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A stack of shortbread cookies on a plate
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5 from 3 votes

Slice and Bake Shortbread Cookies

These slice and bake shortbread cookies are the perfect addition to your cookie repertoire. We've taken a basic shortbread cookie base, and added semi-sweet chocolate, chopped nuts, and tart dried fruit for the best slice and bake cookie dough you can keep on hand all season.
Prep Time15 mins
Cook Time10 mins
Chill time2 hrs
Total Time2 hrs 25 mins
Course: Dessert, Snack
Cuisine: American
Keyword: christmas, holiday, slice and bake
Servings: 16 cookies
Calories: 182kcal
Author: Callan Wenner | The Cozy Plum

Equipment

  • Stand mixer with paddle attachment, or handheld mixer
  • Plastic wrap
  • Parchment paper
  • Cookie sheets

Ingredients

  • ½ cup unsalted butter room temperature (113g)
  • ¼ cup granulated sugar 50g
  • cup light brown sugar 67g
  • ¼ teaspoon kosher salt
  • 1 teaspoon vanilla paste or extract
  • 1 ⅔ cups all-purpose flour 200g
  • cup chopped pecans 40g
  • 3 oz semi-sweet chocolate (~60-70% cacao) roughly chopped
  • cup dried cherries or cranberries roughly chopped (50g)

Instructions

  • In a stand mixer fitted with the paddle attachment (or with a handheld mixer), cream together the butter, sugars, salt and vanilla for about 3 minutes on medium high speed, then scrape down the sides.
  • Add the flour and mix on low until it becomes crumbly. Scrape again to get all butter incorporated.
  • Add the pecans, chocolate and cherries and mix on low until evenly distributed. The dough will remain crumbly, but will be fully moistened.
  • Lay out a piece of plastic wrap on the counter. Form the dough into a log using clean hands (be sure to push it together really tightly), then wrap it completely in the plastic wrap. Roll it back and forth a few times and put pressure on each edge so it's in a nice cylinder.
  • Roll the dough up in a dish towel and place in the fridge for at least two hours to hydrate and firm up. The dish towel helps to prevent a flat or indented cookie surface.
  • When ready to bake, preheat the oven to 350℉/177℃ and line two cookie sheets with parchment paper.
  • Using a sharp knife, slice into ½" thick slices. Roll the log a quarter turn after each slice. If any pieces start to break off, press them back into the dough log and continue slicing.
  • Bake for 10-12 minutes until just slightly golden on the edges, switching pans at half.
  • Allow the cookies to cool on the pan for 5 minutes, then remove to a wire rack to finish cooling.

Notes

Store the cookies in a sealed container for 4 days. 
This cookie dough can be frozen and the cookies can be sliced and baked directly from frozen following the same instructions. 

Nutrition

Calories: 182kcal | Carbohydrates: 22g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 40mg | Potassium: 61mg | Fiber: 1g | Sugar: 11g | Vitamin A: 271IU | Vitamin C: 0.03mg | Calcium: 15mg | Iron: 1mg