Old-Fashioned Holiday Butter Cookies

Assorted holiday butter cookies in geometric shapes like triangles and half-moons
Representational image of the cookies we baked in Food & Nutrition class.

These delicate, granular-textured cookies are a holiday staple. By using the "well" method and chilled butter, you get a crisp, professional snap.

  • Yield: 3 Dozen

  • Prep time: 45 Minutes (includes chilling)

  • Bake time: 8 Minutes

Ingredients

  • 2 1/2 cups All-purpose flour (sifted)

  • 1/2 cup Granulated sugar

  • 1 cup Unsalted butter (cold and finely diced)

  • 1 Large egg

For Decoration

  • 3 Eggs, beaten (for egg wash)

  • 1/2 cup Sugar (for dusting)

  • 1 1/2 cups Almond powder (almond meal)

  • 20 Candied cherries (cut into halves)

Method

  1. Prep the Station: Preheat your oven to 425°F (220°C). Lightly butter a large cookie sheet.

  2. The Well Method: Sift the flour into a large mixing bowl. Create a "well" in the center and pour in the sugar and the egg.

  3. Incorporate Butter: Sprinkle the finely diced butter over the flour. Using a pastry blender (or two knives used scissor-fashion), work the mixture until it becomes granular.

  4. Chill: Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes. This is the secret to a "T" perfect cookie!

  5. Shape: On a floured surface, roll the dough to 1/8-inch (0.25cm) thickness. Use a floured glass rim to cut into rounds.

  6. Decorate: Arrange on the sheet. Brush with beaten egg, dust with almond powder and sugar, and top with a cherry half.

  7. Bake: Bake for 8 minutes or until edges are just golden.

Traditional Varieties & Decorations

One of the best parts of our Food & Nutrition practicals was learning how to take one basic dough and turn it into a beautiful assortment. Here are the variations straight from my 90s notebook:

  • Custom Shapes: Instead of just rounds, try cutting the dough into squares, triangles, diamond shapes, or half-moons.

  • Finishing Touches: * Sprinkle baked cookies lightly with cocoa powder.

    • Dip one half of the cookie into melted chocolate (as seen in the reference photo).

    • Brush lightly with honey for a sticky, sweet glaze.

  • Nutty Toppings: Decorate with finely chopped pistachios or sliced almonds before baking.

  • Sandwich Cookies: Pair two identical shapes together with a layer of strawberry or guava jam in the middle.

Quick Tips for Success "To a T"

  • Cold is Key: When you dice that butter, make sure it's cold. If the butter melts while you are mixing, the cookies won't have that signature granular snap.

  • Uniform Thickness: Using a rolling pin with 1/8-inch spacers (or just a steady hand) ensures they all bake evenly in those 8 minutes.

About the Author

Jam is the creator of Jamaican Cookery and a lifelong enthusiast of traditional Caribbean culinary arts. This recipe is part of her "Notebook Series," featuring authentic recipes preserved from her high school Food & Nutrition practicals in the 1990s. With a focus on the science of "practical" cooking—from the "well method" to "scissor-fashion" mixing. Jam is dedicated to documenting and sharing the technical skills and heritage recipes that have shaped Jamaican kitchens for generations.

 

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