December 20, 2012
These are one of my favorite shortbread cookies; they are just pure-simple-beautiful-melt-in-your-mouth bites of holiday goodness. The best thing about these cookies is that the dough can be shaped into logs and frozen for up to two weeks ahead of time, so when you’re ready to make them you just have to slice and bake…and be open to the warm praise and love that will be showered upon you from family and friends when they try these lovelies.
This shortbread is unique in that the walnuts add a hint of delicate flavor and crunch, and the cream cheese adds a layer of richness that is different than just traditional butter based shortbread cookies. And once the cookies bake and the outer layer of chopped walnuts and coconuts get slightly toasted….they not only look more beautiful, but they taste amazing.
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