Shortbread Cookies
By Tested and perfected in the Sur La Table kitchen
Images
Serves
2 dozen shortbread cookies
Ingredients
For shortbread dough:
For peppermint version:
For windowpane version:
- 8 ounces European style unsalted butter, room temperature
- 8 1/2 ounces (2 cups) all-purpose flour, plus more for rolling
- 3 1/2 ounces (1/2 cup) granulated sugar plus 1 tablespoon
- 1/2 teaspoon fine kosher salt
- 1 tablespoon vanilla bean paste
For peppermint version:
- 1/4 - 1/3 cup crushed peppermint candies
- 1/2 cup sparkling sugar
- 1/2 cup sprinkles
For windowpane version:
- About 1/4 cup seedless jam
- 1/4 cup confectioners’ sugar
Procedure
To prepare the dough: To a stand mixer with a paddle attachment, cream the butter and sugar until light and fluffy, add the remaining ingredients and mix until the dough looks like breadcrumbs. For Peppermint version, add 1/4 - 1/3 cup crushed peppermint candies to stand mixer and mix until combined.
Classic Loaf Pan
Preheat oven to 325°F. Line a loaf pan or 8 x 8" baking dish with parchment paper.
Onto a clean worksurface turn out prepared dough. Knead until dough comes together. Press into the prepared baking dish, cover with plastic, chill for at least 20 minutes.
Score surface of dough with a knife and using a dowel, make indents in the surface in a pattern of choice.
Transfer to preheated oven and bake until dough is set and lightly golden around the edges, about 25-30 minutes. Cool shortbread in pan, when cool enough to handle, remove shortbread from pan and transfer to a wire rack to cool completely. Following the score marks, slice shortbread and serve.
Peppermint
Preheat oven to 350°F. Prepare 3 sheet pans lined with parchment paper.
On a lightly floured work surface, turn out the dough and divide it in half. Lightly flour two pieces of parchment or wax paper and place half of the dough onto each paper. Gently roll each portion of dough into a 2-inch diameter log. Wrap the parchment or wax paper around the log and gently drop each side of the dough onto the work surface to flatten and square off, creating a squared tube. Wrap the log in plastic wrap and chill the dough for 1 hour in the refrigerator or 20 minutes in the freezer.
To a rimmed baking sheet add enough sparkling sugar and sprinkles to cover the bottom. Remove chilled dough from plastic wrap and roll, pressing the sugar into the cookie dough log until completely crusted.
Slice the dough into 1/4-inch cookies. Carefully transfer the cookies onto the prepared baking sheet, leaving 1 inch between each cookie.
Transfer to preheated oven and bake until the cookies are golden brown and firm, rotating sheets halfway through, about 10 to 15 minutes. Remove the baking sheets from the oven and transfer the cookies to a wire cooling rack. Cool completely before decorating.
Windowpane
Preheat oven to 350°F. Line 2 rimmed baking sheets with parchment paper or silicone baking mats.
Onto a clean worksurface turn out prepared dough. Press into a disc, wrap in plastic, and chill for at least 20 minutes.
Lightly flour a work surface, roll out into an even layer about 1/4" thick. For each sandwich you will need to cut-outs of the same shape. Use a smaller size or shape cutter to cut out a window in half of the shapes. Transfer to parchment lined baking sheets and bake 10-15 minutes or until set and lightly golden around the edges. Cool cookies completely.
To assemble sandwiches: Apply about 1 teaspoon jam to the solid (no cutout) base cookie keeping the jam mostly in the center. Place the corresponding shaped cookie with the cutout on top and press slightly to adhere together. Repeat with remaining cookies. When all cookies are sandwiched together dust the tops with confectioner’s sugar.
More recipe variations:
Classic Loaf Pan
Preheat oven to 325°F. Line a loaf pan or 8 x 8" baking dish with parchment paper.
Onto a clean worksurface turn out prepared dough. Knead until dough comes together. Press into the prepared baking dish, cover with plastic, chill for at least 20 minutes.
Score surface of dough with a knife and using a dowel, make indents in the surface in a pattern of choice.
Transfer to preheated oven and bake until dough is set and lightly golden around the edges, about 25-30 minutes. Cool shortbread in pan, when cool enough to handle, remove shortbread from pan and transfer to a wire rack to cool completely. Following the score marks, slice shortbread and serve.
