Versatile Butter Shortbread: Classic and Creative Variations
This comprehensive recipe for butter shortbread provides a foundational classic shortbread dough alongside various exciting flavor variations inspired by the culinary artistry of Ming Tsai and Trish Karter. Perfect for complementing any occasion or catering to diverse taste preferences, this butter shortbread collection offers a delightful combination of textures and tastes. Yielding approximately 80 cookies, this recipe allows you to tailor each batch to your unique craving, from traditional buttery flavors to inventive chocolate, spice, nut, and fruit combinations. With an ability to store in the freezer up to two weeks, you can prepare in advance and have delicious cookies ready to bake whenever desired.
80
Servings
N/A
Calories
31
Ingredients
Ingredients
unsalted butter
1 1/2 cups (at room temperature)
sugar
1 1/3 cups
kosher salt
2 teaspoons
egg yolks
3
vanilla extract
2 tablespoons
vanilla bean
1/2 (interior scrapings, preferably Tahitian)
all-purpose flour
3 3/4 cups
raw sugar
1 cup (or turbinado sugar)
ground ginger
2 teaspoons
ground cinnamon
2 teaspoons
ground cardamom
2 teaspoons
ground cloves
1/2 teaspoon
ground star anise
1/2 teaspoon
turbinado sugar
1/4 cup (or other granulated sugar)
extra-brut cocoa
1/4 cup (or regular unsweetened cocoa)
fresh ginger
1 tablespoon (peeled and grated)
candied ginger
1/4 cup (minced)
semi-sweet chocolate chips
3/4 cup (or bittersweet chocolate, chopped)
butter shortbread cookie dough
2 cups
mini chocolate chips
1/2 cup
toasted pecans
1/2 cup (chopped)
orange oil
3/4 teaspoon ((optional) or 1 teaspoon orange zest)
preserved gingerroot
1/2 cup (or candied ginger, chopped)
toasted slivered almonds
1/4 cup (chopped)
lemon oil
3/4 teaspoon (or 1 teaspoon lemon zest)
raw mexican pumpkin seeds
1/2 cup (toasted lightly (pepitas))
dried sweetened cranberries
3/4 cup
fresh lemon juice
1/4 cup
toasted whole pine nuts
1/2 cup
grated parmesan cheese
3/4 cup
grated parmesan cheese
1/4 cup ((optional))
Instructions
1
1. **Prepare Dough:** In a large mixing bowl, cream together 1 1/2 cups of room-temperature unsalted butter, 1 1/3 cups of sugar, and 2 teaspoons of kosher salt until well blended, about 2 minutes.
2
2. **Add Wet Ingredients:** Gradually add 3 egg yolks to the mixture until fully incorporated. Stir in 2 tablespoons of vanilla extract and the scrapings from half a vanilla bean.
3
3. **Incorporate Dry Ingredients:** Turn off the mixer and add 3 3/4 cups of all-purpose flour. Mix on low speed until just integrated. Avoid over-mixing.
4
4. **Form Logs and Chill:** Remove the dough and, on parchment paper, form into 4 logs, each 10 inches long and 1 1/4 inches in diameter. Wrap in the parchment and chill until firm.
5
5. **Prepare for Baking:** Allow shortbread logs to soften to room temperature prior to slicing.
6
6. **Classic Shortbread:** Preheat the oven to 325°F. Slice the log into twenty 1/2-inch rounds. Dip one side into sugar, arrange on a parchment-lined baking sheet with 2-inch spaces between. Bake for 15 - 20 minutes, until golden.
7
7. **Five Spice Variation:** Mix 2 teaspoons each of ground ginger, cinnamon, cardamom, and 1/2 teaspoon each of ground cloves and star anise with 1/4 cup of turbinado or granulated sugar. Slice a chilled log and dip in spice mixture before baking.
8
8. **Double Chocolate-Ginger:** On a large plate, combine 1/4 cup turbinado sugar, 1/4 cup cocoa, 1 tablespoon grated fresh ginger, 1/4 cup minced candied ginger, and 3/4 cup semi-sweet chocolate chips. Press onto sliced rounds and bake.
9
9. **Creative Variations:** For each variation, combine the additional ingredients with portions of the shortbread dough:
10
- *Choco-Pecan Delight:* Mix 1/2 cup mini chocolate chips and 1/2 cup toasted pecans into 2 cups of dough. Add a hint of orange oil or zest if desired.
11
- *Ginger-Almond Zest:* Blend 1/2 cup chopped candied ginger and 1/4 cup chopped toasted almonds into 2 cups of dough. Incorporate lemon oil or zest.
