Christmas Has Come
Oct
20
Written by:
10/20/2011 12:53 PM
Christmas Has Come
I know it is only Mid-October, but the St. Albert Botanic Park has provided us a reason to start celebrating a little early this year. Until October 22nd the gift shop is open and selling everything Christmas. Christmas baskets, ornaments, and end tables adorned with poinsettias are just a few of the items waiting to delight you. As well as a wonderful Christmas shopping opportunity, the Botanic Park complements the experience by providing hot apple cider and a tray of goodies…including my perennial favourite “shortbread” cookies. www.stalbertbotanicpark.com
I only eat shortbread cookies once a year and I am a purist. I was taught to make shortbread cookies with butter, cornstarch, icing sugar, and flour, topped with a ½ maraschino cherry…and these are the only ones that satisfy me. Recipe below:
- 1 cup butter, softened
- 1/2 cup confectioners' sugar
- 1/4 cup cornstarch
- 1 1/2 cups all-purpose flour
Directions
1. Preheat the oven to 375 degrees F (190 degrees C).
2. Whip butter with an electric mixer until fluffy. Stir in the confectioners' sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes. Drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet.
Don’t forget to add your cherries…both red and green are acceptable.
3. Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don't brown too much. Cool on wire racks.
