A little sweet, hint of salt, buttery through and through and the way it melted in my mouth was like heaven. It was fair to say I misjudged these little cookie sticks and have been a fan ever since. I remember sitting there shocked and took another bite and another and another until the whole package was gone. About an hour later I came across it on the table and thought what the heck, ripped the package open and with little to no anticipation had my first bite. I finished my lunch and had forgotten about the package of shortbread I had bought. Where was the caramel, the sprinkles, the nuts, anything but plain cookie looking sticks. Bake until firm and golden, 13 to 15 minutes. Iced Eggnog Shortbread Cookie Trees 1 cup (227 grams) unsalted butter, softened 2 cups (240 grams) confectioners sugar 1 large egg (50 grams), room. Roll out quite thinly (about 1/8) and cut into rounds with a cookie cutter. Turn onto a floured surface and form into a smooth dough. Next add the flour until it forms a crumbly consistency. Refrigerate until firm, at least 30 minutes. Preheat oven to 400F (200C) Mix the butter and sugar together until it forms a homogenous mixture. I grabbed it so I wouldn’t lose my place in line but in all honesty I was disappointed. The shortbread cookie rose iced latte fuses beverage and dessert creation into one aromatic recipe, garnished with delightful whipped cream and a touch of. Cut out shapes using desired cookie cutter, and transfer to prepared baking sheets. At the register was a package of shortbread. I was standing in line to pay for lunch and realized I had forgotten to grab my sweet treat. I had gone down to the cafeteria and was craving something sweet to eat after my lunch. My first experience with shortbread was while visiting someone at the hospital.
Light and buttery shortbread that melts in your mouth with the added sweet touch of buttercream.
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