Recipe: Holiday shortbread

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Recipe: Holiday shortbread

These cookies are nothing "short" of heavenly! Dried apricots, toasted pecans, chocolate chunks, etc. can be chopped into small pieces and placed in the mixer along with the rest of the ingredients. A teaspoon of ground ginger or cinnamon will also pack a subtle punch!

2 1/2 cups all-purpose flour
10 ounces (2 1/2 sticks) cold unsalted butter, cut into small pieces
1/2 cup powdered sugar
Pinch salt
1/4 teaspoon vanilla extract

In a stand mixer, combine the flour, butter, sugar, and salt.

Using the paddle attachment, mix the ingredients on low speed until combined.

Add the vanilla. Mix until the dough is smooth and comes together.
Turn the dough out onto a floured work surface.

Divide into two pieces. On the edge of a piece of parchment or waxed paper, shape the dough into a log, and carefully roll up until the paper ends, folding the outside corners into the log. Repeat with the second piece of dough.

Refrigerate for at least 30 minutes.

Preheat the oven to 275 degrees F.

Remove the rolled logs, unwrap, and cut into 1/4-inch slices.

Transfer to ungreased cookie sheets and bake until golden on the edges, about 25 minutes.

Transfer the cookies to wire racks to cool for 15 to 20 minutes before handling.

Makes 50 cookies

Excerpted from Kids in the Holiday Kitchen: Making, Baking, Giving


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Recipe: Holiday shortbread