Shortbread is one of those cookies that comes to mind when you think of holiday baking. It’s a basic dough that you can dress up with add-ons and create a variety for your cookie plate.
And… I think I found a way to make pretty shortbread cookies without using cookie cutters and having to re-roll the scraps.
You can also freeze the dough for up to 1 month and enjoy on a wintery afternoon with a cup of your favorite seasonal drink. For me that would be peppermint tea or coffee with extra cream.
The original recipe calls for making logs and slicing the dough. I decided on cookie sticks because they are faster and easier to make.
I simply love coconut so it was an obvious choice for me. Feel free to add chopped nuts, dried fruit or different extracts. The additional coconut sprinkled on top toasts nicely while baking and adds even more coconut-y flavor and fragrance to these cookies. Chocolate drizzle is a simple way to add even more flair to a plain looking treat.
- 1 c butter, room temperature
- ¾ c powdered sugar
- 2 tsp vanilla extract
- ½ tsp almond extract
- 2 c all-purpose flour
- ¼ tsp baking powder
- ⅛ tsp salt
- 1¼ c sweetened coconut flakes
- ½ c semi-sweet chocolate chunks or chips
- ½ tsp coconut oil
- In a large mixing bowl of a stand mixer, beat butter until creamy.
- With the mixer's speed on low, gradually beat in the powdered sugar, until smooth.
- Mix in extracts until blended.
- In a medium mixing bowl, whisk together flour, baking powder and salt. Gradually add to butter mixture. Beat on low speed until all blended.
- Add 1 c coconut and stir in.
- Place the dough onto a wax paper and shape into a disk. Wrap and refrigerate for at least 4 hours, preferably overnight.
- Preheat oven to 350 degrees F.
- Measure out a piece of parchment paper as large as your cookie sheet. Place the dough disk on the paper and roll out into a rectangle, about ¼" thick. Score the dough with knife into sticks, but do not cut all the way through.
- Place the paper with the dough onto your cookie sheet and sprinkle the remaining ¼ cup of coconut on top. Gently press down. Bake for 12 - 15 minutes, until the edges begin to brown and the center is firm.
- Let cool for 2 minutes on the sheet and then transfer the parchment paper with baked cookies onto a cutting board and cut all the way through the marks made previously. Let cool completely.
- In a microwave safe bowl, melt together chocolate and coconut oil. Drizzle over cooled cookie sticks.
The original recipes comes from Southern Living Magazine December 2009 Issue
Do you like shortbread? What add-ons combination is your favorite?
The winner of Wood Expressions cake stand giveaway is Beth! Congratulations, Beth! I already emailed you with the details. Thank you so much to all who participated!