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Keepsake Cookies - Holiday Shortbread
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Christmas cookies

Bonnie DuBois

Serves/Makes:16 cookies

  • 1 cup (225 ml) butter softened
  • 1 cup (225 ml) granulated suger
  • 2-1/4 cups (525 ml) all-purpose flour
  • 1 egg, separated
  • 1 tsp (5 ml) vanilla extract
  • 1/2 cup (125 ml) sliced almonds
  • 1/4 cup (60 ml) red and/or green tinted suger
  • Preheat oven to 350 degrees (175 C.).
  • Grease a 13x9 inch baking pan.
  • Combine butter and granulated suger in a large bowl.
  • Beat with an electric mixer set at low speed until creamy.
  • Add flour to butter mixture and mix well.
  • Beat in egg yolk and vanilla extract.
  • Spread in prepared baking pan.
  • Beat egg white in foamy.
  • Spread on top of dough with a pastry brush.
  • Sprinkle the almonds and tinted suger on top.
  • Bake until lightly browned, about 25 minutes.
  • Cool in the pan on a wire rack.
  • Cut into squares.
"Oh, how we longed for Christmas to come so Grandma would add the almonds and tinted suger to her shortbread."

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