I love shortbread, so I use a base whole wheat shortbread recipe and modify the spices or flavors. Citrus, Cardamom, Triple Ginger, Lemon and Chocolate Peppermint are all types that I do. I do a low sugar diabetic friendly whole wheat cookie with dried citron and cranberries, and a peanut butter cookie with Hershey's kisses on top as my partner's childhood favorite.
Here is a Classic Christmas cookie Recipe for you to enjoy
Ingredients:
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Instructions:
Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
In a large mixing bowl, beat the butter and sugar together until light and fluffy. Add the egg and vanilla extract and beat until well combined.
In a separate mixing bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet. Use a fork to press down gently on each ball, making a crisscross pattern.
Bake the cookies for 8-10 minutes, or until they are lightly golden around the edges. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Enjoy your cookies plain, or decorate them with frosting or sprinkles for a festive touch.
I hope you enjoy these delicious Christmas cookies!
When it comes to Christmas, the one cookie I absolutely love and I only have around Christmas is shortbread. I know you can get shortbread all year round but I always associate shortbread with Christmas as that is always when I have it, I never get it any other time of the year and always wait until Christmas comes around to get any shortbread. Plus if I was to buy it frequently it would just go as I absolutely love the stuff.