12
- *Cranberry Pumpkin Seed:* Mix 3/4 cup cranberries and 1/2 cup toasted pumpkin seeds with 1/4 cup fresh lemon juice into 2 cups of dough.
13
- *Parmesan Pine Nut:* Add 1/2 cup toasted pine nuts and 3/4 cup parmesan to 2 cups of dough, optionally roll with extra parmesan.
14
10. **Bake Creative Variations:** Preheat the oven to 350°F. Roll dough into logs or flatten for cut-outs as desired. Slice or cut, bake on parchment-lined sheets for 10-12 minutes. Cool before storing.
15
11. **Store:** Once cooled, store cookies in airtight containers.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Versatile Butter Shortbread recipe?
It is a foundational classic shortbread recipe that includes instructions for various creative flavor variations like chocolate, spice, nut, and fruit combinations.
How many cookies does this shortbread recipe yield?
The recipe yields approximately 80 cookies.
Who are the culinary inspirations for these variations?
The flavor variations are inspired by Ming Tsai and Trish Karter.
What are the primary ingredients for the base shortbread dough?
The base dough consists of 1 1/2 cups unsalted butter, 1 1/3 cups sugar, 2 teaspoons kosher salt, 3 egg yolks, vanilla extract, vanilla bean scrapings, and 3 3/4 cups all-purpose flour.
How long should I cream the butter, sugar, and salt?
Cream these ingredients together for about 2 minutes until well blended.
What temperature should the butter be when starting?
The unsalted butter should be at room temperature.
How many egg yolks are required for this recipe?
The recipe requires 3 egg yolks.
What kind of vanilla is used in the dough?
The recipe calls for 2 tablespoons of vanilla extract and the scrapings from half a vanilla bean, preferably Tahitian.
What is the secret to incorporating the flour correctly?
Turn off the mixer before adding the flour, then mix on low speed until just integrated to avoid over-mixing.
How should the dough be shaped for chilling?
Form the dough into 4 logs, each 10 inches long and 1 1/4 inches in diameter.
Can I freeze the shortbread dough?
Yes, the dough logs can be stored in the freezer for up to two weeks.
What should I do before slicing the chilled dough logs?
Allow the logs to soften to room temperature prior to slicing.
What is the oven temperature for Classic Shortbread?
The oven should be preheated to 325 degrees Fahrenheit for the classic version.
How thick should the shortbread cookies be sliced?
Slice the dough logs into 1/2-inch rounds.
What is the baking time for Classic Shortbread?
Bake for 15 to 20 minutes or until golden.
How much space should be left between cookies on the baking sheet?
Leave 2-inch spaces between each cookie on the parchment-lined baking sheet.
What spices are in the Five Spice Variation?
It contains ground ginger, cinnamon, cardamom, ground cloves, and star anise.
What are the ingredients for the Double Chocolate-Ginger variation?
This variation uses turbinado sugar, cocoa, fresh grated ginger, minced candied ginger, and semi-sweet chocolate chips.
How do you make the Choco-Pecan Delight shortbread?
Mix 1/2 cup mini chocolate chips and 1/2 cup toasted pecans into 2 cups of the base dough.
What is included in the Ginger-Almond Zest variation?
This version uses 1/2 cup chopped candied ginger, 1/4 cup chopped toasted almonds, and lemon oil or zest.
What characterizes the Cranberry Pumpkin Seed shortbread?
It combines 3/4 cup cranberries, 1/2 cup toasted pumpkin seeds, and 1/4 cup fresh lemon juice into the dough.
How is the savory Parmesan Pine Nut variation prepared?
Add 1/2 cup toasted pine nuts and 3/4 cup parmesan to 2 cups of dough, and optionally roll in extra parmesan.
What baking temperature is used for the creative variations?
The creative variations are baked at 350 degrees Fahrenheit.
How long do the creative variation cookies bake?
They bake for approximately 10 to 12 minutes.
How should the cookies be stored after baking?
Once cooled, store the cookies in airtight containers.
What kind of salt is specified in the recipe?
The recipe specifies using kosher salt.
Can I use bittersweet chocolate instead of semi-sweet chips?
Yes, chopped bittersweet chocolate is a suggested alternative for the chocolate chips.
What type of ginger is used in the Double Chocolate-Ginger variation?
It uses both fresh grated ginger and minced candied ginger.
What sugar is used to coat the Five Spice cookies?
You can use either turbinado or granulated sugar for the coating.
Is parchment paper required for baking?
Yes, the instructions recommend using parchment-lined baking sheets for all variations.