Holiday Shortbread Cookies! The perfect shortbread cookie, made with White Lily Flour, dressed up for the holidays! Dip your cookies in melted chocolate, or a glaze, sprinkle on crushed peppermint or sprinkles and you’ve got the best holiday cookies around!
My kids have to be at their bus stop by 7am. Needless to say, mornings over here are rushed, hurried and sometimes involve breakfast on the go. Since it’s the holidays, I’ve been letting the kids stay up a little later but I always pay for it the next morning because it’s always so hard to get the girls up and out of bed.
On the days we don’t make it to the bus stop, I drive them to school. This happened the other day and my girls were eating granola bars in the car for breakfast. Not one of my better mornings.
Phoebe, my oldest, forgot to grab her granola bar so as we are frantically driving to school, I tell Madeline to share her granola bar with her sister. Madeline responds, “But mom, I wanted to eat the whole thing.” This really surprises me because she is usually very open about sharing. So, because I was already stressed because we were running late, I say “Shame on you. Share with your sister, please!”
I continue and ask my 6 year old how she would feel if she wanted something and me and Phoebe said no and didn’t share with her. How would she feel? Madeline proceeds to start crying and the drive to school is a mess. When we get to school, she doesn’t get out of the car (in the drop off line) so I have to park the car and walk her in. . I’m still wearing my pj’s by the way. I drop Madeline off at her classroom, give her a hug and tell her I love her.
As I’m driving home, I start thinking about how I handled the situation and start to feel horrible. My choice of words wasn’t the greatest and I began to pray for Madeline. . and Phoebe and my parenting skills.
I’m thankful that children (and our Lord) are so forgiving. . and I’m thankful that each day is a new one. There will always be days I will want to re-do as a parent. Words I wish I didn’t say, things I wish I didn’t do and situations I wish I had handled differently.
And on the bright side, I know there will also be days that I wish could be on repeat. Days where everything seems to go right, days where I know the girls and I will look back on and remember fondly.
It’s the holiday season and although, this usually is a very stressful and busy time of the year, I’m finding the time to bake, spend time with the girls and just love on them. I also have tickets for my family to go see A Christmas Carol together so I’m excited!
I hope that my daughters and I can make memories and spend time together this holiday season. I don’t want it to be all about the gifts, or what they want to get from Santa.
Before we leave for the holidays, we’ll be baking cookies to give away. Macarons, Double Peppermint Chocolate Chip cookies, Peanut Butter Blossoms and these holiday shortbread cookies are on the list!
I usually don’t toot my own horn when it comes to baking because I’m no expert when it comes to baking. . but I have to say that these shortbread cookies are amazing! They are the best!
And I think it’s because of the flour I used.
I can truly taste a difference when using White Lily Flour. This enriched bleached all-purpose-flour is super versatile. Whether it’s for scones, bread, biscuits or cake, this flour makes all the difference. I also love their Wheat & Almond Flour Blend. I use this flour all the time. You guys have to check White Lily Flour out online, buy some and taste for yourself.
Shortbread cookies are a favorite of mine for the holidays because they are like a blank canvas. You can decorate or dip them however you want! I hope you and your family give these cookies a try!
Holiday Shortbread Cookies
For the cookies:
- 3¼ cups White Lily all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup 2 sticks unsalted butter, at room temp
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 egg
- almond milk for brushing onto the cookies
For the topping:
- 6 to 8 ounces good quality bittersweet chocolate chopped
- 1/2 cup confectioners' sugar sifted
- 2 to 3 tablespoons heavy cream
- crushed peppermint candy
- festive holiday sprinkles
For the cookies:
- In a mixing bowl, whisk together the flour, baking powder and salt. Stir in the cinnamon and set aside.
- Using a stand mixer fitted with the flat beater (or paddle) attachment, cream together the butter and sugar until well combined. Add in the vanilla and the egg and mix together until combined. With the mixer on low, slowly add in the dry ingredients and mix until the dough comes together. Remove the cookie dough from the mixer.
- On a clean, flat surface, divide the dough in half and shape into logs. Wrap with plastic wrap and refrigerate for at least 2 hours, or overnight.
- When ready to bake, preheat your oven to 350° F. Unwrap the cookie dough and slice. Place the cookie dough slices on a parchment paper-lined baking sheet and lightly brush the cookies with almond milk and bake for about 12 to 15 minutes, or just until the edges turn golden brown.
For the topping:
- While the cookies are cooling, microwave the chopped chocolate in 30-second increments, stirring after each 30-second increment, until melted. Alternatively, whisk together the confectioners' sugar and the heavy cream until a smooth glaze has formed.
- Dip half of each cooled cookie into the chocolate or the glaze and transfer back to the parchment-lined baking sheet. Decorate with the crushed peppermint or the sprinkles. Let sit for about 10 minutes and enjoy!
Disclosure: This is a paid, sponsored post in partnership with White Lily Flour. All opinions stated here are 100% my own.