Vanilla Shortbread Tea Cookies

IMG_5202ggbbbbbWho said Shortbread Cookies are only for Christmas time? We disagree! They are a great year-round treat and make the perfect accompaniment to a nice hot cup of tea. This recipe is extremely easy to make and requires very little ingredients (only 4 to be exact!). They’re the perfect cookies to whip up in a snap for guests or when you’re craving a lil’ something sweet.

Vanilla Shortbread Tea Cookies
Classic Shortbread Cookies. Delicious & easy to make!
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  1. 1 cup unsalted butter, room temperature
  2. 1 cup icing sugar
  3. 2 1/4 cups all-purpose flour
  4. 2 tablespoons pure vanilla extract
  5. Optional: 1/2 cup granulated sugar for the top
  1. Preheat oven to 325 degrees F.
  2. In your stand mixer fitted with the paddle attachment, cream the butter & icing sugar on medium-high speed until light and fluffy. Scrape down the sides of bowl as needed.
  3. With the mixer on low speed, add the flour and mix until just incorporated. Scrape down the sides of the bowl. Add the vanilla and mix to combine.
  4. Place dough on a lightly floured work surface. Using a rolling pin, roll the dough out to approx. 1/4 inch thick. Use a cookie cutter of your choice to cut out about 24 cookies. Transfer cutouts to prepared baking sheets and place 1/2 inch apart.
  5. Bake for 15 minutes or until cookies are lightly golden around the edges.
  6. Optional: After removing cookies from the oven, you can sprinkle the cookies with granulated sugar while they are still warm to make them look extra pretty!
Rose & Lea
IMG_5214g6yHappy Baking!
Natasha xo.

Great Grandma Eames’ Scottish Shortbread Cookies


Nothing says it’s Christmas time like shortbread cookies!
Okay, we also said that in our previous post about our amazing gingerbread cookies. But seriously, Christmas isn’t really Christmas without Shortbread. We say, ‘the more cookies the better!‘ We have more than enough love for every single kind of Christmas cookie!


This recipe is from my Great Grandma Elizabeth Eames who was from Scotland. So I guess I can’t get any more authentic than that can I? However, I have changed it just a tad. (The nerve!)
My family’s traditional Scottish Shortbread has always been made and baked in a pan, pricked with a fork throughout and then cut in squares. Some family members still insist that I should be doing it that way. As that is the only way. I have changed it only in the way of rolling the dough out and cutting with Christmas shapes instead of in bars. Otherwise the recipe itself is still exactly the same as it has always been. Some family members swear the cookies taste different just because they are in cookie shapes and not the traditional bars. In any case… you can do either and I guarantee they taste delicious either way!


Recipe for Great Grandma Elizabeth Eames Scottish Shortbread

Yield 2 1/2 dozen cookies.

2 c. sifted flour
1/4 tsp. baking powder
1/4 tsp. salt
1 c. soft butter (unsalted)
1/2 c. confectioner sugar (icing sugar)

Sift flour, baking powder and salt together.
Mix together butter and sugar until light and fluffy.
Add flour mixture into butter mixture and blend well.
Cover and refrigerate until easy to handle. (approx an hour)

If making into cookie shapes, roll dough out onto a lightly floured surface at approximately 1/4 inch thick. Cut into desired shapes and add sprinkles (optional) before baking. Place onto parchment lined cookie sheet.

If making into bars, press mixture into a parchment lined 9×9 square cake pan. Use a fork to make indents right through to the bottom of pan, allowing for air.

Bake at 325 for approximately 20-25 minutes.
(Just until slightly golden around the edges.)


This recipe is now in it’s 5th generation of being passed down (on my mom’s side). It has obviously held a very special place in our hearts.
My mom and her brother (her only sibling) have plenty of stories of when they were growing up associated with this recipe. It was only made at Christmas time and it was a very big treat to even get a piece of this shortbread. It was typically reserved for the adult guests only.
Every year when I bake this shortbread I always think of these stories about my mom and my uncle when they were children growing up. This year those memories fill my heart even more as I remember my uncle and how much he loved this shortbread and how much I love him.
It is with love that we bake goodies and share them with our friends and family. I thought it would be nice to share stories of what Christmas baking means to you. What special memories do you have?

