Shortbread Cookies- 6 Ways

Shortbread Cookies- 6 Ways

christmas-shortbread-cookies

By now most of you have probably started to figure out what recipes you will be baking for your Annual Cookie platter, or you may already be knee deep in dough. Now matter how sweet the results are, it can be stressful. Every year I find myself overwhelmed by ingredients and different recipes. I usually have to  significantly reduce my baking load halfway through. Common case of eyes too big!

The past few years I have done it a bit differently. I decided I would only make a few cookies, but they were going to be really good gourmet style cookies. To make it even simpler, I only make shortbread cookies. This makes shopping really easy and prep even easier.

With this standard recipe, I make 6 different cookies, but honestly the possibilities are endless. I generally make a double or triple batch of the regular shortbread, then a double batch of the chocolate shortbread. Each batch makes about 2 dozen cookies.

One of my favorite cookies are coffee shortbread cookies. I simply added a teaspoon of finely ground coffee to the dough and dipped the finished cookies into melted cappuccino chips. These cookies are perfect with coffee (obviously) and even better as small dessert!

Coffee Studded Shortbread Cookies

Coffee Shortbread Cookies

If you like coffee, you’re gonna love these coffee specked shortbread cookies dipped in melted cappuccino chips!

  • 3/4 pound (3 sticks) unsalted butter, room temperature
  • 1 cup sugar
  • 1 teaspoon pure vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1 teaspoon finely ground coffee or espresso powder
  • 4 ounces Cappuccino chips or white chocolate
  • 2 teaspoons butter

In the bowl of your mixer, combine butter, sugar, and vanilla until creamy.

Add flour and salt and beat until the dough begins to come together.

Divide dough in half. Shape each half into 6x2-inch round log. Wrap each log in plastic food wrap; refrigerate at least 2 hours.

Heat oven to 350 degrees and line 2 baking sheets with parchment paper.

Cut logs into 1/4-inch slices with sharp knife. Place 1 inch apart onto cookie sheets.

Bake 7-9 minutes or until lightly browned on edges. Let stand 5 minutes before removing from cookie sheets.

Melt cappuccino or white chocolate chips with butter for 30 seconds in the microwave. Stir until smooth.

Carefully dipped cooled cookies into chocolate and chill to set.

Store in an airtight container for up to 1 week.

Shortbread Cookies 6 ways!

Another absolute favorite of mine is these Raspberry Jam and Coconut Thumbprints. I always make extra of these because I know that my immediate family (mainly me) will consume the majority.

Raspberry Jam and Coconut Thumbprint Shortbread Cookies

These buttery shortbread cookies have the perfect balance of sweet and fruity with the jam and coconut combination. Go ahead and make a double batch because these won’t last!

  • 3/4 pound (3 sticks) unsalted butter, room temperature
  • 1 cup sugar
  • 1 teaspoon pure vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1 egg lightly beaten
  • 1 cup sweetened flaked coconut
  • Raspberry Jam

In the bowl of your mixer, combine butter, sugar, and vanilla until creamy.

Add flour and salt and beat until the dough begins to come together.

Roll dough into 1 inch balls.

Refrigerate balls for 1 hour.

Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.

Dip balls into egg and roll into coconut.

Place balls 2 inches apart on cookie sheet and light indentation into the top of each ball with your finger. Drop 1/4 teaspoon of jam into each indentation.

Bake for 20 to 25 minutes and the coconut is a golden brown.

Pecan Turtle Shortbread Thumbprint Cookies

I’m a planner when it comes to holiday cookie platters. I like to have a nice assortment of flavors, textures, and of course color. No holiday platter would be complete with out a nut cookie. These pecan based shortbreads that have a dollop of caramel and a chocolate drizzle, make for one decadent cookie!

Pecan Turtle Thumbprint Shortbread Cookies

A simple shortbread cookie tastes a delicious twist with pecans, caramel, and chocolate!

  • 3/4 pound (3 sticks) unsalted butter, room temperature
  • 1 cup sugar
  • 1 teaspoon pure vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1 egg lightly beaten
  • 1 1/4 cup pecans, very finely chopped
  • 18-19 caramels, unwrapped
  • 4 tablespoons heavy cream
  • 2 oz. semi-sweet chocolate chips or melting chocolate (optional)

In the bowl of your mixer, combine butter, sugar, and vanilla until creamy.

Add flour and salt and beat until the dough begins to come together.

Roll dough into 1 inch balls.

Refrigerate balls for 1 hour.

Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.

Dip balls into egg and finely chopped pecans.

Place balls 2 inches apart on cookie sheet and light indentation into the top of each ball with your finger.

Bake for 20 to 25 minutes and the coconut is a golden brown.

While cookies are baking, melt the caramels with the heavy whipping cream in the microwave for 30 seconds, stir until smooth.

When cookies are done baking gently and carefully re-press the indentations. Fill each indentation with about 1/2 teaspoon of the caramel mixture.

Melt chocolate and drizzle over the cookies.

