Five New Shortbread Flavours – Merry Advent Baking

These easy and delicious shortbread cookies are a Christmas classic, which mustn’t miss on your cookie platter this year. There is something for everyone.

Happy first day of Advent, foodie friends. Boy did that sneak up on me this year. We have been decorating the Christmas tree all day, we literally just finished. Not sure whether it beats last year’s tree, which I had been very proud of. It is very hard to make a more than fifteen years old tree look full, it has lost lots of needles. Now I am covered in glitter munching on some tasty cookies.

Christmas Tree 2021

Anyway, I always try to give you a “new” recipe for every Sunday of Advent. This time I experimented with new shortbread flavours which I haven’t made in ages because I misplaced the meat grinder last year. Here are the flavors I made this year.

Almond Speculoos

For these cookies simply add 100 grams ground almonds and two teaspoons speculoos spice. They taste delicious with chocolate drizzle, dark or white chocolate.

Vanilla Sprinkle Shortbread

For this you simply add Christmas coloured sprinkles to the basic cookie dough. They add crunch and decoration without any extra work.

Marzipan Amaretto Shortbread

For this you simply add 200 grams marzipan and 2-3 tablespoons of Amaretto to the dough. A dark chocolate drizzle works very well with these cookies.

Cappuccino Kringles

For these cookies simply add 1-2 tablespoons instant coffee and the same amount of cocoa to the dough. Extrude the cookies and shape them into wreaths.

Chocolate Shortbread

For this simply add cocoa and some grated chocolate to the cookie dough.

Fun Shortbread Cookie Fail: Black and White Shortbread

Unfortunately marking marbled black and white was not a successful experiment. A few came out two toned and speckled, but most of the dough just mixed and came out cocoa coloured. At least I experimented so you don’t have to.

Shortbread Cookies


  • 250 gr butter or margarine
  • 125 gr sugar
  • 500 gr flour
  • 1 egg
  • 1 Tsp vanilla sugar or vanilla extract
  • 1 Tsp baking powder
  • A dash of salt
  • Optional add ins
  • 200 gr chocolate or chocolate coating of personal preference (milk, dark or white chocolate)


1. Make sure the butter and eggs are at room temperature. The butter should be slightly soft.
Knead all ingredients into a homogenous dough. Knead in the add ins now, or leave the dough plain.
2. If you pipe out your with a piping bag, you can immediately preheat the oven to 175°C and pipe them with enough space between them onto a lined cookie sheet. Lines or circles, that is up to personal preference. If you work with the meat grinder with a cookie press attachment, leave the dough to firm up in the fridge for one hour and then proceed shaping them.
3. Bake them up to ten to fifteen minutes on the middle rack until golden.
4. Leave them to cool on the cookie sheet for a few minutes to firm up, then transfer them onto a cooling rack.
5. Once the cookies have completely cooled, melt some chocolate or melt the chocolate coating according to the instructions.
Dip the cookies in the chocolate or drizzle it over with a teaspoon or piping bag. Sprinkle some chopped hazelnuts over the dipped chocolate.
Leave the chocolate to harden before storing the cookies.

Well, there you have an easy recipe for shortbread cookies. You can make them with butter, but you honestly don’t have to. I used margarine because butter has been crazy expensive and they are delicious. Anyway, I hope you enjoyed this post and you have a great day. Happy Sunday!

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