Please note: we will be rebooting shortly. If your session is interrupted we will be right back!
Have a question? Call us!
USA - (888) 677-3322
(303) 297-1833

Spicy Emma’s Shortbread Cookies

Yields: 18 cookies
Make this recipe how many times?
Savory Spice Shop Ingredients
Orange Extract Pure Organic -2floz $4.75
Vanilla Extract Pure Madagascar -2floz $4.75
Barrier Reef Caribbean Style Seasoning (Salt-Free) 1 oz bag $2.45
Coconut Milk, Powdered 1 oz bag $2.70

Ingredients:

Directions:

Preheat oven to 350 degrees. In a standing mixer, cream together butter and sugar. Add egg yolk, cream, orange extract, vanilla extract, Barrier Reef and coconut milk powder. Stir to thoroughly combine, scraping bowl if necessary. Sift flour, baking powder and salt together. Add to butter mixture, and stir until thoroughly combined. Dough will be loose. Stir in chocolate chips. Roll into 1-inch balls and press down on center slightly. Place on ungreased baking sheet and bake for 8 to 10 min., or until slightly browned. Let cool on baking sheet for 10 min. to let shortbread harden.

Yields:

18 cookies

Thanks to:

Lesley Renner, Savory Spice Shop—Lowry/Denver, CO employee
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Spicy Emma’s Shortbread Cookies

“The Bleu Cheese Dip & Dressing has become my secret ingredient to mix into my burger patties! People go crazy over the taste of our homemade burgers and I'm convinced it is because of THIS mix. Thank you so much for solidifying my reputation as master burger maker, I owe it all to you guys!”

-Katie O. from Lone Tree, CO

Spicy Emma’s Shortbread Cookies


Yields: 18 cookies

Ingredients:

Directions:

Preheat oven to 350 degrees. In a standing mixer, cream together butter and sugar. Add egg yolk, cream, orange extract, vanilla extract, Barrier Reef and coconut milk powder. Stir to thoroughly combine, scraping bowl if necessary. Sift flour, baking powder and salt together. Add to butter mixture, and stir until thoroughly combined. Dough will be loose. Stir in chocolate chips. Roll into 1-inch balls and press down on center slightly. Place on ungreased baking sheet and bake for 8 to 10 min., or until slightly browned. Let cool on baking sheet for 10 min. to let shortbread harden.

Yields:

18 cookies

Thanks to:

Lesley Renner, Savory Spice Shop—Lowry/Denver, CO employee
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.