If you've discovered that you've forgotten a few peeps on your Yulemas card list, instead why not bake these fantabulous cookies, place them in a small mason jar, a bit of ribbon and you're good to go!
Lisa's Yulemas Shortbread Cookies
(modified from Andrew's mom's shortbread recipe, which was modified from the back of the cornstarch box)
1/2 cup of icing sugar
1/2 cup of cornstarch
1 cup of flour
3/4 cup of butter
glaze: 1 cup of icing sugar
3 tbsp of eggnog
Preheat oven to 300 degrees F
In a large bowl whisk together 1/2 cup of cornstarch, 1/2 cup of icing sugar and 1 cup of flour.
In the microwave soften butter (I cut mine in cubes and place in a bowl). OR you could plan in advance and let it warm to room temperature over a few hours.
Using a pastry cutter, cut in the butter with the flour, cornstarch and icing sugar.
Once the butter is in tiny bits, abandon the pastry cutter and use your hands to knead and squish. Do this for about 4 minutes minimum.
Taking the dough, flatten it on the counter as much as possible. With a rolling pin, roll it out to about 1cm thickness (be careful! the dough cracks and separates easily).
Using a small cookie cutter (or yeast jar like I did), cut out small circles and place on cookie sheet. I greased mine lightly with butter, but you don't have to.
Bake for 16min (or, right before they turn golden brown on the bottom. As opposed to other cookies, golden brown means overdone for these)
Remove from the oven and place on a drying rack (with a cookie sheet beneath).
Mix up the glaze and using a spoon spread on the top of each cookie.
When you're done the batch immediately go back and start sprinkling the sprinkles (too soon and they'll bleed into the glaze, too late and they roll right off).
Happy Yule Everyone!!!
article and photograph copyright of EcoYogini at ecoyogini.blogspot.com