Recipe of the Month: Cookie Kabobs

The sweet perfection of homemade cookies brings us to a state of bliss in just a few bites.  Here I share excerpts from my book Crazy about Cookies for you to enjoy. Once you’ve begun to explore the possibilities of cookies, there is no turning back. Happy baking and good eating!

Krystina Castella Krystina Castella is also author of Crazy About Cupcakes, A World of Cake, Booze Cakes, Pops! Icy Treats for Everyone, and with her husband Brian Boyl Discovering Nature’s Alphabet.

Traditionally rum balls are served around the holidays, so I created these cookies as a reminder of the seasonal flavors for cocktail parties any time of year. For an infinite number of flavors, vary the nuts and the toppings. The shortbread cookies can be prepared in both the vanilla and chocolate versions. Or if you prefer speed kabobs purchase the cookies at a bakery.

Cookie Tip

Keep an eye on the cookies while baking and cover any edges that brown too quickly with aluminum foil.


Shortbread Dough

4 cups all-purpose flour
1 teaspoon salt
2 1/4 cups (4 1/2 sticks) butter
1 1/2 cups confectioners’ sugar
2 teaspoons vanilla extract


2 1/4 cups finely ground Shortbread Cookies or more as necessary
3/4 cup confectioners’ sugar
1 cup pistachios, toasted and ground
1 cup peanuts, toasted and ground
1/4 cup light corn syrup
1/3 cup rum or bourbon
1/4 cup Dutch-process cocoa powder


1/8 cup confectioners’ sugar
1/4 cup shredded sweetened coconut
1/8 cup cocoa powder
1/8 cup sesame seeds
1/4 cup chopped pistachios
1/4 cup chopped peanuts


Steps for Shortbread

1. Combine the flour and salt in a medium bowl; set aside.

2. Cream the butter and confectioners’ sugar until light. Beat in the vanilla.

3. Gradually stir in the flour mixture. Form the dough into a flat disk, wrap in plastic wrap, and refrigerate for 3 to 4 hours.

4. Preheat the oven to 325°F.  Roll out the dough to 1/4" thick and cut into 3" circles.

5. Bake for 17 to 22 minutes,  let the cookie cool on the pan.

Chocolate Shortbread: Reduce the flour to 3 3/4 cup.  Add 1/3 cup Dutch-process cocoa powder.


Steps for Kabobs

1. Combine the ground cookies, confectioners’ sugar, pistachios, and peanuts.

2. Stir in the corn syrup and rum, and mix well. Add more corn syrup or cookies as necessary to make a mixture that you can form into a ball.

3. Divide the mixture in half, and add the cocoa powder to one half.

4. Cover and chill for 30 minutes. Shape into 1-inch balls.

5. Roll the balls in the toppings, pressing them into the balls. Place on bamboo skewers to serve.