These sure are some delicious viennese shortbread cookies. You can keep these shortbread cookies simple or decorate them for a party with sprinkles. Either dark chocolate or white chocolate are lovely for this shortbread cookie and can be tailored as you like. Here i used blue and white stars with some green sprinkles. Other options could be white chocolate with blue sprinkles, perfect for a frozen party! Unfortunately I only had one left for a photo haha these were so delicious they didn't last long!

Shortbread Cookies
Viennese Shortbread Cookie

Ingredients

  • 250g butter at room temperature
  • 1 tsp vanilla extract
  • 55g caster sugar
  • 35g rice flour
  • 100g dark chocolate
  • 1 tsp vegetable oil

Method

  • Preheat oven to 180 degrees celsius fan forced
  • In a mixing bowl beat butter, sugar and extract until smooth.
  • Sift flours and add to mixing bowl
  • Beat until smooth and can easily be piped. This can take around 3-5 minutes. You will see that the mixture is soft and quite light in colour.
  • Add mixture to a piping bag with a large open star tip. I like to use Wilton Decorating Open Star Icing Tip #4B
  • Pipe shapes approx 6cm long x 3cm wide on trays lined with baking paper. You don't want the shapes to be too long or too narrow otherwise they may break when you try to dip in the chocolate
  • Bake around 12-15 minutes when they should be lightly browned
  • Cool on trays
  • When the cookies are cool, melt the chocolate in a small bowl and mix in the vegetable oil
  • Dip half of each cookie in the chocolate and place back on the tray. Add sprinkles quickly if required as they will set quite fast
  • Enjoy and try not to eat them all yourself!

 

These white choc cranberry cookies are so yummy! The cranberry gives a nice alternative to the sweet white chocolate. The cookies are moist, chewy and just gorgeous!

White choc cranberry cookies
White choc cranberry cookies

This recipe for white choc cranberry cookies is adapted from my M&M Cookies and is very easy to modify. Just add whichever flavours you like :)

Ingredients

  • 150g butter
  • 250g plain flour
  • 1/2 teaspoon baking soda
  • 100g caster sugar
  • 130g brown sugar
  • 2 eggs (I used XL)
  • 2 teaspoons vanilla extract
  • 100g white chocolate, chopped
  • 75g dried cranberries
  • 25g pepita and sunflower seeds

Method

  • Preheat oven to 190 DegC fan forced
  • Melt butter and let it cool. In the meantime get your other ingredients ready.
  • Line 2 pans with baking paper
  • In a bowl mix together plain flour and baking soda.
  • In the stand mixer bowl, add caster sugar, brown sugar, vanilla and cooled butter.
  • Beat on speed 2 for a couple of minutes until well combined.
  • Add egg and egg yolk to the mixer bowl and mix until combined.
  • Add flour mixture to the mixer bowl and continue mixing until combined.
  • Add chopped white chocolate, cranberries and seeds to the mixture and mix until combined.
  • Shape heaped tablespoons of the mixture into balls and place on the pans, allowing room for some spreading.
  • Bake for 9 minutes, until edges are light golden. Note cookies will continue to bake as they cool, so don't leave them in too long!

These carrot cake cookies are gorgeous! Beautiful and soft like a cake, yet hold up beautifully in a cookie. The kids and adults alike will love these. You could even top these carrot cake cookies with a drizzle of cream cheese icing to make it even more delicious. However they are lovely on their own. Makes around 35 cookies

Carrot Cake Cookies

Ingredients

  • 115g softened butter
  • 150g caster sugar
  • 150g brown sugar
  • 2 large eggs
  • 1/4 cup milk
  • 1 Tbsp vanilla extract
  • 200g plain flour
  • 125g wholemeal plain flour
  • 1 Tbsp cinnamon
  • 1 tsp baking soda
  • 100g grated carrot
  • 70g rolled oats
  • 100g sultanas
  • 35g moist coconut flakes

Method

  • Preheat oven to 180 degC fan forced
  • Beat sugars and butter in a mixing bowl until combined and softened
  • Beat in eggs one at a time until just combined
  • Add milk and vanilla and beat mixture until just combined
  • To a separate bowl sift flours, baking soda and cinnamon
  • Add carrot to the flour and mix together until carrot is coated in flour
  • Add the dry mixture to the mixing bowl and mix until just combined
  • Add sultanas, oats and coconut flakes and mix for a few seconds until just combined
  • Use a small ice cream scoop like the one here to drop tablespoons of the mix onto trays lined with baking paper
  • Bake in the oven for 10-12 minutes until cookies are golden and cooked through. They will continue to cook on the tray and will harden up slightly
  • After 5-10 minutes place on wire racks to cool completely. Enjoy!

These M&M Cookies are so yummy! I had some red and green M&Ms which I needed to use up! before I ate them all that is! I was interested in making a choc chip cookie but why not make it with M&Ms instead? They give it a beautiful crunch inside the soft and chewy cookie.

M&M Cookies
M&M Cookies

 

Ingredients

  • 150g butter
  • 250g plain flour
  • 1/2 teaspoon baking soda
  • 100g caster sugar
  • 130g brown sugar
  • 2 eggs (I used XL)
  • 2 teaspoons vanilla extract
  • 200g M&Ms

Method

  • Preheat oven to 190 DegC fan forced
  • Melt butter and let it cool. In the meantime get your other ingredients ready.
  • Line 2 pans with baking paper
  • In a bowl mix together plain flour and baking soda.
  • In the stand mixer bowl, add caster sugar, brown sugar, vanilla and cooled butter.
  • Beat on speed 2 for a couple of minutes until well combined.
  • Add egg and egg yolk to the mixer bowl and mix until combined.
  • Add flour mixture to the mixer bowl and continue mixing until combined.
  • Add M&Ms to the mixture and mix until combined.
  • Shape heaped tablespoons of the mixture into balls and place on the pans, allowing room for some spreading.
  • Bake for 9 minutes, until edges are light golden. Note cookies will continue to bake as they cool, so don't leave them in too long! I think it's nice to have a few that are softer and a few that are crispy .