One dough, six different cookies
What is the single most important ingredient in a great cookie tin? Variety, of course.
And it’s much easier than you think to achieve. This forgiving dough turns into the most delicious shortbread by itself — and then can transform into a number of cookies: clever snappy, jammy, tender, chocolaty treats in different sizes, shapes and designs.
You can certainly take on one recipe at a time, or you can make all six in a single day. To prepare impromptu batches throughout the season, keep the dough wrapped in the refrigerator and bring it out when cravings strike. You probably already have most of the additions for the variations — they’re pantry staples — but stock up on more for endless cookies.
With these recipes, a gift-worthy set of shortbreads is just a few bakes away.
Butter Shortbread Dough
Shortbread dough is renowned for its simplicity, versatility and forgiving nature. With the right ratio of flour to butter — and egg yolks for moisture and binding — this dough delivers crisp and crumbly cookies that melt just after the first bite. Six different types of cookies can be crafted from just three batches of this basic dough. You can certainly take on just one of these recipes at a time, but in a single day you can make all six: Sparkling Shortbread Cookies, Strawberry Jam Bars With Cardamom, Spiced Chocolate Marble Shortbread, Cheddar Chive Crisps, Salted Caramel and Peanut Butter Shortbread and Peppermint Patty Shortbreads. The dough can be divided, wrapped and refrigerated (or frozen) ahead of time and brought out as needed.
Makes 1 batch of dough (enough for 2 cookie recipes)
FROM PAGE 1 INGREDIENTS
2 cups/460 grams unsalted butter, at room temperature 2 teaspoons kosher salt (such as Diamond Crystal) 2 cups/415 grams sugar 2 large egg yolks
5 cups/654 grams all-purpose flour
DIRECTIONS
1. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, salt and sugar. Beat on low speed until incorporated and smooth, scraping down the sides of the bowl as needed, about 3 minutes. (Do not beat until fluffy, you don’t need to incorporate air into the dough.) Add the yolks and mix until just combined. Turn the mixer off and scrape down the sides of the bowl.
2. Add the flour to the bowl all at once and scrape the bottom and sides of the bowl. Turn the mixer speed to low and beat until flour is fully incorporated, scraping the bowl again if needed, about 30 seconds. The dough will be in large crumbles. Wrap and refrigerate for later use, or divide the crumbles in half and proceed with the following recipes.
TIPS
If you want to make all six cookies at once, you will need three batches of dough. Divide the dough into six portions. Wrap each portion tightly and refrigerate. When ready to use, allow the dough to come to room temperature for five minutes. Crumble the dough in large clumps into a bowl, then add the mix-ins
(if any) and proceed with the steps that follow.
Spiced Chocolate Marble Shortbread
Chocolate, toasted sesame, candied ginger and citrus! These cookies are a wonderful combination of intense flavors that pair really well. The alternating layers of a chocolate dough and one spiked with warming spices are reminiscent of marble swirls. They will add some flair to your holiday cookie tin.
Makes 2 dozen cookies INGREDIENTS
Half-batch of butter shortbread dough
For finishing:
3 tablespoons Dutch-processed cocoa powder 1 tablespoon toasted sesame oil
1 tablespoon finely grated citrus zest (such as lemon, orange or lime)
1 1/2 teaspoons ground ginger 2 tablespoons candied ginger, chopped (optional)
DIRECTIONS
1. Divide the crumbled dough into two portions. To one half, add the cocoa powder and mix into the dough until evenly incorporated using a rubber spatula or your fingers. Use your hands to spread the chocolate dough on a sheet of parchment paper into a 7- by 10-inch rectangle. To the second portion of the dough, add the toasted sesame oil, citrus zest, ground ginger and candied ginger, if using, and mix until evenly distributed. Place the spiced dough on top of the chocolate dough and use your hands to spread in an even layer until it reaches all sides of the bottom dough.
2. Fold the dough in thirds similar to how you might trifold a letter: With the short edge running parallel to you, lift the right long side and fold it over until the right edge of the dough aligns with the center of the dough. Fold the left side over the top. Press down lightly on the dough to adhere the fold. Slice the dough lengthwise, down the middle, and stack the two halves on top of each other with the cut sides facing opposite directions. Press down again lightly to adhere. You should have what looks like a log at this point. Wrap the log in the sheet of parchment and refrigerate for at least 45 minutes and up to 3 days. 3. Heat the oven to 350 degrees. Line a sheet pan with parchment paper. Trim the edges of the chilled log by shaving off any rounded sides. Slice the log in half lengthwise to make two strips. Further slice each strip crosswise into 1/2-inch rectangles. Lay the pieces on the prepared baking sheet, spacing at least 1/2 inch apart. Bake until the cookies are golden at the bottom edges, rotating once halfway through baking, about 22 minutes. Move the cookies to a wire rack to cool completely. Store at room temperature in an airtight container for up to three days. The baked cookies can also be stored frozen in an airtight container for up to five days.
Sparkling Shortbread Cookies
Classic shortbread is buttery and crumbly, with a crispness that melts as you devour it. These cookies are simple and perfect for holiday indulgence. The shaped logs can be refrigerated up to a week, or frozen for up to a month. Slice while the dough is cold, and bake. These cookies will keep in an airtight container for up to a week.
