Thee Impressive Shortbread

...So versatile...

   One of my favorite cookies is the Shortbread. If you can get a basic recipe...you can then dress them up in so many ways. This can come in handy for those of you that need to make a lot of cookies for several peeps, but don't have the time to make a bunch of different recipes. Let me show ya what I mean...

Here is a basic shortbread cookie that I scooped and baked. When the cookies are cool, I dipped it in white chocolate that I used a little bit of peppermint extract in. I also added a couple of drops of red food coloring.  I stuck some peppermint "Andes Candies" pieces to the top and lightly brushed some food grade shimmer. 

This is one style...here's another....

Same basic scooped shortbread cookie. This time I dipped it in Dark Chocolate and sprinkled Sea Salt on top. (My fave!)

Again same basic cookie. I dipped it in white chocolate. Topped it with a Cranberry. Brushed it with the shimmer. (I love to shimmer everything!) Sorta makes them dramatic. :)

For the above cookie, I sometimes chop up a handful of dried Cranberries aka Craisins and add them to the dough. The pic below shows them before being baked, with the Cranberries included....

Okay, pictures speak volumes. These are just my ideas...you could probably get carried away with even more cookie dress up ideas. Here is the basic Shortbread recipe that I follow. 

Basic Shortbread

Ingredients:

1 cup or 2 sticks unsalted room temp butter.

1/2 cup powdered sugar

1 tsp vanilla extract

2 cups all purpose flour

1/4 tsp salt (I use Kosher)

*You might notice that I use Kosher salt for all of my baking. Why do I use it instead of table salt? It more mild. The granules are bigger. When you eat these sweets, you can taste the little flecks of salt among the sweet. I think most can understand the idea of the sweet and savory appeal. :) 

Directions: With a hand or stand mixer, cream butter and sugar until light and fluffy. Stir in vanilla. Mix until incorporated. (You're suppose to add the flour a little at a time while mixer is running, but I add it all at once with the salt. Then I turn my mixer on at it's slowest speed.) Mix until it forms a dough ball. You can take it out and give it a couple of hand kneads to combined it the rest of the way. Use a cookie scoop to make even sized cookies. Place them in a Tupperware and in to the fridge over night. When you're ready to bake, pre-heat your oven to 350F. Place your dough balls evenly spaced on a prepared cookie sheet. For non bakers a prepared cookie sheet just means that you placed parchment paper or silicone mats on your pans. Makes for easy clean up and prevents cookies from sticking. :) 

Bake for 10-15 minutes or until you see a light golden color at the bottom. Let them cool and have fun dressing them up!