Martina Cookies

Martina Cookies Perfect little shortbread cookies. Dip them in chocolate and top with nuts, coconut, and crushed candy canes. Not too sweet and a great Christmas cookie! Freezes well and dough can be made a day or two ahead. These are good plain, or you can melt some chocolate chips (milk, semi-sweet, or white) and dip one end of the cookie. You can then dip the chocolate end in chopped nuts, crushed candy canes, coconut, jimmies, or decorating sugar. Or, add a little grated orange peel or chopped candied ginger to the chocolate when you melt it for another great flavor. Place on waxed paper to harden.

Ingredients

Original recipe yields 60 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 10 mins

    TOTAL : 25 mins

    SERVING : 60

    YIELD : 60 cookies

  • Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.

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  • Beat butter in a large bowl until creamy and fluffy. Mix flour, confectioners’ sugar, and vanilla extract into the creamed butter to form a dough. Roll dough into walnut-sized balls and arrange on the prepared baking sheet. Press the dough balls with the bottom of a glass until dough is flattened to 1/2-inch thick.

  • Bake in the preheated oven until cookies are light brown, 10 to 13 minutes.

Per Serving: 93 calories; protein 0.9g; carbohydrates 8.5g; fat 6.2g; cholesterol 16.3mg; sodium 43.8mg.