Christmas time and cookies are really a BIG thing in our house.
Every Christmas we bake so many different cookies, but most traditionally we bake Sugar & spice shortbread cookies.
Every year since My hubby and I got married these cookies made an appearance around Christmas time.
They are definitely the best shortbread cookies you have ever tasted.
These cookies make great gifts for family and friends.
Just dress up a little jar filled with these cookies….
Everyone will love these 🙂
INGREDIENTS:
500 g butter, softened
4 ½ Cups (675 g) Plain white Flour
½ Cup (75 g) Rice flour
1 Cup (220 g) Caster Sugar
5 ml Ground Cinnamon
½ ml Ground Ginger
1 ml Finely Grounded Nutmeg
½ ml All Spice mix
Pre-heat the over to medium heat (150 ËšC )
Beat the Caster Sugar and butter in a bowl with an electric mixer until the mixture is light and fluffy. Slowly add the flours and spices. (Use your hands to press the mixture together until it forms a firm dough, continue to knead the dough until it’s smooth.) Divide the dough in half, cover both halves with cling wrap and chill for +/- 20 minutes.
Roll one half dough at a time out to 1 cm thick. (Place a sheet of baking paper over the dough when rolling it out. The dough is much easier to handle like this) Cut your favorite cookie shapes out and transfer them to a greased baking tray. Re-roll the scraps and repeat.
Sprinkle them with a little bit of cinnamon sugar (5 ml Cinnamon mixed with 250 ml Sugar) before you bake them.
Bake until light golden brown.
