Recipes

How to make Holiday Batch Cookies

The shortbread base of these cookies can be enjoyed au naturel or can accommodate any tasty add-in your imagination can dream up.

Master these classic treats with tips from Judges Bruno Feldeisen and Kyla Kennaley

Master these classic treats with tips from Judges Bruno Feldeisen and Kyla Kennaley. 2:24

A cookie exchange with friends is a great way to maximize the variety of goodies you have to offer guests around the holidays, with minimal effort. The shortbread base of these cookies can be enjoyed au naturel or can accommodate any tasty add-in your imagination can dream up. Rolling the dough into logs and slicing them makes for fast work and a perfect consistent presentation on any cookie platter.

Ingredients

Cookie

  • 1 cup (230 g) butter, room temperature
  • ¼ cup (35 g) icing sugar
  • ¼ cup (50 g) granulated sugar
  • 1 tsp (5 ml) vanilla extract
  • 2 cups (275 g) flour
  • 1/2 cup (60g) cornstarch
  • ½ (2 g) tsp salt

Optional mix-ins/decorations

  • ½ cup mix-ins such as toffee pieces, crushed candy canes, or chocolate chips
  • Prepared royal icing
  • Coloured sanding sugar
  • Coloured sprinkles
  • Silver dragees

Preparation

Line two rimmed baking sheets with parchment and set aside.

Cream together the butter, granulated and icing sugars in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy, about 2 minutes. Add the vanilla.

Whisk together flour, cornstarch and salt in a medium bowl.

Add dry ingredients to the butter mixture and mix until it forms a dough. Shortbread becomes a nice ball on its own, and it takes less than a minute. Add mix-ins if desired. Turn the dough onto the counter and divide into four equal pieces. Roll each piece into 5-inch log. Wrap in plastic wrap and chill for 30 minutes.

Heat oven to 350F degrees. Cut two logs into 20 ¼-inch slices and place onto prepared sheets, two inches apart. Chill for 15 minutes.

Bake the cookies until beginning to brown at the edges, about 15 to 18 minutes. Transfer onto cooling racks and cool to room temperature before decorating or storing in air-tight containers.

Repeat with the remaining dough.

Decorating tips:

  • Pipe patterns using royal icing or melted chocolate onto cookies, sprinkle with sanding sugar or sprinkles if desired.
  • Dip cookies in melted chocolate before decorating with sprinkles or sanding sugar.

Yield: Makes 80 cookies

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