Slice and Bake Shortbread Cookies
These slice-and-bake shortbread cookies feature crisp edges and a tender, buttery snap, filled with chocolate, pecans, and dried cherries. You can easily customize them with your favorite flavors and mix-ins. Just roll the dough into a log, refrigerate until firm, then slice and bake!
Servings: 16 cookies
Calories: 270kcal
Equipment
- Stand mixer with paddle attachment (or hand mixer)
- Plastic wrap
- Cookie sheets
Ingredients
- 2¼ cups all-purpose flour
- ¼ cup cornstarch
- ½ teaspoon kosher salt
- 1 cup unsalted butter room temperature
- ¾ cup granulated sugar
- 1 teaspoon vanilla
- 1 large egg yolk
- ⅓ cup semi-sweet chocolate (~60-70% cacao) roughly chopped (2oz)
- ⅓ cup chopped pecans
- ⅓ cup dried cherries roughly chopped
Instructions
- Whisk together the flour, cornstarch and salt and set aside.2¼ cups all-purpose flour, ¼ cup cornstarch, ½ teaspoon kosher salt
- In a stand mixer fitted with the paddle attachment (or with a hand mixer), cream together the butter, sugar, and vanilla for about 4 minutes on medium-high speed, until fluffy. Scrape down the sides.1 cup unsalted butter, ¾ cup granulated sugar, 1 teaspoon vanilla
- Add the egg yolk and mix to combine.1 large egg yolk
- Add the flour and mix on low speed until almost combined.
- Add the chopped chocolate, nuts, and dried cherries and fold them in by hand until evenly dispersed and no flour remains.⅓ cup semi-sweet chocolate (~60-70% cacao), ⅓ cup chopped pecans, ⅓ cup dried cherries
- Lay out a piece of plastic wrap on the counter and dump the dough into the center. Form the dough into a log using clean hands, 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 smooth cylinder.
- Roll the dough up in a dish towel (this helps prevent flattening) and place in the fridge for at least 4 hours to hydrate and firm up.
- 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 every couple of slices. If any pieces start to break off, press them back into the dough log (or slices) and continue slicing.
- Bake for 10 minutes, then scoot the cookies to round them up, then bake for another 5 minutes.
- Cool the cookies on the pan for 5 minutes, then remove to a wire rack to finish cooling.
Video
Notes
Store the cookies in a sealed container at room temperature for 4-5 days.
*Place the dough on top of the log where you want to make a slice, then push down firmly and quickly (don't saw back and forth).
This shortbread cookie dough can be frozen in log form, or sliced, flash frozen, and transferred to a zip top bag, making for easy baking. Simply bake directly from frozen!
See the blog post write-up for types of mix-ins, ways to flavor your dough, and suggested amounts.
Nutrition
Calories: 270kcal | Carbohydrates: 30g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 43mg | Sodium: 76mg | Potassium: 62mg | Fiber: 1g | Sugar: 13g | Vitamin A: 470IU | Vitamin C: 0.03mg | Calcium: 15mg | Iron: 1mg
