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The shortbread name can be misleading to those who don’t know the cookie. Is it a bread? A cake? A biscuit? Actually, it’s all of these things. And did you know that January 6th of each year is National Shortbread Day? Mark your calendars and get your Hallmark greeting cards ready, but lets start the celebration early by making them now! I think these tea sandwich cookies would be a delightful treat to serve friends and family.
A typical baked recipe consists of 2 cups butter, 1 cup packed brown sugar, and 4 1/2 cups all-purpose flour. Wowza!
I used the Wilton Brownie Dual Cutter. You can find it here. You don’t have to own this mighty fine cutter to make this recipe. Any rectangular cookie cutter would do or even a paring knife would work with some free-hand practice. The size of the cutter you choose will affect the amount this recipe yields.
Keep in mind that raw treats are very rich and filling so don’t make them to big. I also used butter flavoring in this recipe. If you are against using this (not raw) you can substitute the macadamia nuts for the cashews, since they can have a slight undertone of a buttery flavor.
Yields 24 cookies or 12 sandwiches
When you roll cookie dough between two sheets of plastic wrap, it makes it much easier
to lift the cookie off the cutting board so you can transfer it to the dehydrator tray.
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