Chocolate Chip Shortbread Wedges

“Mom, do we have more of that little bread?” asked Alec Sutton, age five. His mom, my dear friend and colleague Anne, had no idea what he meant until she saw him reach for the bag of shortbread I’d given her for Christmas last year. I love this story for many reasons; first, Alec is one of the most adorable and observant kids you’ll ever meet, and second, I love how children’s minds process information. Shortbread and little bread make perfect sense as synonyms when you think about it. Since hearing this story, my shortbread has been referred to as little bread in our circle of friends.

Anne and Alec moved from Pittsburgh to Altoona to be closer to their family, and I sincerely miss working with her. During my visits to the Steel Tower, I’d always sit at the table behind Anne’s cube, and we had many great conversations and funny times. I’m hoping this chocolate chip “little bread” will make a nice housewarming gift for Anne and Alec in their new place. This batch makes 24 wedges, so I sent some to Anne and Alec and some to my nephew Roman as his back-to-school gift. Shortbread ships very well, so it’s easy to send wherever it needs to go.

Ingredients

  • 1 cup butter
  • 1 teaspoon salt
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 2 1/3 cups flour
  • 1 cup miniature chocolate chips

Preparation

Preheat oven to 300 degrees. Lightly grease two 8-inch round cake pans. Reserve about 2 tablespoons chocolate chips to sprinkle over the top of your dough.

In a mixer fitted with the paddle attachment, cream together butter, sugar, salt, and vanilla. Add flour and beat to combine completely, then stir in chocolate chips.

Divide dough in half and press into the bottoms of the cake pans, using the palm of your hand to create an even surface. Prick all over with a fork, then sprinkle remaining chocolate chips on top. You can skip this step if you like – the chocolate chips do flatten out a bit when you turn the shortbread out of the pans later on.

Bake for 32-35 minutes, until the edges are golden brown. Remove from oven and gently loosen the sides, then allow to cool in the pans for 5 minutes. Gently flip onto a cutting board and slice each round into 12 wedges, then place wedges on a wire rack to cool completely. Store in an airtight container at room temperature for up to about 5 days; if shipping, pack between layers of waxed paper.

Butter Pecan Shortbread

How do you make shortbread even more delicious? Add some toasted pecans and butterscotch flavor and make it butter pecan shortbread.  I sent these tasty treats to North Carolina for my sister-in-law Kristin a few weeks back, and she sent me a photo of the container with a few crumbs remaining, proclaiming them the best I’d ever made.

So what makes this flavor combination so delicious? My money is on the toasted pecans, because toasted nuts taste far more delicious than raw ones. Toasting brings the oils to the nut’s surface, intensifying their flavor and adding crunch. Pecans are one of my favorite nuts for baking, and they’re a huge hit in these easy treats. If you don’t have butterscotch flavor, you can certainly leave it out and just add some vanilla instead. The flavor won’t be quite as intense, but it will still be delicious.

Ingredients

  • 1 cup unsalted butter, slightly softened
  • 1 teaspoon salt
  • 3/4 cup sugar
  • 1/2 teaspoon butterscotch flavor
  • 2 1/3 cups flour
  • 1 cup chopped pecans, toasted and cooled

Preparation

Preheat oven to 300 degrees. Lightly grease two 8-inch round cake pans.

In a mixer fitted with the paddle attachment, cream together butter, sugar, salt, and butterscotch flavor. Add flour and beat to combine completely, then add pecans. You may need to knead the dough a bit with your hands to get the pecans to fully distribute.

Divide dough in half and press into the bottoms of the cake pans, using the palm of your hand to create an even surface. Prick all over with a fork.

Bake for 32-35 minutes, until the edges are golden brown. Remove from oven and gently loosen the sides, then allow to cool in the pans for 5 minutes. Gently flip onto a cutting board and slice each round into 16 wedges, then place wedges on a wire rack to cool completely. Store in an airtight container at room temperature for up to about 5 days.

Makes 32 wedges.

Princess Shortbread

Princess shortbread sounds like a character from a children’s story, right? Perhaps she’s a plucky royal who prefers spending her time baking than learning to knit or play the harp and would pacify a dragon by baking him a fancy cake rather than getting some prince to slay him. Then the dragon could help provide the fire for her ovens, and they’d be lifelong friends.

Anyway…this princess shortbread is named because of the princess cake and cookie flavor I used in it, a lovely combination of vanilla and citrus available from King Arthur Flour. I tinted it pink for Valentine’s Day, and it is now on the way to my favorite little Maryland girls along with some other Valentine gifts, including Captain America and Aquaman dolls (because they only have one Ken for their Barbies, and the Ken selection at my local target was quite lacking). I like to think perhaps Princess Shortbread would hang out with Captain America and Aquaman, but that’ll have to be a story for another day.

