Shortbread

"Christmas cookies and happy hearts, this is how the holiday starts." Unknown

Hello followers, isn't today's quote super cheesy and fun?! Christmas is almost here!

Well, last week homemade butter was on the menu. As soon as I made it and realized how close to the holidays we were, I only had one thought... Shortbread. I mustn't be the only who thinks this way, for my cousin has Sheri requested a shortbread recipe! Ha! Never making shortbread before, I decided to make it a family affair and ask my Grandparents. My Grandma's recipe is easy and straightforward and yes, it's got a lot of butter in it! The history of shortbread goes back about a thousand years in Scotland. There are different shapes that are traditional: a molded round that is cut into triangles ('petticoat tails'), small round biscuits or fingers (rectangles). Today I am making 'petticoat tails,' a treat enjoyed by Queen Mary I. Originally the molds were made of wood and had notches carved into the edges to represent the sun, but today, the unglazed clay molds are most popular. I bought one recently with a thistle pattern and have been eager to use it! Let's get started!

Simple and Tasty Recipe:


(makes one clay mold, plus a dozen cookies or about 4 dozen cookies)

1 cup + 2 tbsp butter
3/4 cup icing sugar
1 tsp vanilla
pinch of salt
2 1/2 cup all purpose flour

.preheat the oven to 325 degrees
.with an electric mixer or wooden spoon, beat or cream the butter and sugar until fluffy
.add in the rest of the ingredients and knead lightly until it comes together (it's a bit crumbly, but the butter will soften with the heat from your hands)
.either: dust your clay mold with some icing sugar, then press the dough into the mold until it is full and bake for about 30 to 35 minutes until it is evenly browned. Allow to cool for 10 mins, turn upside down onto a cutting board and tap the mold to release the shortbread. Cut into wedges while it's still warm.
or...
Roll out the dough to 1 cm or 2 cm thick, cut into fingers or any other shape, prick with a fork, place on an ungreased tray and bake for 20 to 30 mins, until the shortbread is lightly browned.
or...
Divide the dough into 4 pcs, place each on a large pc of wax paper and roll into a log with your hands until about 5 cm thick. Wrap in the wax paper and place in the freezer for an hour. Remove from the freezer, sit for 5 mins, cut into 1 to 2cm slices, place on an ungreased tray and bake for 20 to 30 mins until lightly browned, enjoy!

Once the shortbread cookies are cooled, put into an airtight container and they will be ready to go for Christmas! Don't you just love this time of year? The snow, the food, the family get togethers! I hope that you all spend the holidays with the people you love and as for the loved ones we are missing, we will have them in our hearts. 2010 has had it's ups and downs and I hope that 2011 will be a good one for us all. Merry Christmas and Happy New Year! Till then my followers, when I will be back with more exciting culinary adventures!