Peppermint
Preheat oven to 350°F. Prepare 3 sheet pans lined with parchment paper.
On a lightly floured work surface, turn out the dough and divide it in half. Lightly flour two pieces of parchment or wax paper and place half of the dough onto each paper. Gently roll each portion of dough into a 2-inch diameter log. Wrap the parchment or wax paper around the log and gently drop each side of the dough onto the work surface to flatten and square off, creating a squared tube. Wrap the log in plastic wrap and chill the dough for 1 hour in the refrigerator or 20 minutes in the freezer.
To a rimmed baking sheet add enough sparkling sugar and sprinkles to cover the bottom. Remove chilled dough from plastic wrap and roll, pressing the sugar into the cookie dough log until completely crusted.
Slice the dough into 1/4-inch cookies. Carefully transfer the cookies onto the prepared baking sheet, leaving 1 inch between each cookie.
Transfer to preheated oven and bake until the cookies are golden brown and firm, rotating sheets halfway through, about 10 to 15 minutes. Remove the baking sheets from the oven and transfer the cookies to a wire cooling rack. Cool completely before decorating.
Windowpane
Preheat oven to 350°F. Line 2 rimmed baking sheets with parchment paper or silicone baking mats.
Onto a clean worksurface turn out prepared dough. Press into a disc, wrap in plastic, and chill for at least 20 minutes.
Lightly flour a work surface, roll out into an even layer about 1/4" thick. For each sandwich you will need to cut-outs of the same shape. Use a smaller size or shape cutter to cut out a window in half of the shapes. Transfer to parchment lined baking sheets and bake 10-15 minutes or until set and lightly golden around the edges. Cool cookies completely.
To assemble sandwiches: Apply about 1 teaspoon jam to the solid (no cutout) base cookie keeping the jam mostly in the center. Place the corresponding shaped cookie with the cutout on top and press slightly to adhere together. Repeat with remaining cookies. When all cookies are sandwiched together dust the tops with confectioner’s sugar.
More recipe variations:
- Checkerboard – click here for recipe.
Shortbread Cookies
By Tested and perfected in the Sur La Table kitchen
Serves
2 dozen shortbread cookies
Ingredients
For shortbread dough:
For peppermint version:
For windowpane version:
- 8 ounces European style unsalted butter, room temperature
- 8 1/2 ounces (2 cups) all-purpose flour, plus more for rolling
- 3 1/2 ounces (1/2 cup) granulated sugar plus 1 tablespoon
- 1/2 teaspoon fine kosher salt
- 1 tablespoon vanilla bean paste
For peppermint version:
- 1/4 - 1/3 cup crushed peppermint candies
- 1/2 cup sparkling sugar
- 1/2 cup sprinkles
For windowpane version:
- About 1/4 cup seedless jam
- 1/4 cup confectioners’ sugar
Procedure
To prepare the dough: To a stand mixer with a paddle attachment, cream the butter and sugar until light and fluffy, add the remaining ingredients and mix until the dough looks like breadcrumbs. For Peppermint version, add 1/4 - 1/3 cup crushed peppermint candies to stand mixer and mix until combined.
Classic Loaf Pan
Preheat oven to 325°F. Line a loaf pan or 8 x 8" baking dish with parchment paper.
Onto a clean worksurface turn out prepared dough. Knead until dough comes together. Press into the prepared baking dish, cover with plastic, chill for at least 20 minutes.
Score surface of dough with a knife and using a dowel, make indents in the surface in a pattern of choice.
Transfer to preheated oven and bake until dough is set and lightly golden around the edges, about 25-30 minutes. Cool shortbread in pan, when cool enough to handle, remove shortbread from pan and transfer to a wire rack to cool completely. Following the score marks, slice shortbread and serve.
Peppermint
Preheat oven to 350°F. Prepare 3 sheet pans lined with parchment paper.
On a lightly floured work surface, turn out the dough and divide it in half. Lightly flour two pieces of parchment or wax paper and place half of the dough onto each paper. Gently roll each portion of dough into a 2-inch diameter log. Wrap the parchment or wax paper around the log and gently drop each side of the dough onto the work surface to flatten and square off, creating a squared tube. Wrap the log in plastic wrap and chill the dough for 1 hour in the refrigerator or 20 minutes in the freezer.
