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December Cooking Club Challenge Results: Anna Olson's Shortbread Cookies


Posted by : Catherine Jheon, Mon, Jan 04 2010

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From left to right, mouth-watering cookies courtesy of Victoria, Nicole and Suzie

Can you believe we've finished another year of our Cooking Club Challenges? To all our longtime regulars, Elaine, Katherine, Irene, Nicole and Victoria who sent her submissions in from a cruise ship - thank you for your support! To the rest of our fabulous participants including a few newbies - welcome and thank you!

Everyone loved these cookies and what's not to love, butter, sugar and Anna Olson, it's a heavenly union (see recipe below). This is a foolproof recipe. I found it a snap although I've never made shortbread cookies before. I don't have a mixer so I used a whisk then my hands when the dough got too clumpy and they still turned out great.

All your cookies were gorgeous (check out the picture of Maria's adorable boy, I don't know which is yummier, the cookies or her son!) but I think Victoria takes the cake for sending in her submission from a cruise ship. (Did you make them on board too? Details please). I'm going to send cookbooks to all of our longtime regulars as a token of my appreciation. Thanks ladies. (Please email me your mailing address with phone number).

Please vote for January's Cooking Club Challenge and be sure to participate for a chance to win fabulous cookbooks.

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Shortbread Cookies
Yield: 36


  • 1 cup unsalted butter at room temperature
  • 1/2 cup 2 Tbsp icing sugar
  • 1/4 cup cornstarch or rice flour
  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350 °F. Beat butter until light and fluffy. Sift in icing sugar and beat again until fluffy, scraping down sides of the bowl often. Sift in cornstarch or rice flour and blend in. Sift in all purpose flour and salt and mix until dough comes together (it will be soft). Stir in vanilla.
  2. Spoon large teaspoonfuls of cookie dough (or use a small ice cream scoop) onto an un-greased cookie sheet, leaving 2 inches between cookies and bake for 18 to 20 minutes, until bottoms brown lightly. Remove from cookie sheet to cool.

Chocolate Nougat Shortbread

  1.  Prepare shortbread recipe as above and spoon onto an ungreased baking sheet. Press a triangle piece of chocolate nougat candy into the center of each cookie and bake for 18 to 20 minutes, until bottoms brown lightly.

Related: Visit our Cooking Club Challenge page for more

Posted: Mon, Jan 04 2010 by Catherine Jheon
Filed under: Recipes, Photos, Results

Get to know:Catherine Jheon

Hi food lovers, I'm the managing editor of foodnetwork.ca. I've been writing and working in the food world for almost a decade! I'm always ready to explore new tastes and ideas so drop me a line with anything food related to share.

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