It’s starting to get chilly outside, which means my favorite cold weather cookies are back in season — shortbread. These buttery, flakey, and crispy cookies are great for a fireside evening or dipped in hot chocolate.
I’ve spiced up the classic cookie with a seasonal twist, giving you three new recipes to try out: dark chocolate cranberry, white chocolate ginger, or rosemary shortbread. Spring into the holiday season a little early with these cookies.
Dark Chocolate Cranberry Shortbread
Ingredients
Instructions
Beat butter and sugar together in a mixing bowl.
Mix in vanilla and flour to form dough.
Fold in cranberries with hands.
Roll into log and refrigerate for 20-30 minutes.
Preheat oven to 350°F.
Cut chilled log into 1/4 inch rounds.
Bake for 15-20 minutes.
Melt dark chocolate in microwave.
Drizzle chocolate on cookies.
White Chocolate Ginger Shortbread
Ingredients
Instructions
Beat butter and sugar together in a mixing bowl.
Mix in vanilla and flour to form dough.
Chop up ginger and add to dough.
Roll dough into log and refrigerate for 20-30 minutes.
Preheat oven to 350°F.
Cut chilled log into 1/4 inch rounds.
Bake for 15-20 minutes.
Melt white chocolate in microwave.
Drizzle white chocolate on cookies.
Rosemary Sugar Shortbread
Ingredients
Instructions
Beat butter and sugar together in a mixing bowl.
Add vanilla and flour to form dough.
Fold in rosemary with hands.
Roll dough into log and refrigerate for 20-30 minutes.
Preheat oven to 350ºF.
Cut dough into 1/4 inch rounds.
Roll rounds in cane sugar.
Bake for 15-20 minutes.