We decided to share our love of baking with family and friends this season and make amazing cookie plates! Yum! We had quite a few days off work so we really went all out. Most of the things we tried we had never made before and I think they turned out pretty well! Every crumbly and buttery bite reminds me of home on Christmas.
My Mom had given me a cast iron shortbread pan a few years ago and a copy of my grandma’s shortbread recipe. This shortbread is the cornerstone to any great cookie plate. It’s flaky, buttery and melts in your mouth. Since there are only 4 ingredients it is super simple to whip up. There are 4 things my mom would make us every year around Christmas. Shortbread, peppermint meringues, jam bars and fudge. This year we attempted 3 of those 4 and added gingerbread, french macarons, swirled sugar cookies and chocolate pudding candy cane cookies. Whew!
It took us 2 days to make these cookie plates and I have a new found respect for people who make these every year.
- 1 lb Salted Butter, room temperature
- 1 cup Granulated Sugar
- 1 Cup Rice Flour
- 4 Cups All Purpose Flour
Cube the butter and add all ingredients to a large mixing bowl. Start kneading by hand. Once you have large clumps start on a clean surface and knead dough together adding a handful at a time. Knead until it’s consistent texture and starts to develop a little shine.
Cast Iron pan:
Preheat oven to 325 degrees. Grease your pan. Separate dough and press into your cast iron pan until you have a layer about an inch thick. I was able to get about 3 batches from my pan. Poke holes with a fork about every inch. Bake for 35 minutes. Let it cool for 10 minutes before removing from pan.
9 inch Cake Pan:
Preheat oven to 300 degrees. Grease your pan. Press in dough about 1 inch thick. Poke holes with a fork about an inch apart. Bake for 1 hour. Let cool for 10 minutes before removing from pan.