Happy Friday everyone!! I am officially done my Christmas baking, although now that I said that I am sure I won't actually be done. It is amazing to me how quickly this year has gone by and how quickly the season is going by. I was talking to my Dad and said to him that this year is so weird because it is so warm out and there is zero snow on the ground. So it just feels weird to have a Christmas tree up and to be walking around in a short sleeved shirt and flip flops... I am a bit crazy for wearing them but I am known for my flip flops!
As I was making my list for Christmas baking this year, I looked through my recipe album that has the collection of recipes from my husbands Grandma. One in particular stood out to me and I knew I had to make them. These sweet cookies are a shortbread cookie, you can either make them into cookies, or press them into a baking pan and slice them up after. I wanted to make cookies, because I had a lot I needed to make. I decided to make small circle ones and also small square ones, then dip them in chocolate and sprinkle crushed candy canes on top. It added that extra Christmas touch to them. This recipe made about 6 dozen of these cookies!
Christmas Scottish Shortbread Cookies
1 pound (2 cups) of softened salted butter
1 cup of brown sugar
2 egg yolks
1 teaspoon of vanilla
4 cups of all purpose flour
2 teaspoons of baking soda
2 cups of melted milk chocolate
1 cup of candy canes, crushed into fine pieces
Preheat oven to 300F. Line two large baking sheets with parchment paper.
In your stand mixer, cream together the butter and sugar until light and fluffy. Add egg yolks one at a time and mix until incorporated. Add vanilla and beat until fluffy.
Sift the flour and baking soda into the wet ingredients. Mix until wet and all incorporated.
Lightly flour your counter top, turn the dough out onto the counter. Sprinkle the top of the dough with flour lightly, then roll the dough out to 1/4 inch thick. Cut out the cookies with both small square and round cookie cutters. Place on a baking sheet and bake for 18 minutes.
Remove from the oven and place on a cooling rack. Cool completely and then dip into melted chocolate. Once dipped into the chocolate lay flat on a clean parchment paper piece. Sprinkle the tops with the crushed candy canes. Let them harden before packaging them up.
These cookies just melt away in your mouth. I think that's why I like shortbread so much, because you can taste the butter... because they are mainly butter. You could make these into any shape you want, like I said I chose the small circle and square cookie cutters I have. They are around 2-3 inches wide.
I hope you all have a wonderful weekend! Don't panic too much about only having 10 days till Christmas Day... you technically have two weekends left. Well that is what the radio host said!
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