I have a few closely guarded secret recipes that are standards at our house. The, “It wouldn’t be Christmas without these mom”, kind-of-recipes.
Cookies are my thing, and I make a lot of them at Christmas time. I love the way that fancy sugar cookies look added to a tray of down-home-country-girl sweets. The little maraschino cherry balls that my granny used to make melt in our mouths, but by far our favourite cookie recipe is this;
WHIPPED SHORTBREAD WITH TOBLERONE
1 lb butter at room temperature
1 cup icing sugar
1/2 cup corn starch
3 cups flour
1 tsp vanilla
Large Toblerone bar.
Cream butter on high until light and fluffy. If using a stand mixer, use the whipping attachment for this.
While butter is being whipped, divide Toblerone into triangles and then divide those triangles into thirds.
Combine all other ingredients and slowly add to whipped butter, using regular attachment. Be patient when mixing as this dough gets quite crumbly before coming together into a smooth dough.
Place 1″ spoonfuls onto a cookie sheet lined with parchment paper. Press a piece of divided Toblerone into each mound of cookie dough, and top with same amount of dough. Feel free to be generous with the chocolate…just sayin’
Bake at 350 for 12-15 minutes. Do no overcook. Let cookies cool on tray before moving them to a cooling rack as they are very delicate and crumble before they cool.