Ingredients

  • 8 tablespoons unsalted butter, slightly softened
  • 6 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon princess cake and cookie flavor
  • 5 ounces (1 cup plus 2 tablespoons plus 2 teaspoons) flour
  • Pink gel food coloring

Preparation

Preheat oven to 300 degrees. Lightly grease an 8-inch round cake pan.

In a mixer fitted with the paddle attachment, cream together butter, sugar, salt, and princess cake and cookie flavor. Add flour and beat to combine completely, then add enough food coloring to reach your desired shade of pink. The dough will be ready when it pulls away from the sides of your mixing bowl, but you may need to knead it a bit with your hands to make sure the food coloring gets distributed evenly.

Press the dough into the bottom of the cake pan, using the palm of your hand to create an even surface. Prick all over with a fork.

Bake for 32-35 minutes, until the edges are golden brown. Remove from oven and gently loosen the sides, then allow to cool in the pans for 5 minutes. Gently flip onto a cutting board and slice into 16 wedges, then place wedges on a wire rack to cool completely.

Toasted Almond Shortbread

Shortbread is a great holiday treat. It’s easy to bake and easy to embellish, making it a great canvas for fun flavors and decorations. These toasted almond shortbread cookies went to the graphic design team in my office – along with some plain and chocolate versions – as a special thank-you for all they do for me and my team throughout the year.

You’ll want to keep a close eye on your almonds as they toast; nuts can go from toasted to burnt in a matter of seconds. I toast mine in the oven, but I’ve also had success toasting them in a frying pan over medium-low heat. Whatever you decide, the almonds are done when they’re golden brown and very fragrant. As they cool, they’ll make a faint crackling sound – I usually put mine in the freezer for a few minutes to help the cooling process.

Ingredients

  • 1 cup unsalted butter, slightly softened
  • 3/4 cups sugar
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 10 ounces (about 2 1/3 cups) flour
  • About 1 1/2 cups powdered sugar
  • 1 1/2 teaspoons almond extract
  • 2-4 teaspoons water
  • About 1/3 cup flaked almonds, toasted and cooled

Preparation

Preheat oven to 300 degrees. Lightly grease two 8-inch round cake pans.

In a mixer fitted with the paddle attachment, cream together butter, sugar, salt, and vanilla extract. Add flour and beat to combine completely. The dough will be ready when it pulls away from the sides of your mixing bowl.

Divide dough in half and press into the bottom of each cake pan, using the palm of your hand to create an even surface.

Bake for 32-35 minutes, until the edges are golden brown. Remove from oven and gently loosen the sides, then allow to cool in the pans for 5 minutes. Gently flip onto a cutting board and slice into 16 wedges, then place wedges on a wire rack to cool completely.

Once cookies are cool, make your drizzle: combine powdered sugar, almond extract, and 2 teaspoons water in a small bowl, stirring until smooth and adding additional water if necessary; you want a thicker drizzle, so don’t go too far with your liquids. Drizzle over cookies, then top with flaked toasted almonds, gently pressing the nuts into the drizzle so they won’t fall off.

Makes 32.

Chocolate Peppermint Shortbread

Chocolate and peppermint make a great flavor pair. These chocolate peppermint shortbread cookies are an elegant-looking treat that’s very easy to make and great for holiday baking.

You can buy peppermint candy bits at most craft stores and dollar stores around the holidays, but if you can’t find them, simply get some of the traditional red and white “star mint” style peppermints and crush them yourself. Give the chocolate just a moment to start to set once you’ve dipped the cookies; this helps the crushed candies adhere better without sliding off once you’ve placed the cookies on your cooling sheet.

Ingredients

  • 1 cup unsalted butter, slightly softened
  • 1 teaspoon salt
  • 3/4 cup plus 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1 ounce (about 1/3 cup) Dutch-process cocoa
  • 7 1/4 ounces (about 1 3/4 cups) flour
  • 8 ounces chocolate candy coating
  • About 3/4 cup crushed peppermint candies

Preparation

Preheat oven to 300 degrees. Lightly grease two 8-inch round cake pans.

In a mixing bowl, cream together butter, sugar, salt, and vanilla, then beat in cocoa powder and flour.

Divide dough into two 12-ounce portions and press each portion into the bottom of the cake pans, using the palm of your hand to flatten the dough as evenly as possible.

Bake for 32-35 minutes, until it appears done around the edges. Remove from oven and loosen the sides with a knife, then cool in pans for 5 minutes.

