Fudgy Passover Brownies – Gluten-Free

April 16, 2025April 16, 2025 ~ lisaandfrancescook ~ Leave a comment

There isn’t a great deal to say about why you would want to make brownies for Pesach. I mean, why wouldn’t you? After all, who doesn’t love a good brownie? And since these Fudgy Passover Brownies are gluten-free, they also can be used all year-round for those with gluten intolerance. Dense and fudgy with a deep chocolate flavor. Be extra decadent and serve them with vegan vanilla ice cream or whipped cream.

There are a LOT of brownie recipes out there and I have several on my blog. People also have very strong ideas about what makes the perfect brownie – fudgy vs. cakey, with extra chocolate chips or without, frosting or no frosting. Etc. etc. etc.

My personal all-time favorite brownie is my Java Brownie, but it is not for Passover. Is this brownie the absolute sine quinone of brownies? Probably not. But it is an easy recipe that comes together quickly, is Kosher for Pesach and is quite satisfying when you are looking for that chocolate something dessert. And best of all, I had all of the ingredients in my fridge or pantry so there were no additional trips to the store. Give it a try.

Just a note. These brownies will only be as good as the ingredients you use. If you use a cheap chocolate or cocoa, artificial vanilla etc. your results will not be as good as when using quality ingredients. There are some excellent kosher for Passover chocolate brands and you should be able to find one without too much difficulty. This recipe only calls for two eggs so make sure that they are fresh. There is also some excellent vegan butter on the market in addition to vegetable margarine. I would definitely go for the vegan buttery sticks. You will see the difference in the end result. Your output will only be as good as your input.

RECIPE

YIELD: About 9 servings

INGREDIENTS

4 Tablespoons unsalted butter or vegan butter cut into chunks, plus extra for the pan

3.5 ounces dark or bittersweet kosher for Passover chocolate, broken or coarsely chopped

1 cup superfine almond flour or almond meal

½ cup granulated cane sugar

¼ cup unsweetened Dutch-processed cocoa powder

2 Tablespoons of potato starch

1.5 teaspoons instant espresso powder

¼ teaspoon fine sea salt or kosher salt

2 large eggs

1 teaspoon pure vanilla extract

¼ cup dark, white or a mixture of chocolate chips

DIRECTIONS

Preheat the oven to 350 degrees F. Line an 8 x 8-inch metal pan with parchment. Butter the paper and set aside.

Place the butter and chocolate in the top of a double boiler or in a microwave safe bowl. Just place a heat proof bowl over a pot of water, but do NOT allow the bottom of the bowl to touch the water. Bring the water to a simmer and checking frequently, melt the chocolate and butter, stirring occasionally with a spatula. If you use a microwave for this, start with 30 seconds at full heat. Keep checking and stirring. Do small increments after that until almost all the chocolate is melted. Then remove the bowl from the microwave and stir with a spatula until the chocolate is smooth and glossy.

In a large mixing bowl, whisk together the almond flour, sugar, cocoa powder, potato starch, salt and instant espresso granules. Stir out any lumps that may have formed. Add the chocolate mixture to the dry ingredients and incorporate it using a spatula.

Lightly whisk the eggs and vanilla in a separate bowl and add it to the batter. Add in the chocolate chips and mix everything through until you have a fairly thick but smooth batter (except for the chocolate chip lumps.)

Pour the batter into the prepared pan and use a spatula to spread everything evenly.

Bake in the preheated oven for 20 to 25 minutes or until the brownies are just firm to the touch and a toothpick comes out mostly clean.

Allow the brownies to cool completely in the pan. Then either invert them onto a plate, remove the paper and turn the brownies right side up to cut them OR just ease theparchment and brownies out of the pan and place on a cutting board. You can then just cut them on the parchment and peel the parchment off each piece.

Cranberry Bars

November 24, 2024November 24, 2024 ~ lisaandfrancescook ~ Leave a comment

Just in time for Thanksgiving! These Cranberry Bars are a simple-to-make treat that is sweet and tart, with a buttery shortbread crust and lovely orange top notes. They have a chewiness that I like and hopefully you will as well. No fussing with pie dough for this dessert!

All it needs is a dusting of confectioner’s sugar, although, if you decide to add a dollop of whipped cream or creme fraiche for some added decadence, I won’t tell.

