It’s a wrap! Twelfth day of cook­ies fea­tures short­bread

Winnipeg Free Press - Section G - - ARTS & LIFE - ALI­SON GILL­MOR

WE wrap up this year’s Christ­mas cook­ies with a rich, but­tery short­bread stud­ded with cher­ries and choco­late, from Jeanette John­ston of Kee­watin, Ont.

I’d like to thank ev­ery­one who gen­er­ously took the time to send in their favourites, and I’m sorry I couldn’t fit ev­ery­one’s cook­ies into 12 days. Thanks to Ca­role Tat­ter­sall, Pat Gerbrandt, Linda Wat­son, Carol Gil­lis, Berenice Kery­luk, Sheila Papove, Don­alda John­son, Janet Mead and her 4H club, Sylvia Cassie, Mari-Jean Nachti­gall, Su­san Chodirker, Diane Holi­groski, Jodi Over­ton, Edna Mroz and Karen Makowski. (I hope I haven’t left any­one out.)

Un­til 2014, happy hol­i­days to ev­ery­one, and good bak­ing. Pre­heat oven to 150 C (300 F). In large bowl us­ing an elec­tric mixer on medium speed, cream but­ter un­til light. Grad­u­ally add ic­ing su­gar and vanilla, beat­ing un­til creamy. Grad­u­ally add flour and corn­starch, beat­ing un­til smooth. Stir in choco­late chips and cher­ries. Drop dough by spoon­fuls onto un­greased cookie sheet. Bake in cen­tre of oven for 25-30 min­utes, or un­til just set and start­ing to brown around edges.

Tester’s notes: I like the combo of choco­late and cher­ries. I used dark choco­late chips, which are now easy to find in most su­per­mar­ket bak­ing sec­tions, for a deep choco­late flavour. Corn­starch gives the short­bread a very fine, del­i­cate tex­ture, which is lovely but also means the cookie can be frag­ile. Han­dle and store with care. If you’re not bak­ing for a crowd, this recipe can be halved.

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