Baking powder – the leavening agent needed for the soft, tender cookie.Vanilla – learn how to make your own for baking! It’s an essential ingredient.Milk – you can use whatever milk you prefer, though non-dairy milk will affect flavor.All-purpose flour – Just the basics here guys, don’t mess with simplicity when it works!.I have not experimented with other types, and I can’t say how they’ll work. White Sugar – the sugar in sugar cookies! Use granulated white sugar.You don’t need to get butter flavored, just plain old shortening. Shortening – By the name of this recipe you can assume I use Crisco, but I’m sure other shortenings exist.There’s nothing crazy or difficult about the ingredients needed to make Crisco cookies, in fact I think it’s easier than a butter sugar cookie – no softening required! I keep shortening in my cupboard almost exclusively for this recipe, if you have it give it a try, it’s a delicious cookie! Ingredients It also has a higher melting point than butter, meaning it can be easier to handle when rolling out and can stand up to the heat of the oven without spreading so quickly. In baking shortening can produce a tender, softer product, especially in cookies. It’s no secret that it isn’t the healthiest product…but since we’re talking about cookies, it’s kind of a moot point! Remember that shortbread cookies get better with age, so make them ahead and if you can resist, fill up a cookie tin and let them sit for a week or more before Christmas eating.Shortening is a vegetable based fat that can replace butter in baking. of salt with the flour if you’d like.īoth the cut, but unbaked cookies and the baked cookies freeze well. If using unsalted butter, you can add about 1/8 tsp. The baked cookies can also be frozen, but best to let them age at room temperature for a few days before freezing.ĭecorate your cookies for Christmas with quartered red or green glace cherries, red or green sprinkles or a walnut piece or blanched, slivered almond. ![]() Allow to age a few days, at least and up to several weeks. Simply allow to cool completely and tuck in to a wax paper lined cookie tin. In fact, if you try one right after baking, you will discover they have very little flavour. Traditional shortbread cookies need to “age” to develop flavour. I can attest to the fact that they were delicious since generous sampling was undertaken ) Thanks Dad for sharing your cookie recipe and your kitchen! Cook’s Notes You can also freeze both the cut dough shapes (to bake later) or the baked cookies.Īnd here are his beautiful finished cookies. As I noted above, shortbread cookies are ones that only get better with age, so bake them, cool and store in a cookie tin to age. The cookies took about 30 minutes in the oven and were set onto cooling racks. I clearly inherited both my sweet tooth and my baking ways from him. Since retiring though, he’s turned in to quite the baker. My Dad didn’t retire until he was 76, so he didn’t have a lot of time for cooking over the years. He looked slightly terrified, so I promised to only photograph his hands :) ![]() ![]() This year, I asked if I could come by and document the annual shortbread cookie making and post about it here. He bakes them up in early December and let’s them age for a few weeks until Christmas. My Dad’s mother, my grandmother, made the best shortbread cookies, but as far as I know, she (sadly) never shared her special recipe.įor many years my now 80-year-old Dad has taken care of baking the Christmas shortbread. Shortbread cookies have been a staple every holiday season, going back a long way. ![]() It wouldn’t be Christmas for me without some traditional Christmas shortbread cookies. Today I’m sharing my Dad’s Christmas Shortbread Cookies recipe, that he makes every year in early December, then tucks away for holiday treats throughout the season. My Dad’s recipe for traditional Christmas shortbread cookies.
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