So i can’t believe Christmas is four weeks away. 2017 has gone by so fast, it’s a wonder why i can’t really tell the difference with last year on some accounts. I simply love planning the Christmas holiday, but mostly the gifts and food especially the desserts. This brings me to the point of this blog post – Christmas Treats.
I love baking and cooking but i especially love the traditional recipes like Gingerbreads, lemon cakes, jam buns and cinnamon rolls. So each week, i will be sharing my favorite simple Martha Stewart-esk recipes for my favorite bites and treats.
- Short Bread Cookies
These are crunchy and buttery and just leave you wanting more and more. My trick is to bake as many as possible and store them in a glass jar to avoid aeration but they rarely last a night but it is always good to be prepared *wink* Also these cookies can be upgraded with fruits, nuts and any other fillers you might want which gives them a personal touch. I personally like them plain.
- 1 cup (2 sticks) unsalted butter, room temperature
- 3/4 cup confectioners’ sugar
- 1 1/2 teaspoons coarse salt
- 2 1/3 cups all-purpose flour (spooned and leveled)
- 1/3 cup coarse or sanding sugar (optional), for decorating
In a food processor, combine butter, confectioners’ sugar, and salt; process until smooth. Add flour and pulse just until combined. Form dough into an 8-inch-long round or square log; wrap tightly in plastic and freeze until firm, 30 minutes (or up to 1 month).
2. Preheat oven to 350 degrees, with racks in upper and lower thirds. Cut dough into 1/4-inch-thick slices. Dip edges in sugar if desired and transfer to two parchment-lined baking sheets. Bake until cookies are golden brown around edges, 15 to 18 minutes, rotating sheets halfway through. Let cookies cool 5 minutes on sheets. Transfer to wire racks to cool completely.
Next week, I am sharing Gingerbread cookies. 🙂