During my childhood, I spent every summer up north at my Great Grandma’s house. My Nannie always played a huge role in my life. She was my inspiration; the true definition of a role model, if you will.
My stays with her would be spent mostly in the kitchen or discovering all the hidden gems that her small country town had to offer. Each summer spent with her was a bonding experience like no other.
It came as no surprise on my wedding day in April 2007 when my Nannie passed down her handwritten collection of recipes she had compiled over the years. What had caught me off-guard was the scrapbook full of all the notes I had ever sent her, crafts I ever made with her, and many pictures from our times spent together that also came with the binder of handwritten recipes. It is safe to say many tears were shed at the time - happy ones.
My Nannie is no longer with us, and I continue on her legacy through her love of cooking.
The holidays were always my Nannie’s favourite time of year. She loved to host Christmas, and would never cease to amaze the whole family with the amazing feast and all the delectable treats that she would make. Her melt-in-your-mouth shortbread, marshmallow salad, apple pie, and butter tarts being the treats that would stir up the most fuss among family members. Everyone just had to get their hands on their share of the goodies.
I have been very hesitant to recreate a lot of these recipes, simply for the fact that I have worried that they will never be the same. In fact, I know they won’t be the same. However, I came out of my shell today when I took a stab at making my Nannie’s Melt in Your Mouth Shortbread, but with a very yummy twist.
Just picture this… Nutella Rum Glaze drizzled up a delectable whipped shortbread that just melts when it hits your tongue. Need I say more?
1 ½ cups flour
1 cup butter (unsalted)
½ cup icing sugar
1 tsp vanilla extract
candied green and red cherries (quartered, approx. ¼ cup)
Nutella Rum Glaze
1 cup icing sugar
2 ½ tbsp Nutella
3 tsp 2% milk
1 tsp dark rum
In a large bowl, add flour, butter, icing sugar and vanilla extract. Mix on high for several minutes until the ingredients are blend and have a whipped consistency.
Roll dough into a ball, place in bowl in the fridge for 30 minutes. During this time preheat your oven to 350F.
Line baking sheets with wax paper. Roll dough into small balls, and place 2 inches apart on baking sheet. Top each shortbread ball with a piece of candied cherry.
Bake for 13 to 15 minutes until bottoms of the cookie are lightly golden brown. Be careful not to overcook the cookies.
Cool the cookies for approximately 30 minutes on a cooling rack.
In a small bowl, whisk together icing sugar, Nutella, milk and rum.
Drizzle each cookie with the Nutella rum glaze, and let set.