Buttery, melt in your mouth gluten-free shortbread cookies are perfect for any occasion.
Gluten-free Shortbread Cookies
Search Results for: shortbread
Rose Petal Shortbread
Subtle hints of roses are tasted with every bite in this rose petal shortbread. A buttery floral treat perfect for Valentine’s Day!
nutella shortbread thumbprint cookies
It’s World Nutella Day! Naturally, a Nutella lover like myself is happy to use any reason to make something with the chocolate hazelnut spread.
To celebrate the occasion, I combined Nutella with one of my favourite cookies – shortbread! The dough was formed into thumbprints making it the perfect vessel to hold a spoonful of Nutella. Make this buttery creation even more delectable with a sprinkle of chopped nuts!…
roll-out shortbread cookies
Looking for something sweet to pack into your little one’s lunchbox? Shortbread cookies are a hit with everyone. They are super easy to make and a great vehicle for sprinkles. Although whipped shortbread are my go-to, you can roll out this dough and cut out your favourite shapes.
Here’s hoping for a happy school year!
Roll-Out Shortbread Cookies
1 cup butter
1/2 cup icing sugar
1/2 cup corn starch
1 1/2 cups flour
Cream the butter and icing sugar. Add in the corn starch and flour until a dough forms. Wrap the dough in plastic wrap and chill for an hour.
Roll out the dough and cut with your favourite cookie cutter. Dab some water on top before adding sprinkles.
Bake at 350 degrees for 15-20 minutes.
macadamia nut shortbread
If there’s one thing that all four of us like to snack on, it would have to be nuts. We are nuts about nuts. We aren’t that picky about which ones – almonds, peanuts, pecans….any will do!
Naturally, when we were in Hawaii last week, we indulged in lots of macadamia nuts and of course, brought some home. We loved the little cookie shops filled with macadamia shortbread so it was on my list of things to make.
These cookies are buttery and nutty and made extra special with the ends dipped in chocolate. Perfect to nibble on while dreaming about palm trees and sandy beaches.
Macadamia Nut Shortbread
1 cup butter, softened
1/2 cup icing sugar
1 tsp vanilla
2 cups flour
1 cup macadamia nuts, chopped
In a mixer, whip the butter. Add the sugar and vanilla until incorporated. Add the flour and nuts until the dough comes together. Place the dough in saran wrap, forming into a disk. Refrigerate until firm.
Roll out the dough and cut into rectangles (or whatever shape you want). Bake at 350 degrees for 10 minutes.
cardamom shortbread
Check out my guest post over at Spicy Eggplant for Cardamom Shortbread. I was excited to come up with something sweet and filled with spice. I love the addition of cardamom to these buttery cookies. The ground
spice is very aromatic and provides a distinct flavour, with the
pistachios providing the perfect match and garnish to the shortbread. Check out Ginni’s site for the recipe!
mint chocolate whipped shortbread
My favourite flavours of the holidays are chocolate and peppermint. Whether it be in the form of a hot drink or a dessert, I’m not picky. One staple during the holidays is whipped shortbread. It’s quick to make and always a hit with family and friends. It was about time the two favourites were combined! I chopped up some mint chocolates and added it to the shortbread batter. The result was a buttery chocolatey minty bite that just melts in your mouth. Perfect for cookie exchanges!
Mint Chocolate Whipped Shortbread
1 cup butter
1/2 cup icing sugar
1 1/2 cups flour
3/4 cup of mint chocolate or peppermint chocolate chips
Cream the butter and icing sugar together. Add the flour and beat for 10 minutes. Stir in the chocolate and make into small balls. Bake at 350 degrees for 12 minutes. Makes around 40 cookies
food blogger cookie swap: lavender shortbread
I had a really fun experience last year when I participate
in the 3rd Annual Food Blogger Cookie Swap. I got to connect with bloggers that I didn’t know and of course, taste some delicious cookies!
This year, with us leaving on holidays, I had to think twice
whether I could make the deadlines. I decided I just couldn’t miss out. For the
swap, we needed to make a new recipe we hadn’t tried before and send it to
three assigned food bloggers.
I knew I wanted to try something with lavender. Most of the
cookies I had found with lavender were of shortbread. Mmmm….shortbread!
