My mom and her sisters are famous for their shortbread cookies. My grandmother shared this recipe with her daughters, and each one of them has her own way of baking them. One of my aunts adds cocoa powder and uses chocolate icing instead of jam, but I digress. I can tell you that these shortbread cookies are delicious and very easy to make!
I love to bake and started making these for my husband’s family when I first met them. They love these cookies and have been known to hide them from each other. My husband gets these for our anniversary or New Year’s every year.
Shortbread’s main ingredient is butter, so using the best butter you can find is important. I used Gay Lea’s Baker’s Gold, part of their new line of specialty butters. It’s 84% milk fat, which means less moisture and air in the butter, resulting in flakier and more crispy pastries. Fyi, most butters in North America are only 80% milk fat and most butters in Europe are 82% milk fat.
When I baked these cookies, the house smelled so yummy: you could really smell the butter. The difference I noticed right away was how much crispier these cookies turned out. They held their own when jam was added.
Here’s my mom’s recipe:
Mom’s Sable Shortbread Cookies
1 package Gay Lea Baker’s Gold (250g)
1 large egg
1 cup icing sugar
1 tsp vanilla
2 1/2 to 2 3/4 c all purpose flour
Preheat oven to 325 degrees F
Mix together all ingredients except sugar, until creamy and blended, about one minute
Add 2 1/2 cups flour and check the dough. If it’s firm enough for you to handle, then move on to the next step. If it’s too wet and needs more flour, add the flour one tablespoon at a time until you get a dough you are comfortable rolling out
Place the dough on floured wax paper. Lightly dust the top of the dough with more flour and add another piece of wax paper on top. Roll out the dough to 1/4 inch thick
Cut into shapes, making sure you cut equal amounts of tops and bottoms.
Be creative and use fun shapes. You want the ‘top’ cookies to have a cut-out in the middle for the jam to show through
Place the cookies on parchment lined baking sheets
Bake for 5 minutes, flip the pans from top to bottom, and rotate the pans 180 degrees, and bake for another 4 minutes
Remove cookies when the edges start to turn golden. Watch them, you don’t want the cookies to burn
Place on a wire rack to cool
Stuff with your favorite jam
Dust with icing sugar
I have received compensation for this post, but all opinions, as always, are my own.
I love to bake for Christmas! It’s that time of year when I spend a few days in a row baking my holiday goodies. There are some recipes that are always on the list, but each year I add a couple of new ones. With Christmas one week away, I thought I’d share the cookies I made this year, with tips and links to the recipes. Recipes are listed, clockwise, starting with the gingerbread men. Continue reading →
I don’t know about you, but nothing reminds me of my childhood more than iced sugar cookies! One day I came home after school from 3rd Grade and my mom had made heart-shaped sugar cookies with pink icing. I must’ve devoured half the cookies on the spot, and my sweet tooth was very satisfied. I was happy and my mom was happy, because she loves when we ask her for food. It’s a mom thing, wanting your kids to have healthy (and sometimes not-so-healthy) appetites.
The sugar cookies my mom made were from a Betty Crocker cookbook that our American neighbor had gifted her, after I kept asking my mom for all desserts American. Growing up in an American compound in Saudi Arabia means that my love for the sweetest of American sweets is well-developed. I’m talking about sugar cookies, chocolate chip cookies, fudge, toffee, caramel anything, pralines, pecan pie with ice cream, etc.
Jam-filled sablé cookies have always been a holiday tradition in my family – it just wouldn’t be the holiday season without some kind of shortbread cookie in the lineup! In fact, when I used to come home from university, my mom had a box of these yummy cookies frozen and waiting for me. She still does that anytime I go home, no matter what time of year it is.
This holiday season, I tried a new version of jam-filled cookies: Linzer Cookies, from the Holiday Cookies* cookbook by Alice Medrich. The combination of almonds, almond extract, lemon and lime zest made the cookies unique, crunchy, and oh-so-tasty! Linzer cookies are, by definition, made with almonds, and originated in Linz, Austria.
Our wedding anniversary is between Christmas and New Year’s and, given that jam cookies are my husband’s most requested cookie, it gives me the perfect excuse to make one more holiday cookie (not that I need one) at this time of year. In fact, my husband reminded me earlier this week that I hadn’t made any this year! He also likes anything with almond flavoring, so these cookies were made for him! And, he loved them.
Today marks the 150th anniversary of Canada’s Confederation! As an immigrant to Canada, I cannot be more grateful that I live here. I’m more proud every year and I love celebrating everything about Canada. When I first moved here, I kept asking people how Canada was different from the United States, where I had lived prior to moving. It was a lot of fun to hear what each person thought was the major difference. After living here for more than 25 years, I can tell you what is different, but that would be the subject of another post! Let’s just say that our cities consistently rank as the top livable cities in the world and that, along with Canada’s diversity, is one of the reasons I love living here.
This year we’ve seen lots of fun activities going on around the country in celebration of Canada’s 150th, also called Canada 150 by the Government of Canada.