I am excited to share not only some Christmas traditions but also an awesome giveawayfrom Gay Lea!
One of my favorite things about Christmas is the many traditions that I remember as a little girl, we are still doing to this very day.
Christmas for our family is more like a marathon actually.
We start with Christmas Eve brunch with family and friends hosted by Tim and I every year.Bacon, sausage, eggs, breakfast casseroles, Belgian waffles, fried potatoes, homemade muffins, and Mimosas.
After an afternoon snooze, we attend an evening Chruch service, followed by “biters” like cheese and crackers, stuffed puffed pastry bites, chips and dips and Christmas cookies.
By the end of the day I have officially gained 5 pounds!
Anothertradition that dates back to my childhood ishaving my mom(and dad too before he past) & brothercome to our house to watch the kids open their gifts on Christmas morning. Since there is both my sister’s family and my own, they alternate whose house they go to first every year. When I was little my Nana and Poppa (my mom’s parents) always came to our house and shared in the excitement of opening our gifts!
After both my family and my sister’s have done with presents at our own houses, we then gather at my mom’s house and exchange gifts.
Then it’s back home to tidy up and have a bit of a rest before Christmas dinner later in the day.We do take turns hosting, but it usually my sister who has the biggest dining room and kitchen!
Of course, when it comes to traditions there are a couple of treats that MUST be on the cookie tray every year. One of course is Grampie’s Favourite Squares and the other is my Nana’s classic scotch shortbread!
When it comes to her shortbread there is no skimping on the ingredient that is the star of the show. That would be the Butter!
Only Gay Lea butter goes into my shortbread recipe. Its flavour is pure and rich, it whips up light and fluffy and gives the shortbread that delicious buttery taste I look forward to every year. I love that it comes in both regular bricks or in sticks.
When I bake I always use unsalted butter as most recipes call for a bit of salt anyway.
I know that whateverGay Lea products I buy,I will always receive fresh, natural products that I can trust. Made with ingredients from a co-operative of over 1,200 Ontario diary farmers I am supporting local farming inlocal communities.
The folks at Gay Lea Foods not only strive to produce qualitydairy products,theycare aboutpeople too. To date, they’ve raised $450,000 in support of co-operative development around the globe, including contributing to organizations in rural Ontario communities.
Now that is a company I want to do business with!
Nana’sscotch shortbread recipe is baked in a 9 x 13 pan that I cut into squares and then cut each square on the diagonal to create little triangles. I’m just fancy like that!
With a whole pound of butter, Gay Lea butter ensures that rich buttery taste shortbread is known for. I have tried to “skimp” on butter in a few cookie recipes before and they turned out flat and had a really odd after taste.
After a day of baking, everything is tucked away safely in the freezer to be enjoyed during all our gatherings with family and friends over the holidays. This is one tradition I amkeepingalive!
Does your family have Christmas traditions that are non-negotiable? Or is there a special Christmas cookie that you remember from your childhood that must be made each and every year? Do share!
Until next time…
“Disclosure: I am part of the Gay Lea Ambassador Campaign and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.”
Nana’s Scotch Shortbread
Prep time:
Cook time:
Total time:
Serves: 40
Ingredients
- 2 cups Gay Lea butter
- 1 1/2 cups confectioners sugar, sifted
- 5 to 6 cups all purpose flour
Instructions
- Preheat oven to 325 degrees.
- In a large bowl (or bowl of electric mixer) cream the butter until fluffy. Gradually add confectioners sugar and mix well. Work in flour until dough comes together and can be easily handled. (It usually takes closer to 5 cups for me).
- Turn batter into a 9 x 13 pan and pat down firmly. Prick all over with a fork and bake for 50 to 60 minutes or until edges are golden. Start checking at about 50 minutes.
