Subtle hints of roses are tasted with every bite in this rose petal shortbread. A buttery floral treat perfect for Valentine’s Day!…
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.
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.
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!