Shortbread cookies are always on my long list of cookies to bake for the Holidays. It's endlessly delicious just as they are, but the dough is so versatile it can take on just about any flavour. Citrus, chocolate, almond and even savoury - which one will you bake?
Classic Shortbread Cookies
Ingredients
1 cup (227g) unsalted butter, at room temperature
½ cup (100g) granulated sugar
½ tsp salt
1 tsp vanilla extract
2 ½ cups (325g) all-purpose flour
Directions
1. Combine butter, sugar and salt in the bowl of a stand mixer or large mixing bowl. Beat, on medium speed, until light and fluffy, about 2 minutes. Add vanilla extract and mix to combine. Add flour and mix on low speed until dough forms. Tip dough out onto a clean countertop. Shape dough into a disc. Wrap in plastic wrap and chill for 20 minutes.
2. Preheat oven to 325F (160C). Line two baking sheets with parchment paper.
3. Roll out dough on a floured countertop or roll between two sheets of parchment paper, until ¼-inch thick. Cut out rectangles of dough that are 2-inch by 1-inch in size. Or use a cookie cutter to cut out shapes. Re-roll dough scraps. Use a fork to poke holes in the cookies, if you like. Place cookies on prepared tray, 1-inch apart. Bake for 20-25 minutes, until lightly golden around the edges. Let cookies cool on the tray for 10 minutes before removing to a rack to cool completely.
Chocolate Orange Shortbread Cookie Slices (Icebox Cookie)
Makes: 30 cookies
Ingredients
1 cup (227g) unsalted butter, at room temperature
½ cup (100g) granulated sugar
½ tsp salt
1 tsp vanilla extract
2 tbsp finely grated orange zest (about 2 oranges)
1/3 cup (50g) chopped dark chocolate
2 ½ cups (325g) all-purpose flour
1 egg
Sanding sugar or turbinado sugar
Directions
1. Combine butter, sugar and salt in the bowl of a stand mixer or large mixing bowl. Beat, on medium speed, until light and fluffy, about 2 minutes. Add vanilla extract and orange zest and mix to combine. Add flour and mix on low speed until almost all flour is combined. Mix in chopped dark chocolate and mix just until combined. Tip dough out onto a clean countertop. Shape dough into a log that is 2-inches in diameter. Wrap in plastic wrap and chill for 30 minutes.
2. Preheat oven to 325F (160C). Line two baking sheets with parchment paper.
3. Beat egg in a bowl. Brush beaten egg onto cookie log. Roll log in sanding sugar. Slice log into ¼-inch slices. Place on baking sheet, leaving 1-inch in between each cookie. Bake for 20 minutes until just golden on the edges. Let cool on baking sheet for 10 minutes before removing to a rack to cool completely.
Raspberry Almond Shortbread Thumbprint Cookies
Makes: 20 cookies
Ingredients
1 cup (227g) unsalted butter, at room temperature
½ cup (100g) granulated sugar
½ tsp salt
1 tsp almond extract
2 1/2 cups (325g) all-purpose flour
Jam of your choice
Icing sugar, for dusting
Directions
1. Combine butter, sugar and salt in the bowl of a stand mixer or large mixing bowl. Beat, on medium speed, until light and fluffy, about 2 minutes. Add almond extract and mix to combine. Add flour and mix on low speed until dough forms. Tip dough out onto a clean countertop. Shape dough into a disc. Wrap in plastic wrap and chill for 20 minutes.
2. Preheat oven to 325F (160C). Line two baking sheets with parchment paper.
3. Scoop out heaped tbsp of dough and roll into balls. Using your thumb make an indent in the middle of each cookie. Place on baking sheet 1-inch apart. Bake for 20-25 minutes, until lightly golden around the edges. Re-indent cookies with the back of a wooden spoon. Let cookies cool on the tray for 10 minutes before removing to a rack to cool completely.
4. Place a heaped 1/2 tsp of jam in the middle of every cookie. Dust with icing sugar, if you like.
Rosemary, Paprika & Parmesan Cheese Shortbread Cookies
Ingredients
½ cup (113g) unsalted butter, at room temperature
½ tsp salt
1 cup (100g) grated Parmesan cheese
1 tsp finely chopped fresh rosemary
¼ tsp paprika
1 ¼ cups all-purpose flour
Directions
1. Combine butter and salt in the bowl of a stand mixer or large mixing bowl. Beat, on medium speed, until light and fluffy, about 2 minutes. Add in Parmesan cheese, rosemary and paprika. Mix to combine. Add flour and mix on low speed until dough forms. Tip dough out onto a clean countertop. Shape dough into a disc. Wrap in plastic wrap and chill for 20 minutes.
2. Preheat oven to 325F (160C). Line two baking sheets with parchment paper.
3. Roll out dough on a floured countertop or roll between two sheets of parchment paper, until ¼-inch thick. Cut out rounds using a 2-inch round cutter. Place on prepared baking sheets 1-inch apart. Bake for 20 minutes until golden brown. Let cookies cool on the tray for 10 minutes before removing to a rack to cool completely.