I’ve got a treat in store for all you holiday entertainers (or holiday eaters).
There is no better tradition than holiday baking. There is no better time to bond with your loved ones than getting your hands dirty in the kitchen while making something delicious.
Even if you are baking alone, it’s such a joy to present treats to your guests or give them away as gifts. Because really, who doesn’t love a tasty treat. Am I right?
So, as some of you might be preparing holiday cookie tins, dessert spreads, or just storing those scrumptious guilty pleasures in the freezer for when the craving strikes, I’ll be throwing a few recipes up on the blog.
Today’s first? Shortbread cookies with glace cherries.
I made a bunch of these for cookie tins for my curling mates and legal assistant. They went off without a hitch – very easy to make and equally delicious. I rolled mine for a more refined look, but you could easily just place dollops of the dough onto a cookie sheet, flatten with a fork, and bake for a more rustic appearance.
The cherries are squishy and sweet. Plus, they come in containers of the perfect Christmas colours – red and green.
The shortbread is flakey and sweet but not overly flavourful. They are a little crumbly and dry (as all shortbread is), so keep a glass of milk on hand. That being said, they are the perfect treat that everyone will love.
The ingredients are simple, and other than the cherries, you will likely have most on hand. I made about 35 small cookies – so you may want to double the batch if your cookie cutter is a little bigger. This dough is great for working with and the cookies cut and hold their shape really well! Plus, you can eat them right away, store them in a tin, or freeze them for later.
– 1 cup butter (room temperature is best – if you’re taking it from the fridge, then cut it into small cubes and microwave for about 5-8 seconds)
– 3 Tablespoons cornstarch
– ¼ cup sugar
– 1 ¾ cups flour
– glace cherries
Step One: Cream the butter. Then, add in cornstarch and sugar.
Step Two: Mix in the flour until a dough forms.
Step Three: Squish the dough into a ball and wrap with plastic wrap. Chill for 30 minutes (it will be easier to work with and the dough will be much flakier).
Step Four: Roll the dough on a floured surface. Cut your shapes and place the cookies onto an ungreased baking sheet. Top each one with a ¼ or ½ of a glace cherry (I used 1/2s).
Step Five: Chill cookies (freezer is best) for 10 minutes.
Step Five: Bake at 275F for 30 minutes. The cookies will be firm but they will not change colour (meaning – they will not brown around the edges etc).
^ I’ve always wanted my own army of cookies! ^
^ All lined up ready to go into the oven ^
^ The final product ^
Deliciously simple shortbread cookies. Perfect for that sweet tooth and small enough that you can eat a few without the guilt!
They are so delightfully cheerful with holiday spirit. Pop them in a tin, layer it with wax paper, and there you go! The perfect something special. Homemade gifts are just the best.
If you’re looking for more recipes to complete your baking collection, check out my chocolate mint squares (sort of like a Nanaimo bar but better) and my sugar cookies (perfect for decorating like stars, Christmas trees, reindeer, or snowflakes).
Up next I’ll have nanaimo bars, chocolate bark, and chocolate peppermint cupcakes.
Ps – where is everyone getting their holiday sprinkles! I’ve found it impossible to find jars of red and green!