Traditional Holiday Cookies

There’s something magical about revisiting the flavors of childhood, especially during the holidays. Jody and Kirstie have done just that, breathing new life into their grandmother’s cherished holiday cookie recipes. These beloved treats, once the highlight of festive gatherings, have been reimagined with love and care to make them accessible to everyone. Whether you’re a seasoned baker or a kitchen novice, these updated recipes invite you to share in a tradition filled with warmth, sweetness, and holiday cheer. Get ready to bake up nostalgia with a modern twist!

First up, Jody's Grandmother's Shortbread Cookies.   Made pretty and modern with sprinkles, you will not be able to stop at just one!  And the magical part, they only get better with time!  

Shortbread Sprinkle
Yield: 2 dozen 

1 tsp (2.5 g)  kosher salt
1 cup (140 g) cake and pastry flour
½ cup (70 g) cornstarch
1 cup (224 g) softened butter
½ cup (70g) icing sugar
1 tsp vanilla
3 tbsp. sprinkles

*make sure butter is softened. Put in microwave for 17 seconds to get what we call summer soft butter
*using a scale to measure all the ingredients will create consistent results

1. Whisk together salt, flour and cornstarch. Set aside
2. Cream together butter and icing sugar, until well combined and pale yellow in colour.
3. Add vanilla and thoroughly combine.
4. Stir in dry ingredients and continue to mix until dough comes together.  Chill for 5-10 minutes. 
5. On a long piece of plastic wrap (approx 16 inches), place sprinkles in the centre, forming a 10 x 3 inch long rectangle.
6. On a clean counter surface or in your hands form the cookie dough into a cylinder. Please dough on sprinkles and roll into an even shaped cylinder, it should be covered in sprinkles.  Use the plastic wrap to help you roll into a long, even cylinder, about 1 1/2 inch in diameter.   
7. Keep cookie dough plastic wrap and refrigerate for 30 minutes or ideally overnight.
8. Slice dough into 3 cm (½ inch cookies). 
9. Bake on a parchment lined baking sheet in a 325F oven for 12 minutes, or until just lightly golden on the bottom.  Cool completely and store in an airtight container.   
10. Next up, Kirstie's Grandmother's Swedish Cream Cookies, or, as we knew them just as 'Stars'.  

Swedish Cream Cookies 
Makes 3 dozen 

1 cup butter, very soft
½ cup sour cream, room temperature
2 ¾ cups (380g) all-purpose flour
¼ tsp. Salt
¾ cup granulated sugar (approximate measuring, for rolling)
½ cup chocolate chips (approximate number, for garnishing) 

1. Preheat oven to 350℉.  Line one or two baking sheets with parchment paper.  Have a rolling pin and a 1 ½ -2 inch cookie cutter ready (star shape or round). 
2. Cream together butter & sour cream until light and fluffy.
3. Sprinkle in salt & stir in flour in 3 additions.  You will likely need to bring the dough together with your hands in the end.
4. Divide dough into two discs (similar to how you would for a pie crust), wrap in plastic and refrigerate for 10-15 minutes.
5. Sprinkle about ¼ cup of sugar onto your work surface.  Place dough on top and sprinkle the top generously with sugar as well.
6. Roll until approximately ¼ “ thick.  Roll and turn, roll and turn.  
7. Cut into shapes, close together to avoid a lot of scrap dough (although you can ‘re-roll’ the scrap dough once). 
8. Place on a parchment lined baking sheet (these cookies do not spread very much at all, so they can be close together).  Place a chocolate chip in the centre of each cookie.  
9. Bake for 10 minutes, or until just lightly browned on the bottom.  
10. Cool and store in an airtight container for up to 1 week!   Freeze for up to 3 months.