Citrus Shortbread Cookies
Prep 25 m | Cook 10 m | Ready In 4 h 35 m
- 2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1 cup butter, softened
- 3/4 cup confectioners’ sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1 tablespoon grated orange zest, or more to taste
- 2 cups sweetened dried fruit, chopped (cranberries, blueberries, etc.)
- Combine flour, baking powder, and salt in a bowl; set aside. Beat the butter and confectioners’ sugar with an electric mixer in a large bowl until smooth. Stir in the vanilla and almond extracts and orange zest. Mix in the flour mixture until just incorporated. Fold in the dried fruit; mixing just enough to evenly combine.
- Divide the dough into 2 equal portions, then roll into logs about 7 inches long. Wrap each log in wax paper or plastic wrap, and chill in the refrigerator for at least 4 hours.
- Preheat an oven to 350 degrees F (175 degrees C).
- Remove wax paper, and cut the cookie dough into 1/2-inch slices. Arrange the slices on a baking sheet about 1 inch apart.
- Bake in the preheated oven until firm but not browned, about 10 minutes.
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Raspberry Pinwheel Cookies
Prep Time 2 hrs 10 mins | Cook Time 15 mins | Total Time 2 hrs 25 mins | Servings: 20
- 1 1/2 cup organic flour
- 1/4 teaspoon salt
- 4 oz. Organic Valley cream cheese
- 1/2 cup Organic Valley butter
- 1/4 cup Crofter’s raspberry jam
- 1/2 cup walnuts finely chopped
- Organic sugar
- Preheat oven to 375 F.
- Combine the flour and salt in a food processor and pulse a few times to mix.
- Add the butter and cream cheese and process until a ball a dough forms. It will form fine crumbs first, and then as you continue to process it will clump together into a ball.
- Chill the dough for 2 hours
- Roll the dough out onto a lightly floured surface into a rectangle about 14 x 12 inches. I cut the edges off my rectangle to make it straight.
- Spread the jam on the dough, and then spread the walnuts on top.
- Roll up from the long side and cut into 1/2 inch thick slices.
- Dip one side of each slice in sugar.
- Bake sugar side up for 15 – 20 minutes, until the cookies are lightly browned.
Adapted from UpstateRamblings.com
Matcha Shortbread Cookies
- 2 cups organic flour
- 1/2 tsp. gourmet sea salt
- 3 Tbsp. organic matcha powder
- 2 sticks (1 cup) organic unsalted butter, softened
- 1/2 cup organic powdered sugar
- 1/2 tsp. almond extract (optional)
- Sift the flour, salt, and matcha powder into a small bowl.
- In another bowl, cream together the softened butter, powdered sugar, and almond extract.
- Mix in dry ingredients.
- Divide dough in half and shape into a log.
- Wrap dough.
- Chill dough for at least a half-hour in the refrigerator. The dough should be firm.
- Preheat oven to 325 degrees Fahrenheit.
- Lightly flour your work surface, the top of the dough, and a knife.
- Cut log into 1/4-inch slices.
- Place on baking sheets lined with silicone baking mats or parchment paper. Leave 1/4-inch between slices.
- Bake cookies for 15 minutes or until lightly golden at the edges.
- Allow cookies to cool completely before glazing.
Recipe adapted from Mountain Rose Herbs
Dark Chocolate Almond Bark with Sea Salt
Prep Time 10 minutes | Cook Time 10 minutes | Yields: One 8 x 8 baking dish | Difficulty: Easy
- 1 cup blanched slivered almonds
- 1 tablespoon + 1/2 teaspoon Dr. Bronner’s coconut oil (measured while solid)
- 1 teaspoon vanilla extract
- 10 oz dark chocolate chunks or chips (Equal Exchange, Enjoy Life, etc.)
- 1 teaspoon flaked sea salt
- Preheat oven to 350 degrees
- Line a cookie sheet with parchment paper and place almonds down and spread out so that they are flat
- Bake at 350 degrees for 8 – 10 minutes, checking often, until toasty brown but not burnt
- In a saucepan or double boiler, add coconut oil, chocolate chunks, and vanilla extract
- Stir on low heat until completely melted (be careful not to burn)
- Add in almonds and stir to combine
- Line an 8 by 8 baking dish with wax paper and pour in the chocolate mixture
- Use a rubber spatula to flatten out the chocolate evenly into the pan
- Sprinkle with sea salt flakes (you can use less if you don’t like salty sweet, but it really adds a lot of flavor in my opinion)
- Refrigerate for an hour, or until set
- Store in the fridge or freezer
Notes: Feel free to use ingredients other than almonds. Try shredded coconut, crushed candy cane, pumpkin seeds, walnuts, dried fruits. Just add these after you melt the chocolate. Use your imagination!
Adapted from recipe by Joy Shull