Our son and his family will be here for the week so I wanted some dessert options available, including for Thanksgiving and Shabbat. But who am I kidding. Actually, my husband and I really enjoy a cookie or slice of cake after dinner – nothing too sweet or too big. These Cranberry Bars can be cut into squares as big or small as you like. And the garnet cranberry middle layer with it’s dusting of confectioner’s snow, adds just the right festive look for this entire holiday season.

The recipe comes from a website that I came across while looking for Thanksgiving ideas. I always try to add at least one new dish every year – just to keep things interesting for me. And that website got it from someone named Sarah Fennel. I made a couple of tweaks to the directions and one change to the ingredients. While this time I basically stuck to the original recipe, I think that next time I will add some coarsely chopped pecans to the crumb topping. What could it hurt?!

Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive but is a good place to start.

There are lots of wonderful cookie, cake and pie recipes to choose from on my blog. And in my family, there would be a mutiny and it just wouldn’t be Thanksgiving without my Bourbon Pecan Pie. But these Cranberry Bars are a lovely new addition to our Thanksgiving and winter holiday desserts.

Recipe

Yield: 9 to 16 Bars, depending on how you cut them

Ingredients

for the crust:

1 cup all-purpose flour
3/4 cup (1 1/2 sticks) unsalted butter, cold and cut into small cubes (You could use Vegan Butter if you wish this to be a pareve dessert.)
1/3 cup granulated sugar
1/3 cup packed light or dark brown sugar
1 teaspoon salt
1 large egg, at room temperature
1 teaspoon vanilla extract

for the cranberry layer:

1 pound fresh or frozen cranberries
1/2 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons freshly grated orange zest (from about 2 large oranges)

for the crumb topping:

1/4 cup (1/2 stick) unsalted butter, at room temperature (Vegan Butter could be used here as well.)
1/4 cup granulated sugar
1/4 cup packed light or dark brown sugar
3/4 cup all-purpose flour
1/2 teaspoon salt
Confectioner’s sugar, for topping (optional, but recommended)

Directions

First, make the crust. Preheat the oven to 350°F. Line a 9×9-inch square baking pan with parchment paper on all sides. Use paper clamps if you have them to hold the paper in place while you fill the pan. BUT don’t forget to remove them before baking!

In a food processor fitted with the metal “S” blade, add the flour, butter, granulated sugar, brown sugar, and salt and pulse until combined, about 1 minute. The mixture will be thick. Add the egg and vanilla extract and pulse until the mixture forms a thick dough, about 45 seconds. Transfer the dough to the prepared pan and use a measuring cup (or something else with a flat bottom) to really pack the crust into an even layer. (This part was admittedly a bit tedious. I used my fingers first and finished smoothing with a spatula.)

While you prepare the cranberry layer, stick the pan in the fridge.

Next, make the cranberry layer. In a large bowl, combine the cranberries, granulated sugar, cornstarch, and orange zest. Mix carefully with a spatula so you don’t break up the cranberries. Remove the pan from the fridge and transfer the cranberry mixture over the dough. Use a spatula to spread it evenly to the edges. I then stuck it in the fridge again while I prepared the crumb topping.

Last, make the crumb topping. In a small bowl, combine the softened butter, granulated sugar, brown sugar, flour, and salt. Use a fork or your fingers to work everything together until the mixture resembles wet sand and clumps together when squeezed with your hand.

Squeeze the crumb topping into your palm, then break it apart into big and small clusters, sprinkling them all over the cranberry layer like a fruit crisp (some pockets of exposed cranberries are okay!) Bake until the cranberries have burst completely and the top of the bars is light golden brown, about 1 hour.

Place the pan on a cooling rack and allow the bars to cool completely in the pan. Use the parchment paper to lift the bars from the pan, then transfer them to a cutting board. Dust the top with confectioners’ sugar (if using), cut into 9 or 16 squares, and serve.

Pumpkin Protein Muffins Deluxe

August 25, 2024August 23, 2024 ~ lisaandfrancescook ~ 1 Comment

Fall is in the air. Kids are back in school and the days are already growing shorter. Halloween decorations abound in stores (too soon!) and Jack-o’-lanterns are being designed. When people think of autumn in the United States, the mind conjures up pumpkins. So I thought it was time to take another look at my Pumpkin Protein Muffins.

