Day 9 of the Free Press's 21 Days of Holiday Cookies features Scottish shortbread. We will be publishing one cookie recipe every day -- Monday to Saturday -- till Christmas.
When it comes to holiday food traditions, sometimes the making is just as important as the eating. Three Winnipeg friends, Joann MacMorran, Mary Gigliotti and Arlene Draffin Jones, have been getting together every December for four decades to bake shortbread cookies.
454 g (2 cups) butter, at room temperature
125 ml (1/2 cup) icing sugar
125 ml (1/2 cup) berry sugar, sometimes called fruit sugar
750 ml (3 cups) all-purpose flour
375 ml (1 1/2 cups) rice flour
Preheat oven to 140C (275F). Mix butter and both sugars until well combined. Add both flours, stir in, and then knead dough on board until cracks appear. Press out to about 1.2 cm (1/2 in) thick. Cut into shapes, place on ungreased cookie sheets, and bake 20-25 minutes. If necessary, turn up oven to 150C (300F) and watch very carefully until edges are very slightly golden brown.
Taster's Notes: A classic traditional shortbread, rich but not too sweet, with a slightly sandy texture from the addition of rice flour. Cooking times can vary a great deal, depending on size and shape of cookie. Smaller cookies might take less than 20 minutes.