These shortbread cookies are the perfect accompaniment to a pot of tea. You can find cacao nibs at Trader Joe’s, or online at Amazon.com. While cacao nibs are a bit pricey, their flavor is very intense – so you don’t need to use as much. And when you consider the benefits of consuming these:
MOOD BOOSTING: Cacao contains natural chemicals that promotes heightened sensitivity and euphoria
NUTRITION: This ancient superfood is full of antioxidants, minerals, amino acids, and nutrients. It is considered an energizer, appetite suppressant and metabolism booster
They are practically health food! 🙂
1 1/4 cups unbleached all-purpose flour
3/4 cup buckwheat flour
8 ounces (2 sticks) butter, softened
2/3 cup organic cane sugar
2 tsp clementine zest (from about 3 clementines)
1/4 teaspoon salt
1/3 cups cacao nibs
1 1/2 teaspoons pure vanilla extract
In a small bowl, rub zest in the sugar with your fingers until evenly distributed and aromatic. In the bowl of a KitchenAid, beat butter and sugar on medium until smooth and creamy, about 3 minutes. In the meantime, whisk flours and salt together in the bowl you used for the sugar and zest.
Mix in cacao nibs and vanilla with the whipped butter. Mix in flours just until incorporated. Scrape the dough into a mass and knead with your hands for a few minutes until dough is smooth. Refrigerate dough until it is cold, at least an hour or overnight.
Preheat oven to 350 F.
Divide dough in half and place one half in between two pieces of parchment paper. Roll out dough to 1/4″ thick. Using your favorite cookie cutter, cut out cookies and place them on a parchment lined baking sheet about an inch apart – the cookies will spread slightly.
Put cookies into the pre-heated oven and bake until the sides of the cookies are golden, about 15-16 minutes. Let cookies cool completely.
Recipe adapted from alifewelllivedblog.com