| These two recipes with an optional 3rd variation from the Magnolia Table Cookbook by Joanna Gaines are super simple to make and the perfect tea cookie.
I made all three variations at the same time while I had my food processor out on the counter. They are quick to throw together and the dough can be made and refrigerated for a few days or frozen until you want to bake them fresh.
The chocolate shortbread cookie is a beautiful mix of soft and flaky, just the way a shortbread should be. My tip to take them to the next level is to use vanilla bean paste in them in place of the vanilla extract. This one is my favorite, link here! They are as simple as dropping all the ingredients in the food processor. Forming the dough, rolling, slicing, baking and dipping in chocolate. Simple, perfect and sure to be a hit with everyone.
The Icebox cookies can be made in any flavor you can dream up, but Jo has the recipe written to me lemon and lavender, with the optional suggestion of Key Lime. I made both variations while I was at it. I love the suggestion of dredging the cookies in powdered sugar for a festive look. I took that just a small step further and squeezed a bit of lemon and lime juice respectively into some powdered sugar and brushed the top of the cookies just as they came out of the oven, it added a beautiful boost of tart flavor and really made them next level! I used the juice of ½ a lemon or lime to about 2 TBS of powdered sugar. It was very loose and did not leave a glazed look on top of the cookie, it instead soaked it right up and into the cookie.
I made these at my mother's request for a snack to take to her book club and share with her ladies there. They received rave reviews and my mom and I enjoyed them with our daily coffee also. They will absolutely stay on the short list of recipes to make again!
Leave me a comment below and let me know if you have made them, what you loved and if you would do anything different next time. Or what imaginative additions you have come up with!
Until next time, happy cooking!
Joanna shared this recipe on the Magnolia blog, CLICK HERE to get it!
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