December 3, 2019

Short Bread

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ready. set. launch!

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sweet savary

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Crack open the Rosé and celebrate...
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I’m passionate about so many things, where do I begin? Like you, I'm on this amazing, sometimes challenging journey called life. I love to share my experiences. No topic is off limits and I'm not afraid to say it how I see it. Let's hop on this journey together!

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They look like little snowballs, but they happen to be one of my favourite Christmas treats. In my opinion, nothing says Christmas more than shortbread, delicious! My mother would hide these morsels from me, and like a lab, I would sniff them out and nibble away in sweet bliss. Eventually, I would be caught red-handed, my mother  explaining, “we need to save them!” Save? Save for what? I am a true believer of making LOTS and enjoying over the holidays, once they’re gone, they’re gone!

These are simple to make, best enjoyed straight from the cookie tin:)  enjoy!

SHORTBREAD

1 LB Salted Butter

3/4 Cup Berry Sugar

1/4 Cup Brown Sugar

5 Cups All-Purpose Flour

Cream butter and sugar, add flour gradually. By the 5th cup of flour, the dough will be crumbly, turn out onto the counter and knead until well combined. Divide the dough into two balls, flatten into discs or rolls, refrigerate for a couple hours or until you’re ready to bake. For ease, I prefer to make rolls, once the dough has chilled, remove and let rest for approx 15 minutes. Slice into 1/4″ discs, place onto an ungreased cookie sheet, at this time you can decorate with glazed cherries, pecans or your favourite sprinkles… bake at 275 degrees for approx 45 minutes to an hour, should be slightly golden. Or…if you prefer using cookie cutters, roll out 1/4″ thick, proceed the same as above. Once cool, sprinkle with snow aka…icing sugar;)

LC

xo

 

 

The comments +

  1. Alien Resort says:

    Lorna Doone is the classic store-bought shortbread cookie. They’re good but I’ll bet homemade is better.

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