I’m in love with this cookie recipe that pairs so well with so many flavours! This shortbread cookie recipe is 1 recipe but makes 3 cookie flavours, making your life simpler! 1 recipe, 3 cookies, how amazing is that?!
When it comes to Christmas cookies, the shortbread cookie hits the top of the list, it just can’t be beat (well that’s my opinion)! They are a popular choice when it comes to baking for the holidays. For me it’s the buttery velvet texture that melts in my mouth, and the endless possibilities that I can create with one simple recipe.
Here I made cranberry and white chocolate shortbread cookies, toasted pecan, and my favourite rosemary. You can make these cookies as simple or as complex as you’d like. I took it to the next level and shaped each shortbread log into a different shape. You don’t have to do this step, you can roll, slice and bake but I was inspired by the rosemary to make little tree shapes! I know it sounds weird but each little stem looks like a little tree to me, and with it being Christmas cookie season and all it just seemed like a fun idea 😉
I also love how well these shortbread cookies hold up for the season. You can make them well in advance and they will last all the way until Christmas and through to the New Year if you please. They will last in an airtight container for about a month, or you can freeze them and pull them out as you’d like. I just keep them on my counter ready to pull out when an unexpected visitor stops by to serve with a cup of hot tea!
With time being of the essence for the holidays I think it’s important to spend our spare time enjoying the holidays with our families, friends, and loved ones. Who wants to be stuck in the kitchen (although I do love my kitchen) cooking and baking the days away? That’s why I really wanted to share this recipe with you for the holidays. You can start your baking now and get it out of the way and nail off 3 different cookie flavours with 1 recipe! Which means more time spent with your loved ones!
Shortbread Cookies – 1 dough 3 cookie flavours
1 recipe, 3 cookies, how amazing is that?! This shortbread recipe will make your life easier during the holidays so you have more time for other things. Use any combination of nuts, fruits, or chocolate that you like.
- Prep Time: 1 hour
- Cook Time: 25 mins
- Total Time: 1 hour 25 mins
- Yield: 75 cookies 1x
- Category: Dessert
- Cuisine: British
- 2 cups (1lb) unsalted butter, softened
- 1 cup icing sugar, sifted
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1 cup cornstarch
- 2 3/4 cups all-purpose flour
- 1/3 cup toasted pecans, roughly chopped
- 4–5 large fresh rosemary sprigs, remove leaves and chop into smaller pieces
- 1/4 cup chopped white chocolate
- 1/2 cup dried cranberries
- In a mixing bowl, beat butter, sugar, vanilla and salt until well incorporated and light in colour. Add cornstarch until smooth. Stir in flour just until combined.
- Divide dough into 3 equal parts. For the first flavour, add chopped rosemary to 1 of the 3 separated dough rolls. Using the mixer, beat the rosemary into the dough (this step is important to use the mixer so the oils from the rosemary can be well incorporated into the shortbread dough). Set aside.
- Place the other dough into two other separate bowls. In one bowl add toasted pecans and mix (using your hands if necessary). In the other bowl add white chocolate and cranberries, again mix until well incorporated.
- Place each mixed dough on a piece of waxed or parchment paper. With floured hands, gently roll each into a 1 1/2 – 2inch – diameter log. Wrap logs tightly in the paper, and refrigerate until firm, 1 to 1 1/2 hours, or over night. Keep checking the rolls and re-roll them to keep their shape. At the stage you can shape each log different if you like. I shaped the logs into a circle, square, and triangle (then cut a tree truck to make a tree shape). See notes for more details.
- When dough is firm and ready preheat oven to 300˚F.
- Prepare 2-3 baking sheets with parchment paper and set aside.
- Unwrap logs; with a sharp knife, slice dough 3/8 inch thick (if dough cracks leave it at room temperature for 10 minutes before slicing again). Place slices, about 1 inch apart, on your prepared baking sheets.
- Bake cookies until bottoms are golden brown, about 20-25 minutes. Let cookies cool on pan then remove.
Store cookies in an airtight container for up to 2 week or freeze for up to 2 months.
Other options for shortbread flavours are; chocolate chip, hazelnut, almond, cherry, lemon thyme, and toffee.
I did find the white chocolate and cranberry log difficult to slice. It was chunky and the knife didn’t easily slice through all the cranberries and chocolate. Just note the smaller the pieces the easier it will be to cut through your logs.
I also shaped my logs into different shapes, you can do this as well but it takes longer as you have to get your dough a little stiff to shape (refrigerate for 30 mins at a time). Once you start to get the shape you like you have to make sure the log is cold and set. To make life easier I shaped the logs on a smaller cutting board that I could fit in the fridge.
For a square and triangle – I used a large offset spatula to flatten the edges and to give me a long flat straight edge.
- Serving Size: 1 Cranberry Cookie
- Calories: 77
- Sugar: 1.7g
- Sodium: 52mg
- Fat: 5.2g
- Saturated Fat: 3.3g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 7.1g
- Fiber: 0.2g
- Protein: 0.5g
- Cholesterol: 14mg
Keywords: Shortbread, Cookies, Christmas, Holiday, Baking, Dessert, Edible Gifts
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