#shortbreaddelight

Enjoy the rich flavor combination of these toasted coconut and ginger-infused shortbread cookies. The warm ginger complements the nutty toasted coconut perfectly, creating a treat that is both comforting and indulgent.

Ingredients: 1 cup unsalted butter, softened. 1/2 cup granulated sugar. 2 cups all-purpose flour. 1/2 cup toasted coconut flakes. 2 tsp ground ginger. 1/4 tsp salt.

Instructions: Preheat the oven to 325F 165C and line a baking sheet with parchment paper. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the ground ginger and salt to the butter-sugar mixture, and mix until well combined. Gradually add the all-purpose flour to the mixture, mixing until a dough forms. Be careful not to overmix. Fold in the toasted coconut flakes, ensuring even distribution throughout the dough. Shape the dough into a log or desired cookie shapes, wrap in plastic wrap, and chill in the refrigerator for about 30 minutes. Once chilled, slice the dough into rounds if you shaped it into a log. Place the cookie rounds on the prepared baking sheet and bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Once completely cooled, the cookies are ready to be enjoyed!

Prep Time: 20 minutes

Cook Time: 15 minutes

These Key Lime Meltaway Shortbread Cookies are delicate and zesty, with the perfect balance of buttery and tangy flavors. With each bite, they melt in your mouth, leaving a refreshing citrusy finish.

Ingredients: 1 cup unsalted butter, softened. 1/2 cup powdered sugar. 2 teaspoons key lime zest. 2 tablespoons fresh key lime juice. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/4 teaspoon salt. Green food coloring optional. 1/2 cup powdered sugar for coating.

Instructions: In a mixing bowl, cream the softened butter and 1/2 cup powdered sugar until light and fluffy. Add the key lime zest, key lime juice, and vanilla extract. Mix until well combined. Gradually add the all-purpose flour and salt to the mixture. If desired, add a few drops of green food coloring for a vibrant color. Mix until the dough comes together. Shape the dough into a log and wrap it in plastic wrap. Chill in the refrigerator for about 1 hour. Preheat the oven to 350F 175C. Line a baking sheet with parchment paper. Slice the chilled dough into rounds, about 1/4-inch thick. Place the rounds on the prepared baking sheet. Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are just lightly golden. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes. While the cookies are still warm, gently roll them in the remaining 1/2 cup of powdered sugar to coat. Transfer the coated cookies to a wire rack to cool completely. Once the cookies are completely cooled, you can roll them in powdered sugar again for an extra coating. Enjoy the Key Lime Meltaway Shortbread Cookies as a delightful citrusy treat!

Prep Time: 20 minutes

Cook Time: 15 minutes

These addictive coffee nut shortbread cookies are the perfect treat for any occasion. The combination of rich coffee flavor and crunchy mixed nuts makes them irresistible. Whether you're enjoying them with a cup of coffee or gifting them to friends and family, these cookies are sure to be a hit!

Ingredients: 1 cup unsalted butter, softened. 1/2 cup granulated sugar. 2 tablespoons instant coffee granules. 2 cups all-purpose flour. 1/2 cup finely chopped mixed nuts e.g., almonds, walnuts, or pecans.

Instructions: Mix the softened butter, sugar, and instant coffee granules together in a bowl until the mixture is smooth and well mixed. Add the all-purpose flour slowly to the butter mixture and mix it in until the dough comes together. Add the chopped mixed nuts and knead the dough slowly until the nuts are spread out evenly. Put the dough in the fridge for at least an hour to firm up after rolling it into a log shape. Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Before putting the chilled dough log on the baking sheet, cut it into rounds that are 1/4 inch thick. For 12 to 15 minutes, or until the edges are just beginning to turn golden, bake the cookies. After taking the cookies out of the oven, let them cool for 5 minutes on the baking sheet before moving them to a wire rack to cool all the way down. The cookies are ready to be packed up and given as gifts once they are completely cool.

Prep Time: 20 minutes

Cook Time: 15 minutes

Indulge in the rich flavors of chocolate-stuffed shortbread cookies. These buttery treats are a perfect combination of melt-in-your-mouth shortbread and a luscious chocolate center.

