#shortbreadcookies

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Vanilla Rose Shortbread Cookies

Maple Walnut Shortbread Cookies Ingredients: For the Cookies: 1 cup unsalted butter, at room temperature 1/2 cup maple sugar (or substitute with light brown or granulated sugar) 1/2 teaspoon pure maple extract (or almond extract if unavailable) 1 3/4 cups all-purpose flour 1/4 cup cornstarch 1 cup finely chopped walnuts, plus more for topping For the Maple Frosting: 1 cup confectioner's sugar, sifted About 5 tablespoons pure maple syrup Directions: In a large bowl, cream the butter and maple sugar together until light and fluffy. Beat in the maple extract. In a separate bowl, whisk together the flour and cornstarch. Gradually blend the dry ingredients into the butter and sugar mixture until it forms a dough. Stir in the finely chopped walnuts, ensuring they are evenly distributed throughout the dough. Turn the dough out onto a sheet of plastic wrap or parchment paper and form it into a log, about 9-10 inches long. Wrap it tightly, smoothing the shape, and refrigerate for at least 3 hours. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. Slice the chilled dough into 1/4 to 1/3 inch slices and place them on the prepared baking sheet. Thinner slices will bake up crispier, while thicker slices will be more buttery and soft. Bake the cookies for about 12 minutes. They will still be pale and soft but will firm up as they cool. Let the cookies cool on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely. To make the frosting, whisk the sifted confectioner's sugar with enough maple syrup to form a spreadable consistency. If the frosting is too thick, add more syrup; if too thin, add more sugar. Spread a layer of frosting on each cooled cookie and sprinkle with additional crushed walnuts. Allow the frosting to harden as it dries. Prep Time: 15 minutes (plus 3 hours chilling) Cooking Time: 12 minutes Total Time: 3 hours 27 minutes Kcal: 180 kcal per serving Servings: 24 cookies These Maple Walnut Shortbread Cookies are the ultimate treat for fall, blending buttery shortbread with the rich, warm flavors of maple and walnuts. The cookies are tender and crumbly, with finely chopped walnuts adding a delightful crunch to every bite. The sweet maple frosting takes them to the next level, creating the perfect balance of flavors and textures. Whether you're preparing for holiday gatherings or simply want a cozy snack to enjoy with a cup of tea, these cookies are a crowd-pleaser. The maple frosting hardens as it cools, giving the cookies a glossy finish that’s both beautiful and delicious. Garnished with extra walnuts, they’re a true autumn indulgence.

Slice and Bake Key Lime Shortbread Cookies

Happy National Shortbread Day! This year I decided to do something a little different; these are toasty rye shortbreads with an espresso icing. Nutty, sweet, and perfect with a cup of tea (or coffee). I ate mine with a dark cup of breakfast tea blended with a pinch of lapsang. The overall pairing was just the thing on a truly dreary and depressing day. ☕️ Platter by Gladstone, cup by Aynsley. #nationalshortbreadday #teaandshortbread #teatimemagfeed @teatimemagazine #shortbread #ryeshortbread #shortbreadcookies #bakersgonnabake #bakersofinstagram #aynsleychina #gladstonechina #madeinengland #homemade #vintageteacups #teapot #vintagetea #finechina #porcelain #teaandtreats #afternoontea (at Bellingham, Washington) https://www.instagram.com/p/CJtO2wIAADW/?igshid=17ihwhjc45s2z

https://www.bakedbyanintrovert.com/basic-shortbread-cookies/

Let's have some almond shortbread! With brown sugar and walnuts! #theweykery #baking #cooking #cookies #shortbread #shortbreadcookies #food #snacks https://www.instagram.com/p/CBECg5sHchO/?igshid=6wxq6trbhnit

Tried some quick shortbread cookies. Added some almond extract, orange zest, oatmeal, almond flour, and raspberry preserves. Not 100% satisfied with them, but they served their purpose – to use up the last of the butter in the house. Taste OK. Maybe should have been in the oven a bit longer, but I like ‘em chewy anyway.