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Christmas cookies are everywhere you look these days. This month, magazines have devoted entire issues to them, bloggers and bakers just wrapped a #cookieweek theme on Twitter.
Cookbooks are inundating us with endless options for sweet, buttery goodness. Every year there is some new trend, some riff on a classic or old favourite, but it is rare that I am swayed.
Sure, I try a few new cookie recipes every holiday season, but one variety that I am eternally devoted to are shortbread.
No matter how busy I am during the weeks leading up to the holidays, I always make time for classic homemade shortbread. This simple combination of just a few ingredients claims to be the best cookie ever and I tend to agree. I even love it in bar form, which does save some time.
If you are bored with the classic recipe, the good news for you is that there are many variations that you can make on the standard, as this type of cookie lends itself well to flavourings.
Chocolate-dipped, jam filled or rolled in powdered sugar – the combinations are endless and I am here for them all!
Here are directions for making four different varieties of shortbread using the same dough. All are simple to make and don’t require the extra step of rolling dough and cutting shapes (although that is a fine option and the dough works well for that method too).
Basic Vanilla Shortbread
The master recipes! Save this one to keep and pass down to your children. Use the best butter you can afford and organic, all-purpose flour.
Basic Vanilla Shortbread
Makes about 4 dozen small shortbread. This recipe can be divided into four and a dozen of each variety of cookies made from the suggestions in the notes, or you can make the entire batch into the shortbread of your choosing
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Course: Desserts
Cuisine: Irish
Prep Time: 1 hour hour
Cook Time: 12 minutes minutes
Servings: 48 cookies
Calories: 100kcal
Author: Ina Garten
Ingredients
- 3/4 pound unsalted butter at room temperature (1 1/2 cups or 3 sticks)
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- 3 1/2 cups all-purpose flour
- 1/4 teaspoon salt
Instructions
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla.
In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together.
Dump onto a surface dusted with flour and bring everything together with your hands. Divide dough into four pieces and flatten slightly. Wrap each piece in plastic and chill OR prepare one of the shortbread cookie recipes below
Notes
In addition to the 4 variations listed in this post, some livelier adaptations include:
- Dried Fruit: Cherries, cranberries, and other dried fruits add wonderful textures and flavor to shortbread.
- Almond:Add 1/4 cup powdered almonds and 1 tsp almond extract to the creamed butter.
- Lemon:Add 2 teaspoons lemon zest and a few drops of lemon extract if desired. Experiment with all types of citrus.
- Ginger:Substitute brown sugar for the white sugar in basic recipe. To the flour mixture add 1 tsp ground ginger, 1 tsp ground cinnamon and a pinch of cloves.
- Chocolate:Add ½ cup cocoa to the flour and salt and proceed with recipe. Dip cooked cookies in dark chocolate for an irresistible double-chocolate cookie.
- Espresso:Dissolve 2 tablespoons espresso powder in 1 teaspoon hot water. Add to creamed butter and sugar mixture before adding flour.
- Nuts:Add lightly toasted and chopped hazelnuts, pecans, or (insert your favorite nut variety here) to give a lovely texture and flavor to your shortbread.
- Herbs:Rosemary is spectacular when paired with lemon, as is lavender, so don’t rule out the spice & herb cabinet when creating your perfect shortbread.
Nutrition
Calories: 100kcal | Carbohydrates: 11g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 13mg | Potassium: 11mg | Fiber: 1g | Sugar: 4g | Vitamin A: 177IU | Calcium: 3mg | Iron: 1mg
One Recipe, Four Types of Cookies
Now, you have your basic vanilla shortbread dough, you can choose to roll out the dough, cut out shapes and bake them into cookies. But I suggest you try one (or all) of the four delicious shortbread recipe variations below!
Chocolate- Dipped Shortbread Diamonds
Chocolate-Dipped Shortbread Diamonds
One of 4 fantastic ways to use Basic Vanilla Shorbread
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Course: Desserts
Cook Time: 16 minutes minutes
Chilling Time: 30 minutes minutes
Servings: 12 cookies
Calories: 144kcal
Ingredients
- 1/4 recipe Basic Vanilla Shortbread
- 1/2 cup dark chocolate chopped
Instructions
Press one quarter of the cookie dough into a 7×7 square pan that has been lined with parchment paper. Pat down firmly.