We know that you will love these Scottish Shortbread cookies/bars as much as we do!
Happy Christmas baking!
Laura & Natasha xo

Cranberry Noel Tea Cookies


We are in full-swing Holiday Baking mode here at Rose & Lea and today we are sharing one of our new favorite Christmas cookie recipes… Cranberry Noel Tea Cookies!

These cookies are very easy to make & you’ll most likely already have all the ingredients needed in your cupboard. They are so, so delicious, and make the perfect accompaniment to a nice hot cup of tea or coffee. Perfect for the Holidays!

We filmed a little behind the scenes/tutorial video while making these cookies last night.. Check out what went down!

Note: In the video, we used songs by a band named ‘Carroll‘. They are an amazing psychedelic-pop band based out of Minneapolis.. Do yourself a favour, and check em out! Band LinksCarroll WebsiteFacebook



Cranberry Noel Tea Cookies
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  1. (yield: approx. 40 cookies)
  2. 1 cup unsalted butter, softened
  3. 1/2 cup granulated sugar
  4. 2 tablespoons milk
  5. 1 teaspoon vanilla extract
  6. 1/2 teaspoon salt
  7. 2 1/2 cups all-purpose flour
  8. 1/2 cup chopped pecans
  9. 3/4 cup chopped dried cranberries
  1. In the bowl of your stand mixer fitted with the paddle attachment, cream the butter & sugar together until light and fluffy.
  2. Add the milk & vanilla, mix until just blended. Add the salt & flour, mix well.
  3. Using a spatula, fold in the pecans and cranberries.
  4. Divide batter in half. Roll batter into 2 even sized logs, and wrap in saran wrap.
  5. Chill the dough in the freezer for 30 minutes – 1 hour. (the dough needs to firm up so you can cut the cookies without losing their round shape).
  6. After chilling, slice cookies approx. 1/4″ thick.
  7. Place on baking sheets prepared with non-stick cooking spray, or parchment paper.
  8. Bake at 375 degrees F. for 10 minutes. Do not overbake.
Rose & Lea

Happy Holiday Baking!
Natasha xo

Snowball Sandies


In keeping with our ‘Holiday Cookie‘ theme, today we are sharing Snowball Sandies which are another cookie that we make year after year during the Holidays.

We like to call these little balls of love ‘Snowball Sandies‘, but they typically go by quite a few different names. They are most often referred to as Sandies, but also are called Mexican Wedding Cookies, Pecan Sandies, Butter Balls or Snow Cookies.

They are delicious nutty cookies that are rolled or coated in icing sugar and are similar in taste to a shortbread cookie but with the added goodness of pecans, and icing sugar. (They go perfectly alongside a nice cup of coffee or tea)

The white icing sugar makes them look like little balls of snow – They are so cute, you won’t be able to eat just one!
They really are the perfect Christmas cookie.

This recipe is from my mom and is a family favorite, (it’s actually my auntie’s favorite christmas cookie ever!).
Snowball Sandies are so easy to make, and are sure to add a little snowy touch to your Christmas cookie tray this year!

Happy Holiday Baking!


Snowball Sandies Recipe

(yield: makes approx. 30-35 cookies)

1 cup unsalted butter, softened
1/3 cup sugar
1 tablespoon water
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 cup finely chopped pecans
1 cup icing sugar (for rolling the cookies in)


1. In the bowl of your stand mixer fitted with the paddle attachment, beat the butter for approx. 30 seconds till fluffy. Add the sugar, water, and vanilla and mix until combined. Stir in flour and pecans.
2. Preheat oven to 325 degrees F. Shape dough into 1″ – 1 1/2″ balls or crescents, and place on ungreased cookie sheets.
Bake cookies for 15-20 minutes. Allow cookies to cool on sheets for 5 minutes, than transfer to a wire rack to cool completely. After allowing cookies to cool (about 10 minutes), sift or roll cookies in icing sugar.


Natasha xo