To a rimmed baking sheet add enough sparkling sugar and sprinkles to cover the bottom. Remove chilled dough from plastic wrap and roll, pressing the sugar into the cookie dough log until completely crusted.
Slice the dough into 1/4-inch cookies. Carefully transfer the cookies onto the prepared baking sheet, leaving 1 inch between each cookie.
Transfer to preheated oven and bake until the cookies are golden brown and firm, rotating sheets halfway through, about 10 to 15 minutes. Remove the baking sheets from the oven and transfer the cookies to a wire cooling rack. Cool completely before decorating.
Windowpane
Preheat oven to 350°F. Line 2 rimmed baking sheets with parchment paper or silicone baking mats.
Onto a clean worksurface turn out prepared dough. Press into a disc, wrap in plastic, and chill for at least 20 minutes.
Lightly flour a work surface, roll out into an even layer about 1/4" thick. For each sandwich you will need to cut-outs of the same shape. Use a smaller size or shape cutter to cut out a window in half of the shapes. Transfer to parchment lined baking sheets and bake 10-15 minutes or until set and lightly golden around the edges. Cool cookies completely.
To assemble sandwiches: Apply about 1 teaspoon jam to the solid (no cutout) base cookie keeping the jam mostly in the center. Place the corresponding shaped cookie with the cutout on top and press slightly to adhere together. Repeat with remaining cookies. When all cookies are sandwiched together dust the tops with confectioner’s sugar.
More recipe variations:
Classic Loaf Pan
Preheat oven to 325°F. Line a loaf pan or 8 x 8" baking dish with parchment paper.
Onto a clean worksurface turn out prepared dough. Knead until dough comes together. Press into the prepared baking dish, cover with plastic, chill for at least 20 minutes.
Score surface of dough with a knife and using a dowel, make indents in the surface in a pattern of choice.
Transfer to preheated oven and bake until dough is set and lightly golden around the edges, about 25-30 minutes. Cool shortbread in pan, when cool enough to handle, remove shortbread from pan and transfer to a wire rack to cool completely. Following the score marks, slice shortbread and serve.
Peppermint
Preheat oven to 350°F. Prepare 3 sheet pans lined with parchment paper.
On a lightly floured work surface, turn out the dough and divide it in half. Lightly flour two pieces of parchment or wax paper and place half of the dough onto each paper. Gently roll each portion of dough into a 2-inch diameter log. Wrap the parchment or wax paper around the log and gently drop each side of the dough onto the work surface to flatten and square off, creating a squared tube. Wrap the log in plastic wrap and chill the dough for 1 hour in the refrigerator or 20 minutes in the freezer.
To a rimmed baking sheet add enough sparkling sugar and sprinkles to cover the bottom. Remove chilled dough from plastic wrap and roll, pressing the sugar into the cookie dough log until completely crusted.
Slice the dough into 1/4-inch cookies. Carefully transfer the cookies onto the prepared baking sheet, leaving 1 inch between each cookie.
Transfer to preheated oven and bake until the cookies are golden brown and firm, rotating sheets halfway through, about 10 to 15 minutes. Remove the baking sheets from the oven and transfer the cookies to a wire cooling rack. Cool completely before decorating.
Windowpane
Preheat oven to 350°F. Line 2 rimmed baking sheets with parchment paper or silicone baking mats.
Onto a clean worksurface turn out prepared dough. Press into a disc, wrap in plastic, and chill for at least 20 minutes.
Lightly flour a work surface, roll out into an even layer about 1/4" thick. For each sandwich you will need to cut-outs of the same shape. Use a smaller size or shape cutter to cut out a window in half of the shapes. Transfer to parchment lined baking sheets and bake 10-15 minutes or until set and lightly golden around the edges. Cool cookies completely.
To assemble sandwiches: Apply about 1 teaspoon jam to the solid (no cutout) base cookie keeping the jam mostly in the center. Place the corresponding shaped cookie with the cutout on top and press slightly to adhere together. Repeat with remaining cookies. When all cookies are sandwiched together dust the tops with confectioner’s sugar.
More recipe variations:
- Checkerboard – click here for recipe.