Pumpkin Protein Muffins Deluxe are quick to assemble and bake, freeze well, are packed with protein and are simply delicious. One muffin carries me all morning with no sudden spikes from sugar. I won’t fool you – there is sugar in these muffins, although not a huge amount.

But most importantly, you get protein from the almond flour, protein powder, peanut butter powder, eggs, pecans and nut butter. Despite the different kinds of nuts, it is only the nut butter and chopped nuts that stand out. And if you don’t like or have pecans, you can add walnuts or even toasted pumpkin seeds.

My original recipe was good, but these are even better. They are wonderful even if you weren’t considering adding protein to your mornings, but simply love muffins with your coffee or tea. Like my other muffins, they are lumpy and bumpy with dried fruit and nuts, but these also have a surprise center. I now make my pumpkin and my Apple Protein Muffins with a spoonful of almond butter in the center. However, peanut butter or other nut butters will also work.

While I am not ready to let go of summer, these muffins will take the sting out of fall. Any leftover pumpkin can be used up in a stew or frozen for another batch. I have found that by freezing the muffins, they will retain their freshness. I zap one in the microwave for 15 seconds, if I have defrosted the muffin or about 17 seconds if it is straight from the freezer. If you don’t choose to freeze Pumpkin Protein Muffins Deluxe are best eaten up within 3 to 5 days.

Recipe

Yield: 12 regular size muffins

Ingredients

1/3 cup dried cranberries or dried fruit of your choice (I have used dates, prunes and raisins in my Apple Protein Muffins)

1/3 cup lightly pan-toasted and coarsely chopped pecans

1 cup pumpkin puree

1/4 cup brown sugar (I like to use dark brown sugar but light is fine)

1 teaspoon pure vanilla extract

1 rounded teaspoon sweet hawaij or pumpkin seasoning

1/2 teaspoon ground cinnamon

2 Tablespoons peanut butter powder

3/4 cup plus 2 Tablespoons natural ground almonds or almond flour (preferable super fine for the lightest, most tender muffins)

3/4 cup of blanched almond flour (superfine)

1/2 cup vanilla protein powder

1 teaspoon baking soda

3/4 teaspoon baking powder

1/4 teaspoon kosher or fine sea salt

3 large eggs at room temperature

2 rounded Tablespoons of good quality orange marmalade or apricot jam (choose one with more fruit and less sugar)

1/4 cup coconut oil, melted and cooled slightly (I prefer refined coconut oil, but virgin coconut oil also works)

About 1/4 cup of almond or peanut butter (Smooth or crunchy is up to you. Choose one that does not have added sugar)

Directions

Heat the oven to 400 degrees F. and line a standard muffin pan with parchment muffin cup liners.

Mix together all of the dry ingredients in a medium large bowl. In a smaller bowl, mix the brown sugar, vanilla, eggs, marmalade, sweet hawaij and cinnamon with the pumpkin puree.

Melt the coconut oil. It take 30 seconds in my microwave. Whisk the melted coconut oil into the egg mixture until smooth. Then add this to the dry ingredients and mix well, but only until combined.

Using a cookie scoop or spoon, add enough of the batter to fill each cup about 1/2 way full. Then spoon about 3/4 of a teaspoon of the nut butter in to the center of each muffin. Scoop the remaining batter over each of the muffins until it is used up, making sure that every muffin gets some nuts and dried cranberries. I find that I have exactly enough batter for 12 muffin cups.

Bake for 5 minutes in a preheated 400 degree F oven. Then without opening the oven, reduce the temperature to 375 degrees F and continue baking for another 10 to 12 minutes.

Place the baking pan on a rack and allow to cool for 10 minutes. Then remove the parchment muffin cups out of the pan and allow to continue cooling on the rack. If you are serving them immediately, 10 to 15 minutes of cooling total is sufficient. If you are freezing them or storing them, allow them to cool completely before placing in plastic freezer or stasher bags. These are best served warm from the oven or zapped in the microwave. That way the centers of nut butter are soft and gooey!

