#shortbreadcookies

[melrynphantomhive]

Indulge in the perfect blend of sweet and slightly spicy flavors with these Vanilla Bean Marshmallow-topped Pink Peppercorn Shortbread Cookies. The soft and fragrant vanilla marshmallow complements the buttery and slightly spicy shortbread, creating a delightful treat.

Ingredients: 2 cups granulated sugar. 1/2 cup cold water. 3 envelopes unflavored gelatin. 2/3 cup corn syrup. 1/4 teaspoon salt. 1 tablespoon vanilla bean paste. 1 cup powdered sugar for dusting. 1 batch of Pink Peppercorn Shortbread Cookies pre-made.

Instructions: In a mixing bowl, combine the gelatin with 1/3 cup of cold water. Allow it to sit and bloom for about 10 minutes. In a saucepan, combine granulated sugar, corn syrup, and remaining 1/4 cup of water. Heat over medium-high heat, stirring until the sugar dissolves. Once dissolved, stop stirring and let the mixture reach 240F 116C on a candy thermometer. Using a stand mixer, start beating the bloomed gelatin mixture on low speed. Gradually pour the hot sugar syrup into the gelatin, and increase the speed to high. Beat for 10-12 minutes or until it becomes thick and glossy. Add salt and vanilla bean paste to the marshmallow mixture and beat for an additional 2 minutes. Dust a baking dish or mold with powdered sugar to prevent sticking. Pour the marshmallow mixture into the prepared dish and smooth the top with a spatula. Dust the top with more powdered sugar. Let it set for at least 4 hours or overnight. Once the marshmallow has set, cut it into squares or shapes using a sharp knife or cookie cutter. Serve the Vanilla Bean Marshmallow on top of the pre-made Pink Peppercorn Shortbread Cookies and enjoy!

Prep Time: 30 minutes

Cook Time: 10 minutes

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[watermelonnchicks]

Shortbread Cookies are buttery, melt-in-your-mouth treats that are ideal for any occasion. They're a delicious snack to share with friends and family because of their crumbly texture and delicate sweetness.

Ingredients: 1 cup 226g unsalted butter, softened. 1/2 cup 60g powdered sugar. 2 cups 250g all-purpose flour. 1/4 teaspoon salt. 1 teaspoon vanilla extract.

Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Melt the butter and mix it with the powdered sugar in a large bowl until the mixture is smooth. Mix in the vanilla extract until it's well mixed in. Add the all-purpose flour and salt slowly while mixing the ingredients together until a dough forms. Put the cookie dough on a surface that has been lightly floured and roll it into a disk. Spread the dough out until it's about 1/4 inch 0.6 cm thick. Cut out the shapes you want with cookie cutters and put them on the baking sheet that has been prepared. Get the rest of the dough, roll it out again, and keep cutting it until it's all gone. After getting the oven ready, put the baking sheet with the cookies in it and bake them for 12 to 15 minutes, or until the edges are just beginning to turn golden. After taking the cookies out of the oven, leave them on the baking sheet to cool for a while. Place the cookies on a wire rack and let them cool all the way down. After the shortbread cookies have cooled, put them in a container that won't let air in. You can enjoy these tasty cookies with your favorite hot drink or give them to your friends and family.

Prep Time: 15 minutes

Cook Time: 12 minutes

L the Wild Ones

[hooked-on-killian]

These exquisite Cherry Almond Shortbread Cookies will delight your taste buds. The buttery richness of the cookies, combined with the sweet charm of cherries and the nutty essence of almonds, make them a delectable treat for any occasion.

Ingredients: 1 cup butter, softened. 1/2 cup granulated sugar. 2 cups all-purpose flour. 1/2 cup maraschino cherries, chopped. 1/4 cup almond meal. 1/2 teaspoon almond extract. A pinch of salt. 1/4 cup sliced almonds, for topping.

Instructions: Turn on the oven and heat it up to 325F 160C. Melt the butter and mix it with the sugar in a bowl until the mixture is light and fluffy. Then add the almond extract and mix it in well. Add the all-purpose flour and almond meal to the mixture little by little. Don't mix any further than that. Add the chopped Maraschino cherries and mix them in. Add a little salt and knead the dough slowly to bring it together. Make a log out of the dough and cover it with plastic wrap. Put it in the fridge for 30 minutes. Grab the dough from the fridge and cut it into rounds that are about 1/4-inch thick. Put the cookie rounds on a baking sheet that has parchment paper on it. Add some sliced almonds to the top of each cookie. After the oven is hot, bake for 12 to 15 minutes, or until the edges are golden brown. When the cookies are done, take them out of the oven and let them cool for a few minutes on the baking sheet. Then, move them to a wire rack to cool all the way down.

Prep Time: 20 minutes

Cook Time: 15 minutes

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[stickyparkour]

Enjoy the holiday flavors of these peppermint-infused shortbread cookies. The buttery richness complements the refreshing burst of peppermint perfectly, making them a delectable treat for any occasion.

Ingredients: 1 cup unsalted butter, softened. 1/2 cup powdered sugar. 2 cups all-purpose flour. 1/2 teaspoon peppermint extract. 1/2 cup crushed peppermint candies. 1/4 teaspoon salt.

