Cacao Nib Shortbread

Processed with VSCOcam with c1 preset

“Cold weather days
made of warm weather wishes
a cake baked with ice cream
rich and delicious
a sky lit with lavender
clouds full of promise
a chance to be someone
both open and honest.”

– Dallas Clayton

Processed with VSCOcam with c1 preset

Processed with VSCOcam with c1 preset

Processed with VSCOcam with c1 preset

RECIPE:

1 cup unsalted butter, room temp

1/2 cup granulated sugar

1/2 tsp vanilla extract

2 1/2 cups all purpose flour

1/4 tsp salt

1/4 cup cacao nibs

extra sugar for dusting

Method:

Preheat oven to 350 degrees F. In the a bowl of a mixer fitted with a paddle attachment, cream butter and sugar. Add in vanilla and mix. Add dry ingredients and mix just until combined. Add cocoa nibs. Turn out on floured surface and knead just until combined. Form dough into two discs, cover in plastic wrap and refrigerate for at least 30 mins. On a floured surface, roll dough to 1/4 inch thickness. Use a cookie cutter or cup to cut out circles. Dust each cookie with additional sugar and place on parchment lined sheet pan. Bake for about 15 mins until the edges start to brown. Allow to cool and enjoy!

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