Try this delicious twist on your favourite shortbread cookies!
INGREDIENTS:
1 cup unsalted butter, softened
3/4 cup icing sugar
1/2 tsp vanilla
2 cups all-purpose flour
2 tsp Rick's Rub Moroccan seasoning
METHOD:
- Beat together butter, sugar, vanilla, and Rick's Rub Moroccan seasoning until light and fluffy
- Mix in flour until combined
- Divide dough in half and shape into discs. Wrap each disc in plastic wrap and chill in the refrigerator until firm but not hard, about 45 mins
- Working with 1 disc at a time, roll out the dough between waxed paper to 1/3 inch thickness
- Cut out your favourite shapes with cookie cutters and place cut-outs on parchment-lined baking sheets, about 1 inch apart
- Chill baking sheets until firm, about 15 mins. Repeat with remaining dough
- Bake in 300F oven until pale golden, about 20 mins
- Let cool on pans on rack for 10 mins. Transfer to racks and let cool completely
Serve with hot chocolate
Makes 36 cookies
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