You are invited to
It’s that time of year when we dig out our recipe boxes, make a list of needed ingredients, and start baking up batches of Christmas Cookies – those ones the family looks forward to all year.
Since we can’t get together as a group, we thought that a ‘virtual’ exchange would be fun. We hope that you all will share your favourite recipes below.
What fun to try a member’s recipe from France, Germany, England, South Africa, Croatia, Canada, the USA, or any of the other multitude of countries represented in KAS.
Anything goes, as long as you think it is delicious. It can be calorie laden, gluten free, easy or challenging to make, squares (the edible kind – not knitted!), and not even a cookie! Christmas puddings and cakes, fudge and other Christmas sweets are also welcome.
If you have a photo of your baking, please post it with your recipe, if not – no worries.
If your recipe has been handed down, we can consider it an original (no need for a source), if you found it on the back of a bag like Chipits, please mention where it came from.
Because we represent so many countries, and some of us are on metric and others are not, here is a Conversion Chart:
I've been eating these for as long as I can remember.
MY MOM’S SHORTBREAD
½ lb. Butter
½ cup brown sugar
2 1/4 cups cake flour
Mix together, roll in 1 inch balls, flatten with a fork, sprinkle with red or green sugar
Bake at 325 degrees until edges are light golden for about 10 minutes, Do not overbake!
This recipe makes a soft dough, suitable for a cookie press if you wish.
These cookies taste best when aged for a couple of weeks.
Love how they taste best when aged...bet they go well with wine, too.
Just wondering with the cake flour in this recipe, does that mean flour with or without a raising agent? I tried looking it up and most of the sources I found said you can use a mixture of flour and cornstarch, but some said it should be plain (all purpose flour) and some said Self Raising (self rising and cornstarch). Just don't want to try the wrong one and ruin the cookies! Thanks
OMG! I have died and gone to heaven! Just made a batch of these cookies and MMMMM, they are so good! I couldn't even wait till they were cool to try one. So light and delicious! I didn't have any food dye/coloured sugar, so I just put a sprinkle of plain sugar on some and decided to try some cinnamon sugar on a few too, AWESOME! I think I might have a crooked eye though, as mine are definitely larger than yours Anne!
Glad you like the cookies, Wendy. Try not to eat the whole batch this week. If you can let them 'age' for a week or two, they will taste even better as the flavours blend.
Hi Again Anne! Sent some of these cookies round with my Mum to a friends house today (she visits her every Wednesday), and she loved them too.
Anne, Thank you so much for starting this discussion and sharing your cherished family recipes with us. I can't wait to try them all.
Anne, this is a great start to a fun season of eats'n'treats! Thank you. I'll definitely be watching this discussion.
I have an extra person to bake for this Christmas so I'll be trying out your shortbread recipe on him. He's been eating 'homemade' ever since he was a wee lad and he still says that's the best kind of treat.
I have so many recipes to share! Every year my grandmother would spend the month of December baking for Christmas. Melt-in-your-mouth shortbread, "mice" (almond cookies), chocolate chip cookies, as well as loaves of every kind and squares. Nanaimo bars were my favourite!
I'll have to dig up my favs and share them here.
Oh yes, Andrea, please do! I'm so looking forward to trying out new-to-me recipes.
I really want to watch my waistline, and I need to get it out where I am able watch it ... hahaha ... xo
DON'T DO IT MEEKA, OR YOUR CHRISTMAS SOCK WILL BE EMPTY!