Christmas Eve, also known as “La Noche Buena,” is a meaningful cultural celebration in Spain, the Philippines, and Latin American countries that span Central and South America, as well as the Caribbean. In Charlotte, North Carolina, chef Adriana “Dre” Cavazos, can hardly wait to celebrate with her family – it’s a longstanding tradition.
“Christmas Eve has always been a big deal in my family,” says the Orlando, Florida native, recalling making tamales with her family assembly-line style. “We also watch Christmas movies, make hot chocolate using Abuelita chocolate, bake cookies, wear pajamas, play many rounds of loteria, and stay up ‘til midnight so we can finally open all our gifts to the sound of classic Christmas songs.”
Ever since the Customshop pastry chef and chef de cuisine of Emmy Lou’s can remember, her parents have always made Christmas Eve feel like the most wonderful time of the year. “And by 1 a.m., the living room is covered in wrapping paper, smiles, and happiness.”
This year, chef Dre shares her family’s holiday joy with a whipped shortbread cookie recipe fit for a holly jolly good time. “This shortbread [recipe is] my first choice when it comes to cookies,” says Dre. “It’s versatile, and while it’s great on its own, you can alter the flavor, color, and shape or size.”
As with the cheer of the holiday, chef Dre says, “the options are truly limitless!”
Chef Notes:
Can also be used for slice and bake cookies. Roll your dough into a log, cover with plastic wrap and chill. Slice your cookies and place onto a sheet tray then bake like normal.
With this shortbread cookie base recipe, you can customize it with any flavoring or colors you’d like. Examples: Lemon zest and a splash of lemon juice, matcha powder, cocoa powder, instant coffee powder, or adding a bit of jam in the center halfway through baking.
You can also top it with a simple icing drizzle, dip half the cookie in chocolate, or add sprinkles before baking.
Another fun idea is to make a buttercream frosting or whipped ganache to sandwich between two cookies.
recipe 
yields
Makes 25-30 cookies
2 cups butter, room temperature
1½ cups powdered sugar
2 eggs, cold
2 teaspoons vanilla
4¼ cups of flour
¾ teaspoon salt
Ingredients
steps
- Cream the room temperature butter and powdered sugar until pale in color and airy. About 3 minutes on medium speed.
- Add one egg, making sure to scrape down the sides of the bowl before mixing. Mix until homogenous.
- Then repeat with the second egg and vanilla.
- Add any additional flavoring and coloring, and mix until fully incorporated.
- Sift the flour and salt together then add to the stand mixer.
- Mix until combined, but do not over mix.
- Add the dough to a piping bag with an Ateco 825 piping tip or any larger tip.
- On a sheet pan with parchment paper, pipe your cookies into any shape you’d like. Making sure they’re all roughly the same size for even baking.
- Chill before baking. For a quick chill, pop into the freezer for 10 minutes.
- Bake at 350 til lightly golden on the outside, about 15 minutes depending on the size of the cookie.
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Recipe by
Adriana “Dre” Cavazos of Customshop in Charlotte, North Carolina -
Contributing City
Charlotte
