Easter Bunny Butter Shortbread Cookies With Lemon Drizzle

Easter Bunny Butter Shortbread Cookies

The best memories I have of baking especially at Easter is coming into the kitchen after school and smelling and seeing what my mom had baked. My favourite cookie that my mum would make is the butter shortbread cookie which I will share with you here today.These butter shortbread cookies are super easy to make and decorate and are far better to make homemade vs store-bought cookies.

My mum used to make these amazing double shortbread cookies which are two pieces of shortbread loaded with jam in the middle and icing on top. We always used to fight over those when we were kids just because they were doubled up and stuffed cookies.

After moving to Canada I had to get this shortbread recipe from mum so I could bake it with my kids, which is actually my grandma’s recipe. I love lemon and so does my family which is why I created this shortbread cookie with lemon drizzle. My youngest Rhia is the helper to decorate the cookies even though she eats more than the actual decorating.

Of course there is always a fight to see who gets to finish off the lemon drizzle icing or to have the first taste of these butter shortbread cookies. Seeing the joy in my children’s eyes reminds me of when I was a child. I always make sure there is enough to go around for all of my family. Between you and I though, I always have the last one, it’s called a bakers privilege in our house. My mums coconut squares which she makes from potatoes, and her millionaires shortbread which is a shortbread cookie, then caramel topped off with chocolate are two other cookies I miss from back home in Scotland.

How to make the perfect shortbread?

Making shortbread really is an easy no fail recipe as long as you follow the directions. I was taught the secret to making the perfect shortbread is by going slow and easy with your dough. If you don’t have patience it will crumble but you can correct that by using the heat from your hands to mould the cookie dough again. It’s all worth it in the end for the buttery, crumbly biscuit of shortbread.

I make shortbread cookies all year round for my family because they enjoy them and to include the kids to create lasting memories of baking with their mum that can go on for generations. Shortbread cookies are also great with strawberries and cream or you can dip half  the shortbread in chocolate for the chocolate lovers out there. Whichever way you choose to eat your shortbread cookies the best part is that it’s a very versatile cookie

I hope you all enjoy -Nicola Don

 Cookie Cost Breakdown 
  • Corn Starch – $1.78 for 1 tub cornstarch can check
  • $3.49 for 1 1lb block butter
  • $3.29 Icing sugar 2lb bag
  • $7.97 All-Purpose Flour 10kg bag
  • $1 for 2 Lemons
Preheat Oven: Bake in 300 deg F (150 deg C) oven for 15-120 mins or until edges browned.  Cool on wire rack before decorating.
Yield: Makes approx. 24 cookies depending on how big you want them and what size of cutter you use.
Grandma’s Butter Shortbread Recipe

Ingredients

  • 1/2 cup cornflour (starch) 125ml
  • 1/2 cup icing sugar 125ml
  • 1 cup all-purpose flour (plain flour) 250ml
  • 3/4 cup of softened butter (175ml) room temperature is best.
  • 1 lemon rind finely grated (keep back some rind for the icing drizzle and keep all the juice) (you may want 2 lemons depending on how much lemon flavour you want in the cookie and the drizzle)
 Preparation

Butter Shortbread Dough

  • Sift together corn starch, icing sugar, and flour with wooden spoon
  • I usually get in there with my hands to feel the texture and blend in the butter and the lemon rind (keep some of the lemon rind back for icing if you are doing the drizzle) until soft, smooth dough forms.
  • If dough is too soft to handle, cover and chill for 30-60 mins.

Easter Bunny Shortbread ready for oven wm

  • Either roll small balls then flatten with a lightly floured fork then place 11/2″ (4cm) apart on ungreased cookie sheet; OR 
  • With a rolling-pin, roll the dough on a lightly floured surface by using the palm of your hand first as the heat will make it easier to flatten to 1/4″ (6mm) cut into shapes with cookie cutters. I used the rabbit shape here for Easter
  • Decorate whatever way you want or use a lemon icing drizzle like I have

Easter Bunny Butter Shortbread Baked

Lemon Icing Drizzle

Lemon Drizzle Icing

  • 1 whole lemon for juice (for making the most of the juice of a lemon put in the microwave for about 45 seconds which lets out more juice)
  • Mix in 4-5 tablespoons of icing sugar
  • Combine all ingredients until it’s quite thick
  • Taste to see how sharp it is you may need to add more icing sugar
  • Then place in a ziplock bag, snip a small end of the bag and ice your cookies  
  • What I do is have it quite thick first to go round the edges then let it dry 
  • With the leftover icing I put it back into the bowl add more lemon or water to thin it down slightly then ice the inside as this will prevent icing from going all over the place
Decorated Easter Bunny Butter Shortbread 

