12 Posts of Christmas Cookies Recipes Treats

12 Posts of Christmas – Lauren’s Shortbread

Although one of the great things about Christmas is having long standing family rituals and traditions, it’s also wonderful to gain new traditions and family. There is nothing like sharing the love at Christmas. 🙂

Baking with Lauren

This Christmas, my brother’s wonderful fiancée, Lauren, was kind enough to share one of the recipes that has been a long standing tradition in her family. Every year, for as long as Lauren can remember, her Grandma has been baking these delicious shortbread cookies at Christmas time. And these aren’t your run of the mill shortbread cookies either. These cookies have a wonderful nutty taste, thanks to the ground pecans incorporated into the dough, and are finished with a roll in some cinnamon sugar. I am pretty sure these might just be the best shortbread cookies I have ever tasted. The recipe is from one of the Best of Bridge books, which helps to explain why these cookies are so darn good. Best of Bridge recipes almost always seem to turn out.

Lauren's Shortbread

Lauren’s Shortbread

Cookie Dough
– 1 cup butter at room temperature
– ⅓ cup white sugar
– 1 tsp vanilla
– ½ cup finely ground pecans
– 1⅔ cups flour
– pinch salt

Cinnamon Sugar for Rolling
– 1/2 cup white sugar
– 4 tsp cinnamon

Cream together butter and sugar, until smooth and fluffy.

Add vanilla. Mix.

Add pecans, flour and salt. Mix well.

Mixing the cookie dough

Using about a 1 inch ball of dough, shape the dough into a crescent and place them on a cookie sheet.

Cookie Dough

Bake in a preheated 325 degree oven for 14-16 minutes.

While the cookies are baking, in a bowl combine the ½ cup sugar and the 4 tsp cinnamon. Set aside.

Cooling the Cookies

After the cookies have baked, let them sit for about 5 minutes, then coat them in the sugar/cinnamon mix. Make sure the cookies are warm when you do this (not hot).

Lauren's ShortbreadI am not usually the biggest fan of shortbread, but these cookies were amazing. Thanks to the ground pecans and cinnamon sugar, they not only tasted different than traditional shortbread, but they also had a softer texture. I ended up taking a bunch of these cookies to work to share and I was asked for the recipe by 3 different people, so clearly these cookies were pretty tasty.

I thought it was kind of interesting that one of Lauren’s family’s longtime recipes is from the Best of Bridge cook books, as my mom also has a lot of favourite standby recipes from those cook books. I think the Best of Bridge series is a staple in many Canadian kitchens and no wonder when the results are as good as these cookies.

Thanks for showing me how to make these cookies, Lauren. Clearly, we had a lot of fun baking together and the results were absolutely delicious!

Happy Monday!

 

7 comments

  1. It was lots of fun making them with you! Good idea writing out “at room temperature” for the butter, we don’t want others to make my rookie mistake 😉 I’m rather curious to try them with walnuts next Christmas…. It’d be fun/tasty to do a test taste comparing walnut vs pecan vs almond made crescent shortbread!

  2. These remind me of one of my favorite Christmas cookie recipes – snowballs! They are basically made the same way, except they’re rolled into balls and then given a roll around in icing sugar before baking. I love the idea of a cinnamon sugar coating!

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