Shortbread Cookies

Half-dip these shortbread cookies by pastry chef Jason Schreiber with melted chocolate for a sweet touch.

  • Yield: Makes about 30 cookies

Source: Martha Stewart Weddings, Spring 2013

Ingredients

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3/4 cup sifted confectioners' sugar
  • 1 teaspoon pure vanilla extract
  • 2 cups sifted all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup dried cherries, finely chopped, or candied orange peels

Directions

  1. Combine butter, confectioners' sugar, vanilla, flour, and salt in a large mixing bowl. Beat with a wooden spoon until combined but not too creamy. Stir in dried cherries or candied orange peels. Wrap dough in plastic and refrigerate for at least 1 hour.

  2. Preheat oven to 325 degrees. Roll out dough and cut into rectangles; place on a parchment-lined baking sheet. Freeze cookies for 15 minutes before baking. Bake until pale and golden, about 20 minutes; let cool on a wire rack.

Cook's Notes

Cookies will keep for 5 days at room temperature in an airtight container.

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