Butter Shortbread with Lemon Drizzle

 Butter Shortbread with Lemon Drizzle

Decorated Butter Shortbread Bunnies

Easter Giveaway- Canada Only- Share your Favourite Easter Memory in the Comment section followed by #CBB to be entered. Make sure you use the email address you want me to contact you at if you are the random winner. Winner gets an envie of Canadian Coupons. Contest closes Monday April 1, 2013 at noon EST! Good Luck.

Quote-Budget and Money

Are you NEW to Canadian Budget Binder?

  • You can Follow Canadian Budget Binder on Twitter  or Facebook and Pinterest.
  • You can also subscribe to Canadian Budget Binder so you don’t miss a blog post. Fill in your email address on the HOME page of the blog off to the left where it says “Subscribe Via Email
  • If you would like to submit your own recipe with photos contact me today.

Mr.CBB’s Chocolate Peanut Butter Balls

Mr.CBB's Peanut Butter Balls

Mr.CBB’s Peanut Butter Balls

Chocolate Peanut Butter Balls have been a tradition in Mrs.CBB’s family ever since she was a little girl. She would help her grandmother make these peanut butter balls covered in chocolate, so delicate for the Christmas Holidays. When her granny no longer could make this recipe for peanut butter balls she passed it down to Mrs.CBB who has made them ever since. Now we have made them together ever since we’ve been married. We have made a few changes to granny’s recipe by adding in some green cherries and vanilla although it really is a no fail recipe.

The great thing about peanut butter balls recipes are that they are a no-bake recipe and budget friendly. So if you don’t happen to have an oven to bake and wanted or needed to bring a Homemade Christmas Treat to a party you could easily make these on the stove top. I warn you it can get a bit messy when melting chocolate for dipping the Peanut Butter Balls sometimes called buckeye balls candy.

Alternatively you can switch the recipe up and instead of peanut butter balls dipped in chocolate you could make white chocolate covered peanut butter balls instead. You could do both and they would look lovely on a tray together or gift wrapped for your mates.

How Do You Make Peanut Butter?

Well I didn’t make the peanut butter for this recipe although it is getting costly in some shops but still affordable. I remember when it $1.99 for a huge jar now it can run upwards of $4.99 or $3.99 on sale. Considering the price to make these homemade are far cheaper than if you buy them from the shop. If you wanted to make your own peanut butter because you don’t want to invest in a container you could easily buy what you need at the bulk store or make it yourself. It’s an easy inexpensive recipe to make and much healthier. We already had some jars on hand from a food study we did so we decided to use them up.  Buy the amount of roasted peanuts that you need and put them in a food processor with some peanut oil or vegetable oil, salt, and sugar and whiz away. It’s that easy. Check out the full recipe on how to make peanut butter and try it for yourself.

Directions to Make Peanut Butter Balls

In our peanut butter balls recipe we have red and green cherries, walnuts, pure vanilla, chopped fresh dates,peanut butter,butter and icing sugar. That’s it, not too many ingredients. To dip the chocolate peanut butter balls we used a fork and toothpicks and about 2 boxes of semi-sweet bakers chocolate or we have used 2 bags of Hershey milk chocolate or semi-sweet chocolate chips. It’s up to you what you like chocolate wise. We were fortunate to find the bakers semi-sweet chocolate at Dollarama in 2 different cities for only $2 compared to $3.99 and up at the shops.

Here we Go!

Peanut Butter Balls Ingredients

Peanut Butter Balls Ingredients

Ingredients:

  • 1/2 cup of red maraschino cherries chopped small
  • 1/2 cup of green maraschino cherries chopped small
  • 1/2 cup of fresh dates chopped small then soaked in water for 10 minutes then drain (if you don’t like dates elminate them)
  • 1 cup of peanut butter * yes you can use chunky if you like
  • 1 cup chopped walnuts ( make these small so bang about if you have to in a plastic zip bag)- great way to get frustrations out.. beat your nuts!
  • 1 tablespoon pure vanilla
  • 2 cups confectioners sugar also known as icing sugar
  • 4 tablespoons softened butter
  • 2 boxes of semi-sweet Bakers Chocolate or Bags of Chocolate Chips

Tools:

