Carol’s recipe is a family Christmas tradition, passed down in a battered and discoloured but clearly well-utilized cookbook from her late husband, Kevin’s grandparents who had a homestead in Alberta.
Since receiving the much loved cookbook, Carol has been making this shortbread recipe, cutting them into Christmas shapes for more than 48 years.
Funnily though – they never actually made it to Christmas day because Kevin would sneak them – it was his favourite cookie anytime.
Clearly her sons take after their father, because starting in November each year, Carol’s sons want to know when she’s making the shortbread – they love them just as much as their dad did!
from Carol Collett, Langley Hospice volunteerand former client, caregiver
Family favourite shortbread
• 1 cup butter
• ½ cup icing sugar
• 2 cups flour
Cream butter and sugar well and add flour gradually, working with your hands until all the flour has been worked in and the mixture is very creamy.
Roll on a floured board, 1” thick, cut into fingers or other desired shapes, and bake at 375 F degrees for 10 to 12 minutes.
Check at 10 minutes, so they don’t get too brown at the edges.