Cool completely and store in an airtight container for up to 1 week.

Linzer Cookies

This cookie is a must in our household during the holidays. My husband grew up eating them in the winter in Switzerland, and will not let the tradition go! I don’t blame him! Once again, the buttery cookie that sandwiches a sweet jam, is nothing short of a delicious combination!

Linzer Cookies

There’s nothing quite more delicious than a buttery, powdered sugar-dusted, jam-packed cookie!

  • 3/4 pound (3 sticks) unsalted butter, room temperature
  • 1 cup sugar
  • 1 teaspoon pure almond extract
  • 3 1/2 cups all-purpose flour, plus more for rolling
  • 1/4 teaspoon kosher salt
  • Raspberry or Apricot Jam
  • Powdered sugar for dusting

In the bowl of your mixer, combine butter, sugar, and almond extract until creamy.

Add flour and salt and beat until the dough begins to come together.

Divide dough into two disks and wrap in plastic wrap.

Chill for 1 hour.

Roll the dough 1/4-inch thick and cut 2 3/4-inch rounds with a plain or fluted cutter.

With one half of the rounds, cut a hole from the middle of each round with a mini heart cutter.

Place cookies on a parchment lined baking sheet and chill for 15 minutes.

Preheat oven to 350 degrees.

Bake cookies for 15 minutes or until the edges are slightly golden.

Allow to cool to room temperature.

Once cooled, spread raspberry preserves on the flat side of each solid cookie. Dust the top of the cut-out cookies with powdered sugar and top the flat jam covered cookie.

Store cookies in an airtight container for up to one week.

Makes 18-20 cookie sandwiches.

Chocolate Peppermint Shortbread Cookies

This cookie adds the Christmas flare to the platter. With dark chocolate and crushed peppermint you not only appease the chocolate lovers, but it also adds beautiful color.

Chocolate Peppermint Shortbread Cookies

Kick off your Christmas baking spree with this chocolate peppermint shortbread cookies!

  • 3/4 pound (3 sticks) unsalted butter, room temperature
  • 1 cup sugar
  • 1 teaspoon pure vanilla extract
  • 3 cups all-purpose flour
  • 1/2 unsweetened cocoa powder
  • 1/4 teaspoon kosher salt
  • 4 oz. high quality chocolate chips
  • 2 teaspoons butter
  • Crushed peppermint pieces

In the bowl of your mixer, combine butter, sugar, and vanilla until creamy.

Add flour, cocoa powder and salt and beat until the dough begins to come together.

Divide dough in half.

Shape each half into 6x2-inch round log.

Wrap each log in plastic food wrap and refrigerate at least 2 hours.

Heat oven to 350 degrees and line 2 cookie sheets with parchment paper.

Cut logs into 1/4-inch slices with sharp knife.

Place 1 inch apart onto cookie sheets.

Bake 7-9 minutes or until lightly browned on edges. Let stand 5 minutes before removing from cookie sheets.

In small microwavable bowl, microwave chocolate chips and butter uncovered on High 1 to 1 1/2 minutes or until melted; stir until smooth.

Dip half of each cooled cookie into melted chocolate and sprinkle with crushed peppermint pieces.

Place on waxed paper until chocolate is set.

Chocolate Orange Shortbread Cookies

Finally, one of my favorite flavor combinations, orange and chocolate, this cookie is the “little black dress” of all cookies- elegant and stylish no matter where it is placed. I make my own candied oranges, but you can purchase them at Trader Joes this year!

Chocolate Orange Shortbread Cookies

These cookies are simple to make, but are beautiful and tasty!

  • 3/4 pound (3 sticks) unsalted butter, room temperature
  • 1 cup sugar
  • 1 teaspoon pure vanilla extract
  • 3 cups all-purpose flour
  • 1/2 unsweetened cocoa powder
  • 1/4 teaspoon kosher salt
  • 4 oz. high quality chocolate chips
  • 2 teaspoons butter
  • 18 Candied Oranges

In the bowl of your mixer, combine butter, sugar, and vanilla until creamy.

Add flour, cocoa powder and salt and beat until the dough begins to come together.

Divide dough in half.

Shape each half into 6x2-inch round log.

Wrap each log in plastic food wrap and refrigerate at least 2 hours.

Heat oven to 350 degrees and line 2 cookie sheets with parchment paper.

Cut logs into 1/4-inch slices with sharp knife.

Place 1 inch apart onto cookie sheets.

Bake 9-11 minutes or until lightly browned on edges. Let stand 5 minutes before removing from cookie sheets.

In small microwavable bowl, microwave chocolate chips and butter uncovered on High 1 to 1 1/2 minutes or until melted; stir until smooth.

Dip tops of each cooled cookie into melted chocolate.

Place on waxed paper and top with candied orange until chocolate is set.

Store in airtight container for up to one week.

Shortbread Cookies 6 Ways

So there you have my Shortbread Cookie list. Hopefully this helps! Enjoy my friends!

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