Instead of cookies and milk for Santa, how about these cute little treats?
Christmas certainly has its share of traditions from all over the world but have you ever stopped to think who invented Christmas? The answer can be found in a book: How Charles Dickens‘s a Christmas Carol rescued his career and revived our holiday spirits.
Dickens was on the verge of bankruptcy and almost gave up writing but took one last leap of faith and penned A Christmas Carol. It was a best-seller, put Dickens back in the public limelight and changed what was then a mediocre holiday into the most celebrated day in the Christian calendar. A book that is sure to capture the hearts of anyone who reads it and its message is clear: to help the poor and the less fortunate and that it’s never too late to change.
Alexander Green said this about the book, “More than a century and half later, A Christmas Carol is still a tonic for our spirits – and an annual reminder of the benefits of friendship, charity and celebration”.
Makes 18 to 36
adapted from Closet Cooking
1 cup Stilton, room temperature and crumbled
1/2 cup (1 stick) butter, room temperature
1 cup flour
1/2 cup cornstarch
1/4 teaspoon salt
1/2 teaspoon coarse grain pepper
1 tablespoon rosemary, chopped
Cream the cheese and butter. Mix in the flour, cornstarch, salt and pepper. Mix the dry ingredients into the wet ingredients followed by the rosemary. Shape the cookies as you like an place them on a parchment lined baking sheet with an inch of space between them. Place the baking sheet in the fridge and chill for at least 30 minutes.
Bake in a preheated 180c (350f) oven until they just start to turn a light golden brown, about 8-14 minutes, remove and let cool. (Note: The shortbread will still be rather soft when it is done but it with crisp up as it cools).
The Culinary Chase’s Note: These savory shortbreads are delicious especially served with onion-fig jam, port jelly or your favorite condiment. To bake at a later time, form dough into 2 rolls and roll up using wax paper. Twist waxed paper shut at ends. Refrigerated dough will keep well for up to 1 week or place in a baggie and freeze. When ready to bake, slice about 1/4 inch thick and place on ungreased sheet.