Christmas Bake-a-thon: Traditional Shortbread

Alritey. An exciting week has begun! Looks like we're going to have a bright white Christmas this year! And as I have decided to give out most of my Christmas gifts through baked goodies, it looks like it'll be a warm and sweet Christmas as well.



So I planned to bake a few cookies over the week and by Sunday I will wrap em up and hand it out to my friends. What is the best cookie to start off the Holiday season? Of course of course, traditional shortbread! Shortbread is a delectable Scottish cookie once served only at Christmas and New Year's Eve. But of course, why save the delicious cookie for only those two occasions? But since I am occasionally a traditional girl, I am baking these delightful tender-crisp cookies just in time for the holidays. Muhaha.



These babies are really easy to make and you need only five basic ingredients I am positive you already have in your pantries. Here is a very simple recipe.

plain + simple shortbread

Makes 12 wedges
from Jann Johnson's book, Shortbread

ingredients

1/2 cup (1 stick) unsalted butter, softened
1/3 cup sugar
1/4 tsp salt
1 tsp vanilla extract
1 cup all purpose flour

directions

1. Preheat oven to 300 degrees F. Lightly butter an 8-in round pan (or for myself I had a nonstick pan which gave very easily), or use an ungreased or parchment-lined baking sheet.
2. In a medium bowl, with an electric mixer on low or with a wooden spoon, beat the butter until light in colour, about 1 minute. Gradually mix in the sugar, salt and vanilla. Scrape down the sides of the bowl with a rubber spatula. Gradually mix in the flour until just combined.
3. Press the dough evenly into the pan, and use the back of a soup spoon to smooth the surface of the dough. Or, pat the though into an 8" round on the baking baking sheet and decoratively score or flute the edges. Prick the dough attractively with a fork.
4. Bake in the center of the oven for abotu 45 minutes, or until just golden around the edges. Place the pan on a wire rack and let the shortbread cool completely. Transfer the shortbread to a cutting board. With a sharp, thin knife, cut into 12 wedges.

Hehe. I've borrowed a few cookie books from the Library. But sometimes I find it hard to trust all the recipes a cookbook offers. I've had a few bad turn outs.. but I guess that's the fun of it all - searching for THE best cookie recipe. :)