Ingredientes para Basic Shortbread With Variations
- 1 cup (2 sticks) salted butter
- Powdered sugar (for dusting in Pecan Macadamia Bites variation, quantity as needed)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 6 ounces white chocolate
- 1/2 cup finely chopped dried cranberries
- 2 tablespoons grated clementine zest
- 1/4 cup finely chopped pecans
- 1/4 cup finely chopped macadamia nuts
- Egg wash (for brushing, quantity as needed)
- Coarse white sugar (for sprinkling, quantity as needed)
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Cómo preparar Basic Shortbread With Variations
- Preheat oven to 300°F (150°C). Line two baking sheets with parchment paper.
- Whisk together 2 cups all-purpose flour and 1/2 teaspoon salt in a medium bowl.
- In a large bowl, cream together 1 cup (2 sticks) salted butter with an electric mixer until light and fluffy (about 3 minutes).
- Gradually add 3/4 cup granulated sugar, beating until smooth and creamy.
- Stir in 1 teaspoon vanilla extract.
- Gradually add the flour mixture to the wet ingredients, mixing until just combined. Do not overmix.
- Divide the dough in half, flatten into 1-inch thick disks, wrap in plastic wrap, and chill for at least 1 hour.
- On a lightly floured surface, roll out one dough disk to your desired thickness (1/3 inch for variations or 1/2 inch for thicker cookies).
- Use cookie cutters to shape the cookies.
- Place cookies on prepared baking sheets and chill for another 20 minutes.
- Bake for 20-25 minutes, or until edges are lightly golden and the cookies are firm to the touch. Do not overbake.
- Let cool completely on a wire rack before decorating (if using variations).
- **White Chocolate Dipped:** After cooling, melt 6 ounces of white chocolate in a double boiler or microwave. Dip cooled cookies into chocolate and place back on wire rack to set.
- **Cranberry Clementine:** Omit vanilla extract from the basic recipe. Stir in 1/2 cup finely chopped dried cranberries and 2 tablespoons grated clementine zest into the dough before chilling. Roll to 1/2 inch thickness.
- **Pecan Macadamia Bites:** Add 1/4 cup finely chopped pecans and 1/4 cup finely chopped macadamia nuts to the dough. Scoop tablespoons of dough, roll into balls, flatten slightly, and bake. Dust with powdered sugar after cooling.
- **Sugar Stars:** Roll dough to 1/3 inch thickness, cut into stars. Brush with egg wash and sprinkle with coarse white sugar before baking.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
15g
Fat
36g
Carbs
5g
