My family loves shortbread. This particular recipe uses earthy, ground marcona almonds; bright citrus, warm winter spices and rich, deep vanilla flavors.
The glacé, burgundy colored icing is velvety and slightly tangy. It serves as a lovely complement to the toothsome, minimally sweet, shortbread.
For this recipe, you do not need cookie cutters. Instead, tin cans and a thimble or twist-off top to a jar of balsamic vinegar, olive oil or wine will do.
For this recipe, you do not need cookie cutters. Instead, tin cans and a thimble or twist-off top to a jar of balsamic vinegar, olive oil or wine will do.
The little circles are the perfect chef snack to keep you energized while icing the donut-shaped cookies. Full baking instructions are found in the recipe, below.
The treat is lovely with a spot of tea or a hot mug of coffee. My brother and I both drink a lot of coffee, so it runs out quite quickly in our house! Fortunately, my husband, “Abba,” only drinks tea. Less competition for the other two.
Is it a cookie? Is it a donut? Truth be told, it is really a toss-up. Maybe a “co-nut?” However, I am sure that they are quite tasty and satisfying. I not will claim that these sweets are healthy. It is the holiday season, and I feel like a bit of festive indulgence.
Happy Christmas to my friends who observe the holiday, and a very merry holiday to one and all.
Warmest regards,
Shanna
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Ingredients:
1 cup marcona almonds, lightly roasted and cooled
1/4 cup granulated sugar
2 cups all-purpose flour, sifted
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg or cardamom
1/2 tsp. salt
zest of an orange
1 cup (8 ounces) unsalted butter or lactose-free organic margarine, room temperature
1/2 cup granulated, white sugar
1 tsp. good quality pure vanilla extract
2 large egg yolks (save the whites for another use)
100 grams organic cream cheese, low-lactose if desired, or mascarpone cheese, room temperature
2 Tbsp. good quality raspberry jam, preferable homemade, or any jam that you desire
1 tsp. good quality vanilla
1/2 cup powdered sugar, sifted, plus additional to sprinkle over cookies, if desired
Preparation:
- Pulse the almonds and the 1/4 cup of sugar in a food processor until a fine dust is formed. Set aside.
- In a large bowl, whisk the flour, spices and salt.
- Using a standing mixer fitted with a whisk attachment, mix the orange zest, butter, sugar, vanilla and egg yolks on medium-high speed until light and fluffy.
- Mixing on low-speed, slowly add the flour mixture from the large bowl into the mixer, just until fully incorporated. Avoid over-mixing.
- Make a large disk out of the dough. Wrap in plastic wrap and refrigerate until very firm, at least an hour.
- Preheat oven to 350•F or 177•C and line two cookie sheets with parchment paper.
- On a lightly floured surface, roll out the dough. Use a round cookie cutter or a metal can with both ends cut off to cut-out shapes.
- Use a thimble or the top of an extra virgin olive oil, balsamic vinegar or twist-off wine top to cut small circles within the large circles.
- Place on prepared sheet and bake for eight to ten minutes, just until cookies are no longer doughy. Avoid over-baking cookies if you desire a soft texture.
- Allow cookies to cool completely.
- In a small bowl, whisk the cream or mascarpone cheese, vanilla, raspberry jam and powdered sugar until smooth. Ice the cookies.
- Sprinkle with additional powdered sugar, if desired.
- Enjoy!
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©Shanna Koenigsdorf Ward, shannaward.com (2013), unauthorized use and/or duplication of this material without expressed and written permission from this blog’s author, Shanna Koenigsdorf Ward, and/or owner is strictly and completely prohibited.
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The little circles are the perfect chef snack to keep you energized while icing the donut-shaped cookies. Full baking instructions are found in the recipe, below.
Is it a cookie? Is it a donut? Truth be told, it is really a toss-up. Maybe a “co-nut?” However, I am sure that they are quite tasty and satisfying. I not will claim that these sweets are healthy. It is the holiday season, and I feel like a bit of festive indulgence.
