Shortbread Yule Bannock

Shortbread originated in Scotland, where originally it was eaten mainly at Christmas and Hogmanay (Scottish New Year's Eve).

Traditionally, it was baked in a round shape that came from the ancient Yule bannock, which was notched around the edges to signify the sun's rays. Shortbread baked at this festive time also often contained sugared almonds and candied citrus peel.

These old bannocks were not cut into neat pieces as shortbread is today, but rather they were broken into irregular pieces for serving. This is a nice dessert to serve at a group or family gathering, where the bannock can be broken ceremoniously and all partake of a piece of the whole cookie.

One recipe Shortbread Butter Cookies dough
3/4 cup ground or chopped toasted almonds
1/3 cup candied orange peel

1. Make the shortbread dough as directed, and mix in the almonds and candied orange peel.
2. Divide the dough in two, shape each piece into a ball, then flatten each ball with your hands into a circle (about 1/2 inch thick), right on the baking sheet, covered with a piece of parchment paper or silicone baking sheet. Cut out notches around the edges to represent the rays of the sun (and bake the little cut out pieces as a treat for the cook!).
3. CHILL before baking. Cover the shortbread tightly with plastic wrap and refrigerate at least two hours or up to 4 days. If you don't chill, the shortbread will spread.
4. Bake for 10 minutes, or until bannocks are slightly brown around the edges.
5. Remove bannocks to cooling racks.