Shortbread Cookies - One Recipe Three Ways

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Ingredients

Base Shortbread Recipe

  • 2 cups softened butter
  • 1 cup white sugar
  • 2 teaspoons McCormick Vanilla Extract
  • 4 cups all purpose flour

Chocolate Chip Shortbread Mix In

  • 2/3 cup mini chocolate chips

Cranberry Orange White Chocolate Mix In

  • 2/3 cup white chocolate chips
  • 2/3 cup dried cranberries chopped

Peppermint Mix In

  • 1 tsp McCormick Pure Peppermint Extract
  • Red food coloring - Used To Reach Desired Shade
  • Optional - 1 to 2 tablespoons flour

Glaze

  • 1 cup powdered sugar
  • 1 tsp McCormick Pure Vanilla Extract
  • 1 tablespoon plus 3 teaspoons water
  • 1 teaspoon McCormick Pure Orange Extract
  • 1 tsp McCormick Pure Orange Extract

Optional

  • Coarse sugar for sprinkles on top
  • Milk semi-sweet or dark chocolate melted for drizzling

Instructions

  • In a large mixing bowl or stand mixer, beat butter until creamy. Add sugar and beat on medium high until light and fluffy, about 2-3 minutes. Stir in vanilla until combined. Add flour and mix until well combined, but do not over mix.
  • Remove 2/3 of dough mixture from the bowl (leave 1/3 of dough IN the mixing bowl), and place dough evenly divided into two bowls.
  • For Chocolate Chip Shortbread, add chocolate chips to one bowl of dough and stir well to combine. Form dough into the shape of a log, approximately 1 and 1/2 inches thick. Wrap tightly with plastic wrap and place in fridge to chill.
  • For Cranberry Orange White Chocolate Shortbread, add white chocolate chips and chopped dried cranberries to one bowl of dough, and stir well to combine. Form dough into the shape of a log, approximately 1 and 1/2 inches thick. Wrap tightly with plastic wrap and place in fridge to chill.
  • For Peppermint Shortbread, add 1 teaspoon peppermint extract and 25-50 drops of red food coloring to dough (depending on shade desired) and mix well with mixer. If dough seems sticky, add in 1 to 2 extra tablespoons of flour. Form dough into the shape of a log, approximately 1 and 1/2 inches thick. Wrap tightly with plastic wrap and place in fridge to chill.
  • Chill all doughs for at least two hours. In a rush? Dough can be placed in freezer for one hour for a quick short cut.
  • When ready to bake, preheat oven to 350 degrees F.
  • Remove one log of dough from fridge. Allow to sit at room temperature for approximately five minutes. Using a sharp knife, cut into 12 equal sized pieces. If dough flakes slightly when cutting, use hands to help push dough together, the warmth of your hands will do this easily. Place cookies onto a baking sheet lined with parchment paper or a silicone baking sheet. For Chocolate Chip Shortbread, feel free to sprinkle tops of cookies with coarse sugar. Bake for approximately 12 minutes, or until bottoms are starting to lightly brown. Remove from oven and allow to cool completely. Repeat with remaining two logs of dough.

Chocolate Chip Shortbread Cookies

  • If desired, melt a small amount of your favorite chocolate to drizzle over cookies or to dip cookies into. Allow chocolate to set up completely prior to serving.

Glaze

  • Combine powdered sugar, vanilla extract and water in a bowl, and stir until well combined (no mixer needed). Glaze should be the consistency of a thick syrup. If glaze is too runny, add in more powdered sugar, a teaspoon at a time. Pour half of the glaze into a separate bowl.

Cranberry Orange White Chocolate Shortbread

  • For Orange Glaze, add one teaspoon of orange extract to the glaze, and stir well. Drizzle over Cranberry Orange White Chocolate Cookies. Sprinkle with coarse sugar if desired. Allow glaze to dry prior to serving. Remember, you can also use lemon extract in place of orange!

Peppermint Shortbread Cookies

  • For Peppermint Glaze, add one teaspoon of peppermint extract to the glaze and stir well. Drizzle over Peppermint Shortbread Cookies. Sprinkle with crushed candy canes if desired. Allow glaze to dry prior to serving.
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