Carefully turn one shortbread round out onto a cutting board and cut into 16 wedges; place wedges on a wire rack to cool. Repeat with the second round.

Once cookies are cool, place crushed peppermints on a plate or in a shallow dish. Melt your chocolate coating in a saucepan over very low heat, stirring until smooth.

Working quickly, dip the wide edge of each wedge into the chocolate and gently shake off the excess; hold over the pan for about 20 seconds just to let the chocolate begin to set, then dip in crushed peppermints.

Place on waxed paper or parchment and allow to set completely before storing.

Makes 32.

Note: shortbread will break if you try to cut it once it’s cool, so you must cut the rounds into wedges while they’re still warm.

Amanda’s Holiday Spice Shortbread

What do you do when you’re a baker and your bestie is allergic to cinnamon? You develop a cinnamon-free spice mix just for her. Behold, Amanda’s Holiday Spice: a blend of ginger, nutmeg, cloves, and cardamom. It’s sort of like gingerbread spice meets apple pie spice, a wonderfully warm blend of some dynamite flavors.

I’m a big fan of making your own spice mixes, so here’s how you make this one: take 1 teaspoon ginger, 1/2 teaspoon nutmeg, 1/8 teaspoon cloves, and about 1/4 teaspoon cardamom; mix it all together and taste. I added a few dashes more of nutmeg and cardamom for a total of about 2 teaspoons of spice. Store homemade spice mixes in small jars right alongside your regular spices so you can toss them into recipes whenever you like.

P.S. – these treats are on their way to Amanda and her family in California right now as a Thanksgiving gift, because I’m more grateful for her than I can say.

Ingredients

  • 1 cup unsalted butter, slightly softened
  • 3/4 cups sugar
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 10 ounces (about 2 1/3 cups) flour
  • 2 teaspoons Amanda’s Holiday Spice Blend
  • Demerara sugar, for sprinkling

Preparation

Preheat oven to 300 degrees. Lightly grease two 8-inch round cake pans.

In a mixer fitted with the paddle attachment, cream together butter, sugar, salt, and vanilla extract. Add flour and spice mix and beat to combine completely. The dough will be ready when it pulls away from the sides of your mixing bowl.

Divide dough in half and press into the bottom of each cake pan, using the palm of your hand to create an even surface. Sprinkle the top with Demerara sugar, about 1/8 cup on each, then gently press the sugar into the top of the dough.

Bake for 32-35 minutes, until the edges are golden brown. Remove from oven and gently loosen the sides, then allow to cool in the pans for 5 minutes. Gently flip onto a cutting board and slice into 16 wedges, then place wedges on a wire rack to cool completely.

Store at room temperature for up to 5 days (or mail to your best friend).

 

Pumpkin Spice Shortbread

I had to, you see. Less than 24 hours into fall, and I had to bake something pumpkin-themed. These pumpkin spice shortbread cookies, adapted from a recipe from The Cafe Sucre Farine, sounded too delicious to pass up.

While the original recipe called for adding a candy pumpkin (the delicious cousins of candy corn) to each baked cookie, I chose to leave mine plain, with just the recommended coating of Demerara sugar for a lovely, crunchy texture. You could use turbinado sugar if you don’t have Demerara, but I highly recommend Demerara for its large crystals. You can find it in most grocery stores in the baking aisle. I also highly recommend eating candy pumpkins!

Ingredients

  • 2 cups flour
  • 1 1/2 teaspoons pumpkin spice*
  • 1/2 teaspoon salt
  • 1 cup butter, at room temperature
  • 2/3 cup light brown sugar
  • 1/2 teaspoon vanilla extract
  • Demerara sugar, for rolling

*You can make your own pumpkin spice by combining 1 teaspoon cinnamon and 1/2 teaspoon each ginger, allspice, and nutmeg. This makes more than 1 1/2 teaspoons, so just save whatever you have left in a small jar. 

Preparation

In a medium bowl, combine flour, pumpkin spice, and salt; set aside

In a mixer fitted with the paddle attachment, cream together butter, brown sugar, and vanilla extract. Add flour mixture and beat until completely combined.

Chill dough for about 15 – 20 minutes, allowing it to firm up slightly. Preheat oven to 350 degrees and line three baking sheets with parchment paper. Place Demerara sugar in a small bowl.

Using a 1-inch cookie scoop, scoop dough and roll into balls, then dip each ball into Demerara sugar. Place about 2 inches apart on the baking sheets and bake for 14-16 minutes.

Remove from oven and allow to cool on baking sheets for about 5 minutes, then remove to a wire rack to cool completely. Store in an airtight container at room temperature.

Makes about 30 cookies.

