Cookies are my favorite treat hands down any time of the year. Soft and chewy molasses cookies, or dunkers like biscotti it doesn’t matter I love them all. Because of that, I am excited to see all the new cookie recipes my blogging friends come up with for today’s post. As always their cookie posts are all lined up at the end of mine. Grab a coffee and a cookie and enjoy!
Shortbread Cookies with Four Variations
When the boys were all home and the house was constantly full of guest coming and going my habit was to make double batches of everything because it all went so fast. Sadly those days are gone only to be replaced with “That looks so delicious but I am fat…I really would like too but….”
So for this year, I devised a new recipe. Instead of making four separate batches of different cookies ending up with several dozen. I made one batch of a shortbread type cookie dough and split into small batches for variety. This shortbread recipe makes 48 small cookies.
Shortbread Cookie Base Recipe
1 c real butter
2/3 cup granulated sugar
1/2 tsp salt
1 tsp vanilla
3 cup flour
1/2 cup corn starch
How to Make the Shortbread Dough
Place the butter in a mixer bowl and beat on high until fluffy, it will turn a light yellow colour.
Add the sugar and continue beating for another five minutes to totally dissolve the sugar.
Add the salt and vinegar and beat until very well blended.
Finally, add the flour and the cornstarch. Mix until blended.
Bake the cookies at 275 degrees for about half an hour. Take them out before they brown.
You will need small amounts of dipping chocolate, cranberries, rolo pieces, chocolate chips, pecans, yogurt chips, and jam.
Chocolate Dipped Shortbread
Take 1/4 of the dough. Roll into small balls and press flat with the palm of your hand. Bake. Melt 1/2 cup of dipping chocolate. Once the cookies are cool dip half the cookie into the chocolate and place on parchment paper. Place in the fridge to cool.
Rolo, Pecan, Chocolate Chip Shortbread
Take 1/4 of the dough. Add 1/4 c mini rolo chocolate pieces, 1/4 cup chopped pecans, 1/4 cup chocolate chips. Bake at 275 until done.
Cranberry, Pistachio and Yogurt Shortbread
Take 1/4 of the dough. Add 1/4 cup dried cranberries, 1/4 cup chopped pistachios and 1/4 cup yogurt chips. Bake at 275 until done.
Jam Filled Shortbread
Take 1/4 of the cookie dough. Roll into small balls and using your thumb make a thumbprint in the middle of each cookie. Fill with a dab of jam, I used raspberry but any jam you like is fine. Bake at 275 until done.
I also thought about making some with currants and white chocolate, or coconut and white chocolate. Play with flavours your own family loves.
This gives the family an assortment and I won’t need to store so many different dozens of cookies in my freezer.