My Grandpa had a special fascination with the holidays — I think he was a bigger kid than all of us combined. He could hardly contain himself and would practically stay up all night, waiting for Christmas morning, and wake the house REALLY early. Early, as in anywhere from 3:00 to 5:00am. He’d run into our rooms shouting, “Wake up! Wake up! Me Santa’s been! Santa’s been!”. Over the years, we got used to it and the later wake-ups were huge disappointments, making it feel like Christmas was half over. After the gift opening and stockings we would all end up having a nap, aside from my Grandma and mom, who would then take their positions in the kitchen and start preparing the holiday dinner.
prepared by my Grandma just for our arrival. These delicate little shortbreads were a favorite of my Grandpa's and mine, and were always the first to go on the plates of treats. While I can’t wake you up on Christmas morning the same way my Grandpa did, I can share with you my Grandma’s fabulous recipe so you can make your own memories. They’re simple, they’re awesome, they’re Christmas.
And with the holiday dinner, came the onslaught of goodies — homemade Nanaimo bars, sugar cookies, fruit cake, whipped shortbread and more — all lovingly
Whipped Shortbread Cookies
BORROWED WITH PERMISSION FROM JOANNE SALLOWS
1 cup butter 1/2 cup cornstarch 1/2 cup powdered sugar 1 cup flour Red/green maraschino cherries, cut in half 1. Preheat oven to 350 degrees. 2. With mixer, beat butter until creamy and gradually add the rest of the ingredients. Continue to beat for 10 minutes. 3. Drop from teaspoon onto cookie sheet. Top with maraschino cherry pieces. Bake for 20-25 minutes. Watch carefully — don’t want them too brown. Serve with a cold glass of milk for an extra yummy treat for Santa. Makes about 2 dozen.
Me and my mom