Elderflower liqueur imparts sweet floral flavors in these crisp shortbread cookies made with whole wheat flour. Perfect for tea time or a dip into your coffee.
Makes 24 cookies
- Preheat oven to 350°F.
- In an electric mixer fitted with a paddle attachment, cream together powdered sugar and butter until combined. Add flour in 1/2 cup increments until dough is crumbly. Pour in liqueur and mix until dough forms.
- Roll dough out on a floured surface and cut into desired shapes. Place cookies on a lightly greased parchment lined baking sheet, 1/2 inch apart. Dock cookies with a fork and bake for 15-20 minutes or until cookies are lightly golden and cooked completely. Let rest for 10 minutes before serving.
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