These two recipes, with an optional third variation from the Magnolia Table Cookbook by Joanna Gaines, are effortless to make and perfect as tea cookies.
I prepared all three variations at once while my food processor was on the counter. They come together quickly, and the dough can be refrigerated for a few days or frozen to bake fresh when you want.
The chocolate-dipped shortbread is a delightful balance of tender and flaky—exactly how shortbread should be. To elevate the flavor, I substitute vanilla bean paste for vanilla extract; it adds depth and real vanilla presence. The recipe is as simple as pulsing the ingredients in the food processor, forming the dough, rolling, slicing, baking and dipping the cooled cookies in chocolate. These steps yield a classic, crowd-pleasing cookie every time.
The icebox cookie is versatile—perfect for experimenting with flavors. Joanna includes a lemon and lavender combination, with an optional Key lime variation. I made both. For a festive finish, she suggests dusting the cookies with powdered sugar. I took it a step further by mixing a little lemon or lime juice into powdered sugar and brushing the tops right out of the oven. I used the juice of about half a lemon or lime with roughly 2 tablespoons of powdered sugar. The mixture was loose, so it didn’t create a glossy glaze; instead it soaked into the cookie and delivered a bright, tart lift that made the cookies stand out.
I baked these for my mother’s book club to share with her friends. They were very well received, and my mom and I enjoyed the leftovers with our daily coffee. They’re now a go-to recipe that I’ll make again and again.
If you try them, please leave a comment and tell me what you loved or if you’d change anything next time—or share any creative flavor ideas you come up with.
Until next time, happy cooking!
Kendell
Joanna shared this recipe on the Magnolia blog—check her post for the original recipe.
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