I also love that sandy-melt-in-your-mouth texture of shortbread. But let's be honest; a lot of those sandy texture cookies, not so big on flavor. Which is why I offer you these. With almonds and crushed lemon drops, these are big on flavor, to match their wonderful texture and gorgeous wintery facade.
This is the time of month when you just might be looking for that one more thing to add to your goody plates. This is just what you need.
2 cups finely crushed shortbread cookies (7 ounces)
1 cup powdered sugar
1/2 cup almonds, toasted and finely chopped
1/2 cup finely crushed lemon drop candies
2 T light-colored corn syrup
2 T milk
2 T butter, melted
1/3 cup powdered sugar
Finely crushed lemon drop candies, for garnish
1. In a large bowl stir together the crushed cookies, the 1 cup powdered sugar, the almonds and the 1/2 cup crushed candies. In a small bowl stir together the corn syrup, milk and melted butter. Stir the corn syrup mixture into the cookie mixture until well combined.
2. Shape cookie mixture into 1-inch balls. Place the 1/3 cup powdered sugar in a small bowl. Roll balls in the powdered sugar. Place balls on a large cookie sheet.
3. Cover and chill balls on baking sheet for at least 2 hours. Roll balls again in powdered sugar just before serving. If desired, garnish with finely crushed lemon candies. Makes about 36 cookies
Recipe from Better Homes & Gardens Christmas Cookies magazine, 2011
Cookies made by my friend Shanna
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