These cookies were a hit! I made them waaaay back in April – to bring to the birthday picnic of Katie and Maddy (Taurus twinnies!!) on Primrose Hill. I chose them because it was exam season and they were so quick to make. Also because sometimes, only a rich dose white chocolate coated sweet almonds will do 😉 They were added to the heap of yummy bakes, cakes and cheeses that everyone else had brought alone to celebrate with, under the sundown and London skyline. It feels so strange, reflecting back on it now…on nearly the very last day of August. How does time vanish so quickly?
I usually make big soft and chewy cookies (personal favourite) but everyone in the house tends to prefer the crunchy kind that you can dunk into tea without risking a melted chocolate chip cookie massacre at the bottom of your mug. So, whenever I do make a batch of these they go pretty fast.
If I had to admit one regret that I have about these cookies, it would be that I didn’t make more. I mean, you probably don’t want to double that amount of butter just to make a second batch, but given another shot I’d probably freeze the cookie dough for longer (impatience is my own worst enemy, too), before cutting it into smaller rounds so that there’s technically ‘more’ cookies to go round, meaning we can all have two or three but technically still only be eating one…of the old ones 😉
- 1C Salted butter
- 2/3 C Sugar
- 1 x Tbsp Almond essence
- 3/4 C Flour
- ¾ c Ground almonds
- 1/2 C Cranberries (optional)
What to do:
- Cream the butter and sugar and add the almond essence.
- Fold in the flour, almonds + cranberries if using.
- Roll dough out, and using a cookie presser cut out the rounds you’d want.
- Put the rounds in the freezer for 20 mins or in the fridge for 1 hour (this stops them spreading when baking – a step I probably should have actually taken…see how much the shapes changed before/after baking!)
+ 100g don’t forget that melted white chocolate for drizzling really is the perfect icing on top!
So do you have a favourite shortbread recipe? I’m looking for a new, plain + basic go-to recipe that I can keep on hand to use as a base for all such things.
Hope you enjoy! Xx