Rye Blueberry Bars

June 27, 2024June 27, 2024 ~ lisaandfrancescook ~ Leave a comment

I adore anything with blueberries. In fact I have told my husband that for my last meal on earth, I want his Upside Down Blueberry Pancake. And then there is my Blueberry Galette or Blueberry Streusel Coffee Cake or Mixed Berry Galette. You get the point. So when this King Arthur Baking recipe came up as a card on my phone, I figured I should try it.

Until relatively recently, it had not occurred to me to use rye flour for anything other than rye bread or pumpernickel. But another King Arthur recipe for Rye Chocolate Crumb Cake made me change my mind. It was also fabulous in these Rye Molasses Ginger Cookies.

In general, I have found the King Arthur recipes to be pretty accurate and clear-cut. Since they are also clearly selling their products, I do resent when they list one ingredient that I would not normally have and used and in a tiny amount. But they have a business to run and I work around it when necessary. This was not an issue for the Rye Blueberry Bars. I did, however, make a few very small tweaks to the directions, which I believe made this recipe better.

Rye Blueberry Bars are delicious and not particularly difficult to make. They are at their peak on the day you make them. While they don’t go bad, the texture of the crust will soften after day one. That doesn’t put me off, but forewarned is forearmed. If you have a family or a bunch of friends or co-workers to feed, having left-overs will not be an issue. Now I don’t know what universe the King Arthur people live in, but they thought you should get 16 pieces. And perhaps you should. However, realistically, eight pieces is more like it.

Being totally honest, my husband liked these a lot more than I did. He even got poetic in his description – seriously! Are they worth trying? Absolutely. Do I personally prefer it to the other blueberry desserts mentioned above? No.

The rye flour lends a slight nuttiness to the crust and the oatmeal streusel topping has a very homey feel to it. And what’s great is that the dough that forms the bottom crust also is used for the streusel! As Ina Garten would say, “How easy is that?!” I used fresh blueberries for this and the flavor is enhanced with the lemon juice and cardamom – two natural complements to blueberries.

If you love blueberries like I do or if you happen to have a bounty after berry picking, any of the blueberry recipes linked above as well as these Rye Blueberry Bars would be great options for a delicious summer dessert. And if you are interested in trying rye flour in something other than pumpernickel and rye bread, give this recipe and the others linked above a go.

Recipe

Yield: One 8-inch pan of cookie bars

Ingredients

Filling
1/3 cup (104g) maple syrup
1/2 teaspoon table salt
2 tablespoons (28g) lemon juice
3 tablespoons (21g)
cornstarch
1 teaspoon pure vanilla extract
1 cup (120g) Unbleached All-Purpose Flour
1/2 cup (53g) Medium Rye Flour
1/2 cup (45g) rolled oats, old-fashioned or quick cooking (I used old-fashioned)

For the dough

1/2 cup (107g) light or dark brown sugar, packed
1/4 cup (28g) confectioners’ sugar, sifted if lumpy
1/2 teaspoon fine sea salt or kosher salt
1/2 teaspoon ground cardamom
1/4 teaspoon baking powder
1/4 teaspoon baking soda
10 tablespoons (142g) cold unsalted butter, cut into 1/2″ cubes
2 teaspoons pure vanilla extract

Directions

To make the filling

In a medium pot, combine the blueberries, maple syrup, and salt. Cook over medium-low
heat, stirring occasionally, until the blueberries begin to burst and release their juices, about 4 to 6 minutes.

Lightly mash some of the blueberries with a flexible spatula or wire masher. Increase the heat and bring the mixture to a boil.

In a small bowl, stir together the lemon juice and cornstarch until smooth; this is known as a “slurry.” Stir the cornstarch slurry into the blueberry mixture and boil for 30 seconds (and no longer.) Then remove from the heat. The mixture will visibly thicken.

Stir in the vanilla and set aside to cool while you prepare the crust and topping.

To make the crust and topping

Preheat the oven to 375°F and prepare an 8″ square pan. Lightly grease the bottom and sides of the pan. Line with a parchment sling.

In a large bowl or the bowl of a food processor combine the flours, oats, sugars, salt, cardamom, baking powder, and baking soda. Add the butter and vanilla and pulse if using a food processor until the mixture is crumbly. The butter should be about the size of peas and the mixture should hold together when squeezed.

