Good bye Thanksgiving…Hello Christmas and cheers to the Best Shortbread Recipe there is!
First of all let me say you know you’re old when you pop Bengay like mints and rub Icy Hot on joints of your body like lotion. Why am I saying this, I’m sure you’re wondering? Well the day after Thanksgiving my husband and I moved into our first townhouse together. That is why you haven’t heard anything from me these past few days. No, I didn’t disappear on you again. I was moving boxes and putting together Ikea furniture (Is it me or don’t just wish the pictures would talk to you? I found myself putting together a dresser and saying “TALK DAMN IT!”) Anyway, back to what is important and that is my blog post about Christmas Cookies. Soooo….Christmas Cookies…I love them. They are one of the simplest things in life that gives me so much joy. Isn’t that the truth about small things though? Well, let me tell you one that isn’t small…PUTTING TOGETHER GOSH-DARN-IT IKEA FURNITURE! Are you tired of hearing me complain about that enough yet? I mean you must feel me though, right? Hell, it doesn’t have to be Ikea furniture it can be any furniture that requires assembly. Well….the only thing I’ve proved so far is that your favorite food blogger doesn’t like to put together furniture, but I still haven’t talked about these awesome cookies.
I promise this the Best Shortbread Recipe to make seriously awesome Christmas Cookies!
So, this year during Christmas, my husband and I will be in Punta Cana on our honeymoon. Before I leave, let me give you the Best Shortbread Recipe I am terribly looking forward to it because I have not had a break all year. I am so looking forward to being sun-kissed and eating whatever I want without any rules. Oh yea, your girl is going to gain some serious weight unapologetically. My weight gain is not going to start on my vacation. It will start the weekend before when we spend time with our families before we leave. We are going to have a traditional Christmas dinner (I still don’t know what that means) and partake in a Christmas Cookie Exchange (my idea). I told my husband that it is going to be too weird, I think, to be on a beach and without family on Christmas day is going to be somewhat weird, and so I want to have “Christmas” before we leave. I want to watch Charlie Brown Christmas, Rudolph the Red Nose Reindeer, Elf, Frosty the Snowman, and Home Alone! I doubt those shows will be playing in the beautiful Dominican Republic. I might as well enjoy the traditional Christmas experience here in the U.S. of A! Christmas would not be complete without cookies.
Next to the famous Chocolate Chip Cookie, Buttery Shortbread Cookies are my favorite cookie! Not just any shortbread cookie because I do not believe they are all created equal. Let me give you some examples: Lorna Dunne, Peppridge Farm, Panera Bread, and mine! The best thing about having the Best Shortbread Recipe for cookies is that they are kind of dummy-proof. Meaning, they don’t require a lot of measurements and ingredients. However, the magic is in the length of time you bake the cookie and how much butter you put into the cookie. This recipe requires 2 sticks of butter AND almond bark! These are not just the Best Shortbread Recipe for the best Buttery Shortbread Cookies, but they are Almond Butter Shortbread Cookies. The almond bark gives the cookies a nice nutty flavor that is super addictive! Trust me, you will keep coming back for more like my husband and I were. I actually broke down and just threw the rest of them away. These cookies are the perfect canvas for cookie decorating. Therefore, if you want to make these cookies and decorate them, or not, they are perfect for that. Or you can roll them into balls and coat them in powdered sugar! Whatever you want to do these cookies will serve that purpose! So, while I am out snorkeling with Nemo, I will be thinking about you guys having an awesome Christmas holiday with your families and eating cookies.
- 2⅔ c. flour
- 2 sticks butter, room temperature
- 7 oz. Almond Bark
- 1 tsp. salt
- ¾ c. powdered sugar
- Preheat oven to 325 Degrees. Line baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the flour, salt, and powdered sugar. Cut in the butter and almond bark and using a pastry cutter or fork, work the butter and almond bark into the flour until large balls of dough begin to appear. Using your hands to work dough into a ball. Cover in a clean dish towel and place in the refrigerator for 15 minutes.
- Place the dough on a floured surface and begin to roll out the dough to about ½ inch thick circle. Use cookie cutters to cut into desired shapes. Place on top of the prepared baking sheet and separate about an inch apart. Bake for 10-12 minutes. The cookies will still be light. Allow to cool before decorating and decorate as desired.