This post is part of a virtual cookie swap with other black food bloggers who LOVE holiday cookies. Check out the other fantastic cookie recipes at the end of this post.
Mariah Carey season the holiday season, y’all! Time to put All I Want For Christmas on repeat deck the halls, joy to the world and fa la la la la to the la la la! And nothing says Christmas more than Mariah Carey a plate full of cookies and a cup full of eggnog. Guess what? I added eggnog spices to my favorite buttery shortbread to create a delicious wedge of holiday yum. This shortbread wedge is #PeakChristmas or any holiday or occasion requiring buttery shortbread and a delightful mix of wintery spices.
Eggnog Spiced Shortbread
You won’t find an easier cookie to bake than a shortbread cookie. Four ingredients are all you need. FOUR INGREDIENTS, people — flour, powdered sugar, butter and a pinch of salt. Mix it all together and you get shortbread – a crisp, crumbly, buttery wedge perfect for your morning tea, or whenever your sweet tooth calls.
Shortbread is a blank cookie canvas. Seriously, it’s like the boneless, skinless chicken breast of cookies. It adapts easily to any flavor you add to it. You can dip it in chocolate or stir in chopped, toasted nuts, dried fruits (dried cranberry and almonds are my favorite), flaked coconut, crushed peppermint candies, or other spices — a little ground cardamom will blow your mind.
Just a teaspoon of spices elevates plain shortbread from good to great. For my Eggnog Spiced Shortbread I sift in the spices typically used in eggnog — ground cinnamon, cloves and nutmeg. It’s tasty. Like, All I Want for Christmas is Eggnog Spiced Shortbread tasty. Make some. Give some as a gift. It’s perfect for packaging and people will ❤️ you. Or make it and keep it all for yourself. Give yourself a gift.
Mariah Carey Christmas!
Be sure to check out my Molasses Spice Cookies with White Chocolate!
Sift the flour first, then measure out 1 1/2 cups. You’ll end up with more than you need if you measure first.
Your butter should give slightly when pressed. If it’s too soft (the wrapper looks oily) your shortbread will bake up flat and may have a greasy texture. If you think it’s too soft, pop it in the freezer for a few minutes before using.
Round Cake Pan
Eggnog Spiced Shortbread
Makes 16 wedges
1 1/2 cups sifted all purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 3/4 cups powdered sugar
1 tablespoon pure vanilla extract
Preheat oven to 350F. Line an 8 or 9-inch round cake pan with parchment paper.
Sift flour, cinnamon, cloves, nutmeg and salt together in a medium bowl.
Mix butter and powdered sugar together in bowl of a mixer. Add vanilla then gradually add sifted flour and spices just until evenly mixed. (If you overmix your shortbread it will likely be tough.)
Use a spatula or clean fingers to gently press dough evenly into cake pan. Bake 45-50 minutes or until shortbread is golden brown with firm edges. Remove from oven and let cool in pan.
Invert cooled shortbread onto a cutting board and use a bread knife to cut shortbread into 16 wedges. Dust shortbread with powdered sugar and serve.
#ForTheCulture Holiday Cookie Swap
Dash of Jazz: Tahini Sugar Cookies
Eclectic Thought Catalog: Grandad’s Tea Cakes
Margarita’s On The Rocks: Peppermint Chocolate Chip Brown Sugar Cookies
The Hungry Hutch: Easy Frosted Christmas Sugar Cookies
The Blenderist: Vegan Spiced Chocolate Cookies
The Hungry Hutch: Chocolate White Chocolate Chip Cookies
Kenya Rae: White Chocolate Chip Pecan Cookies
Sweet Tea and Thyme: Double Chocolate Andes Mint Cookies
Marisa Moore Nutrition: Flourless Brown Sugar Shortbread
Sweet Tea and Thyme: Gingerbread Whoopie Pies
Dash of Jazz: Candy Cane Cookies
The Hungry Hutch: Brown Butter Walnut Chocolate Chunk Cookies with Sea Salt
Dash of Jazz: PB&J Thumbprint Cookies
The Hungry Hutch: White Chocolate, Cranberry and Pine Nut Cookies