Angel’s Kiss Shortbread

This is my first Christmas without my Manggie.

She was a feisty woman with the heart of a million angels. She stood her ground, she shared her faith, and she knew her way around the kitchen. If she wasn’t knitting bears for orphans in Peru or catching up on Coronation Street, around Christmas time you would find her in the kitchen whipping butter for the perfect shortbread. It was so perfectly whipped and slowly baked that the moment it touched your lips it would melt and disappear, just like an angel’s kiss.

So bake these cookies with the people you love and enjoy them among family and friends as they were intended to be enjoyed. If you’re missing someone this holiday season, I hope you find comfort in knowing there are angels all around us, every step or stir of the way; especially when we’re whipping butter and shifting flour for shortbread.


angel’s kiss shortbread

1 cup butter
1/3 cup fruit sugar
2 1/4 cups flour

5-7 chopped maraschino cherries

assembling the shortbread
  1. Cream butter very well. Add sugar gradually and beat until fluffy.
  2. Add 2 cups flour, 1/2 cup at a time. Mix well after each addition.
  3. Turn dough onto floured board and knead in a 1/4 cup flour.
  4. Divide dough into 2 parts and knead each for about 5 minutes until all rough cracks disappear
  5. Roll dough out until it is 1/4 inch high and place on an ungreased cookie sheet.
  6. Bake at 300*F for 25-30 minutes.
  7. If desired, add chopped maraschino cherries to the top.


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