As we celebrate the holidays, Massey Services would like to thank all of our customers for your continued confidence in the services we provide. In keeping with tradition, we’re happy to share our 2016 holiday cookie recipe:
1 cup (2 sticks) butter
1/2 cup sugar
2 1/2 cups sifted regular all-purpose flour
Preheat oven to 300° F. In a mixing bowl, cream butter; gradually add sugar and beat until light and fluffy. Gradually add flour and blend well. On lightly floured surface, roll dough into a rectangle 7×10 inches, 1/2 inch thick. Cut into 1 inch squares or diamonds, 3X1 rectangular strips or use cookie cutters. With spatula transfer to baking sheet; prick cookies with a fork. Bake 25-30 minutes or until lightly browned. Remove immediately to wire rack to cool.
HISTORY OF THE SHORTBREAD COOKIE
Did you ever wonder why they are called shortbread cookies? There are actually several theories. One asserts that the name came from a bad translation of the French name for “little cakes.” Other theories attribute the name to the short texture of the cookies, the petticoat shape of early shortbread cookies or the large amount of shortening used in the recipe.
According to Historic-UK.com, shortbread began as a medieval “biscuit bread.” Leftover dough from bread making was dried out in a low oven until it hardened. Over time, the yeast in the bread was replaced by butter, and “biscuit bread” became “shortbread.”
Shortbread originally was an expensive luxury reserved for special occasions such as weddings and holidays. In the Scottish island of Shetland, it was traditional to bread a decorated shortbread cake over the head of a new bride on the threshold of her new home. Shortbread has been attributed to Mary, Queen of Scots, who was said to be very fond of the cookies, but may date back to the reign of Elizabeth I in the 12th Century.
We hope you enjoy our 2016 holiday cookie recipe.
From our family to yours,
Happy Holidays and Best Wishes for a Happy New Year!