Transfer half of the crumbs (about 2 cups, or 260g) to the prepared pan. Shake the pan to evenly distribute the crumbs, then use your hands or the back of a flat measuring cup (on top of a small piece of waxed or parchment paper to prevent sticking) to press firmly into the edges and corners of the pan. Refrigerate the remaining crumbs until ready to use as the topping if your house is warm.

Bake the crust for 15 to 20 minutes, or until well browned. Remove from the oven and cool for 10 minutes.

Transfer the blueberry filling to the pan and gently spread evenly over the crust. (A small offset spatula is a helpful tool here.) Remove the remaining crumbs from the refrigerator and sprinkle them evenly over the top of the blueberry filling. Give them a little squeeze before dropping them onto the top to form the streusel.

Return the blueberry bars to the oven and bake for 25 to 30 minutes, until the crumbs are brown and the filling is bubbling around the edges.

Remove the blueberry bars from the oven and allow them to cool completely in the pan before using the parchment to transfer them to a wire rack. Slice and serve at room
temperature. If you wish to add some vanilla ice cream, I certainly won’t tell you “No.”

Storage information: Blueberry bars are best enjoyed the same day they’re baked. Leftover blueberry bars can be stored, covered, at room temperature for several days, but they will soften in texture.

Purim!

March 19, 2024March 19, 2024 ~ lisaandfrancescook ~ Leave a comment

Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Ukrainian civilians by Vladimir Putin and his army and the worsening humanitarian crisis, please consider helping by following the link below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters and from Terror Organizations like Hamas and Hezbollah.

Support Humanitarian Efforts in Israel and Ukraine

It’s almost Purim (March 23)! After October 7, 2023 and the massacre of innocent Jews in Israel by the terrorist group Hamas, the Purim holiday has rarely been so appropriate for modern times. Purim is a joyous holiday that falls on the 14th of Adar on the Hebrew calendar. It celebrates the saving of the Jews from a threatened massacre in ancient Persia. Once again Jews are facing an annihilation from Iran (Persia) and its proxies of Hamas, Hezbollah and the Houthis. And like the Jews of Ancient Persia, we will vanquish our enemies and live to thrive and enrich the world with our many positive contributions.

Below are some of my favorite recipes for Purim. Enjoy and Chag Purim Sameach!

What would be Purim without Hamantaschen.

Poppy Seed Window Cookies

Queen Esther Cookies

Ma’Amoul – Moroccan Stuffed Tartlets

Iraqi Almond Cardamom Cookies

Lemon Poppy Seed Cake

Cranberry White Chocolate Cookies

December 13, 2023December 14, 2023 ~ lisaandfrancescook ~ 1 Comment

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Who doesn’t love a good cookie? Whether you are team crisp cookie or team meltingly rich cookie, my blog has options to please everyone. Cranberry White Chocolate Cookies are for team meltingly rich cookie. They are both tart and sweet in every morsel. And by using both dried and fresh/frozen cranberries, these cookies have just the exact right amount of chew that allows you to savor each bite.

I came across this recipe one day while scrolling through cards on my phone. The cookies looked so inviting that I decided to give them a try. If I am being honest, I am more team crispy and spicy cookie, but it’s the holidays and I wanted to make these as a treat for my husband and to give away. I did, however, make a couple of small changes to the original recipe. Don’t I always?!

Until about two years ago I refused to eat white chocolate. I wouldn’t even taste it! My father was in the candy business. So at a pretty early age, I came to appreciate the pleasure of very dark chocolate. White chocolate wasn’t even chocolate, using only the cocoa butter without the cocoa solids. And so much of what is on the market is filled with all kinds of other non-chocolate things.

White chocolate will never replace a really, really great piece of dark chocolate. It won’t have that perfect snap and just a hint of bitterness. But, I have come to appreciate that it does have its place.

Cranberry White Chocolate Cookies are so much more than just white chocolate, however. The ratio of cranberries and white chocolate to cookie dough is quite stunning. When I first mixed up my batter, I thought that there was no way that the cranberries and white chocolate would combine with the dough. And it barely did – which proved to be just right.

The orange zest is the perfect foil to bring out the best in the cranberries. It lends just a dash of citrusy brightness to the cookies. And the red of the cranberries against the white of the dough and chocolate make them perfect for Valentine’s Day. But don’t wait until then to try them.

