The last few days have been grey and rainy, what better time to bake cookies. Shortbread is my favorite Christmas cookie. They are so fun because there are so many variations to try. This year I baked five different flavors. So, today I have been dipping and drizzling hundreds of little shortbread cookies. That is why the kitchen is a mess.
I usually use a basic recipe, then adjust it to my fancy :)
Basic Shortbread Recipe
1 Cup Butter
1/2-3/4 Cup Sugar
2 Cups Flour
Cream butter and sugar. Add flour and mix until combined. I usually end up using my hands. If dough is too sticky ad a bit more flour.
On a well floured board roll dough out to 1/4 inch thickness. Cut with cookie cutters and place on ungreased cookie trays. Bake at 325 degrees for 10 -14 minutes. Cool on wire racks.
Shortbread Recipe Variations
Now for the fun part! These are the varieties I made this year. There are many other possibilities.
1. Ginger Spice
Add: 1 1/2 tsp. cinnamon
3/4 tsp. nutmeg
3/4 tsp. cloves
2/4 tsp. ginger
Dip in melted white chocolate
2. Hazelnut
Add: 2 Tbsp. maple syrup (use the smaller amount of sugar)
1 tsp. vanilla
1 Cup finely chopped hazelnuts
Dip or drizzle with melted milk chocolate
3. Peppermint
Add: 1-2 tsp. peppermint extract
Dip in melted dark or white chocolate.
4. Coffee
Add: 2 Tbsp. instant coffee granules
1/4 tsp salt
1/2 tsp. vanilla
Dip or drizzle in dark chocolate.
5. Orange
Add: 1-2 tsp. orange extract
Dip in dark chocolate.
I cut each variety with a different cookie cutter. It is fun and makes it easier to tell them apart.
In case you were wondering which ones are which in the pictures.
Hearts; hazelnut
Stars; coffee
Trees; peppermint
Angels; orange
Gingerbread boys; ginger spice