Basic Shortbread Cookie Dough
- Prep time15 minutes
- Total time45 minuted
- Portion size1 batch dough
Ingredients
- 1 cup (250 mL) butter, softened
- 3/4 cup (175 mL) icing sugar
- 1/2 tsp (2 mL) vanilla
- 2 cups (500 mL) all-purpose flour
Preparation
In stand mixer using paddle attachment, or in bowl using wooden spoon, beat together butter, icing sugar and vanilla until light and fluffy; stir in flour just until combined.
Divide dough in half; press into discs. Wrap each in plastic wrap; refrigerate until firm but still soft enough to roll out, about 30 minutes.
Chocolate Toffee Shortbread Cups
- Hands on time: 40 minutes
- Total time: 1 ½ hours
- Makes: 48 cookies
Everyone loves chewy toffee and melted chocolate. Mixing the two in a neat little shortbread cup is a brilliant way to unite these two decadent treats.
- 1 batch Basic Shortbreadcookie Dough
- ¾ cup mini semisweet chocolate chips
- ¾ cup toffee bits
Make dough according to instructions (page 196), but do not refrigerate. Roll by 2 tsp into 48 balls; gently press onto bottoms and up sides of mini muffin cups. Refrigerate until firm, about 30 minutes.
Meanwhile, stir chocolate chips with toffee bits; spoon rounded 1 tsp into each shortbread cup. Bake, 1 pan at a time, in 325 degrees F (160 degrees C) oven until edges are light golden, 20 - 25 minutes.
let cool in pans on racks. Run tip of knife around edge of each cup to release (Make-ahead: Layer between waxed paper in airtight container and store for up to 5 days or freeze for up to 2 weeks)
Peekaboo Shortbread Stars
- Hands-on time: 50 minutes
- Total time: 1 ¾ hours
- Makes: about 25 cookies
Any flavour of jam that you love will be delicious in these peekaboo treats. We love the deep celebratory red of seedless raspberry jam, but black currant, apricot and cherry jams all make lovely variations.
- 1 batch Basic Shortbread Cookie Dough
- ½ cup seedless raspberry jam
- 2 tbsp icing sugar
Between waxed or parchment paper, roll out dough to scant ¼-inch (5mm) thickness. Using 2 ½ inch (6cm) star shaped cookie cutter, cut out shapes, rerolling and cutting scraps. Using 1 ½-inch (4 cm) star-shaped cookie cutter, cut out star in centre of half of the cookies, rerolling and cutting scraps. Arrange whole and cutout cookies, 2 inches (5cm) apart, on parchment paper-lined rimless baking sheets; refrigerate until firm, about 20 minutes.
Bake on top and bottom racks 325 degrees F (160 degrees C) oven, rotating and switching pans halfway through, until edges are light golden, about 20 minutes. Let cool on pans on racks (Make-ahead: layer between waxed paper in airtight container and freeze for up to 2 weeks)
Spread scant 1 tsp raspberry jam over bottom of each whole cookie. Dust icing sugar over cutout cookies; place on jam filling, sugar side up (Make-ahead: Stor in airtight container for up to 1 day)
Fruitcake Shortbread
- Hands-on time: 35 minutes
- Total time: 1 ½ hours
- Makes: 56 cookies
Fruitcake may not be everyone's cup of tea, but if you love it, you truly love it. The rum glaze goes on while the cookies are still warm, so it soaks in and gives them a hint of boozy flavour - just like the real deal. If diced mixed glazed fruit is unavailable, substitute with a combo of diced mixed peel and glace cherries.
- 1 batch Basic Shortbread Cookie Dough
- 1 cup diced mixed glazed fruit
- 3/4 cup icing sugar
- 2 tbsp amber or dark rum
Knead dough with glazed fruit until combined; using hands, shape into 2 squares. Place each on large piece of plastic wrap; loosely pull over dough. Using plastic , press and shape each half into 7-inch (18 cm) square, smoothing edges. Refridgerate until firm, about 45 minutes
Cut each square into 4 strips; cut each crosswise into seven 1-inch (2.5 cm) thick slices. Arrange, 1 inch (2.5 cm) apart, on parchment paper-lined rimless baking sheets. Bake, 1 sheet at a time, in 325 degrees F (160 degrees C) oven until edges are light golden, 22 to 24 minutes. Let cool on pans on racks for 5 minutes.
Meanwhile, whisk icing sugar with rum until smooth. Transfer warm cookies to racks; brush glaze over tops. Let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store for up to 1 week or freeze for up to 2 weeks)
Shortbread Snowflakes
- Hands-on time: 50 minutes
- Total time: 1 ½ hours
- Makes: about 32 cookies
For an icy flavour to complement these wintry cutouts, add ½ tsp peppermint extract to the glaze. Waiting until the glaze begins to set before sprinkling the sparkly sugar on top keeps the crystals from melting and losing their shimmer.
- 1 batch Basic Shortbread Cookie Dough
- 2 cups icing sugar
- ¼ cup milk
- Blue past food colouring
- Coarse sugar
Between waxed or parchment paper, roll out dough to ¼ inch (5mm) thickness.
Using 3-inch (8cm) snowflake-shaped cookie cutter, cut out shapes, rerolling and cutting scraps. Place, 2 inches (5 cm) apart, on parchment paper-lined rimless baking sheets; refrigerate until firm, about 20 minutes.
Bake on top and bottom racks in 325 degrees F (160 degrees C) oven, rotating and switching pans halfway through, until edges are light golden, about 20 minutes. Let cool completely on pans on racks (Make-ahead: Layer between waxed paper in airtight container and freeze for up to 2 weeks)
Meanwhile, in bowl, whisk icing sugar with milk until smooth; tint with blue food colouring to desired shade. Holding each cookie by edge, press top onto surface of glaze to coat, letting excess drip back into bowl. Let dry on racks for 5 minutes. Sprinkle with coarse sugar. Let stand until set, about 25 minutes. (Make-ahead: Layer between waxed paper in airtight container and store for up to 3 days)
