After being sick for the past week, and not drinking any alcohol or eating anything sugary in attempt to speed my recovery, now all bets are off. Every day more goodies arrive at the office, tempting me to eat them, and now our house is stocked with goodies too – these shortbread cookies and tonight I made a ridiculously indulgent square – stay tuned for that recipe later this week.
Why is it that it’s acceptable to overindulge in sweets in December and then we’re made to feel so guilty about it once January rolls around? Headlines about eating healthy and starting new diets are already popping up – but what about this for a crazy idea – what about if we practiced a little more moderation in the holiday goodie department, and then we wouldn’t feel guilt-tripped into buying that gym membership on January 1?
These Melting Shortbread cookies are a must-bake for me every holiday season – it’s my grandma’s recipe, one that my mother grew up with in her childhood. My mom specifically requested that I bring these over for Christmas dinner this year. They’re a wonderfully crumbly melt-in-your-mouth shortbread cookie – and they freeze well. Mine are currently in the freezer until I take them out on Christmas Eve! To be honest, the fact that my Christmas baking is in the freezer is the only thing holding me together!
What are your holiday baking traditions?
- 1/2 lb (1 cup) butter, at room temperature
- 1/2 cup confectioner's sugar
- 1 and 1/2 cups all purpose flour
- 1/2 cup cornstarch
- 1 teaspoon vanilla
- In a large bowl, cream butter on with a mixer on medium speed. Add sugar and vanilla and mix until creamy.
- In a medium bowl, combine flour and cornstarch and add to butter mixture. Mix on low speed until fluffy.
- Divide batter until two equal portions. Roll each portion on a lightly floured surface and wrap in parchment paper. Refrigerate for at least an hour, then slice into 1/2 inch rounds. If you like, prick four holes (like a button) with a toothpick in the centre of each cookie.
- Bake at 325 F for 17-20 minutes.