It is that time of the year when I am deciding what Christmas Cookies I will be baking this year. I always try two or three new ones from all those cooking magazines that I subscribe to. However, there are two that always make my list, my Grandma’s Shortbread and Ginger Snap cookies. As soon as the first batches of these are in the oven I start to feel the Christmas spirit!!
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Unfortunately, many of the recipes out there can be quite bland and decorating them with royal-icing just adds sweetness not flavour. After many attempts, I finally landed on the recipe below for Vanilla Sugar Cookies from Williams-Sonoma. The addition of vanilla bean makes them exceptionally tasty.
Shortbread is basically butter held together with some starch. Here I use both flour and cornstarch. The cornstarch gives it the delicate crumb...that is pastry jargon for melt in your mouth!