  • Cutting Board
  • Knife
  • Mixing Bowl
  • Metal bowl or double boiler for chocolate
  • toothpicks
  • fork
  • Parchment Paper
  • 3 Baking Sheets
  • Spatula

Preparation: Yield Approx: 36 Balls

  • Chop all of your ingredients that need to be chopped small and have them ready in bowls.
  • In your mixing bowl add the peanut butter, butter, vanilla, and icing sugar and stir until combined
Peanut Butter Balls

Peanut Butter, Icing Sugar, Butter Vanilla in bowl

  • Add in the cherries, dates and walnuts and stir again until combined
Peanut Butter Balls

All Ingredients in Mixing Bowl for Peanut Butter Balls

  • Once we make the recipe we take the bowl of ingredients and pop them into the refrigerator for about an hour to harden the mix up a bit. It makes it easier to work with when it’ s cold.
  • Take the bowl out and on parchment lined baking sheets start rolling small-medium sized balls uniform in shape. Don’t make them too big as they are meant to be bite size or two-bite peanut butter balls.
Peanut Butter Balls

Frozen Peanut Butter Balls on a Tray

  • Once you have the balls rolled and on the tray put the tray into a freezer to freeze for about 1 hour. I know seems like a lot of hours to make these and it is but it’s super easy to make and worth the effort.
Peanut Butter Ball Dipped in Chocolate

Peanut Butter Ball Dipped in Chocolate

  • Once frozen you are ready to dip. We take a few out of the freezer at a time so they are still frozen when we dip as it yields the best results for us. Drop one into the melted chocolate which you melt in a double boiler or in our case a metal bowl over a pot of boiling water. Lower the heat once the chocolate is melted and you can stream it off your spatula. You don’t want to get any water or steam into your chocolate or you risk it seizing up.
Toothpick with Chocolate Peanut Butter Balls

Toothpick with Chocolate Peanut Butter Balls

  • Drop your peanut butter ball inside the chocolate and with your fork gently pick it up (don’t stick the fork in the peanut butter ball) have the ball sit on the fork. Stick the toothpick into the top and once the toothpick is secure you can twist the peanut butter ball off with your fingers from side to side on the baking tray lined with parchment paper.

If you are thinking this is a tedious job it is, but again, worth it as you just can’t buy homemade like this.

Chocolate Peanut Butter Balls

Finished Peanut Butter Balls on Tray Filling In Gaps with Chocolate

  • Once dipped and back on the parchment  paper we use a toothpick dipped in chocolate to fill in any gaps that we may have missed and the hole where the toothpick was.
Finished Peanut Butter Balls Ready to Serve

Finished Peanut Butter Balls Ready to Serve

  • We freeze the peanut butter balls for about 2 hours or until solid. Take your balls out about 1 hour before serving to bring them to room temperature although we are known to pop them in our mouth straight out of the freezer.
Chocolate Peanut Butter Balls

Mr.CBB’s Chocolate Peanut Butter Balls

Congratulations to Jennifer Taylor for winning my Facebook Contest. When I shared my picture of my chocolate peanut butter balls I asked the fans to comment what their favourite Holiday Treat was!!

Jennifer Taylor -My favourite holiday treat is my home-made chocolate marshmallow log! It’s so yummy! ~Congrats on the 2500 fans & Thx for the contest!

That’s it my friends! I hope you give our Chocolate Peanut Butter Balls a try and let me know what you think. Next week we move on to Coconut Balls… don’t miss that Sunday Recipe. Happy Holidays from my family to yours!
-Mr.CBB

It's Not About How Much Money You Make It's How You Spend It

Mr.CBB’s Quote

Are you NEW to Canadian Budget Binder?

If you are new to Canadian Budget Binder >>>Start here!

Follow Mr.CBB on TwitterFacebook and Pinterest

Mr.CBB’s Family Holiday Snowballs…Mmmm

Mr.CBB's Holiday Snowballs On A Tray

Mr.CBB’s Holiday Snowballs On A Tray

These Holiday Snowballs are going to melt in your mouth and you will be sneaking them one by one when no one else is looking. It’s so hard not to because you can’t resist the taste and they keep calling out to you. At least that’s what happens to me. I pop one in my mouth and instantly you hear, Mmmm, Mmmm. I’m like an 8 month old child trying new flavours for the first time.

