By Thanksgiving 2026. Second one in the house. The menu hasn't changed: turkey (spatchcocked, eighth year — I've now been spatchcocking turkeys for longer than I dated Dustin before marrying him, which means the turkey is more committed to the method than I was to the man, which is saying something because I married him after eighteen months). Mashed potatoes. Gravy. Green bean casserole. Sweet potato casserole. Mama's dressing. Rolls. Pies. Linda's pecan pie.
Total cost: $58. The inflation post has become as traditional as the turkey post. Each year the number goes up: $42, $44, $48, $52, $55, $58. I track it because the tracking is the point — the proof that the same food costs more each year, that the budget tightens, that the families I write for and teach are feeling it too. The $58 Thanksgiving isn't just a number. It's a reflection of what groceries cost in America in 2026, and every family at every table in every kitchen is doing the same math.
The kids sat at the kids' table — Brayden, Harper, Wyatt, and Colton (who needed a booster and a bib and a considerable amount of Jessica's attention). Four kids at the kids' table. Four Turner-Moreland children, ranging from two to five, eating Thanksgiving dinner in various states of mess and enthusiasm. Brayden ate three rolls. Harper ate her turkey in precise, measured bites. Wyatt studied the cranberry sauce for five minutes before cautiously tasting it (he approved — one nod, the Wyatt seal of approval). Colton threw a piece of turkey at Brayden, which Brayden found hilarious, which Cody pretended to disapprove of, which Jessica actually disapproved of.
At the adult table, Gary said grace. Same grace. But longer this year — he thanked God for the house, the kids, the food, the jobs, the sobriety (he looked at Cody), the love (he looked at everyone). The grace lasted two minutes. Nobody minded. When Gary Turner says grace, you listen, because the gratitude is real and the man means every word.
We already had two pies — Linda’s pecan and my sweet potato — and yet I showed up to the dessert table with a tin of these anyway, because that is exactly the kind of person I am and also because whipped shortbread cookies are the one thing that costs almost nothing, takes almost no time, and disappears faster than any pie ever will. Gary said the longest grace I’ve ever heard him say, and when he got to “the love,” I thought about how love at a Thanksgiving table also looks like one more small, buttery thing to offer the people you’re grateful for. That’s this cookie.
Whipped Shortbread Cookies
Prep Time: 15 min | Cook Time: 14 min | Total Time: 30 min | Servings: 36 cookies
Ingredients
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 1/2 cup powdered sugar, sifted
- 1 1/2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine salt
- Holiday sprinkles or maraschino cherry halves, for topping (optional)
Instructions
- Preheat. Heat your oven to 325°F. Line two baking sheets with parchment paper and set aside.
- Whip the butter. In a large bowl, beat the softened butter with a hand mixer or stand mixer on medium-high speed for 3 full minutes, until it is pale, fluffy, and noticeably lighter in color. Don’t skip this step — the whipping is what gives these cookies their signature melt-in-your-mouth texture.
- Add sugar and vanilla. Add the sifted powdered sugar, vanilla extract, and salt. Beat on medium speed for another 2 minutes until fully combined and creamy.
- Mix in the dry ingredients. Add the flour and cornstarch. Mix on low speed just until the dough comes together and no dry streaks remain. The dough will be soft and slightly sticky.
- Portion the dough. Scoop rounded teaspoons of dough and roll lightly into balls between your palms. Place about 1 inch apart on the prepared baking sheets. Use a fork or the bottom of a glass to gently press each ball down to about 1/4-inch thickness. Press a sprinkle of holiday sugar or a cherry half into the center of each cookie, if using.
- Bake. Bake for 12—14 minutes, until the edges are just barely set and the tops look dry but not golden. These cookies should stay very pale — pull them before they color.
- Cool completely. Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. They will firm up as they cool. Store in an airtight container at room temperature for up to one week.
Nutrition (per serving)
Calories: 82 | Protein: 1g | Fat: 5g | Carbs: 8g | Fiber: 0g | Sodium: 33mg