NOTE: to keep any soft or chewy cookie from getting crispy, place a slice of bread in the tin with the cookies. Pretty much any bread will work. I usually use a slice of challah since I always have it around.

Recipe

Yield: 36 cookies

Ingredients

3/4 cup unsalted butter, at room temperature (12 Tablespoons or 1.5 sticks)

1/2 cup granulated sugar

1/2 cup packed light brown sugar

2 tsp grated orange zest

2 tsp pure vanilla extract

1 large egg, room temperature

2 cups all-purpose flour, or use your favorite GF flour, measured correctly

1 tsp baking powder

1/2 tsp fine sea salt

3/4 cups white bar chocolate coarsely chopped or broken

1 cup fresh or frozen cranberries (do not defrost if using frozen), coarsely chopped

1 cup dried cranberries (preferably sweetened with juice)

Directions

Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.

In a large mixing bowl, with an electric mixer on medium-high speed, cream together the butter and sugar for 2-3 minutes or until light and fluffy. Add the egg and beat well to incorporate. Beat in the zest and vanilla extract. (I used a hand mixer.)

In a medium bowl, whisk together flour, baking powder and salt. Add to the butter mixture and beat just until combined and dough comes together.

Using a stiff spatula, stir in the cranberries and chocolate chips just until incorporated.

Shape into 1-inch balls (a small cookie scoop makes it easy) and place 2 inches apart on your prepared baking sheet.

Bake 12-15 minutes or until golden brown at the edges (My cookies took about 18 minutes, but ovens vary).

Cool for 5 minutes on the baking sheet then transfer to wire rack to cool completely.

Now enjoy!

Chocolate Orange Pistachio Shortbread

December 18, 2022December 18, 2022 ~ lisaandfrancescook ~ Leave a comment

**Chocolate Orange Pistachio Shortbread**

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Buttery rich with bittersweet chocolate, candied orange and pistachios! Chocolate Orange Pistachio Shortbread is one great cookie. Not too sweet, and with melt-in-your-mouth goodness, these lovely shortbread cookies are perfect to adorn any holiday table.

I love a good shortbread cookie. [See below for links to other shortbread options.] These surprisingly sturdy cookies are naturally festive. They come decked out with green from the pistachios, orange from the candied peel, with chocolate chunks all embedded in a golden cookie. Chocolate Orange Pistachio Shortbread are wonderful on their own, but also make a perfect counterpoint to other sweeter cookies that may make up your holiday cookie box.

One of the first things I ever baked on my own were cookies. I would send them to brother in college to share with his roommates. And one holiday I baked about 100 gingerbread men/women to share with the doctors and nurses in the recovery room where I volunteered. I still find it difficult to believe, but I actually stayed up late lovingly decorating them to resemble the different hospital staff. And maybe that’s what pushed me over the edge! But I didn’t make cookies for years after that.

Since the pandemic, though, I have gotten back into making cookies. If you are doing them all by yourself, there is no getting around that it can get a bit tedious. If, however, you can break up the task, it’s not too bad. So I prepared the dough for five different cookies over a single day. Then I refrigerated them and am now baking them up over a couple of days.

Even though I may not make certain things, I’m always on the lookout for new recipes. It’s a wonderful antidote to the relentless bombardment of bad news! I came across the recipe for Orange, Pistachio and Chocolate Shortbread and knew immediately that this was one recipe I would actually make. Of course, I made a few tweaks to “improve it” as my maternal grandmother would have said.

My version of Chocolate Orange Pistachio Shortbread follows. Shortbread keeps very well in an airtight tin, so are perfect for gifting. These are soooooooooooo good that you should be sure to save a bunch for yourself!

But as we are starting the Festival of Lights (Hanukkah) Sunday night, I will likely take a break from cookie baking in order to make latkes, sfenji, sufganiyot and beignets. Of course, I will need to give most of these away or my husband and I won’t fit through our front door!

As I have discovered rather late in my cooking game, doing all of your measuring and setting of your ingredients out before actually assembling (known as mise en place) makes for a much less stressful baking experience.

Try these other wonderful shortbread options:

Lavender Mint Shortbread Cookies

Tehina Shortbread Cookies

Gateau Breton – French Shortbread Cake