'Tis the week for festive cookies and desserts.
This week I'm sharing a Shortbread Cookie recipe I've made for years. When my sons were little, I'd cut out the dough in fun shapes. This year I patted the dough into a roll and cut them into little squares. You can add sprinkles or icing.
3 cups of flour
1/2 teaspoon of baking powder
2 sticks of butter, softened
1 cup of sugar
1 tablespoon of vanilla extract (almond and lemon extracts are also good.)
Combine flour and baking powder in a bowl and set aside. Cream butter and sugar until creamy, then slowly add sugar, egg, and extract. Gently fold in the flour mix and form dough.
Roll out on floured surface. Cut in different shapes and add sprinkles.
Bake on ungreased cookie sheets 10-15 minutes at preheated 325 oven. Cool on racks.
Here's a treat I found online that you can purchase. But they are easy to make yourself. Just dip the marshmallows in white chocolate and roll in crushed peppermint candy. You can vary the recipe with other candy or chocolate.
FROM THE MILES KIMBELL WEBSITE
Serve these fancy, festive hors d’oeurves for sweet snacks or satisfying desserts! Boasting soft, billowy marshmallows, hand dipped in white chocolate and rolled in crushed, peppermint candies, each indulgent treat has its own wooden stick for merry munching. 4.2 oz. package includes 6 individually wrapped snowballs.http://www.mileskimball.com/MilesKimball/Shopping/ProductDetail.aspx?ProductID=BC00362089&ICMP=Search&SourceCode=10509000007&mr%3AreferralID=6e7d43ec-2b4d-11e1-8a48-001b2166becc