Post image for Shortbread Cookies

Shortbread Cookies

Posted by Marie on Dec 16, 2014

These melt-in-your-mouth shortbread cookies are easy to make and absolutely delicious.  I put dried cranberries into half of the batter for something different.

1 lb (450 g) butter, I used Avalon organic
3 cups (720 ml) organic all-purpose flour
1/2 cup (120 ml) cornstarch, I use Bakers organic brand
1 cup (240 ml) icing sugar
Pinch of salt
1/2 cup (120 ml) dried cranberries, chopped

Preheat your oven to 325 degrees (165 C).  Place the oven rack in the centre.

I found the trick (purely by accident) to melt-in-your-mouth shortbread is making sure the butter is as soft as possible.

Beat the butter on high until it is light and glossy.  Reduce the mixer speed to very low and add the flour, cornstarch, sugar and the salt.  Mix until well blended.  Divide the dough into two portions.  Stir the cranberries into one portion.

Form into walnut size balls and place on a parchment covered (or ungreased) cookie sheet.  Dip a glass into flour and flatten the cookie until it is about 1/3 in (.85 cm) thick.  Dip the bottom of the glass into the flour before pressing each cookie

Bake for 15 minutes, until the cookies are lightly browned.  Makes about 28 cookies.

Post image for Mushroom & Cheddar Tart

Mushroom & Cheddar Tart

Posted by Marie on Dec 12, 2014
This savoury tart can be served as an appetizer, as a main course along with Browned Buttered Brussels and a Tossed Salad or, as I am doing this year, on my holiday buffet.  As an extra bonus it is delicious hot or at room temperature. MORE»
Post image for Marianted Feta

Marianted Feta

Posted by Marie on Dec 9, 2014
Here is another quick and easy appetizer for the holiday season.  You can make this a day or so in advance and have it stored in your fridge, which is great especially if you have guests dropping by on a moment’s notice.  Serve this delicious cheese dish with crostini or warmed wedges of pita bread. MORE»
Post image for Spicy Split Pea Soup

Spicy Split Pea Soup

Posted by Marie on Dec 5, 2014
I adore pea soup, make it all of the time.  In this version I add a bit of heat, just to shake things up a bit.  Serve with warmed naan bread. MORE»
Post image for Stuffed Mushrooms

Stuffed Mushrooms

Posted by Marie on Dec 3, 2014
This holiday season is approaching so I’m going to be posting some recipes for entertaining.  This one is fairly quick to put together, perfect for hectic times.  I am a big fan of provolone picante cheese, which I use in this recipe, but you could substitute white cheddar if that’s what you have in your […] MORE»
Recently on The Cautious Vegetarian