There’s nothing quite like the comforting aroma of shortbread fresh from the oven to transport you back to childhood Christmases. Perfect your Holiday Shortbread Cookie recipe with a little help from Headwaters Restaurant’s Pastry Chef, Karen Souillet.
Her melt-in-your-mouth cookies, with their rich, buttery flavor and delicate crumble, are the perfect addition to any festive dessert platter or cookie exchange.
Holiday Shortbread Cookies
Yields approximately 2 dozen
Ingredients:
1 lb Butter, room temperature (not warm)
1 cup Icing sugar, sifted
4 cup Cake and pastry flour, sifted (make sure not to over mix or cookies will be dry)
1 cup Cornstarch
Method:
- Lightly cream the butter and sugar together with a mixer. Sift in the four and cornstarch.
- Wrap and refrigerate the dough for a minimum of 30 minutes.
- Roll the dough to your desired thickness (somewhere between 1/8″ and 1/4″ to give it a nice bite).
- Cut the dough into shapes using cookie cutters.
- Bake at 350°F in the oven for approximately 10 – 12 minutes depending on your oven and thickness of cookie.
- Ice and decorate your holiday cookies.
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