Tuesday, 21 November 2006

Christmas Shortbreads

I have received several requests for recipes today, all of them sweets and desserts. They must be the most memorable family foods, likely because they were the reward for eating a disliked but healthy main course.
One of our daughters will not be home for Christmas this year and we will miss her very much. So I will post a Christmas cookie recipe at her request.

This shortbread is a treasure from my husband’s family.

Cream together until light and fluffy
1 cup butter
2/3 cup brown sugar
1 egg yolk

Beat in until smooth
2 cups of flour

Use a tablespoon to scoop out dough. Roll in a ball and flatten slightly with a fork.
Bake at 350F for about 10 minutes. Remove just when cookies are starting to brown a little. Watch them closely! (We always double this recipe.)

The next shortbread recipe is from my family. It uses more flour than the previous recipe. The dough is rolled out and cut into shapes with cookie cutters. We used to decorate the cookies with bits of candied cherries or sugar sprinkles.

Cream together until light
1 cup brown sugar
1 pound of butter
2 egg yolks

Gradually add
4 cups of flour
Work in a 5th cup of flour with your hands
Use a 6th cup of flour for rolling out the dough

Roll out to a thickness of ¼ inch. Cut into shapes
Bake at 200F for 1 hour. (I bake these at 300F for a shorter time)

1 comment:

Anonymous said...

Thanks...I have extra butter in my fridge, just waiting for some sugar and eggs...