Shortbread Cookies

Something my mom has always done is making all kinds of savory and sweet snacks for the holidays to have on hand when someone stops by the house. I never really understood why she went to such great lengths to make them herself. Why not just buy them? Now that I’m older and doing those same things, I see it’s all part of the celebrations of holiday season. I’m more like my parents than I ever imagined. Here are 2 cookie recipes for you to try out! . . Shortbread cookies (12) - 1 stick of softened butter - 1/2 c powdered sugar - 1/4 t vanilla extract - Pinch of salt - 1 c all-purpose flour + some for dusting Pre-heat oven to 325°F Mix together the butter and powdered sugar until well combined. To it add the salt, vanilla and flour and mix using a pastry blender or a hand mixer until it all comes together as a dough. Scoop out with a cookie dough scoop onto a parchment paper lined baking sheet. Take the bottom of a small glass and dip it into some flour and press onto of your scooped cookie dough to flatten into a circle. You can also roll out your shortbread and with a cookie cutter, cut into desired shapes. But this is the easy way! With a fork, poke the tops to stop air bubbles from forming. Bake in the oven for 12-15 mins. Let it rest on the baking sheet for a few mins and then transfer to a wire rack to cool. . . Savory Cookies - 2 c all-purpose flour - 1/2 c unsalted butter - 4 T plain yogurt - 3 T powdered sugar (optional) - 1/2-1 t salt - 1/2 cumin seeds - 1 t black sesame seeds - 1 T chopped chives - 1/2 t baking powder

Cream the butter and sugar until smooth. I like the sweet and savory taste. But you can make these with just salt if you like. Sift the flour, baking powder, and salt into the creamed butter. At them time you can add the chopped chives and seeds. Add the yogurt a Tbsp. at a time and knead into a firm dough. And let it rest for 10-15 mins. Pre-heat the oven to 350°F Line a baking sheet with parchment paper Roll out the dough and cut into desired shape using a cookie cutter leaving a 2 in space between each cookie. Bake for 15-20 mins until the the bottom is golden brown. Cool and serve with a piping hot cup of chai!