Shortbread Cookies Four Ways
One simple dough makes four varieties of tender, buttery shortbread cookies: chocolate dipped, Rolo pecan chocolate chip, cranberry pistachio, and jam filled. A lovely assortment for Christmas cookie trays and homemade gifts.
Servings 48 cookies
Ingredients
- 1 ½ cups butter softened
- 1 cup icing sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup cornstarch
Chocolate Dipped Shortbread Cookies (1/4 of the dough)
- ½ cup dipping chocolate
Rolo, Pecan, and Chocolate Chip Shortbread Cookies (1/4 of the dough)
- ¼ cup mini Rolos
- ¼ cup chopped pecans
- ¼ cup chocolate chips
Cranberry Pistachio Shortbread Cookies (1/4 of the dough)
- ¼ cup dried cranberries
- ¼ cup chopped pistachios
- ¼ cup yogurt chips
Shortbread Cookies with Jam (1/4 of the dough)
- 2 tablespoons jam 1/2 teaspoon per cookie.
Instructions
Shortbread Dough
- Mix the softened butter and vanilla until smooth and well combined.
- Sift the icing sugar, flour, and cornstarch together in a separate bowl. Gradually add to the butter mixture, mixing until a smooth, soft dough forms.
- Divide the dough into four equal portions. Wrap each portion in plastic wrap or cover with a clean kitchen towel and set aside.
Chocolate Dipped Shortbread
- Preheat the oven to 300°F and line a baking sheet with parchment paper.
- Take 1/4 of the dough and roll it into approximately 12 balls. Place them about 1 1/2 inches apart on the baking sheet and gently flatten each with the palm of your hand.
- Bake for 20 to 25 minutes, until the edges are just beginning to turn light golden. Let the cookies cool completely.
- Melt 1/2 cup of dipping chocolate. Dip half of each cookie into the chocolate and place on parchment paper.
- Refrigerate briefly until the chocolate sets.
Rolo, Pecan and Chocolate Chip Shortbread
- Preheat the oven to 300°F and line a baking sheet with parchment paper.
- Take 1/4 of the dough and gently mix in 1/4 cup mini Rolos, 1/4 cup chopped pecans, and 1/4 cup chocolate chips.
- Roll into approximately 12 balls. Place them about 1 1/2 inches apart on the baking sheet and gently flatten each with the palm of your hand.
- Bake for 20 to 25 minutes, until the edges are just beginning to turn light golden.
- Let the cookies cool on the baking sheet for a few minutes before carefully transferring them to a wire rack to cool completely.
Cranberry Pistachio Shortbread Cookies
- Preheat the oven to 300°F and line a baking sheet with parchment paper.
- Take 1/4 of the dough and gently mix in 1/4 cup dried cranberries, 1/4 cup chopped pistachios, and 1/4 cup yogurt chips.
- Roll into approximately 12 balls. Place them about 11/2 inches apart on the baking sheet and gently flatten each with the palm of your hand.
- Bake for 20 to 25 minutes, until the edges are just beginning to turn light golden.
- Let the cookies cool on the baking sheet for a few minutes before carefully transferring them to a wire rack to cool completely.
Shortbread Cookies with Jam
- Preheat the oven to 300°F and line a baking sheet with parchment paper.
- Take 1/4 of the dough and roll it into approximately 12 balls. Place them about 1½ inches apart on the baking sheet.
- Gently press your thumb into the centre of each ball to make a small well. Avoid pressing all the way through the dough.
- Fill each well with about 1/2 teaspoon of your favourite jam.
- Let the cookies cool on the baking sheet for a few minutes before carefully transferring them to a wire rack to cool completely.
Notes
- If the dough feels too soft to roll into balls, cover it and pop it in the fridge until it’s easier to work with.
- The baking time is for one batch. Give yourself a little extra time for more batches, cooling the cookies, and letting the chocolate set.
- Store your cooled cookies in an airtight container for up to a week. Keep the jam cookies in their own container so they don’t soften the other cookies.
- These cookies freeze well for up to three months. I prefer a sturdy container with parchment paper between the layers. Freezer bags can leave you with a bag of shortbread crumbs! Let the cookies thaw in the container before serving.