Today I have decided to do my Christmas baking.  This recipe for Shortbread was given to me by my neighbor in late 70.

I have tried a few other recipes but found this to be the best.

Ingredients

• 2                 cups Butter
• 1                 cup Berry Sugar
• 4-1/4         cups all purpose flour

Instructions

1. Cream butter and sugar till light and creamy, about 5 minutes.
2. Gradually add the flour.  Turn this onto a floured surface and kneed till it cracks (about 20 minutes).
3. Divide dough into 4 parts.
4. Roll each quarter to 1/4 thickness.
5. Cut in shapes with a cookie cutter.
6. Put the cookies 1” apart on an ungreased cookie sheet.
7. Bake in a preheated 300 degrees oven for 20 – 25 min.

This recipe was publish on Dec 1, 1992 by Canadian Living.

Canadian Living Test Kitchen Tips:  to prevent crumbling when slicing the partially cooked log of dough, use a sharp chef’s knife and cut with firm, decisive strokes.  Standing the cookies upright during the second baking ensures that they dry out evenly.

Ingredients

• 1 3/4                    cup all-purpose flour         425 ml
• 2                          tsp  baking powder             10 ml
• 3/4                       cup whole almonds           175 ml
• 2                          eggs
• 3/4                       cup granulated sugar        175 ml
• 1/3                       cup butter,melted                75 ml
• 2                          tsp vanilla                            10 ml
• 1 1/2                    tsp grated orange rind          7 ml
• 1                          egg white, lightly beaten

Instructions

1. In a large bowl, combine flour, baking powder and almonds.
2. In a separate bowl, whisk together eggs, sugar, butter, vanilla, and grated orange rind;  stir into flour mixture until soft dough forms.  Transfer dough to lightly floured work surface;  with hands, form into smooth ball.
3. Divide dough in half; roll each into 12-inch (30 cm) long log.  Transfer to ungreased baking sheet.
4. Brush tops with egg white;  bake in 350 degree F (180 degree C) for 20 minutes.
5. Remove from oven and let cool on pan on rack for 5 minutes.  Transfer each log to cutting board;  cut diagonally  into    3/4 inch (2 cm) thick slices.
6. Stand cookies upright on baking sheet; bake for 20 – 25 minutes longer until golden.  Let cool on rack.

Biscotti can be stored in airtight container for up to 2 weeks

VARIATIONS:

Chocolate Chip Biscotti:  Add 1/2 cup (125 ml) chocolate chips to flour mixture.

Hazelnut Biscotti:  Substitute 3/4 cup (175 ml) whole hazelnuts for almonds.

A Greek family celebration wouldn’t be complete without the delightful buttery goodness of Kourabiethes (koo-rah-BYEH-thes).

These are very rich cookies (as are most shortbread cookies) yet somehow lighter and melt-in- your-mouth good. Be sure to make extra because these will go fast!

Greek Shortbread Cookies with Powdered Sugar and Almonds.

Makes 60

Ingredients

• 2                    cups butter (at room temperature)
• 1/2                cup sugar
• 2                    egg yolks
• 2                    tablespoon Brandy (substitute it with lemon juice)
• 1                    cup toasted blanched almonds, finely ground
• 5 1/2            cups all purpose flour
• 2                    teaspoon baking powder
• 1                    teaspoon ground cloves
• 1                    cup icing sugar
• 60                 whole cloves

Instructions

• In a large bowl of mixer, cream butter and sugar;  Beat until and fluffy.  Add egg yolk and brandy.  Mix well.  Stir in almonds.
• a medium bowl, combine flour baking powder and ground cloves.  Gradually add to egg mixture working in with hands or pastry blender.
• Turn onto lightly floured surface.  Knead until firm about 2 minutes.  Shape into 1” balls;  press a whole clove into each ball.  Place 1” apart on ungreased cookie sheets.  Bake in preheated 300 degree oven 20 minutes or until light brown.  Cool in a wire rack.  Dust generously with confectioners sugar.  Serve in small paper liners if desired.

These are some of the cookies I have collected from different magazines that come out at Christmas time.

Makes 60

Ingredients

• 1              cup butter
• 1/2           cup berry sugar + 5 tablespoon for rolling
• 1              tbsp  Kirsch or white Rum or
• 1              tbsp  lemon Juice
• 2              cups flour, divided in half
• 1/8           tsp salt
• 3/4           cup blanched almonds, ground

Instructions

1. In a large bowl cream butter.
2. Add 4 tablespoon Berry Sugar and beat until light and fluffy.
3. Blend in Kirsch, Rum or Lemon Juice.
4. Stir in 1 cup flour and the salt.
5. Stir in almonds and remaining 1 cup flour,
6. Chill overnight
7. Lightly dust board or flat surface with remaining 5 tablespoon berry sugar.
8. Break off small pieces of dough and roll with hands into pencil thin strips.
9. Cut in 3” lengths  turn ends to form crescents.
10. Arrange !” apart on lightly greased cookie sheets.
11. Bake in preheated 350 degrees oven 12 – 15 minutes or until light golden brown.  (should remain almost white).
12. Cool on cookie sheet then carefully remove and roll in remaining sugar.

Thepla is a deep fried sweet crispy puri , very popular in parts of India and Pakistan.  It is made with whole wheat flour and  goor.  Goor is  natural sugar.   Goor can be found in an Indian grocery store. 

You will find many different recipes for thepla, I like this recipe which  was given to me by my friend Gulzar.

Ingredients

• 8                 oz goor      
• 1                 cup water  
• 4                 cups whole wheat flour (superstore No Name)
• 1                 cup  soji (wheatlets)
• 1                 cup  brown sugar (dark brown) 
• 3/4              cup  butter  (melted)
• ¼                tsp  elchi(cardamom)  seeds crushed
• 1                 tbsp  viriyari crushed                 
• 2                 tbsp  kas kas (white poppy seeds)
• 6                 cups oil for frying

 Instruction

1. In a medium saucepan boil  the water and goor  till the goor melts
2. In a mixing bowl add flour, soji, brown sugar, elechi, viriyari.
3. Rub in margarine till the mixture looks like bread crumbs.
4. Add goor pani a little at a time and make a stiff dough.
5. Divide the dough into 4 and make a ball.
6. Roll the dough in kas kas and flatten it.
7. Roll each ball on a floured surface to a ¼ “ thickness.
8. Cut with a cookie cutter.
9. Deep fry on medium heat till they are golden brown.
10. Drain on paper towel.