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January is going by so quickly and as usual I am wondering where the time has gone! I really enjoy the time I spend here on this blog and tend to think about food 24-7. I have also come to love the social media aspects of blogging. I have met so many great friends and made so many exciting connections in the process.
I am learning the importance of social media in the business industry. I know myself, since starting with twitter, I follow companies that make the products I love and I have found many new products. Social media requires a pretty good time investment and I understand that it can be intimidating for those who aren’t familiar. So I would like to help out those folks who are in need of social media management.
I have created a page here with all of the information and pricing. If you or someone you know is needing some help in the social media circles, please feel free to give me a shout. As always, your support here means the world to me!
Now on to the cookies! I just love short bread, it is one of my favorite snacks, not too rich and so perfect with a cup of coffee! This short bread is loaded with cocoa nibs. Cocoa nibs are from the cocoa beans after they have been shelled but before they are separated into cocoa powder and cocoa butter. They have a crunchy texture but aren’t sweetened. I thought they were a great addition to the shortbread. These would be great for those with nut allergies because you get that little crunch like you would from a nut. If you haven’t tried them now is the time!
Cocoa Nibs Short Bread
- 1 cup all purpose flour
- 1/3 cup sugar
- 1 teaspoon cinnamon
- 1/2 cup cocoa nibs
- 1/2 cup + 2 tablespoons butter, softened
Preheat oven to 300 degrees.
Add flour, sugar, cinnamon and cocoa nibs to a medium size bowl and stir to combine. Cut butter into flour mixture until crumbly and until mixture starts to hold together.
Pour onto a lightly floured surface and knead together forming a disk shape. Roll out into 1/4- inch thickness. Cut with cookie cutters, biscuit cutters to desired shape. I used my ravioli cutter and then cut them into triangles.
Carefully place onto a lightly greased or lined baking sheet.
Bake for 25 minutes. Remove from oven and allow to cool 2 minutes on baking sheet before moving to a wire rack to finish cooling.
Keep cookies in an airtight container.