The Benedict Family Cookie Recipe

Christmas cookies are kind of important in our family. Primarily because people ask us to make them. They usually ask us to make them year round. ;)

I can’t claim that the Scottish Shortbread recipe that keeps people talking throughout the year is some secret family recipe. Oh, one of my grandmothers is Scottish and she did make Shortbread that as far as I remember was good. But it wasn’t until many years later that we decided to make our own. At that point the best option seemed to be search Google and try out several recipes until we found one we liked. (shrug) What can I say? It’s a brave new world.

So, as promised, here is the recipe for the cookies and the frosting. We use Shortbread because it is not overly sweet like sugar cookies. Hence, if you want to add frosting, it’s not sugary sick.

The ingredient list is simple…I won’t say the process is simple. It’s more like an event. ;)

Scottish Shortbread

1 ¼ cups powdered sugar
4 cups flour
2 tbsp. cornstarch
4 sticks of butter at room temperature

Preheat oven: 275 degrees
Stir together powdered sugar, flour and cornstarch. Cut in the butter until dough is consistency of play dough. On floured surface, roll out dough to ¼ inch thick. Cut out cookies in whatever shape suits your fancy. Prick cookies lightly with fork.
Bake for 25-30 minutes. Cool completely before decorating.

You don’t really have to decorate these cookies. They are amazing all on their own or with just a light dusting of powdered sugar. But if you’re in the decorating kind of mood, continue on.

Royal Frosting – Recipe from Creative Cakes and More

This recipe really requires an electric mixer. I’ve tried to do it by hand. No luck.

¼ cup meringue powder
¼ tsp. cream of tartar
1 lb powdered sugar
Water – More than a 1/3 but less than a ½ cup.

In a grease free glass or stainless steel mixing bowl, blend the meringue powder, cream of tartar, and powdered sugar. Add the water and blend. Whip at high speed until icing is stiff and has lost its glossiness. Usually at least 10 minutes. Store in an airtight container. Never refrigerate.

Tips:
-The stiff form of frosting works well for spreading or piping.
-To create glaze like consistence, AFTER completing the above process, slowly add more water (preferably with a spray bottle) and stir until frosting is thinner, but not runny or watery. Again, SLOWLY add water and mix.
-The effect used to create the cookies in the pictures is stiff frosting to outline and soft frosting to fill in. Frosting colors can be used on top of each other. They will not bleed.
-Frost on flat or “bottom” side to give the frosting an even surface.
….Oh, and yes, this isn’t a Christmas only recipe. ;) 

Have a great time!

Any traditions you have with your family?

P.S. If you get a chance, check out my new Christmas novel, The Father Christmas Confessions: A Christmas Comedy. Just .99 cents on Amazon. Click here.

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