More Holiday Cookies!

Just want to stay on top of my holiday baking so I thought I would post a couple more holiday cookie recipes that you may want to add to your repertoire this year! Shortbread is always a big hit in my house and this simple recipe is one I make each year. I hope you enjoy it!

Shortbread Chocolate Thins

Use this shortbread recipe to make cut outs of Holiday shapes or roll it into a log and slice it up. Serve them on their own or like little sandwiches, shortbread is great no matter how you slice it up!

1 cup (250 mL) butter, softened
1/2 cup (125 mL) icing sugar
2 cups (500 mL) all-purpose flour
6 oz (180 g) bittersweet chocolate, chopped

In large bowl, beat butter until almost white and very fluffy. Beat in icing sugar until well combined. Using wooden spoon gradually stir in flour until combined and smooth. Divide dough into 4 balls. Place each ball on a large piece of plastic wrap and form log. Refrigerate until firm.

Slice log into 1/4 inch thick slices. Place on parchment paper lined baking sheet. Bake in 375 F oven, one sheet at a time for about 10 minutes or until very light golden. Let cool completely.

Meanwhile, in heatproof bowl set over hot water, melt chocolate. Spread some of the chocolate on half of the cookies. Top with remaining cookies, setting each cookie a bit askew to see chocolate. Let stand until chocolate is firm, about 2 hours. 
Makes about 4 dozen cookies.

Freezer Friendly: Place cookies in airtight container and freeze for up to 2 months.

Decorate with icing as an alternative and decorate with your favourite candy or sprinkles.

And if you enjoy adding some texture and colour to your shortbread why not try out these nutty shortbread. 

Pistachio Shortbread

These nutty shortbread cookies couldn’t be easier to make, but beware – once you’ve had a nibble, you won’t be able to stop. They are flaky and melt in your mouth delicious.

1 cup (250 mL) unsalted butter, softened
1/3 cup (75 mL) granulated sugar
1 1/4 cups (300 mL) all-purpose flour
1/2 cup (125 mL) rice flour
1/3 cup (75 mL) shelled pistachios, chopped
Coarse sugar (optional)

In a bowl, using electric mixer beat butter and sugar until pale and fluffy. Stir in flours.  Add pistachios and bring the mixture together with your hands until soft dough forms.

Place the dough on a piece of parchment paper and with floured fingers; press into a large square about 1/2-inch (1cm) thick. Roll gently with a rolling pin to smooth the surface. 

Topping: Slide dough and parchment paper onto baking sheet and sprinkle with sugar. Refrigerate for 30 minutes. Cut into squares and separate slightly.

Bake in 325 F (160 C) oven for about 40 minutes or until light golden around edges. Let cool completely. 
Makes about 2 dozen cookies.


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