I’ve heard talk of holiday baking losing its popularity, especially with the younger generation.
Is this true? I wonder…
Families are so busy these days, with after school activities and both parents working that it is not surprising to hear there’s no time for baking, especially at holiday time!
There are also so many ready-made items available in stores, so many choices, from different countries,cultures and religions…and at reasonable prices to boot…it makes even me question why I should bother to go through the time consuming task of baking!
I guess the reason is…it’s not a “task” for me…it’s a pleasure and I truly enjoy it a lot!
And, I hope, and believe there are still enough of us that truly find it satisfying to make home made goodies for our family and friends, to keep this going for a long time.
It sure seems like there is still a huge interest if you look at popular websites like Pinterest.
But still…I wonder…
Will my kids be baking for their kids? Their grandchildren?
What do you think?
I think a recipe like today’s simple cookies, is an easy, fuss free, inexpensive way to keep traditions going even when time is limited.
These cookies are buttery delicious!
Give them a try for your holiday tins! Enjoy…
SLICE & BAKE HAZELNUT SHORTBREADS
*makes about 30 cookies
*an original recipe created by Mary Grace
1/2 cup whole hazelnuts
3/4 cup butter, room temperature
1 1/4 cups flour
1/4 cup brown sugar
1/8 tsp salt
1/2 tsp pure vanilla extract
Preheat oven to 350F.
Spread out hazelnuts on cookie sheet and roast in oven for about 10 minutes, shaking sheet every few minutes so they dont burn. Remove from oven, cool a few minutes and then transfer to food processor to coarsly ground.
To a mixer bowl add remaing ingredients plus the ground hazelnuts and mix on low for 30 seconds to combine, then on medium speed to mix well until a dough forms.
Gather up cookie dough and transfer to a sheet of wax paper.
Form into a log about inch thick.
Freeze log for 10 minutes.
Cut slices of cookie dough and place on baking sheet.
Bake for 10-12 minutes.
Transfer to a wire rack to cool.
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