Christmas Classics

Shortbread
1 3/4 cups all-purpose flour
1 cup butter, softened and cut up
1/3 cup confectioner's sugar
1/4 cup cornstarch
1/2 teaspoon vanilla
a pinch of salt

Process all 6 ingredients in food processor for 10 seconds until ball forms. Transfer to work surface. Roll dough into two 1 1/4 inch diameter logs. Wrap tightly in waxed paper. Chill for at least 1 hour or overnight. Discard wax paper. Cut into 1/4 inch slices.  Arrange on 2 ungreased cookie sheets. Bake on separate racks in 325F oven for about 15 minutes, switching position of pans at halftime, until golden brown on bottom and sides. Remove cookies from cookie sheets and place on wire racks to cool. Makes about 48 cookies.

Shortbread Cutouts
1 cup butter softened
1/2 cup sugar
2 1/2 cups all-purpose flour
Coloured Sugar, optional

In a mixing bowl, cream butter and sugar; gradually add flour. Divide dough in half. On a lightly floured surface, roll out each portion to 1/4 inch thickness. Cut with 2 inch to 3 inch cookie cutters dipped in flour. Place 1 inch apart on ungreased baking sheets.  Bake at 300F for 20-25 minutes or until lightly browned. Remove to wire racks to cool. Yield: About 2 dozen

Basic Sugar Cookies
1 cup butter, softened
1 cup granulated sugar
2 egg yolks
1/2 teaspoon vanilla extract

2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt

Basic Cookie Glaze
3/4 cup icing sugar
1 tablespoon milk
2 tsp. butter, softened
1/4 teaspoon vanilla extract

Liquid food colouring

Cream butter and granulated sugar in large bowl. Add the egg yolks 1 at a time, beating well after each addition. Add vanilla. Beat until smooth.

Combine next three ingredients in small bowl. Add to butter mixture in 2 additions, mixing well after each addition, until no dry flour remains. Divide dough in half. Shape each half into slightly flattened disc. Wrap with plastic wrap. Chill for 1 hour. Discard plastic wrap from 1 disc. Roll out dough between two sheets of waxed paper to about 1/8 inch thickness. Discard top sheet of waxed paper. Cut out shapes with lightly floured cookie cutters. Roll out scraps to make more shapes. Arrange about 1 inch apart on greased cookie sheets. Bake at 350F oven for 6-8 minutes until edges are golden brown. Let stand on cookie sheets for 5 minutes. Remove cookies from cookie sheets and place on wire racks to cool. Cool cookie sheets between batches. Repeat with remaining disc.

Basic Cookie Glaze - Beat first four ingredients in small bowl, adding more icing sugar or milk if necessary, until bearly pourable consistency.

Add food colouring 1 drop at a time, sitting well after each addition, until desired colour is reached. Makes about 3/4 cup glaze. Spoon into small resealable plastic bag with tiny piece snipped off corner. Drizzle glaze over each cookie. Makes about 36 cookies.