A variation on a traditional Shortbread

The smell of shortbread signals the start of the holiday season!

The tender and crumbly straw colour biscuit, known as shortbread, is a staple of the holiday season. Originating in Scotland, the classic recipe consists of sugar, butter and flour mixed together and placed into a round mold.

Today, variations on the traditional recipe include the addition of extracts, chocolate, nuts, fruits or citrus zest, but during the holiday season, it's usually the traditional recipe that we return to. We offer you one of our favourite recipes for traditional shortbread.

• 1/2 pound butter
• 1/2 cup brown sugar
• 2 cups sifted all-purpose flour
• Superfine sugar, for dusting

Combine butter and sugar. Gradually add flour until blended. Divide dough into two equal pieces. Press one portion into the shortbread mold. Bake in preheated 350F oven until golden, approximately 25 minutes. Cool for 10 minutes. Loosen edges with a knife and gently turn cookie out. Sprinkle warm cookie with superfine sugar and cut into wedges. Cool the mold completely before baking second wedge. Cookies can be frozen in airtight container for up to 2 months.