I thought I was too good for shortbread. I thought surely I could make something better than a simple cookie that just combines butter, flour, and sugar. I mean, how good can those 3 things taste in combination with each other?
SO GOOD. I’m a shortbread convert. I am a believer now! This batch of shortbread that I spiked with honey and vanilla is like a giant buttery graham cracker. It hit my taste buds like a slap in the face. A slap in the face that I needed, by the way. What was I thinking, acting like I was too good for a simple cookie? Simple is gooooood.
These cookies only have a handful of ingredients, but when they bake up in the oven and develop that brown crust, they start to taste like toffee and caramel. And graham crackers. And then you start craving a toasted marshmallow to sandwich between them.
You don’t have to dip them in chocolate, but I think it really drives home that s’mores flavor. The cookies are just as good plain. I ate the first batch plain. And then I had romantic notions of summer being on its way and dreamt up adding chocolate and toasted marshmallows. Not a bad dream at all.
I contributed this recipe to the Kerrygold blog.
Yields 8 cookies Honey shortbread in a 9" pan. 15 minPrep Time 34 minCook Time 49 minTotal Time Ingredients Instructions
Yields 8 cookies
Honey shortbread in a 9" pan.
15 minPrep Time
34 minCook Time
49 minTotal Time