Sugar cone shortbread
Bread
Meet summer's perfect shortbread. I call them sugar cone shortbread, because, you guessed it, they're made out of sugar cones. They're rich, buttery, salty-sweet, toasty, and delightfully crumbly, with the flavor of the sugar cones front and center. And they couldn't be simpler to make: Use cold butter straight from the fridge, crush the sugar cones and make the dough in the bowl of a food processor, then press it directly into a sheet pan (no logs to form, chill, and slice; no rolling required). By scoring the shapes of the cookies with a knife before baking, they’re a cinch to cut and remove from the pan when they’re done. <br /> <br />You can enjoy them straight out of hand, but my favorite way to go? An open-faced ice cream sandwich, served in a dish. They’re so easy to make and and provide so many possibilities for toppings: hot fudge, sprinkles, chopped nuts, fresh berries, you name it. <br /> <br />
Share:
0
13
0
Comments