I’m not sure when this vote was taken, but I’m pretty sure the whole world agrees that the best way to celebrate the holidays is with cookies. And what’s better than ordinary round cookies? Cookies in the shape of stuff!
Apologies for the TERRIBLE photos – they honestly didn’t look as disgraceful as that on the camera, but what ya gonna do? When someone wants a recipe that works well with cookie cutters, they usually opt for the same old boring sugar cookie recipe, right? (Am I the only one in the world who can’t stand sugar cookies?!) Since sugar cookies and I are not BFFs – we’re not even Fs – I never make sugar cookies when I want a dough that won’t spread out in the oven. I use shortbread!
If you’ve never had it, shortbread cookies are wonderful buttery, flaky cookies that are a million times better than sugar cookies. You just have to be incredibly careful not to over-bake them – if you do, you’ll end up with something more akin to pastry than cookies. So if you’re looking for a cutter-friendly cookie recipe and want an alternative option, here’s the recipe.
- 2 tablespoons corn flour
- 1 cup all purpose flour
- 4 1/2 tablespoons butter cold and cubed
- 5 tablespoons white sugar
- Preheat the oven to 300°F and sift together the cornflour and flour into a bowl.
- Stir in the sugar and rub in the butter until the mixture resembles fine crumbs - a bit like breadcrumbs.
- Roll the cookie dough out onto a floured surface until it is about 1/2 an inch thick and use a teddy bear cutter to cut out your cookies.
- Roll up the scraps, re-roll the dough and cut out more cookies until you've used all the dough.
- Place on a baking tray and bake for around 20 minutes, or until the cookies just start to turn brown.
- Lay on a wire wrack and leave to cool.
Here are the link parties I link up to.