Basic Shortbread With Variations

Recipe by Annacia
READY IN: 35mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Line two cookie sheets with parchment paper. In a bowl, combine flour and salt.
  • In a separate bowl, cream butter with an electric mixer until light and fluffy.
  • Add sugar and continue beating until smooth. Stir in vanilla.
  • Add flour and salt to mixture and stir until smooth.
  • Divide dough into two flat disks roughly an inch thick and wrap in plastic.
  • Chill for an hour.
  • Preheat oven to 300°F.
  • On a slightly floured surface, roll out dough to desired thickness.
  • Shape with lightly floured cookie cutters. Place on cookie sheets and refrigerate 20 more minutes.
  • Bake for 20 minutes, or until cookies are firm without browning.
  • Cool on a rack.
  • Now for the Variations on the Theme:
  • White-Chocolate Dipped:
  • Roll out dough roughly 1/3 of an inch thick. Cut into rounds and place cookies onto prepared baking sheets. Refrigerate and bake as per above instructions. After cooling, melt 6 ounces of white chocolate in a double boiler. Dip cookies into white chocolate and return to rack. Let chocolate set before handling.
  • Cranberry Clementine:
  • Prepare one batch of basic shortbead dough, omitting vanilla extract. Work 1/2 cup finely chopped dried cranberries and 2 tbs grated clementine zest into dough. Roll out dough 1/2 inch thick. Cut into desired shapes. Refrigerate and bake as per above instructions.
  • Pecan Macadamia Bites:
  • Add 1/4 cup finely chopped pecans and 1/4 cup finely chopped macadamia nuts to dough. Scoop out tablespoons of dough and roll into balls. Flatten each ball between your palms into bite-sized disks about an inch across. Place on prepared cookie sheets, refrigerate and bake as per instructions above. After cooking, dust cookies with icing sugar through a fine wire strainer.
  • Sugar Stars:
  • Roll out dough roughly 1/3 of an inch thick. Cut into stars and place cookies onto prepared baking sheets. Using a pastry brush, lightly brush tops of cookies with egg white and sprinkle each cookie with coarse white sugar. Refrigerate and bake as per above instructions.
  • Enjoy!
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