Short & Sweet

The key to a good cookie tray is variety. And around here at Christmas, a good cookie tray is crucial. There’s a never-ending rotation of people stopping by for visits, and having a decent selection of treats for every tastebud is just plain good manners.
So this year, along with the Snickersnaps, molasses crinkles, truffles and gingerbread, we’ll also be serving:

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Whipped Shortbread
2 cups unsalted butter, softened
1 cup icing sugar
3 cups flour

Optional: 1/4 cup glace cherries for decoration

In the bowl of a mixer, beat the butter and icing sugar until smooth. Add the flour, (slowly) turn the mixer speed to medium-high, and beat the mixture for 10 minutes. There will be a noticeable change in texture – it will get much lighter in colour and fluffy. Scoop the dough onto greased or lined cookie sheets, and press 1/4 cherry into the top. Bake at 350 for about 10 minutes, or until just brown around the edges.

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