Subtle hints of roses are tasted with every bite in this rose petal shortbread. A buttery floral treat perfect for Valentine’s Day!
Rose Petal Shortbread
cookies
Chocolate Chip Cookies
These chocolate chip cookies are crispy on the outside and soft and chewy on the inside.
Is there anything more classic than a chocolate chip cookie? It’s everyone’s favourite around here. I think the best thing about this classic is that there are so many different ways to make them. This cookie is our new favourite.
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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.
happy valentine’s day!
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!
2 ingredient cookies and GLAD
It’s been a fun couple of weeks baking for the season. From shortbread
to palmiers to Christmas crack, we have been busy in the kitchen.
GLAD sent me some of their seasonal items which are perfect for holiday
baking! The practical containers and bags made festive with snowmen and
mittens are great for wrapping up goodies, either for yourself or as gifts.
With only two days until Christmas, these 2 ingredient cookies paired with GLAD holiday-themed products are a sanity saver! These limited edition designs are perfect for carrying these chocolate
chip peanut butter cup cookies. These cookies are super easy and perfect for last minute baking!
This post has been sponsored by GLAD. All opinions are my own
Chocolate Chip Peanut Butter Cup Cookies
1 tube chocolate chip cookie dough
1 bag mini Reese peanut butter cups
Put little chunks of dough into a mini cupcake tin and bake as per
instructions. When the cookies are done, make a small indentation in the
middle. After cooling for five minutes, add a peanut butter cup in the
middle.
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
oatmeal chocolate chip cookies
When we make cookies at our house, chocolate chip cookies are usually the go-to. They are usually everyone’s favourite. It had been forever since I had made oatmeal cookies and thought this baking project would be the perfect way to start my day.
I was looking for a one-bowl recipe – the less dishes I need to dirty, the better! This recipe from Robin Hood was perfect. Everything went in the mixer and they took minutes to prepare. The cookies turned out perfect – crispy on the outside, chewy on the inside and went great with a glass of milk. The oats kind of make them filling so you’re not eating as many!
Oatmeal Chocolate Chip Cookies
From Robin Hood
3/4 cup butter
3/4 cup brown sugar
1/2 cup granulated sugar
1 egg
2 TB water
2 tsp vanilla
3/4 cup flour
3/4 tsp baking soda
2 1/2 cups oats
1 1/2 cups chocolate chips
Preheat oven to 350 degrees.
Cream first 6
ingredients together in large mixing bowl on medium speed of electric
mixer until light and creamy. Add flour and baking soda and beat on low
speed until blended. Stir in oats and chocolate chips. Drop dough by
heaping spoonfuls onto lined baking sheets.
Bake
in preheated oven for 12 to 15 minutes, or until light golden. Don’t
overbake. Let cool 5 minutes and remove to wire cooling racks.
lentil cookie bars
Any chance that I can add a secret ingredient to up the nutrition factor in an otherwise non-nutritious recipe, I’ll happily take it. I loved the idea of adding lentils to one of our favourite cookie bars. These cookie bars have a cup of lentils added to the crust but you would never know! The addition of fibre via the lentils make me feel a little less guilty in indulging.
These bars were so good, they didn’t last long! They were perfect with a glass of cold milk.
Lentil Cookie Bars
20 Maria Biscuits
1 cup cooked lentils
1/4 cup softened butter
1/2 cup condensed milk
1 cup flaked coconut
1/2 cup chocolate chips
1 cup pecan halves
In a food processor, pulse together the biscuits, the lentils and the butter until well combined. Press the mixture into a parchment lined 8″ x 8″ pan. Cover the bottom layer with condensed milk and top with coconut and chocolate chips. Add the pecan halves. Bake at 350 degrees for 25 minutes. Let cool before digging in.