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.
Servings: 16 cookies
Calories: 182kcal
Equipment
- Stand mixer with paddle attachment, or handheld mixer
- Plastic wrap
- Cookie sheets
Ingredients
- ½ cup unsalted butter room temperature (113g)
- ¼ cup granulated sugar 50g
- ⅓ cup light brown sugar 67g
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla paste or extract
- 1 ⅔ cups all-purpose flour 200g
- ⅓ cup chopped pecans 40g
- 3 oz semi-sweet chocolate (~60-70% cacao) roughly chopped
- ⅓ 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