Lemon Poppy Seed Shortbread

My friend Carrie has had a challenging time lately. And because I show love and support to the folks in my life through baked goods, I made her these lemon poppy seed shortbread cookies. As women of Eastern European descent, we have a mutual appreciation for poppy seeds. Carrie is also a fan of tea, and I thought these treats would make a comforting addition to her daily cup.

The base of this shortbread is simple; just five ingredients. Add some lemon zest, lemon extract, and poppy seeds, and you’ve got a fancier version of a basic treat. Next time, I’d like to add a zest lemon drizzle icing to these for an extra flavor kick.

Ingredients

  • 1 cup unsalted butter
  • 3/4 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • zest of 1 small lemon
  • 10 ounces (about 2 1/3 cups) flour
  • 1 tablespoon poppy seeds

Preparation

Preheat oven to 300 degrees. Lightly grease two 9-inch round baking tins.

In a mixer fitted with the paddle attachment, cream together butter, sugar, salt, extracts, and lemon zest until light and fluffy. Add flour and beat until completely combined; the dough will pull away from the sides when it’s ready. Stir in poppy seeds.

Divide dough in half and press into the bottom of each cake pan, using the palm of your hand to create an even surface.

Bake for 32-35 minutes, until the edges are golden brown. Remove from oven and gently loosen the sides, then allow to cool in the pans for 5 minutes. Gently flip onto a cutting board and slice into 16 wedges, then place wedges on a wire rack to cool completely. Note: shortbread must be cut when it’s still warm, otherwise it will break.

Store at room temperature for up to 5 days.

Tweed Cakes

What happens when you crush up toffee and stir it into shortbread dough? These amazing tweed cakes, a creation from King Arthur Flour. I sent these along to my dear friend Carrie in State College, Pa. last week, and hope she and her family enjoyed them.

To crush up my toffee bits, it put them in a zip-top bag, wrapped the bag in a towel, and pounded them with the flat side of my meat tenderizer. A rolling pin would also work, or you could use a food processor if you really wanted to. When you press your dough into your pans, you’ll understand why these are called tweed cakes; they definitely resemble tweed fabric. You’ll notice in the recipe below that I measured my flour and toffee bits by weight, as I always do with King Arthur Flour recipes. If you don’t have a kitchen scale, you can just measure by volume using regular measuring cups.

Ingredients

  • 1 cup butter, slightly softened
  • 1 teaspoon salt
  • 3/4 cups sugar
  • 1 teaspoon vanilla extract
  • 10 ounces (2 1/3 cups) flour
  • 7 5/8 ounces (1 1/2 cups) crushed toffee bits

Preparation

Preheat oven to 300 degrees. Lightly grease two 9-inch round cake pans.

In a mixing bowl, cream butter, salt, sugar, and vanilla extract. Beat in flour and toffee bits.

Divide dough in half and press into the bottom of each cake pan, using the palm of your hand to create an even surface. Prick all over with a fork.

Bake for 35-40 minutes, until the edges are golden brown. Remove from oven and gently loosen the sides, then allow to cool in the pans for 5 minutes. Gently flip onto a cutting board and slice into 16 wedges, then place wedges on a wire rack to cool completely.

Makes 32.

Sweetheart Shortbread Cookies

Shortbread, like the sugar cookie, is incredibly versatile. A classic shortbread recipe can be baked in many ways, easily adapted for different holidays and celebrations. This recipe, based on King Arthur Flour’s Essential Shortbread, is one I’ve adapted many times, always with great results.

Today’s adaptation involves both vanilla and almond extracts, as well as valentine sprinkles. They’re on their way to North Carolina for my nephew Roman, as part of his Valentine’s Day gift.

Ingredients

  • 8 tablespoons unsalted butter
  • 6 tablespoons sugar, divided
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 5 ounces flour (1/2 cup plus 2 tablespoons plus 2 teaspoons)
  • Wilton Micro Hearts Sprinkles

Preparation

Preheat oven to 300 degrees. Line two baking sheets with parchment paper.

In a mixer fitted with the paddle attachment, cream butter, sugar, salt, vanilla extract, and almond extract. Add flour and beat to combine; the dough will pull away from the sides of the bowl when it’s ready.

Using a one-inch cookie scoop, scoop generous portions and roll into balls. Place on baking sheets about 2 inches apart and flatten with the bottom of a drinking glass.

Place sprinkles in a shallow bowl and press the tops of each cookie into the sprinkles to coat. Return to baking sheets, placed about 2 inches apart, and bake for 25 minutes, until edges and bottoms are firm and just starting to turn golden.

Cool on baking sheets for about 10 minutes, then remove to wire racks to cool completely. If shipping, pack between layers of waxed paper.