Growing up, there were some things that were staples in my parent’s home — so much so, in fact, that I could go over and open their fridge (which, I hate to admit, but I will likely do as a reflex when we celebrate Christmas at their home!) and find an assortment of Gay Lea products. From butter to cottage cheese to sour cream, I love the diversity of Gay Lea products. And, for an amateur cook and baker like myself, it helps if there are some great recipes for products too! Luckily, Gay Lea has a great website full of amazing recipe ideas. I recently made some of Gay Lea’s Own Shortbread and I think they turned out really well! I can’t wait to share them over Christmas (if there are any left of course!). In the future I think I’m going to some of their other recipes such as their Cheddar and Apple Buttermilk Scones and Mamma Mia! Meat Lasagna!
Happy holidays! If you need me I might be in the corner munching in these shortbreads!
2 cups GAY LEA – Unsalted Butter, softened
1 cup Fruit Or Granulated Sugar
1 tsp Vanilla Extract
3 cups All Purpose Flour
1 cup Cornstarch Or Rice Flour
1 tsp Salt
Using electric mixer, beat butter until very creamy. Gradually beat in sugar, beating until very light and fluffy. Beat in vanilla. In separate bowl, combine flour, cornstarch and salt. In four additions, using a wooden spoon, stir flour mixture into butter mixture, stirring well between each addition. Transfer dough to floured surface; knead gently for 3 minutes until shortbread holds together well. Divide into three balls. Wrap each ball with plastic wrap; flatten into discs and refrigerate for 1 hour.
Remove plastic wrap from one piece of dough. Flour work surface well and knead dough lightly for 30 seconds. Re-flour surface and top of dough. Roll out dough until 1/4” (5 mm) thick, constantly rotating to make sure it’s not sticking to the surface and lightly dusting the top of the dough with flour. Cut out shapes, using a cookie cutter.
Preheat oven to 325F (160C)
Transfer to parchment paper-lined cookie sheets. Chill for 30 minutes or up to 8 hours. Repeat with remaining chilled dough. Re-roll scraps only once, dusting with flour as necessary.
Prick each cookie twice with fork tines. Bake in centre of oven for about 15 minutes or until dough is firm and underside is lightly golden. Cool on pan on racks. Transfer to racks to cool completely.
Makes 4-1/2 dozen cookies.