar and flour.
2. With a wooden spoon or spatula, blend in the butter to the dry ingredients until a smooth dough forms.
3. If dough is too soft to handle, chill for 30 to 60 minutes. Lightly flour a flat surface and roll out dough to your desired thickness and cut into desired shapes with cookie cutters.
4. Place cookies on a lined cookie sheet about a finger width apart. Bake in a 300 degree Fahrenheit oven for 15-20 minutes, or until edges are lightly browned. Cool on a wire rack.
As my cookies were all different sizes, they all cook a little differently, meaning the smaller sizes will end up a little crispier than the larger cookies. If you need them all to cook evenly, make sure to bake all the same shapes at the same time.
This recipe has never failed to give me flaky, light and sweet shortbread with every batch. I like how easy they are to mix with other cookies since they have a more mild flavour, making them a great addition to a holiday dessert plate. These can be frosted just like a sugar cookie, but I'm more of a cookie purist and prefer them as is.
What are your favourite holiday cookie recipes?