Cookies and Cream Shortbread Cookies

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine can be less expensive.

white chocolate chips

🥗Healthier: yogurt-covered raisins

💰Cheaper: butterscotch chips

Yogurt-covered raisins add a healthier twist, while butterscotch chips can be more affordable.

Soften the butter by microwaving 2 cold sticks for 11 seconds, turning, then microwaving for another 11 seconds.

Beat the softened butter until creamy using a hand mixer.

Add 2/3 cup sugar (1/3 cup twice) and beat until light and fluffy for about 2 minutes.

Add 2 cups of all-purpose flour, spooning lightly and leveling off, then mix until just combined.

Crush 12 Oreo cookies (6 red and 6 green) in a Ziploc bag or by hand, leaving small pieces.

Hold out some crushed cookies to use for topping later, then mix the crushed cookies into the dough gently to avoid turning it gray.

Flour the surface and turn out the cookie dough, bringing it together without kneading.

Roll out the dough with a floured rolling pin or by hand, ensuring it's not too thick for crisp cookies.

Cut out cookies using a 2-inch cutter, placing them on a cookie sheet as you go.

Re-roll any leftover dough and cut out additional cookies, placing them on the cookie sheet.

Brush off any excess flour from the cookies before baking.

Bake cookies at 300 degrees for about 21 minutes until barely browned around the edges.

Let the cookies cool for one minute before transferring them to a cooling rack.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens