Friday, December 19, 2008

Cookie Exchange

I made these for the cookie exchange that I went to on Tuesday. It was nice getting together with other moms allowing both Elon and I a chance for some socialization. More about the cookies I recieved later...

BTW, does anyone have a really delicious shortbread cookie recipe? I got this one off of but it was a dud.


Elizabeth said...

Wow do those look delicious! :)))))

Arlene said...

I used this one before and it turned out deliciously! I made the snowball variation and the nutella filled versions. They were all gobbled up!

Rolling it out was a little tough though, as you have to keep it very well chilled! I finally gave up with rolling it out and cutting it, and started using my small cookie scoop to get the right amount of dough and then flattening that out on the cookie sheet by hand, lol).

Basic Shortbread Recipe:
1 cup unsalted butter
1/2 cup sugar
1/2 teaspoon salt
2 cups sifted all-purpose flour

Cream butter and sugar about 1 minute, scraping sides of bowl if necessary. Add flour and salt. Mix until dough forms. Divide dough in half and wrap with plastic. Chill at least one hour.

For Shortbread Snowballs you will need confectioner's sugar; sift into bowl.

Pinch off heaping tablespoons of dough and shape into balls. (I used my medium cookie scoop and just smoothed with my hands) Place at least 1”
apart on ungreased cookie sheet. Bake at 350°F for 12 minutes, or until firm to touch. Cool completely, then roll in powdered sugar.

For Chocolate Hazelnut Variation you will need one jar of Nutella (chocolate hazelnut spread).

Roll out dough to 1/8" thickness on a lightly-floured surface. Cut out an even number of 2” circles. Bake on ungreased cookie sheets at 350°F for 8 minutes or until firm to the touch. Cool on a rack.

Spread 1/2 teaspoon of nutella between two cookies. (I recommend chilling them until serving time, as the nutella will start to stray as it warms up!)

White Chocolate Coconut Shortbread
4 ounces white chocolate chips
1/2 cup sweetened shredded coconut

Roll out dough to 1/4” thickness on a lightly-floured surface. Trim edges and cut into rectangles approximately 1” x 2”.

Bake on ungreased cookie sheets at 350°F for about 9 minutes or until firm to the touch. Cool.

Melt white chocolate chips in saucepan over low heat, stirring constantly. Dip one half of each cookie into melted chocolate, then into coconut. Dry on rack.

Recipe Courtesy Kelli Winn. Visit her blog There's no Place Like Home here.

Thumperdd said...

Hi! I wanted to let you know that I have also been searching for a really good shortbread recipe. I found this one last year on and it is good. Not quite what I was looking for but very good and buttery. The reviews are really good, too. So grab your pound of butter (yes, a full pound!) and get to it!

The only change I made was to make balls of the dough and smoosh it by hand (actually, I used a Princess House coaster bottom which made a nice star on them!)

I guess after Panera's shortbread I'm spoiled. Let me know how they turn out!