I can always tell when the holidays are upon us. My evenings become jam-packed and I spend my Sunday’s in the kitchen with Claudia. I’m talking 6 hours this past Sunday! It was pretty fun. My feet were killing me by the end of it though. I honestly don’t know how Claudia can stand in the kitchen for hours on end making dozens upon dozens of perogies at a time. She’s Superwoman. Somebody buy her a cape!
Last Christmas we ended up featuring a lot of the holiday baking items I enjoyed growing up. Today’s blog is no exception. These cookies are my Dad’s favourite – and for very good reason. They literally melt in your mouth. Literally. This is no joke people. They are the softest, most delicate shortbread cookie I have ever tried. And they are delicious and super, super simple to make.
You will need:
1 pound unsalted butter
1 cup icing sugar
3 cups all purpose flour
1/2 cup cornstarch
Red and green maraschino cherries (optional)
With an electric mixer, whip butter, sugar, cornstarch and flour together on low speed first, then medium.
Do this for about 20 minutes.
Yes, seriously – 20 minutes. That isn’t a typo.
You want to ensure the mixture is whipped until light and fluffy.
This makes all the difference, trust me.
Look at how fluffy that cookie batter is!
Spoon onto ungreased or parchment paper lined cookie sheet.
Place maraschino cherry in the center of each cookie.
Bake at 325 degrees fahrenheit for approximately 20 minutes.
Allow to cool on baking rack.
Serve and enjoy the soft deliciousness.
I don’t know about you, but when I think of shortbread, I think of the holidays.