Using a small ruler and a sharp knife, cut dough diagonally into strips, and then from top to bottom, making about a dozen diamond-shaped cookies.Chill for 30 minutes.
Preheat the oven to 350°F. Bake for about 16-20 minutes and slightly golden around the edges. Meanwhile, melt the chocolate on low in the microwave and stir until smooth.
Remove pan from oven and allow pan to cool slightly. Remove shortbread from pan using the parchment and place on a cutting board.
Using a sharp chef’s knife, cut the shortbread into diamonds using the pre-made lines. Dip into melted chocolate until half-covered and place on a wire rack to set.
See AlsoBlueberry Crumble Recipe
Nutrition
Calories: 144kcal | Carbohydrates: 14g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 15mg | Sodium: 14mg | Potassium: 63mg | Fiber: 2g | Sugar: 6g | Vitamin A: 177IU | Calcium: 8mg | Iron: 2mg
Jam Shortbread Thumbprints
These are my favourite! I love using a tart and tangy jam such as black currant to really contrast with the buttery cookies.
Jam Shortbread Thumbprints
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Course: Desserts
Cook Time: 10 minutes minutes
Chilling Time: 30 minutes minutes
Servings: 12 cookies
Calories: 105kcal
Ingredients
- 1/4 recipe Basic Vanilla Shortbread
- 3 tsp jam or jelly of your choosing
Instructions
Roll shortbread into 1-inch balls and place on a cookie sheet. Flatten slightly with your palm.
Make a small indentation in the top of the cookie using your thumb or finger. Spoon about a 1/4 teaspoon of jam into the hole.Chill for 30 minutes.
Preheat the oven to 350°F. Bake for about 10-12 minutes and golden on the bottoms.
Nutrition
Calories: 105kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 14mg | Potassium: 11mg | Fiber: 1g | Sugar: 5g | Vitamin A: 177IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg
Russian Tea Cakes
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Course: Desserts
Cook Time: 12 minutes minutes
Chilling Time: 30 minutes minutes
Servings: 12 cookies
Calories: 119kcal
Ingredients
- 1 ball shortbread dough
- 1/2 cup powdered sugar
Instructions
Roll shortbread dough into 1/2 inch balls and place on a baking sheet.Chill for 30 minutes.Preheat the oven to 350°F.
Bake for 12-16 minutes until slightly golden on the bottom.
Place powdered sugar in a medium-sized bowl and add warm cookies. Toss to coat.
Place on a cooling rack and allow tea cakes to cool. Toss again in powdered sugar and store in a cool dry place.
Nutrition
Calories: 119kcal | Carbohydrates: 16g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 13mg | Potassium: 11mg | Fiber: 1g | Sugar: 9g | Vitamin A: 177IU | Calcium: 3mg | Iron: 1mg
Lemon-Glazed Shortbread
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Course: Desserts
Cook Time: 12 minutes minutes
Servings: 12 cookies
Calories: 122kcal
Ingredients
- 1/4 recipe Basic Vanilla Shortbread
- 1 Tablespoon freshly-squeezed lemon juice
- 1/2 cup powdered sugar
- Sprinkles or decoration of your choosing
Instructions
Shape the dough into a log and roll to smooth the edges. Wrap in plastic wrap and chill for 30 minutes.
Preheat the oven to 350°F. Unwrap the shortbread log and slice into 1/4 inch rounds (or thicker if you prefer) and place onto cookie sheet. Bake about 10-12 minutes and until slightly golden. Cool.
Mix together powdered sugar and lemon juice. Add a few more drops of lemon juice if mixture is not runny enough.
Spoon glaze onto cookies and add decorations, if desired. Allow icing to harden for several hours. Store in an airtight container.
Nutrition
Calories: 122kcal | Carbohydrates: 17g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 13mg | Potassium: 11mg | Fiber: 1g | Sugar: 9g | Vitamin A: 177IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg
More Variations
This weekend I’ll be hosting my annual holiday cookie swap, one of the most anticipated events of the year; well, for me, anyway! I haven’t decided what I’m making yet, but it could very well be a classic shortbread or one of the many adaptations offered. Either way, there are lots of ways to enjoy your holiday shortbread!
You make also like: A Holiday Cookie Recipe Round-Up!
Do you have a favorite flavour of shortbread?