Wednesday, 18 November 2015

Christmas Shortbread Cookie Recipes: Nonpareils Shortbread Bites/Almond Snowballs


Now that we know the recipe for easy shortbread cookies, things are only going to get easier. Using the same recipe, I managed to dish out two different variations with a Christmas theme. This first one was easy. Just invest in some rainbow nonpareils and add it to your shortbread dough and make it into bite-size cookies. The nonpareils add colours and excitement to this cookie. It is colourful, it is festive, it is Christmassy. Surprisingly, it also add a beautiful seedy crunch to the otherwise soft cookies. These nonpareils shortbread bites are children magnet. The kids just adore the colours. Very suitable for parties or gatherings with children.



Christmas Shortbread Cookie Recipes: Nonpareils Shortbread Bites


Makes approx. 48 bites

Ingredients 

1 portion shortbread dough (recipe here)
3 tbsp rainbow nonpareils (or red, green and white only)


Mix dough with nonpareils. Pinch a bit of dough to be shaped into little balls. Alternatively, you could also bake like you would a shortbread and then cut it into cubes. Bake at a preheated oven at 160C for 15-20 minutes or until the sides are slightly browned. Remove and cool completely before storing.





Christmas Shortbread Cookie Recipes: Almond Snowballs

These almond snowballs taste like snowballs. It melts...so pleasantly in the mouth. The almond nibs add crunch and additional flavour to these melt-in-your-mouth cookies. I thought these cookies would be too sweet for my palate since they are rolled in so much icing sugar. It was however beautifully balanced off by the additional almond. A sweet cookie it is but in an acceptable way. Perfect for those who has a sweet tooth.


Makes approx. 50 balls

Ingredients 

1 portion shortbread dough (recipe here)
60 g almond flakes/nibs, toasted
3/4 cup of icing sugar

Mix almond flakes into shortbread dough. Pinch a little dough and form into a little ball. Repeat until all are done. Bake at a preheated oven at 160C for 15-20 minutes or until the sides are slightly browned. Remove to cool. Roll balls in icing sugar while still slightly warm. Roll again when serving or when completely cool.








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