It’s now December and with the festive season upon so is baking Christmas Cookies and this Holiday Snowball recipe is an easy Christmas cookie recipe. It’s pretty much no fail and really no effort at all to make. They are actually very budget friendly and the kids can help to make them as well. If you remember from reading the previous Grocery Game Challenge- Ho, Ho, Ho Holiday Treats, I gave you a full run down of what I was going to make each week in December for the upcoming festivities. The goal is to finish them all and it’s a lofty goal for us but we will try.

Mrs.CBB has been making these recipes compliments of her grandmother for many years as Holiday Baking is a tradition in her family. Now we both make all the holiday treats together like Santa and Mrs. Clause although I’m far from having a white beard, large tummy, elves to do my dirty work and reindeer to whisk me away.  We’ve made a few changes to the recipes over the years but for the most part they are the same.

Today what I did with this recipe and Mrs.CBB agreed was to mix the walnuts and pecans. Previous years we would just add walnuts and that’s perfectly fine. You must make sure that the nuts aren’t big chunks. We put ours in a plastic bag and use a meat mallet to bash them about until they are small. What happens when the nuts are bit they protrude out the ball and in some instances the ball cracks in half.  I do caution with these cookies that you watch them like a hawk. You must check them after 5 mins to see what the bottom looks like. If the bottom is brown (see pic below) they are done. Don’t worry if the tops are still white, get them out of the oven and into some icing sugar for the first dusting.

Brown under Holiday Snowballs means they are done.

Brown under Holiday Snowballs means they are done.

Once you pull them out they will still be hot, wait about 2 minutes and then gently toss them into a tray of icing or confectioner’s sugar. Some of the icing may melt around the ball at this point and that is normal. Set them on a baking tray lined with parchment paper to cool then do it again. The second coating of icing sugar will turn these balls into something magical and perfect for any gathering. We store them in the freezer for up to 3 months, sometimes longer if they don’t all get eaten up as we make lots. Take them out and let them come to room temperature before serving. These Holiday Snow Balls are buttery with a nutty texture and melt in your mouth.

Mr.CBB's Holiday Snowballs In Wrappers on A Tray

Mr.CBB’s Holiday Snowballs In Wrappers on A Tray

Recipe- Yield about 72 Holiday Snowballs or 6 Dozen (this recipe can be halved)

Tools:

  • Stand Mixer or Bowl (manual)
  • 3 Baking Sheets
  • Container for icing sugar to roll balls
  • knife to cut butter
  • parchment paper to line trays

Prep Time: 

  • 10-15  minutes
  • 5-10 minutes to cook in 350 degree oven
Holiday Snowballs Ingredients

Holiday Snowballs Ingredients

Ingredients:

  • 1 lb of unsalted butter softened
  • 4 cups of unbleached flour
  • 2 tablespoons pure vanilla
  • 1.5 cups crushed walnuts
  • 1.5 cups of crushed pecans
  • 1/4 teaspoon of salt (not in picture above)
  • 1/2 cup granulated sugar
  • 4 cups of icing or confectioners sugar for rolling

Preparation: Pre-heat oven to 350 degrees

  • In your mixer put in your butter which you cut into cubes
  • Mix the butter with the sugar until fluffy
  • Add in the vanilla, salt and mix to incorporate 1 minute
  • Add in the flour bit by bit while mixing
  • Add in the nuts and mix to incorporate it all. It will come away from the bowl or look like the picture below. You can do all the above in a bowl by hand if you don’t have a mixer.
Mr.CBB's Holiday Snowballs Final Mix

Mr.CBB’s Holiday Snowballs Final Mix

  • Line your baking sheets with parchment paper
  • Roll the balls into small to medium balls, bit bigger than bite size and place on the baking sheet. These cookies hardly rise at all so you can place them closer together, just not touching.  I put about 5 to a line.
  • Place them in the oven to bake 5-10 minutes and at 5 minutes check to see if the bottoms are brown like the picture above. If so pull them out, let stand 1 minute then roll in the icing for the first roll. They will still be hot and that’s ok just be gentle with them so they don’t break.
First Roll Holiday Snowballs in Icing Sugar while still hot

First Roll Holiday Snowballs in Icing Sugar while still hot

  • After about one hour when they cool down completely give them their second and final roll in the icing sugar and they are ready to enjoy!!
  • It’s that easy!!!!

We not only put these Holiday Snowballs out for our guests they get to take a mixture of them home on a nicely decorated plate or in a festive tin. So, if you are looking for a recipe for snowballs this is the one, try it out!

Coming up Next Sunday….. Mr.CBB’s Chocolate Peanut Butter Balls

What are your favourite Holiday Treats?