Because as far as we're concerned, shortbread and sugar cookies are essential holiday baking. Whether we stick to a traditional script, or add a few wintry spices to our recipes, you can always count on seeing them layered into our contribution of desserts. 

Naturally, we were especially excited to include Emerson Creek Pottery's shortbread pans and cookie stamps in our Winter Shop this year - each delicate design leaves a sweet impression, instantly elevating your batches of baking. But when we saw how marvellous the baking in our Holiday Lookbook turned out, we simply couldn't resist sharing the recipes with you all. 

Baked, styled, and slightly tweaked by the lovely Sam Palmer of The Flint House, may we present two classic recipes you're going to fall head-over-heels with this holiday season. 

Orange Spice & Pistachio Shortbread

Ingredients

1/2 cup unsalted butter at room temp
1/2 cup powdered sugar (unsifted)
2 teaspoons grated orange peel
1/4 teaspoon powdered ginger
1 cup flour (unsifted)
1/4 cup shelled pistachios

Directions

1. Preheat oven to 325° F.  

2. In a large bowl or mixer, cream butter until it is light.

3. Cream in the powdered sugar and vanilla extract.

4. Work flour into mixture. Then, transfer dough onto an un-floured board and knead until nice and smooth.

5. Spray the shortbread pan very lightly with non-stick vegetable oil spray. 

6. Firmly press the dough into the shortbread pan. Then, prick the entire surface with a fork.

7. Place pan in oven and bake for about 30-35 minutes, or until lightly browned.

8. Allow shortbread to cool for 10 minutes. Then, loosen edges with a knife and flip the pan over onto a wooden cutting board. If the shortbread is stuck, tap one edge of the pan until it comes out. 

9. Cut shortbread into serving pieces while it is still warm.

Notes: 
Let the pan cool before washing it in the sink or dishwasher.

Classic Sugar Cookies

Ingredients

1/2 cup unsalted butter at room temp
3/4 cup sugar
1 egg (medium or large)
1 tbs milk or cream
1/4 tsp salt
1 tsp vanilla extract
2 cups flour

Directions for Cookies

1. Thoroughly cream butter and sugar by hand or on the lowest speed setting of your mixer. 

2. Beat in egg, milk (or cream), and vanilla. 

3. Mix salt with flour, then stir into the butter mixture. 

4. Knead for one minute. 

5. Form and bake cookies as directed below. 

Stamping Cookies

1. Roll the unchilled cookie dough into 1 1/2″ – 1 3/4″ balls. 
2. Dust each ball lightly with flour and place them 4 inches apart on a baking sheet. (No need to grease the sheet.) 
3. Stamp each ball with your cookie stamp, being careful to press down evenly. You can vary the thickness of your cookies according to how much dough you use and how hard you press. 
4. Bake on the top shelf in a 350° F  until lightly browned; start checking after 12 minutes. 

Notes: 

Makes about 18 cookies. 

Do not oil your cookie stamp. If you are having trouble with sticking, lightly dust the stamp base with flour, then tap to remove excess and stamp. 

Wash your cookie stamp in hot soapy water or in the dishwasher.

The Orange & Pistachio Shortbread Recipe was provided by Emerson Creek Pottery, tweaked ever so slightly by Sam Palmer of The Flint House. The Classic Sugar Cookie Recipe is by Emerson Creek Pottery. Both were baked and styled by Sam. Each recipe comes with either the cookie stamp or shortbread pan in a lovely little brown booklet.

Photographed by Sarah Frances Kelley.