Makes 3 dozen cookies INGREDIENTS
Half-batch of butter shortbread dough
For finishing:
1 large egg white, beaten 1/2 cup decorative sugar
DIRECTIONS
1. Form the dough into two 9-inch logs. Wrap each log firmly in a strip of parchment paper and twist the ends shut. Refrigerate until the dough is firm enough to slice, about 30 minutes and up to three days.
2. Heat the oven to 350 degrees. Line a baking sheet with parchment paper.
3. Brush the surface of each log all over with the egg white. Sprinkle a sheet of parchment paper with the decorative sugar and roll the log in the sugar to completely coat. Slice each log into 1/2-inch rounds. Lay the rounds on the prepared baking sheet, spacing at least 1/2 inch apart.
4. Bake until the cookies are golden at the bottom edges, rotating once halfway through baking, about 22 minutes. Move the cookies to a wire rack to cool completely. Store at room temperature in an airtight container for up to three days. The baked cookies can also be stored frozen in an airtight container for up to 10 days. Thaw at room temperature before serving.
Strawberry Jam Bars With Cardamom
These sandwich bars are a delightful mix of textures and flavors. The preference here is a red fruit jam for its acidic pop, but you can go with any jam you have on hand. The nuts give an additional crunch to the topping and may add a fun color contrast. These fruity, spiced cookies can be assembled, kept refrigerated, or wrapped and frozen.
Makes 2 dozen bars
INGREDIENTS
Half-batch of butter shortbread dough
For finishing:
2 teaspoons ground cardamom
8 tablespoons strawberry jam or any red fruit jam, such raspberry or red currant 1 lemon, for zest 2 tablespoons chopped nuts, such as slivered almonds, chopped walnuts or pistachios
Powdered sugar, for dusting over the top
DIRECTIONS
1. Butter a 9-inch square metal baking pan and line the bottom and two sides with long strips of parchment, leaving a 1-inch of overhang and creasing the parchment to fit snugly into the pan.
2. Heat the oven to 350 degrees. Add the ground cardamom and mix with your fingers to incorporate it into the dough. Remove 1 cup of the crumbled dough to a small bowl and refrigerate. Transfer the remaining dough to the buttered pan and flatten into an even layer by pressing into the pan using the flat bottom of a glass. Bake on the middle rack until the edges are golden brown and begin to pull away from the sides of the pan, 30 minutes. Cool in the pan slightly, for at least 15 minutes. 3. Spread the fruit jam in an even layer over the surface of the crust. Zest the lemon right over the top of the jam, and sprinkle with the chopped nuts and reserved crumble. Return to the oven and bake, rotating once, until the top is golden brown and the jam is sizzling around the edges, about 35 minutes. Cool completely in the pan, at least 1 1/2 hours. Run a knife along the edges to release the sides. Use the parchment to lift the cookie out of the pan onto a cutting board. Dust the top with confectioners sugar. Cut the cookie into four strips, then cut each strip into six 1-inch wide bars.
Cheddar Chive Crisps
Every cookie tin deserves a little savory bite. These delicate crisps are speckled with fresh herbs and have a golden vein of cheese running through the dough. You can go with any firm cheese that has strong notes here. Both the dough and cheese will benefit from staying cold while you work, so return the dough to the refrigerator as often as necessary to keep it chilled.
Makes about 60 crisps INGREDIENTS
Half-batch of butter shortbread dough
For finishing:
1/4 heaped cup chopped chives
1 teaspoon freshly ground black pepper
4 ounces extra sharp Cheddar, finely grated
DIRECTIONS
1. Add the chopped chives and black pepper to the crumbled dough, and mix in using your fingers to incorporate.
2. Transfer the dough onto a sheet of parchment paper and pat into a 5- by 7-inch rectangle. Place another sheet of parchment over the top and roll the dough into an 8- by 11-inch rectangle. Peel off the parchment and scatter the grated Cheddar evenly over the top. Fold the dough in thirds similar to how you might trifold a letter:
Lift the right side and fold it over until the right edge of the dough aligns with the center of the dough. Fold the left side over the top like you are closing a book. Press down lightly on the dough to adhere the fold. Slice the dough lengthwise, down the middle. You should have 2 strips at this point. Wrap the strips together in the sheet of parchment and refrigerate for at least 45 minutes and up to three days to chill completely.
3. Heat the oven to 350 degrees. Line a sheet pan with parchment paper. Trim the edges of the chilled logs by shaving off any rounded sides. Slice each strip crosswise into 1/4-inch slices. Lay the pieces on the prepared baking sheet, spacing at least 1/2 inch apart. Bake until the cookies are light golden brown at the bottom edges, rotating once halfway through baking, 13 minutes. Transfer the cookies to a wire rack and cool completely. Store in an airtight container for up to one week.
Salted Caramel and Peanut Butter Shortbread
Simple mix-ins of crushed hard caramels and smooth peanut butter create a soft baked cookie that is simple and distinct. The crushed candies melt when baked creating craters filled with chewy caramel, and the peanut butter swirl adds a nutty depth. You can prepare these ahead of time; just scoop and refrigerate the dough on a sheet pan, then bake the chilled dough to order, sprinkling with a little flaky salt to finish.
Makes about 3 dozen cookies