I had big plans for the Highlander Shortbread Cookies…
But first I had to taste the “Luxury Cookies” in the Scottish Biscuit Assortment.
My favorite flavor are the award winning Honey Oatmeal Cookies because they have the perfect amount of natural sweetness to compliment the mellow oatmeal flavor of the biscuit.
The White Chocolate & Raspberry cookies are slightly sweet, with a little burst of berry in every bite and they are extra-yummy when dipped in milk.
Belgian Chocolate Chunk cookies were also in the assortment. I really the big chunks of premium chocolate layered inside of these decadent treasures.
All three Scottish Biscuits have the delightful dryness and melt in your mouth goodness of buttery shortbread. They were simply splendid with some afternoon tea.
So what to make with the shrtbreead cookies?
Why not substitute crushed Walkers buttery shortbread cookies for breadcrumbs in meatballs? Then saute them until golden brown and simmer with beef broth, sauteed onions & mushrooms.
Add some luscious caraway spiced sour cream, just at the end of cooking, and you’ll have Walkers Highlander Meatballs & Sour Cream Caraway Sauce…
They are just perfect over Kluski noodles, with a sprinkle of crunchy crushed shortbread on top!
To prepare Walkers Highlander Shortbread Cookie Meatballs and Sour Cream Sauce Recipe you will need:
1 pound ground sirloin
1/4 cup milk
2 Tbsp dried parsley flakes (substitute 1 Tbsp fresh chopped)
1 Tbsp garlic powder
1 Tbsp Kosher salt
1 tsp fresh ground pepper
2 Tbsp vegetable oil
3/4 cup chopped white button mushrooms
1/3 cup chopped yellow onion
14 oz beef broth
8 oz sour cream
2 Tbsp cornstarch
1 tsp caraway seeds
Salt and pepper to taste
Kluski noodles (substitute another type of egg noodle)
Dried or chopped parsely for garnish
Mix together well the ground sirloin, 1/2 of the crushed Walkers Highlander Shortbread Cookies, egg, milk, parsley, garlic powder, salt and pepper. If the mixture is too “soupy” to form meatballs, add scant amount of crushed shortbread cookies and mix in until dry enough to form.
Form and roll into meatballs approximately 1 inch wide (about 20 total).
Heat a large skillet over medium high heat and add the oil. Once the oil is hot, carefully add the meatballs one at a time ensuring they do not touch while browning. Brown for 3-5 minutes until all sides are just golden brown.
Remove the meatballs from the skillet and drain on paper towels. Reduce heat to medium low and add the mushrooms and onions to the skillet. sprinkle with salt and pepper to taste. Saute for 3-4 minutes until just softened.
Return the meatballs to the skillet and pour in the beef broth. Cover and simmer for 20-25 minutes until the meatballs are just cooked through.
Cook the egg noodles according to package directions.
Mix together the sour cream, corn starch and caraway seeds. Add the mixture to the skillet and carefully fold it into the broth.
Stir lightly but frequently until the sauce is just heated through and starting to bubble. Do not allow the sour cream sauce to boil and remove from heat immediately. Reseason with salt and pepper to taste.
Serve the Walkers Highlander Meatballs $ Sour Cream Caraway Sauce over Kluski noodles. Sprinkle parsley and crushed shortbread cookies over the top as a garnish.
(Servings= 4-6, Prep Time= 15 mins, Cook Time= 40 mins)
My recipe is featured on the Walkers Shortbread website.
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