Instructions: Melt the butter and mix it with the powdered sugar in a bowl until the mixture is light and fluffy. Mix the peppermint extract in well after adding it. Mix the flour and salt in slowly until the dough comes together. Spread the crushed peppermint candies out evenly in the dough after you've added them. Make a log out of the dough and cover it with plastic wrap. Put it in the fridge for at least an hour. Warm the oven up to 325F 165C and put parchment paper on a baking sheet. Cut the chilled dough into rounds that are 1/4 inch thick and place them on the baking sheet that has been floured. After the oven is hot, bake the cookies for 12 to 15 minutes, or until the edges are golden. Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way. If you want to add more flavor and decoration, you can melt some more peppermint candies and drizzle them over the cookies once they are cool. The cookies are ready to eat once the drizzle has set.

Prep Time: 20 minutes

Cook Time: 15 minutes

Camilla Belle

[popstar-sanae-kochiya]

Shortbread cookies filled with toasted pine nuts and milk chocolate chips for a perfect balance of flavors and textures.

Ingredients: 1 cup unsalted butter, softened. 1/2 cup powdered sugar. 2 cups all-purpose flour. 1/2 cup toasted pine nuts. 1/2 cup milk chocolate chips.

Instructions: Preheat the oven to 350F 175C. In a large mixing bowl, cream the softened butter and powdered sugar until smooth. Gradually add the all-purpose flour and mix until well combined. Fold in the toasted pine nuts and milk chocolate chips. Roll the dough into a log shape and wrap it in plastic wrap. Chill the dough in the refrigerator for about 30 minutes. Slice the chilled dough into 1/4-inch thick rounds. Place the rounds on a baking sheet lined with parchment paper. Bake for 12-15 minutes or until the edges are lightly golden. Remove from the oven and let the cookies cool on a wire rack. Enjoy these delightful Toasted Pine Nut Milk Chocolate Shortbread cookies!

Prep Time: 15 minutes

Cook Time: 15 minutes

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[learningjapaneseandgreek]

For those who enjoy mint chocolate, The Toasty Kitchen's Mint Chocolate Shortbread Cookies are the ideal treat. These cookies will definitely sate your sweet tooth with their delicious minty chocolate flavor and crumbly, buttery texture. Savor them anytime as a tasty snack or with a hot chocolate!

Ingredients: 1 cup unsalted butter, softened. 1/2 cup granulated sugar. 2 cups all-purpose flour. 1/2 cup cornstarch. 1/4 teaspoon salt. 1 teaspoon peppermint extract. 1 cup semi-sweet chocolate chips. 1/2 cup Andes mint chocolate chips. 1/4 cup powdered sugar, for dusting.

Instructions: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined. Stir in the peppermint extract and both types of chocolate chips until evenly distributed. Divide the cookie dough in half and shape each half into a log about 2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 1 hour, or until firm. Preheat your oven to 350F 175C and line a baking sheet with parchment paper. Slice the chilled cookie dough into 1/4-inch thick rounds and place them on the prepared baking sheet, spacing them about 1 inch apart. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, dust the cookies with powdered sugar and serve.

Prep Time: 20 minutes

Cook Time: 15 minutes

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[handpaintedhome]

Delicate shortbread cookies with a luscious walnut liqueur-infused whipped cream filling and chopped walnuts. A delicious treat for any occasion.

Ingredients: For Shortbread Cookies:. 1 cup unsalted butter, softened. 1/2 cup granulated sugar. 2 cups all-purpose flour. 1/4 teaspoon salt. For Walnut Liqueur Cream Filling:. 1/2 cup chopped walnuts. 1/4 cup walnut liqueur. 1 cup heavy cream. 2 tablespoons powdered sugar. 1 teaspoon vanilla extract.

Instructions: Set the oven to 350F 175C and heat it up. Melt the butter and mix it with the sugar in a bowl until the mixture is light and fluffy. Mix the all-purpose flour and salt into the butter mixture little by little until a dough forms. To make the dough about 1/4-inch thick, roll it out on a lightly floured surface. Cut out the shapes you want with cookie cutters and put them on a baking sheet. Put the cookies in an oven that has already been heated for 12 to 15 minutes, or until the edges are just beginning to turn golden. Allow them to totally cool down. In a bowl, mix the chopped walnuts and walnut liqueur to make the walnut liqueur cream filling. Soak them for about 20 minutes. Whip the heavy cream in a different bowl until soft peaks form. When you add the powdered sugar and vanilla extract, keep whipping until you get stiff peaks. Mix the soaked walnuts into the whipped cream slowly until they are well mixed in. The walnut liqueur cream can be spread on the cooled shortbread cookies or piped on. If you want, you can decorate the top with more chopped walnuts. Enjoy the cookies!

Prep Time: 30 minutes

Cook Time: 15 minutes

Purple Lotus Spirtual Healing

[antmageddon]

Chocolate Chip Shortbread Cookie Dippers are buttery, melt-in-your-mouth cookies stuffed with semisweet chocolate chips. They go great with a glass of cold milk or a hot cup of coffee or tea.

Ingredients: 1 cup 2 sticks unsalted butter, softened. 1/2 cup powdered sugar. 2 cups all-purpose flour. 1/4 teaspoon salt. 1 teaspoon vanilla extract. 1 cup semisweet chocolate chips.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. Add the vanilla extract and mix until well combined. Gradually add the all-purpose flour and salt to the butter mixture, mixing until a smooth dough forms. Fold in the semisweet chocolate chips, distributing them evenly throughout the dough. Shape the dough into a log, approximately 2 inches in diameter, and wrap it tightly in plastic wrap. Chill the dough in the refrigerator for at least 30 minutes. Once chilled, slice the dough log into 1/4-inch thick rounds and place them on the prepared baking sheet. Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve the Chocolate Chip Shortbread Cookie Dippers with a glass of milk or your favorite hot beverage for dipping and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

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