For some people, Christmas is all about decorations, gifts, parties, or simply spending time with family. For some people, Christmas is about tradition, and for some of those people, tradition comes in the form of sweet treats, and more specifically, the Christmas cookie.
The Christmas cookie is a special thing because it can take so many different forms. Based on your traditions, your family history, and what you loved as a child, the Christmas cookie means something different to everyone.
A fun way of sharing your traditions with your family, friends, and/or colleagues, is to share your cookies through the age-old celebration of a cookie exchange. At a cookie exchange, everyone who is participating will bring a pre-determined number of cookies for each other person attending, and everyone will leave with an assortment of treats, curated by their loved ones.
At Dote, we’re hosting a cookie exchange of our own, and we wanted to share all our recipes. Stay tuned over the next few days for a Christmas cookie recipe from each of our team members. And at the end of the week, we will show you how we would host a Dote Cookie Exchange. See our first cookie from our editor in chief, Kate Klassen, below.
Kate’s Klassen’s Rocky Mountain Shortbread
RockyMountain Shortbread cookies are my favourite Christmas cookie. My mom made them every holiday season when we were growing up, and they transport me right back to those special days. A super soft shortbread cookie with a chunk of Toblerone on top, dusted with a sprinkle of icing sugar to look like the winter mountains- nothing better!
- 2 cups unsalted butter
- 1 cup berry sugar
- 3 ¼ cups all-purpose flour
- ½ cup rice flour
- 12 oz milk chocolate Toblerone bars
- ¼ cup icing sugar
- Beat butter until very light.Gradually beat in sugar and continue beating until sugar is dissolved, about 5minutes.
- Sift flours together. Stir flours into butter mixture and combine well.
- Chop chocolate Toblerone bar into ½-inch chunks. Save about 50 of the biggest chunks and mix the small crumbs into the batter just until combined.
- Arrange mounds of batter on baking sheets lined with parchment paper. Press a chunk of chocolate into the centre each cookie.
- Bake 20 to 25 minutes in a preheated 325F oven until very lightly browned. Cool in a single layer on racks.
- Once cool, sift icing sugar over cookies.
- This recipe makes about 50cookies.