Happy Christmas to my friends who observe the holiday, and a very merry holiday to one and all.
Curls and carrots 
Beautiful and simple tools 🙂
Thank you, Amal. Have a wonderful New Year. – Shanna xx
You too 🙂
Reblogged this on Jane Doe (at-your-service).
Thank you, my friend. 🙂 Happy holidays and best wishes to you and yours.
Those are cute! I like the idea of the chef snack!
Beverlee –
Yes, chef snacks are just ideal. 🙂 This is a lovely little cookie recipe that my family loved. You don’t have to make donuts, of course, but the chef snack is mandatory…
Have a healthy, happy new year. I am so glad that you stopped by.
Best regards –
Shanna
Happiest of Holiday Season to you and yours, dear Shanna! 😀
Thank you, Fae. The very best to you and yours. – Shanna
Wow these are so cute! I love the idea of shortbread-donuts 🙂 Afterall the holidays are the best time to indulge – Niki x
Thank you, Niki. I appreciate the kind words. Have a happy holiday and great new year. Best regards, Shanna
Thanks Shanna, you too 🙂 x
Hi Shanna, just wanted to say thanks for pinning the tomato soup recipe 🙂 I really appreciate it – Niki x
My pleasure, Niki. Be well – Shanna
There are few things that I enjoy better than shortbread; It reminds me of my time in Scotland 🙂
Great treat, Shanna. I hope you and your family have a terrific time and a great New Year!
Bss
Rosa,
Thank you for reading and leaving a sweet note. I love shortbread, too. How long were you in Scotland? Did you study there? Have a happy holiday and wonderful New Year.
Warm regards,
Shanna xx
I studied there during my 4th year back at university. Good old days… 😉
Oh, lovely! I am sure you have wonderful memories and equally good recipes, Rosa! 🙂 Maybe you will feature one on your blog soon? Best – Shanna
That RECIPE it’s Scones; I go back to that year once and again every time I have one. My recipe on the blog: http://pemberleycupandcakes.com/2013/05/05/classic-scones-scones-clasicos/
But I wasn’t into my love for everything baking back then… 😉
Oh my, these look delicious! All of the goodness of a donut without the oily mess… Thanks for sharing, Shanna. And warm wishes for a wonderful holiday season to you and yours.
Linda,
Thank you for the lovely comment. Have a wonderful holiday and a safe, fun and happy New Year.
Warm regards,
Shanna
these look yummy! Thanks for sharing!
Thank you, Gill. Have a wonderful new year. I appreciate your kind words. Best wishes, Shanna
They look delicious. I love the idea of a “chef snack”–with coffee, of course! 🙂
Enjoy the holiday season!
Merril
Thank you, Merril. I appreciate your very thoughtful note. Have a fun, festive and healthy season and 2014. Take care, Shanna
These look so delicious. I love raspberries and that icing….Your family is so lucky that you love to cook healthy, beautiful meals and treats. Mele Kalikimaka from Maui, Hawaii!
Thank you, Kiyo. You are so kind and sweet in your comments – please stop making me blush! I do wish I could share these cookies with you. I agree, raspberries are so delicious – the perfect balance of sweet and tangy. “Mele Kalikimaka on a bright, Hawaiian (or New Mexican!) Christmas day.” I appreciate your visit. Warm regards, Shanna
These sound fantastic, Shanna. I, too, love shortbread and the idea of a chef’s snack. Problem is, where do the snacks end and wholesale gluttony begin? I doubt I could stop after the “holes” are gone. I’ll just make a double batch and hope for the best. 🙂
I hope you’re enjoying this holiday season, Shanna!
