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.

shortbread2 shortbread1

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!




Halloween Jack Skellington Cookie Pops!

I absolutely adore Nightmare Before Christmas…in fact it’s currently on TV as we speak. These pops are relatively easy! Especially since my friend, Corryn, and I decided to buy the cookie dough premade instead of making it ourselves. Here’s what you’ll need:

1 package of gingerbread cookie dough, either the log or the cookie shapes
¼ white flour
2 tubes of black gel icing
1 container of whatever white icing you like, we used vanilla
A package of at least 25 popsicle sticks OR cake pop sticks

Preheat oven to 350 degrees.

First use your hands to mix the gingerbread dough and the white flour. Once its mixed well, make the dough into a log shape, wrap in foil or cling wrap and stick in your freezer for about an hour.
When done, cut the log into ¼ of an inch cookies and use your hands to roll each cookie into a ball shape. Then stick the popsicle sticks or cake pop stick in the dough balls. Put on a lightly greased cookie sheet (we needed 2 and put both in the oven). Bake for 13-15 minutes.
When done, let them cool until they are TOTALLY cooled down.

Then use a butter knife and put a layer of the icing on each cookie. Use the black gel icing to create the Jack Skellington faces.
We had a blast doing this and we are planning on taking these to our friends Halloween party tomorrow night! It was a fun way to get into the spirit. We also made Nightmare before Christmas pumpkins while the cookies were in the freezer 🙂 Here’s a pic!
As you can tell, this is one of my favorite holidays!! Happy Halloween everyone!!



Holiday (/any day) Chocolate Toffee Bark


Last year, I had about 1000 (okay, 4) places to go for the holidays. I needed a recipe I could make in BULK and that was cheap. Here comes the Chocolate Toffee Bark to the rescue! Like almost all of my recipes, it’s really easy and needs few ingredients. The picture above is from when I made it for the Fourth of July! Your eyes do not deceive you; saltine crackers are in the mix. Here’s what you’ll need:

2 packages of Saltine Crackers (any brand), usually there’s 4 packages in a box, so it’s easy to buy enough for two barks.
2.5 cups of whatever chocolate chips you want to use (I’ve used white chocolate, milk chocolate, mixture of white and dark- gives it a fun color, and all dark)
1 cup of brown sugar
1 stick of butter

and any additions you want to make. I’ve done strawberries and sprinkles, almonds, pecans…it’s versatile!

Okay here goes easy.

First, take out a baking sheet and cover it with foil. Spray the foil with a little cooking spray. Line the foil with the saltine crackers in straight rows- you can break the crackers in half if you need to, and cover the pan (as little spaces as possible left). Get your chocolate chips ready in a bowl.

Preheat your oven to 350 degrees.

Next, place the butter in a pan and put on medium heat. Mix in the sugar and stir until it is JUST bubbling. If you keep it on longer, you will burn it and have to remake this.

Pour this mixture over the saltine crackers and make sure you spread it out as evenly as possible! Place in your oven at 350 degrees for 5 minutes. Remove promptly.

Then, carefully and EVENLY pour the chocolate chips over the HOT toffee. Use a spoon to melt the chips and make them come together to coat the top of the cracker toffee combination. Make sure that you get the melted chocolate as even as possible.

Now is when you would make whatever, if any, addition you would like. Nuts, fruit, sprinkles. Make sure you do this while the chocolate is still melting so that the addition really sticks.

Once you are done, place the entire baking sheet in your fridge for at least an hour. I like to leave it over night so that the chocolate really hardens.

When it is ready to be taken out, use your hands to unevenly break up the bark. There will probably be pieces of the crackers without chocolate on them. I just cut off the cracker (or leave the edges at home for me!).

This is a crowd pleaser. People ask me to make this ALL THE TIME. But shhhh, no one has to know how easy this is J