Butter butter butter!! Lot’s of butter! That is pretty much the secret weapon to any yummy shortbread recipe. No one said my website was totally healthy! Ya gotta splurge and when you do, it better be worth it! This easy shortbread recipe is just that. It is a classic and super easy. Again, I like easy dishes. This shortbread has 5 ingredients. That is it! They are rich, flakey, buttery and melt in your mouth. Not too sweet either. That is until I added chocolate chips. But even then it was just the right amount of sweet. The beauty of this shortbread recipe is that you can split it up and add whatever you want to it. For this one, I split the dough in half. One half I left plain and the other I added mini chocolate chips. Just form the dough into balls and put in the fridge for about 10 minutes so it firms up a bit. Don’t leave in there too long though because the main ingredient is that butter and it will get hard. I made that mistake because I made the dough before work and left in the fridge all day. I had to nuke them for 20 seconds in the microwave and they turned out fab! So I mean….it is fixable. Bless the microwave.
Make sure when you roll out the dough to do so on a floured surface. I used a silpat on a cookie sheet to bake these but you can line a baking sheet with parchment paper or foil. I would think there was enough butter in this recipe that it wouldn’t stick, but maybe give the baking sheet a squirt just in case.
Then I just melted chocolate chips in a bowl. Microwave for 20 seconds, stir, microwave 20 seconds, stir, repeat until you get a smooth consistency. Stir in between because chocolate does burn! For half of these, I drizzled chocolate over the cookie and the other half of the batch, I dipped in the melted chocolate. Place on a lined baking sheet and chill in fridge for about 20 minutes.
These are delicious and I will be making them on repeat all holiday season. Diet starts in January!
These rich, buttery, flakey shortbread cookies are so delicious and are simple to make. Not to mention, you can have fun with them and get creative! Bust out some chocolate chips, sprinkles, nuts, dried fruit, whatever suits you. Get creative and turn this regular shortbread into something extra special
5 minPrep Time
25 minCook Time
30 minTotal Time
Yields 20 if using all of the dough
- 1 1/2 cups unsalted butter, softened (3 sticks)
- 1 cup confectioners sugar (powdered sugar)
- 3 cups all-purpose flour
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (if splitting batch in half)
- Preheat oven to 350 degrees
- In a separate bowl, mix flour and salt
- With an electric mixer, blend butter & vanilla until smooth
- Slowly add confectioners sugar, scraping down sides of bowl
- Add the flour and salt slowly
- Mix at a low speed until blended
- From here, you can split the dough and form into balls
- I added chocolate chips to one ball and froze the plain shortbread to use again later
- Wrap dough ball in clear plastic wrap
- Chill in fridge for about 10 minutes
- Remove from fridge, roll dough out on floured cutting board
- Roll the dough into about 1/3 inch thickness
- Use a cookie cutter to form shapes, or you can make squares and use a knife
- Bake 12-15 minutes, or until slightly golden
- Be careful to not overcook!
- Remove from oven and let cook completely
- You can leave the cookies as is, or you can melt chocolate chips in the microwave. Nuke for 20 seconds, stir, Repeat this about 3 times until chocolate is smooth
- Dip a spoon into the melted chocolate and wave over the cookies to make chocolate lines across
- Or you can dip half of the cookie into the melted chocolate and add sprinkles, nuts or coconut
- The possibilities are endless!
Yes! Sign me up!
Subscribe to get our latest and greatest by email.