Thank you for your kind comment, John! I know, I know – shortbread is addicting. I was a little gluttonous yesterday with the doughnut cookie holes! Of course, we also made other cookies, which I ate. ‘Tis the season! 🙂 Let me know if you try the recipe… it is a new favorite around here. I appreciate your visit and wish you a fabulous holiday! 🙂 Best wishes, Shanna
Merry Christmas, Shanna! Your beautiful cookies remind me of the Simpsons. Mmm, donuts! 🙂
Hehe, THANK you Vicente! We are fans of the Simpsons around here. The writers/creators went to my husband’s alma mater. 🙂 A lovely complement – Homer would definitely approve this recipe. Have a wonderful holiday and thank you for your visit. Best wishes, Shanna
Or is it a donut cookie? 😉 These seem lovely Shanna, thank goodness I’m not around otherwise I’d eat too many, lol. XXX
Exactly, Sofia. It is a cookie in the shape of a donut. Thanks for your visit, Amiga. Merry Christmas! xxx Shanna
Hehe. I got fooled when I saw “donut” because I became confused as to why the donuts were flat. But they still look yummy. They are cakey donuts, which souds suspiciously similar to Sofia coining them “donut cookies” :p Happy Holidays!
They are cookies in the shape of donuts. The recipe is a classic shortbread. Thank you for stopping by and a happy holiday to you! Best, Shanna
These do look yummy. I am a huge fan of shortbread too. I don’t usually put anything on it, but the raspberry in the frosting certainly pushes my buttons! Hope you enjoyed your holidays too and look forward to a wonderful new year.
Wow, what a great donuts !!!
healthier version since it baked,hehehe
Merry christmas and happy holidays, God blessed you all the way then!
Hi, Dedy,
You are right… shortbread cookies…in the shape of a donut: Baked but definitely a lot of butter in these. Haha. I had to put my thimbles and balsamic vinegar top to use somehow. 😉 Have a wonderful Christmas and a safe, healthy new year.
Best,
Shanna
how. cute. are. those. !!!! What a wonderful mix of flavors. Yum 🙂 Thanks for sharing. And my vote is accompanying them with coffee as they need a strong partner 😉
These are so adorable. Love that pale pink, fruity icing… my nieces would love them! And maybe you can call them ‘conuts’, as there seems to be a trend towards fusion baked goods these days (just think ‘cronut’, those croissant-donut things are taking over the world!). Thanks for the sweet recipe Shanna x
Hi, Laura. What a great idea. Yes, I am familiar with the cro-nut rage, though I have never tried one (I am missing out!). Thank you for stopping by and leaving kind words. Your niece would definitely have fun making the cookie cutters, shaping and decorating the cookies. Have a lovely day! Warm regards, Shanna
Hello Shanna, I’m back! Sure these are delicious! I love shortbreads! I loved the idea to cover also the small circles, so cute! Sure you had a great time together. Cris
Thank you, Cris! Shortbread is a nice cookie, because so many people enjoy it. You are so sweet to visit! I am looking forward to your next post. Take good care – Shanna xx
Wao Shanna, the doughnuts look so scrummy! Raspberry is just one of my favorite fruits!
Thank you, Ayesha! I appreciate your visit. Yes, aren’t they just lovely – sweet yet tart. Take good care and happy new year to you and yours. Best wishes, Shanna
How clever. You MacGuyvered the donut hole. You are so smart.
Ha. Thank you, Janet! I appreciate your many likes and comments. Take care, Shanna
How cute are those Shanna! My daughter Charlotte LOVES shortbread cookies. I’ve shown her this post and asked her to make them. 🙂
I hope that Charlotte makes you a big plate of them. I love the orange zest and almonds in this recipe. 🙂 I appreciate your compliment and cheerful visit to Curls and Carrots, Lidia. Best wishes, Shanna
Shanna, i love shortbread, I don’t know how I missed this recipe. I noticed you use a lot of almonds. Is that your go-to (even though I know there is all-purpose in here). xox*
Thank you so much for your warm comment, Vera. Yes, I love the flavor and texture of almonds. 🙂 I often make almond meal for baking or use almond extract… maybe this dates back to marzipan memories in Madrid (can you say that three times fast?). All my best, Shanna