Whipped Shortbread has always been a favourite in my home to make at Christmas time. Every year, I take the basic recipe and add something a little different to it. This year’s choice is cocoa and the result is like drinking a warm cup of hot chocolate on a cold day – all in one decadent cookie!
Chocolate Whipped Shortbread
2 cups room temperature butter
1 cup sifted icing sugar
1/3 cup sifted cornstarch
1/2 cup sifted cocoa powder
1 tsp. vanilla extract
1/2 tsp. salt
2 1/2 cups sifted unbleached flour
Preheat oven to 325 degrees.
In a stand mixer, whip each ingredient well – adding one at a time, in order, for 10 minutes.
Drop a teaspoon of dough onto parchment lined cookie sheets. Top each cookie with a chocolate chip. Bake for 20 minutes.
Cool cookies on a rack and then dust with a sprinkling of icing sugar or powdered candy cane.
Makes approximately 4 dozen cookies.
When the fog lifts
What will be waiting for us on the other side?
Shadows of fear or
A promise of peace?
Whose dreams are caught in tangled webs of time?
Those of the unknown.
We cannot know what it feels like to hide in the shadows.
To see an enemy creeping closer
To stare into the eyes of a helpless soul –
To walk away in sadness
To hear The Last Post echo through the fog,
And time stand still
For just an instant.
What will tomorrow bring,
When the fog lifts beyond the trees?
A clear, blue sky.