I chose this recipe from Dessert First because it was simple
– butter, sugar, flour. My kind of shortbread. You don’t need a lot of
lavender, a little goes a long way.
In the midst of work deadlines, Q’s activities and packing,
I managed to find a chunk of time to bake, wrap and send the cookies. In my
haste though, I completely forgot to include the personalized letters along
with the recipe – sorry folks!
Thanks to the bloggers that sent me cookies. I did receive
one package before I left and they were a nice sweet treat. Looking forward to
devouring more when I get back home!
Thanks to Lindsay and Julie for organizing another
successful cookie swap! Through blogger participation, over $13K was raised for
Cookies for Kids’ Cancer.
Lavender Shortbread
Adapted slightly from Dessert First
1 cup butter, softened
2 cups flour
1/2 cup icing sugar
1 tablespoon dried lavender
Beat the butter and sugar in a mixer until creamy.
Add the flour and beat until combined. Add the lavender and beat just to
distribute through the dough.
Form the dough into a log, wrap in plastic and chill for about an hour.
Preheat the oven to 325 degrees. Cut the logs into rounds and place on parchment lined baking sheets
and bake until just golden, about 18 minutes.
chocolate dipped walnut shortbread and the great food blogger cookie swap
I was very excited to participate in this year’s Food Blogger Cookie Swap. In it’s second year, this swap is hosted by Love and Olive Oil and The Little Kitchen. It’s a great concept – send a dozen cookies to three fellow bloggers and three dozen will be sent to you.
I wasn’t too sure what to make so I had to do some experimentation. I finally settled on shortbread and this great recipe from Family Circle. Little disks of brown sugar shortbread with walnuts and dipped in chocolate. Easy and super delicious, I’ve made them a few times since the first trial.
These delicious little cookies went to Elizabeth from A Sweet Baker, Kelsey from K&K Test Kitchen and Celeste and Alicia from The Chronic Masterbakers.
It was really fun and exciting to get boxes of cookies in the mail. I lucked out and got three amazing cookies! Thank you ladies!!
The first box to arrive were the Double Chocolate Espresso Cookies from Savour Sisters. These were moist and chocolatey and so delicious.
The second to arrive were shortbread from The Goodie Girl. I loved the little balls with chunks of chocolate and pecans.
I also received a box of thumbprint cookies from the Gourmet Housewife. Another classic shortbread filled with raspberry jam, so good!
It was a fun swap to participate in. Looking forward to next year’s!
Chocolate Dipped Walnut Shortbread
Adapted from Family Kitchen
2 cups flour
1/4 tsp salt
1 cup butter
2/3 cup brown sugar
1/2 tsp vanilla
1 cup toasted walnuts
12 ounces bittersweet chocolate, melted
In a bowl, stir together flour and salt. Beat together the butter, brown sugar and vanilla until well blended. Gradually add the flour mixture to the butter mixture until well blended. Stir in the walnuts.
Turn dough onto a sheet of plastic wrap and roll into a log. Wrap securely and refrigerate for several hours.
Heat oven to 350 degrees. Cut the chilled dough into slices and place on parchment lined baking sheets. Bake for 15 minutes or until golden brown.
Once cooled, dip the shortbread into the melted chocolate. Let stand at room temperature until chocolate is firm.
moon palace shortbread
It is quite obvious to anyone that knows me how much of a sweet tooth I have. To find that the resort had little shortbread cookies everywhere for us to enjoy was quite the treat! Some of these were chocolate, some had nuts, others had coconut. They were so yummy.
One of the chefs, Manuel, was kind enough to share how to make these delectable cookies. He was very sweet and worked with the hostess to translate the recipe for me. I haven’t made these yet myself at home. I’m afraid they won’t last long if I do!
Moon Palace Shortbread
2.5 cups sugar
1 pound butter
5 eggs
5 cups flour
1 TB baking powder
splash of vanilla
Cream together the sugar and butter and until fluffy. Add in the eggs, one at a time followed by the vanilla. Add the flour and baking powder and mix until the dough comes together. Bake at 350 degrees until the cookie sets but doesn’t brown. Makes lots!