Shortbread Cookies


Super Bowl is one of my favorite times of year. It’s always so much fun and full of energy…well, that was debatable this year. Anyway, I got to try a new recipe to take with me to my friend’s annual party. I decided on sweet since I figured there would be lots of savory. Here’s what you’ll need:

2 sticks of unsalted butter at room temperature
3/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
2 cups all purpose flour
1 tsp salt

Dark chocolate chips

Combine the butter and sugar with a handheld mixer.

Add in the egg and vanilla- I used vanilla sugar, worked the same.

Then mix in the flour and salt. Add in the flour, little by little, and keep mixing.

Once mixed together, use your hands to create 2 logs of dough- about 2 inches round. The dough is VERY dry; it is suppose to be like this so that the shortbread consistency is there.

In foil or saran wrap, cover the logs of cookie dough tight!

Stick in your fridge for about 1.5 hours. At least an hour!

When the time in the fridge is up, preheat your oven to 350 degrees.

Spray 2 cookie sheet with nonstick spray.

Unwrap the logs and cut up into cookie sized pieces, about ¼ of a inch.

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Then, roll each cookie piece in your hands so that it is round and flat. I rolled the sides of half of them in sprinkles and just rolled the other half into round balls and put a few dark chocolate chips in the center of each.

I put in both cookie sheets in the oven at the same time and baked for about 18-20 minutes; rotating them about half way through.

When done, let them cool before you take them off the cookie sheets.


These were really yummy. They were delicious as a dessert and as a treat with my morning coffee. Everyone who tried them seemed to like them! Which, of course, makes me a happy girl. I definitely suggest these for a good treat, but fair warning, the dough isn’t the easiest to work with. It will definitely be worth it in the end though! Next time, I think they would be really good to try with dried cherries or some nuts. Play!




Chocolate Thumbprint Cookies <3 Olivia

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Christmas cookies… I have been on a sweets binge and it is mostly due to the huge amount of yummy cookies that my mom made. This recipe is from Martha Steward and they were soo delicious. The chocolate thumbprint stays soft and fudge-like. This recipe makes about 50 cookies.

Chocolate Thumbprint Cookies:

– 1 cup and 3 tbs. butter, at room temperature
– 1 cup confectioner’s sugar
– 1/4 tsp. salt
– 2 tsp. vanilla extract
– 2 & 1/2 cups flour
– 3 ounces semisweet chocolate chips, chopped
– 1 tsp. corn syrup

Preheat the oven to 350 degrees.
1. In a large bowl, beat together 1 cup butter, the sugar, salt, and vanilla on medium speed until smooth, about 2 minutes. You could probably do this without the electric mixer. Slowly beat in the flour.

2. Line two baking sheets with parchment paper. Form dough balls with your hands, using about 2 tbs. of dough per cookie. Place the balls on your baking sheets about 1 inch apart from one another. Place in the oven for 10 minutes. Remove from oven and allow to cool slightly.

3. Once the cookies are cool enough to touch, press a deep thumbprint in each cookie. Return cookies to the oven and continue baking until the edges begin to brown, about 7 more minutes. Remove from oven and allow to cool completely.

4. In a very small pot, combine the chocolate, 3 tbs. butter, and corn syrup and heat on low, stirring constantly until it is combined and melted. Once it is melted, remove from heat.

5. Pour a small spoonful of chocolate into each thumbprint mold.
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Enjoy 🙂 Olivia

Bosanske šape (Bosnian Bear Claws)


This is a Bosnian favorite! My mom and I have been taking this recipe for YEARS and people love it. My dad has been hinting that he’s really been craving these so I decided to surprise him this past week. These are involved but SO worth it, I’m very serious when I say…you will not regret the decision to make these. You’ll need metal cookie molds to bake it so if you don’t have them, go invest! Here’s what you’ll need:

2 sticks of butter
1.5 cups of sugar
3 cups of flour
1.5 cups of ground walnuts
1 teaspoon of baking powder
2 eggs
~1/2 cup of powdered sugar

Preheat your oven to 375 degrees.

Put all of the ingredients into a kitchen aide mixer (or mix with your hands/a hand held mixer). No special order, I literally just put it all in and mixed.

You will know this is ready when the dough is almost like a scone dough…it will break apart and not be the slightest bit wet.

Here’s where it gets involved. Spread of your metal cookie molds onto a cookie sheet so you know how many can fit. Then take nonstick cooking spray (DO NOT USE OLIVE OIL BASED….they will stick) and spray each metal mold in the middle and on the sides inside the mold, be sure to spray thoroughly.


Then fill each cookie mold with the dough about ¾ of the way.


Bake for about 15-18 minutes.

You’ll know they are done when the sides are nice golden brown.


Let them cook for about 15 minutes and put your powdered sugar into a big bowl.

When they are cool enough to be handled, carefully turn them upside down into the powdered sugar. Nine times out of ten, they will come right out of the mold. If they don’t, just take a knife and gently separate the edges of the cookie then we use a wooden spoon to knock on the bottom of the cookie mold and they pop right out. Roll them in the powdered sugar so that they get covered and place them in a bowl or whatever serving dish you are using.

This recipe made 33 cookies…and what delicious cookies they are! These never get old. And they’re amazing for a dessert and my favorite treat with coffee. FYI, my dad was very happy with this surprise! 🙂