Overhead view of a large bowl filled with shortbread cookie dough with a wooden spoon sticking out of it, and 5 lines of various cookie dough ingredients such as pistachios, rose petals, dill, almonds, chocolate chunks, lavender, and hazelnuts.

1 Dough + 5 Unforgettable Cookies

Inspired
Serving Time Icon 1 hr 20 min
Serves Number Icon Yields 3 Dozen

This Shortbread dough is the ‘little black dress’ of the cookie world. Suitable for any occasion and utterly transformed by creative accessorizing. For those of us who lack the time (or maybe the will) to turn our kitchens into midnight bakeries or who are looking for big, creative results, yet appreciate speed and efficiency, this recipe is for you.

Prep 10 MIN

Cook 10 Min

Chill 1 hr

Dough Ingredients

Method

Step 1

In a large bowl, beat butter with a hand or stand mixer until almost white in colour. Add icing sugar and vanilla and beat until smooth. Beat in rice flour. Add all-purpose flour and stir until dough forms.

 

Step 2

Using floured hands, knead dough to come together (if necessary). Scoop dough by tablespoon (15 mL) onto parchment paper-lined baking sheet and bake in 350°F (180°C) oven for 10 - 12 minutes (check bake times for recipe variations at right) or until light golden. Let cool.

 

Shortbread Variations:
 

1. Pistachio Rose Shortbread

Makes About 32 Cookies

 

  • Beat in 2 tbsp (30 mL) rose-scented water and 1/2 tsp (2 mL) ground cardamom with vanilla. Stir in 1/2 cup (125 mL) chopped, shelled pistachios with flour.

  • Top with pistachios and bake about 10 to 12 minutes.


2. Beer & Cheese Shortbread

Makes about 48 cookies

 

  • Omit vanilla from the base dough. Add 1/4 cup (60 mL) all-purpose flour. Beat in 3/4 cup (175 mL) shredded beer infused cheddar cheese, 1 tbsp (15 mL) chopped fresh parsley, and 1/2 tsp (2 mL) dried dill weed.

  • Divide dough in half, wrap in plastic wrap, and roll into 7 inch 917.3 cm) long square log about 1 1/2 inch (4 cm) diameter. Chill for 1 hour or up to 1 week.

  • Slice into 1/2 inch slices and bake about 10 to 12 minutes.

 

3. Almond Joy Bars

Makes about 36 pieces

 

  • Press Dough into 9 inch (23 cm) parchment paper-lined baking pan and bake for 15 minutes or until light golden around edges.

  • In a bowl, stir together 1 bag (200 g) flaked, sweetened coconut, 1 can (300 mL) sweetened condensed milk, and 1/2 cup (125 mL) chopped, roasted almonds. Spread gently over baked cookie base and bake for 10 more minutes or until coconut edges are golden brown.

  • Remove from oven and sprinkle with 1 1/2 cups (375 mL) 70% dark chocolate chips chunks. Let stand for 1 minute to melt; spread evenly over top. Refrigerate until chocolate is set.

  • Cut into bars or squares and store in refrigerator or freezer.

 

4. Lavender Thyme Shortbread

Makes about 48 cookies

 

  • Beat in tbsp (15 mL) dried, edible lavender and 1 tsp (5 mL) chopped fresh thyme leaves with vanilla. Divide dough in half and wrap in plastic wrap, then roll into 7 inch (17.5 cm) long log about 1 1/2 inch (4 cm) diameter.

  • Chill for 1 hour or up to 1 week.

  • Slice into 1/2 inch slices and bake as directed.

 

5. Cranberry Hazelnut Fingers

Makes about 37 cookies

 

  • For base dough, stir in 1/2 cup (125 mL) chopped, dried cranberries and 1/3 cup (74 mL) chopped, toasted hazelnuts with all-purpose flour.

  • Using 1 tbsp (15 mL) of dough at a time, roll dough into 1 1/2 inch (4 cm) long logs and bake for 10 to 12 minutes or until light golden.

  • Let cool completely on rack and dust heavily with icing sugar to serve.

Savour Ontario Kitchen
Written By

Savour Ontario Kitchen

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