This weekend was suppose to be spend surrounded by some very special friends at a Christmas party near Peterborough. We hit the highway yesterday morning and ended up making the decision (after far too much deliberation) to turn around and head home because of the terrible weather in the GTA. While we were totally bummed to miss the party we were grateful that we made it home safe and sound. This weekend hasn't all been bad though. We got to visit and snuggle with a very special 8-day old baby who melted our hearts. We also spend this morning sipping on hot chocolate, listening to Christmas tunes while baking way too many cookies. There is absolutely nothing better then Christmas time. The hubster voted on shortbread cookies and chew ginger cookies. We worked together and were able to make 8 dozen cookies in 1.5 hours. They are delish! I've used the
chewy ginger cookie recipe a lot but this was a new shortbread recipe. I still think my mom still makes the best shortbread cookies I've ever had but these are pretty tasty too!
Yield: 2 dozen
Ingredients
1 cup of room temperature unsalted butter
½ cup of confectioners’/powdered/icing sugar
¼ cup of cornstarch
1 ½ cups of all purpose white flour
Method
In a stand mixer mix butter on medium for 5 minutes to get it fluffy. Slowly add the confectioners' sugar and cornstarch. Continue mixing on medium for 2 minutes. Slowly add flour and mix for 2 additional minutes. Spoon onto a cookie sheet and press the tops down slightly with a fork. Bake for 9 minutes at 375 degrees or until edges just start to brown. Keep a close eye because they brown up pretty darn quick!
Enjoy!
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