You know that I think the best thing about shortbread is guys?? Literally everything…
To me, shortbread is just all kinds of perfect. It’s buttery; It’s flaky, tender texture is to die for; It stores amazingly; It’s easy to make; and it’s so easily adaptable.
I have one shortbread recipe; a base recipe that is courtesy of my mum that I don’t stray from. I have tried many other recipes, but this one always takes the cake for me.
Every holiday season I will whip up a huge batch, divide the dough up and add in a few extra ingredients to spice things up. My personal favourite additions are toasted pecans, dark chocolate, and cocoa powder, but you can literally add in whatever your heart desires.
That is the beauty of a good shortbread recipe – you can use the base to create brand new recipes that look stunning, and yet are so simple to create.
So I’ll leave you with my mum’s base recipe, my favourite add ins and a whole lot of encouragement to create your own flavour combinations this Holiday Season!
Happy shortbread baking!
KP
Mom’s Whipped Shortbread 4 Ways
Things you need…
Classic Vanilla Shortbread
2 cups salted butter, softened
1 1/2 cups powdered sugar
1 tbsp pure vanilla extract
3 cups all purpose flour
1/2 cup rice flour (you could substitute cornstarch)
1/2 tsp salt
Optional Add In’s
toasted pecans, chopped (or your favourite nut)
dark chocolate, chopped
cocoa powder
Chocolate Shortbread Variation
Simply sub ½ cup of the all purpose flour for cocoa powder
How to make…
Pre heat oven to 350 F degrees. Line a baking sheet with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and powdered sugar until pale and fluffy – about 5 minutes.
Scrape down the sides of your bowl and add in the vanilla; Beat until combined.
In a small bowl, whisk together all purpose flour, rice flour and salt. Add the dry ingredients to the wet in two additions, beating on medium until combined and the dough begins to pull away from the sides of the bowl.
At this stage you can keep all the dough as a simple vanilla, or you can divide it up and start adding in some of the optional add ins. I will typically divide the dough into 3 equal portions into three separate bowls; Leave one of the bowls as plain vanilla, and mix pecans into one, and dark chocolate into another.
Once you have done that, you can scoop the dough immediately, and use a fork to press them down and bake for 10-12 minutes or until the edges are golden.
Alternatively, you can scoop the dough out onto a piece of plastic wrap and use your hands to roughly shape it into a log. Wrap it up length wise, and then roll it like a rolling pin until it forms a smooth log of dough. Place it in the refrigerator for an hour. Once chilled, slice into equal ½ inch coins and bake for 12-14 minutes or until edges are golden.
Chocolate Variation
Cream together butter, powdered sugar and vanilla as per directions above.
Whisk together all purpose flour, cocoa powder, rice flour and salt until combined. Add in two additions to the butter mixture and beat on low until combined.
Proceed with scooping, slicing and baking directions above.
If you want to drizzle chocolate on top of your shortbreads, allow them to cool completely. Melt a bowl of your favourite dark chocolate and drizzle over top or simply dip in half the cookie and place on a piece of parchment paper to cool. Sprinkle with chopped nuts if desired.
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