It’s finally here! The Great Food Blogger Cookie Swap Recipe Reveal Day! Today is the day that I can share the recipe for the easiest shortbread cookies!
This was my 2nd year participating in the Food Blogger Cookie Swap and I love it! Not only are delicious cookies shipped from food bloggers all across the country, all the proceeds from the Cookie Swap go to Cookies for Kids’ Cancer !! In addition to what the bloggers raised, OXO, Dixie Crystals, California Olive Ranch, and Brownie Brittle made matching donations up to $3000!
I love these shortbread cookies because they’re so simple to make. There’s no chilling, no waiting, no crazy long list of ingredients! Just simple. basic. goodness. My kids were so excited to help me make cookies to mail to other people! People we’ve never met!
We spoiled our cookie recipients a bit – instead of one batch of cookies, they got a tin full of these chocolate dipped shortbread cookies, cranberry walnut rum fudge, Dark chocolate christmas cookies dipped in white chocolate and crushed candy canes, and a Christmas themed oven mitt!
I love the sharing! The bloggers I sent these tins of deliciousness to are: The Foodie Patootie, Carmel Moments, and M’s Belly. I received yummy cookies from The Bitter Side of Sweet > Hershey’s Chocolate Peppermint Cookies, White Lights on Wednesday > Striped Shortbread Cookies and Gin’s Kitchen > Spiced Pillows.
I won’t make y’all wait any longer for this buttery, yummy, wonderful shortbread cookie recipe.
Easy Shortbread Cookie Recipe
Ingredients
- 1 Cup plus 2 Tablespoons butter softened
- 3/4 Cup powdered sugar
- 3/4 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 1/2 Cups all purpose flour
Instructions
- Pre-heat oven to 350°F
- In a large mixing bowl, beat together butter, powdered sugar, vanilla, and almond extract until combined
- Add in flour and blend on low-speed until combined.
- Place dough on a lightly floured pastry mat/surface. Roll dough 1/4" to 1/2" thick
- Use cookie cutters to cut out shapes and pace them 1/2" apart on a parchment lined cookie sheet.
- Bake 12 - 16 minutes; or until the bottoms of the cookies are a light golden brown.
- Remove from the cookie sheet and place on wire rack to cool
- If you want to dip the cookies in chocolate - allow them to cool completely.
- Place the ghirardellii wafers in a bowl and microwave according to package instructions. I like dipping half the cookie in chocolate, but you can dip, drizzle, decorate to your liking. My kids prefer these un-dipped, sprinkled with sugar
If you’re interested in next year’s Great Food Blogger Cookies Swap you can sign up to get notifications
