What's your favourite type of Christmas cookie? Can you pick a favourite? Or do you just like them all?
If I had to pick one, I'd have to say mine is shortbread. Fortunately, that encompasses an awful LOT of cookies (lucky me!). There's your standard shortbread, brown sugar shortbread, chocolate shortbread, chocolate chip shortbread...and the list goes on!
Since the holidays are upon us, I've been baking...in spades! The kids and the hubby are happy (and possibly fat!) people! This has been the week for shortbread...later this week I'm going to make gingerbread cookies (oh! I got the cutest, tiniest gingerbread man!) and peanut butter chocolate chip from my friend Karin's recipe.
Over the weekend, I went to visit my friend Diana (where I also saw Teresa and met Michelle). This is just one of the sweet plates that I brought:
Needless to say, there was happiness all around!!!
The basic recipe for shortbread is this:
1/2 lb. butter
1/2 cup icing (or confectioners) sugar
2 cups flour
There is no baking powder or any other ingredients. And PLEASE! (I'm beggin' ya here) do NOT think you can use margarine in this recipe. This is a Christmas cookie and MUST have butter in it!
Cream together the butter and the sugar. Add the flour one cup at a time and blend it in. Roll the cookie dough into a logs about 2 inches around and 8 inches long. Wrap in waxed paper and chill in the fridge until firm. When you're ready to bake them, remove them from the fridge while you preheat the oven to 300F. Slice the cookies about 1/4" thick and bake until the bottoms are just barely golden.
Remove to wire rack to cool completely. These keep well on the counter of if you are in the mood for baking in the middle of summer, they freeze very well.