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Whipped Ghee Shortbread Cookies

1 hour chocolate clarified butter cookies dessert fall kit ghee pumpkin pumpkin season pumpkin spice shortbread whipped

This mini batch of shortbread cookies were delicious. I split the recipe in half and made some chocolate, and the others pumpkin. Feel free to mix up the flavours according to the season!

INGREDIENTS 

½ cup clarified butter, room temp

¼ cup powdered sugar, sifted

Pinch salt

1 ¼ cup flour, or as needed

½ tbsp pumpkin spice

METHOD



 Bake at 375 degrees

 

Cream the ghee and powdered sugar, until white and fluffy

Add the salt and flour, 1 tbsp at a time, until dough forms – slightly sticky

Remove half of the dough, for plain cookies, and add the pumpkin spice to the rest of the dough, for pumpkin cookies

Place each dough in a saran wrap, and place in the fridge for 30 minutes

 

One disc at  time, slice into even squares

Roll each square with your hand until a 1” ball forms

Press a nut into the centre

Bake for 3 – 6 minutes, on a lined baking sheet


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