Shortbread Cookies

This cookie was inspired by a cookbook that a coworker gave me to borrow when she discovered I enjoyed Anne of Green Gables I have enjoyed reading this book and trying a few of the recipes.  Mom and I had fun during Thanksgiving as we made Diana Barry’s Favorite Raspberry Cordial.  Today I took the recipe for Mrs. Irving’s Delicious Shortbread and put my own spin on it.

I was interested in this recipe for several reasons – 

  1. My daughter (yes – I’m shamelessly plugging her site – the workout mama) has a food sensitivity to eggs so it peeked my interest when I saw no eggs were needed.
  2. The cookie recipe only had 5 ingredients.
  3. There was no chill time needed for the dough before rolling and cutting out.
  4. The cookbook is written by the granddaughter of Lucy Maud Montgomery (the author of Anne)

This recipe is a keeper.  Here is what I love about it….

  1. It worked up well using White Spelt Flour.  I will try next time using Gluten Free Flour.
  2. It rolled out so very easy – happiness.
  3. It is easy to add extra ingredients in.  I added 2 fresh vanilla beans into dough.
  4. They are good with or without frosting.
  5. My husband thought they were delicious.

Shortcake Cookies
Yields 24
A cookie that is easily cut out and doesn't require eggs
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
  1. Cookie
  2. 1 cup butter, softened
  3. 1/2 cup of powdered sugar
  4. 2 cups of flour (your choice) - I used White Spelt Flour
  5. A pinch of salt (1/8 tsp of salt)
  6. 1/4 tsp baking powder
  7. Frosting
  8. 2 Tbsp of meringue powder
  9. 1/4 cup of water
  10. 2 cups of powdered sugar
  11. Sprinkles/Decorations
  1. Cookies
  2. 1. Preheat oven to 350 degrees.
  3. 2. Line cookie sheets with parchment paper.
  4. 3. Cream the butter. Add the sugar and beat until fluffy, scraping sides often.
  5. 4. Add the vanilla bean and incorporate.
  6. 5. In a separate bowl, mix flour, salt and baking powder together.
  7. 6. Slowly add flour mixture into butter mixture until well mixed.
  8. 7. Dust clean, flat surface and rolling pin with flour. Pat cookie dough into a circle.
  9. 8. Roll out to 1/4 inch and cut into desired shapes. Using a spatula place on cookie sheet.
  10. 9. Prick each cookie twice with a fork. Sprinkle sugar on top, if desired.
  11. 10. Bake for 18-25 minutes - will be dependent on oven until light brown around edges.
  12. 11. Remove from cookie sheet onto cooling rack.
  13. 12. Cookies can be eaten as they are or decorated with frosting and sprinkles.
  14. Meringue Frosting - Note this will make enough for several batches of these cookies.
  15. 1. Place water and meringue powder in small food processor or mixer.
  16. 2. Whip until light peaks form.
  17. 3. Sift sugar. Add in a little at a time, scraping side.
  18. 4. Frosting can be spread on with a knife or using a pastry bag.
  19. 5. Add sprinkles, etc.
  1. Meringue Frosting (Royal Icing) spreads very smooth and is easy to work with. It will harden and can be time sensitive.
Adapted from The Anne of Green Gables Cookbook
Deliciously Inspired
 I chose to keep the decorating simple on my shortbread cookies – I used edible glitter, white candy beads, and a little red sugar but the possibilities are endless.  If there is extra royal icing, it can be frozen for up to a month – Read More




I’ll be returning the book to its rightful owner along with a couple of the decorated shortcake cookies as a simple thank you.  It’s amazing when we listen with our hearts what we can lend or give to another to make their heart sing.  

Looking for other desserts to make this holiday season.  Here are a few ideas (you can always give desserts a holiday theme with color and sprinkles.)

Frosted Sugar Cookies

Christmas Cupcakes

Almond Joy Bites

Need a laugh – Here you go.



Overnight Yeast Rolls

I stumbled across this recipe as I was prepping vegetables in my kitchen one Saturday morning.   I wasn’t really paying attention to the TV until I noticed Trisha Yearwood demonstrating a yeast roll recipe that sat overnight after being mixed together.  But I was hooked when the rise overnight dough was then spooned into muffin tins and immediately baked.  They didn’t even need to rise.  But there was more – the dough would keep for several days in the refrigerator allowing  fresh rolls to be baked daily.   Because of wheat intolerances in our family, the self rising flour in Trisha’s recipe didn’t work so I made a few changes; however I have referenced Trisha’s recipe below to give credit where credit is due.
 Screen Shot 2013-04-07 at 8.53.37 PM
Overnight Yeast Rolls
Yields 4
This recipe allows you to let your refrigerator do some of the work and have homemade rolls fresh from the oven all during the week.
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Prep Time
25 min
Prep Time
25 min
  1. 1 (1/4-oz) envelope active dry yeast - 2 1/2 tsp of dry yeast
  2. 2 cups warm (100 to 110 degrees) water
  3. 3/4 cup (1 1/2 sticks) butter, melted
  4. 1/4 cup sugar
  5. 1 large egg
  6. 4 cups of spelt flour or your choice of flour
  7. 6 tsp of baking powder
  8. 1 1/4 tsp of salt
  1. Combine yeast and warm water in a small bowl; let stand 5 minutes.
  2. Beat butter and sugar on low speed with an electric mixer until blended; add egg, beating until blended.
  3. Add yeast mixture, beating until blended.
  4. Mix flour, baking powder and salt together in a bowl.
  5. Gradually add flour mixture into wet, beating until smooth.
  6. Pour dough into a 2-quart greased bowl.
  7. Cover and chill overnight.
  1. Preheat oven to 400 degrees.
  2. Spoon dough into greased muffin tins.
  3. Bake 18 to 20 minutes or until golden.
  1. Serving rolls for a holiday or special dinner? Make the dough up 1-2 days before hand. The prep work has been done, the mess cleaned up and baking is all that is left.
Adapted from Trisha Yearwood
Adapted from Trisha Yearwood
Deliciously Inspired

Banana Muffins

Make a batch of these and enjoy the warm smell of fall that fills your entire house.  Yummy for your nose and your tummy.

Banana Muffins

3               bananas, ripe and mashed
2               cups of spelt flour or your choice of flour
1/2           tsp salt
3/4 cup    sugar
1 tsp          baking powder
1 tsp          soda
1/2 cup     butter, melted and warm to the touch
1                 egg

1.  Preheat oven to 350 degrees.
2.  Line muffin tin with liners.

3.  In large bowl, combine dry ingredients.

4.  Combine wet ingredients in a separate bowl.

5.  Add dry ingredients to wet and combine.  Do not over mix.  It is better to finish mixing by hand.  This will be a thick batter.

6.  Fill muffins 3/4 high.  Bang a few times on the counter to even out.

7.  Bake 18-20 minutes or until a toothpick inserted comes out clean.

8.  Allow to cool.

Makes 12 Muffins