Attention all chocoholics: this cookie is going to be your new fave! Double Dark Chocolate Shortbread Cookies are melt-in-your-mouth goodies with a delicate outer crunch. With a short list of ingredients, and dough that can be stored in the fridge or freezer till you’re ready to bake, they’re perfect for the busy holiday times ahead.
These Rosemary-Orange Shortbread Cookies couldn’t be easier to prepare and their sophisticated flavor would dress up any cookie tray. I like the fact that you roll the dough between sheets of parchment paper, making preparation nearly fuss-free.
I was just browsing the WordPress blogs and ran across Jen’s recipe for Chocolate Shortbread Stars at Baking Bohemian. They sound simple and look really yummy. I don’t have any rice flour handy but I’ll remember to get some the next time that I go shopping because I’d certainly like to try them. The recipe is adapted from “Bake,” an Australian Women’s Weekly cookbook.
Peekaboo Jam Cookies look elegant and work-intensive but they’re really easy and fun to make. Rounds of tender shortbread sandwiches are filled with your favorite jam (homemade would be best but a quality store-bought version would do quite well) and topped with a dusting of powdered sugar. They’re bound to make a good impression!
You know how shortbread is so tender it melts in your mouth? That’s what you get when you bake these Chocolate Chip Shortbread Cookies. And they require only five ingredients! You can follow the recipe directions and cut the dough into squares; or use a circular cookie/biscuit cutter for perfect little rounds.