Harvest Shortbread Cookies

Harvest Shortbread Cookies

Prep Time

15 minutes

Cook Time

15 minutes

Serves

 
Harvest Shortbread Cookies

Use a variety of decorative cookie stamps with seasonal designs—jack-o’-lanterns, apples, leaves—to decorate these cookies.

This recipe courtesy of Pioneer Brand, C.H.Guenther & Son, Inc.

Tips

A cookie stamp (a small, decorative, round or square cookie imprinter, usually made of glass, ceramic or wood) is pressed into a ball of cookie dough, which flattens it and imprints a relief design on the surface.
Cookie stamps come in many designs and are available at specialty kitchenware shops.
If you don’t have a cookie stamp, press each ball of dough with the bottom of a glass.

Ingredients

  • 3/4 cup butter or margarine, softened
  • 2/3 cup packed dark brown sugar
  • 2 cups Pioneer Original or Buttermilk Biscuit & Baking Mix
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/4 cup granulated sugar

Preparation

  • 1 In large mixer bowl, beat butter and brown or until light and fluffy, about 2 minutes. Add Pioneer Biscuit & Baking Mix, ginger, cinnamon and cloves; beat on low speed until mixture forms a ball.
  • 2 Roll dough into 1/2-inch balls (about 1 tablespoon each). Roll in granulated sugar.
  • 3 Place on baking sheet that has been coated with cooking spray. Using a decorative cookie stamp, press firmly to create design.
  • 4 Bake at 325°F for 12 to 15 minutes or until set and just beginning to brown. Cool completely on wire rack.

More

2d

Hello, Dolly, indeed. Today is country legend Dolly Parton’s birthday. The music icon was born in Sevier County, Tennessee and, (…)

3d

Jambalaya is a staple dish in the South, but we bet you’ve never heard of it Italian-style! In this recipe, Chef Ace Champion combines (…)

More TFC