Christmas Menu #1

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.

  1.   Short Bread Cookies

Related image  Image result for Shortbread 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


  1. 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. 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. 🙂





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