Kimberley over at Kimberley’s Kitchen and I share a common bond….we are both Northern BC girls. I grew up in Northern BC and even though I left in 1989, I still pay homage to the town I grew up in. Kimberley lives in a town near where I grew up and it is there she creates hand-crafted artisan confections and fine foods using organic, fair trade and local ingredients/foods to create delicious treats and baked goods. Cooler yet is she sells them in her online store and packages them in sustainable bags and boxes. I’ve actually had my eyes on her marshmallows for quite some time!
We’ve gotten to know each other over social media, and I’m so thrilled to have Kimberley as my Guest Blogger for December. She is another one of those friends I feel like I’ve known a long time. Maybe it’s that NBC bond we share. In any case I was supposed to have this post up a little earlier this month, but sick on top of sick, my husband being sick, my MIL sick following surgery, plus a new puppy to keep us up at night…well let’s just say we are doing our best to capture the Christmas spirit this year.
I hope Kimberley doesn’t mind me sharing her fantastic news, but she is going to be moving her baking operation into a commercial kitchen in the New Year with construction beginning in January!! Such an exciting time for her and her family. I know it’s going to be a great year for her and wish her much success! Make sure you get to know Kimberley from Kimberley’s Kitchen…I think she’s going to be quite famous one day :).
Shortbread cookies are a mainstay in my kitchen and a popular cookie to make with my daughters. We love to experiment with new flavors and we recently tried making some with raw cocoa nibs. Have you cooked or baked with cocoa nibs before? They have a wonderfully nutty, chocolate flavour but are not at all sweet. So if you like bittersweet chocolate or coffee, try adding cocoa nibs into your recipes for something a little different. The bittersweet cocoa nib perfectly compliments the sweetness of the shortbread in this recipe and is a fun, new cookie for the holidays. Variations include using orange extract instead of vanilla, or finishing the cookies with some sweet chocolate drizzle. Enjoy! – Kimberley
- 2 sticks softened butter
- 1 cup confectioner's sugar
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ¼ cup raw cocoa nibs (available in natural and gourmet food stores)
- In the bowl of a mixer, cream butter until smooth. Add sugar and cream until combined. Add vanilla extract and mix until combined. With mixer turned off, add flour and salt. Slowly mix to incorporate and continue mixing on low speed until dough comes together.
- Remove dough from bowl and divide into two equal balls. Roll each in a log with a diameter of about 1½ inches. Wrap in plastic wrap and chill for at least 1 hour.
- To bake, allow dough to rest at room temperature for about 15 minutes while you preheat your oven to 350.
- Slice dough into ¼ inch slices and place on parchment lined baking sheet, leaving space between cookies.
- Bake for 15 minutes or until slightly brown at edges. Cool on a wire rack. Store in an airtight container for 5 days. Enjoy!