Christmas Spice Shortbread Cookies

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Christmas Spice Shortbread Cookies
It's that magical time of the year when there's festive cheer and all sorts of sweets and treats to accompany that merry excitement. One of my favorite bakes is my Christmas Spice Shortbread Cookie which packs a strong buttery flavor plus a spicy goodness which is savored every festive season. The level of spice can be adjusted to your liking to get that extra taste and aroma when the cookies are freshly baked and out of the oven. As with last year, I was humbled to have my cookie recipe featured in Good Housekeeping Middle East annual Christmas cookie competition. The cookies are fairly easy to prepare and decorate using my favorite chocolate of the festive year, Hershey’s of course with its fantastic taste and delicious festive collection from the candy cane kisses to the mint flavored kisses and the peanut goodness of Reese’s. I used Hershey’s Hot Chocolate Fudge for the icing of the fresh baked cookies which added to the spiciness and soft yet bite texture of the biscuits.
Course Dessert, Snack
Prep Time 10 minutes
Cook Time 20 minutes
Servings
cookies
Ingredients
Course Dessert, Snack
Prep Time 10 minutes
Cook Time 20 minutes
Servings
cookies
Ingredients
Instructions
  1. Christmas Spice: 1 tsp cinnamon and clove grounded ½ tsp nutmeg and cardamom grounded ½ tsp dry ginger powder - Blend all together and store in air tight jar.
  2. Christmas Spice Shortbread Cookies: In bowl whisk together the flour + salt and Christmas spice. Set aside. 2. In a separate bowl, beat butter until smooth and creamy (1 minute or so) using a hand mixer or an electric mixer and add in sugar, beat further until smooth, (2 minutes) and vanilla extract. 3. Last, gently stir in the flour mixture to the butter + sugar + vanilla extract mix and incorporate. 4. Flatten the dough into a disk shape, wrap in plastic (cling) wrap and chill the dough for at least 20 minutes or until firm. Use any cookie cutter you please, the recipe is very versatile and can be used for any occasion. Lightly flour the surface before you roll out the dough to ensure it does not stick to the surface. Line the tray with baking sheet and bake cookies for 10 to 12 minutes - 180°C or 356ºF.
Recipe Notes

If the dough is too soft (butter melting) place the cookies in the fridge for 10 minutes before baking for the cookies to retain the shape.
Cool and decorate with icing on choice or my favorite, sprinkle of sugar and Christmas spice. Seasons greetings from Pear Tree Diaries x

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