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

Instructions: Mix the softened butter and powdered sugar in a bowl until the mixture is light and fluffy. Add the vanilla extract and mix in the flour and salt little by little until you have a dough. Place the dough in the fridge for 30 minutes while it's wrapped in plastic wrap. Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Add the cocoa powder, granulated sugar, and chocolate chips to a different bowl. This is for the filling. Cut the dough into small pieces and flatten them into discs. In the middle of half of the discs, put a small amount of the chocolate chip filling. Place the last few discs on top and press the edges together to seal. This will make stuffed cookies. When the baking sheet is ready, put the stuffed cookies on it. After the oven is hot, bake the cookies for 12 to 15 minutes, or until the edges are just beginning to turn 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, you can sprinkle more powdered sugar on top. Enjoy these tasty shortbread cookies that are filled with chocolate!

Prep Time: 45 minutes

Cook Time: 15 minutes

Indulge in the rich flavors of vanilla bean and the natural sweetness of dried figs in these delightful shortbread cookies. A drizzle of maple syrup glaze adds the perfect finishing touch.

Ingredients: 1 cup unsalted butter, softened. 1/2 cup granulated sugar. 2 vanilla beans, seeds scraped. 2 cups all-purpose flour. 1/4 teaspoon salt. 1/2 cup dried figs, finely chopped. 1/4 cup maple syrup. 1 tablespoon honey.

Instructions: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the scraped vanilla bean seeds to the butter mixture and mix well. Sift in the all-purpose flour and salt, then add the chopped dried figs. Gently mix until the dough comes together. Shape the dough into a log and wrap it in plastic wrap. Chill in the refrigerator for about 1 hour. Preheat the oven to 350F 175C and line a baking sheet with parchment paper. Slice the chilled 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 golden. While the shortbread cookies are cooling, prepare the glaze. In a small saucepan, heat the maple syrup over low heat until slightly reduced. Remove the saucepan from the heat and stir in the honey. Once the cookies have cooled, drizzle the maple syrup glaze over them. Allow the glaze to set before serving.

Prep Time: 20 minutes

Cook Time: 15 minutes

Delightful and zesty lemon shortbread sandwich cookies that melt in your mouth. The perfect balance of buttery and tangy flavors!

Ingredients: 1 cup butter, softened. 1/2 cup powdered sugar. 2 cups all-purpose flour. 1 tablespoon lemon zest. 1/4 teaspoon salt. 1/2 cup lemon curd.

Instructions: Melt the butter and mix it with the powdered sugar in a bowl until the mixture is light and fluffy. Mix in the lemon zest until everything is well mixed. Mix in the flour and salt little by little until a dough forms. Cut the dough in half, then roll each half into a disc and wrap it in plastic wrap. Put it in the fridge for at least an hour. Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Each disc of dough should be rolled out to about 1/4-inch thick on a floured surface. Cut out cookies with a round cookie cutter and put them on the baking sheet that has been prepared. For 10 to 12 minutes, or until the edges are just beginning to turn golden. For a few minutes, let the cookies cool on the baking sheet. Then, move them to a wire rack to cool completely. Once the cookies are cool enough to touch, put a thin layer of lemon curd on the bottom of half of them. Add the last few cookies on top to make a sandwich cookie. Add a little extra sweetness by dusting with powdered sugar. Have fun with these tasty lemon shortbread sandwich cookies!

Prep Time: 20 minutes

Cook Time: 12 minutes

The rich flavor of espresso-infused shortbread cookies melts in your mouth.

Ingredients: 1 cup unsalted butter, softened. 1/2 cup powdered sugar. 2 teaspoons instant espresso powder. 2 cups all-purpose flour. 1/4 teaspoon salt.

Instructions: Preheat your oven to 350F 175C. In a bowl, cream together the softened butter, powdered sugar, and instant espresso powder until smooth. Gradually add the flour and salt to the butter mixture. Mix until just combined. Shape the dough into a log or press it into a rectangular baking pan. If using a log, slice the dough into rounds. If using a baking pan, score the dough into squares or rectangles. Place the cookies on a baking sheet lined with parchment paper. 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. Enjoy these delightful Espresso Shortbread Cookies with a cup of coffee!

Prep Time: 15 minutes

Cook Time: 15 minutes