My TRIO OF SHORTBREAD - a SECRET no longer...

Years ago when I baked for the holidays, I'd always do lots of different cookies, and things like caramels, and even homemade marshmallows (which were a lot of fun!). But as time went on, I settled on a pretty sound tradition of only making shortbread, three different types to be exact, and I was loathe to share my recipes - wanted to keep them mine, make people wait in HIGH anticipation for their little bag of cookies I'd give out each year.

But, keeping cookie secrets begins to wear one down, so I've officially set them free to fly in your kitchens too... plus, I'm tired of baking them for everyone else!!!

TRIO OF SHORTBREAD COOKIES - THE DEBUT!

Scottish Shortbread - The Classic!

Scottish Shortbread with Cedar/Berry Egg Paint

Another take on the classic...

Scottish Shortbread - Dipped in Chocolate

And for #2 - Mediterranean Shortbread

Mediterranean Shortbread

And to finish the trio - Almond Shortbread

Almond Shortbread

RECIPES AFTER THE JUMP...
Shortbread cookies are very easy to make, mainly because they are all about butter, sugar and flour. Of these three... the Scottish is the most basic. I'm including one picture of an unbaked cookie so you can see how I prick them before baking. This is done so steam has a way to escape when they are baking...

Scottish Shortbread - Ready to Bake

Scottish Shortbread Cookies 

 

Ingredients:

·      4 sticks of butter

·      1 cup powdered or super fine sugar

·      4 cups all-purpose flour

Embellishments: This very basic dough is a great platform for creativity. Add extra flavors or melt chocolate and dip one end of each cookie after they are baked and cooled, etc. PUT your culinary expression in them!

·      Citrus zest

·      Anise or fennel seeds

·      Cayenne powder for dusting

·      Chocolate for dipping  

Method:
 

Preheat oven to 350F. Cream butter in mixer on med-high speed; continue mixing while adding ¼ cup of sugar at a time until thoroughly incorporated and creamy-smooth. Next, add flour one cup at a time – mix on low speed. Continue with each cup until the last cup. Take the last cup and add a bit at a time until the dough is solid and holds together, but not too dense. YOU may not use the entire last cup, or you may depending on density of dough

When done mixing, roll out on a floured surface until the dough is about ½ thick. Cut into desired shape and arrange on baking sheet.

NOTE: I generally cut mine into squares or rectangles, but sometimes I do a wheel (like in the photo) and cut into wedges.

Once the cookies are arranged on the baking sheet take a fork, or knife tip and simply poke each cooking to allow steam to escape during baking. Bake for 12-15 minutes or until cookies are starting to turn golden brown. 

Next - Mediterranean Shortbread Cookies
First some method shots...

Mediterranean Shortbread - Brown Sugar, covered with Dough

Mediterranean Shortbread - Patting down the dough for baking

Mediterranean Shortbread - bottom pan before turning out, and top pan cookies turned out with caramelized brown sugar

Mediterranean Shortbread Cookies

Ingredients:

• 1 ¼ cups brown sugar
• 1 ½ cups butter (three sticks)
• 1 teaspoon vanilla
• 1 ½ teaspoon salt
• 3 cups all-purpose flour

Method:

Preheat oven to 325F. Line bottom of 9x13 baking pan with parchment paper, and butter paper. Next, scatter ¾ cup of the brown sugar on the buttered paper.

In a large mixing bowl, beat the butter and the remaining brown sugar until creamy, add the vanilla and salt, and then mix in one cup of flour at a time until thoroughly mixed; the dough will be heavy. Scatter the dough over the sugar (act like you’re playing with play dough!) Once dough is scattered, pat it down with your fingers, and then smooth it some more with a small rolling pin if needed.

Bake for 30 minutes or until the top is lightly browned. Remove from oven and allow to cool. Once cooled, take a cookie sheet, place it on top of the pan and flip it over. The caramelized brown sugar will be on top. At this point you can cut into squares, or simply break them apart (I often do it that way because they are so rustic looking!)

Finally - Almond Shortbread Cookies...

These are pressed into a baking pan similar to the Mediterranean cookies. 

Almond Shortbread Cookies

 Almond Shortbread Cookies 

Ingredients:

• 1-cup butter, softened
• ½-cup almond paste
• 2/3-cup granulated sugar
• ½-tsp salt
• ½-tsp almond extract
• 3-cups all-purpose flour
• ¾-cup sliced almonds

Method:

Preheat oven to 300F. Line a 13x9” sheet pan (with sides) with parchment paper.

Microwave the almond paste just enough to warm, don’t let it get hot or it will melt the butter when added in the bowl. Beat butter with almond paste until smooth; beat in sugar, salt and almond extract until fluffy. Next use low speed and stir in flour one cup at a time until combined. Press into pan and scatter almonds on tope and press lightly into the dough.

Bake in middle of oven until light golden, about 50 minutes (no longer)
Let cool completely in pan on wire rack. When completely cooled, cut into squares.

And so, now my previously secret TRIO OF SHORTBREAD recipes are made public... hope you give them a whirl this holiday season... maybe you'll even start a new tradition!