Shortbread Sampler
Discover the ultimate blend of buttery simplicity and creative flair with this Shortbread Sampler recipe! Featuring a base of rich, tender shortbread dough, this recipe allows you to craft three irresistible variations—classic, zesty lemon, and nut-infused—perfect for satisfying any craving. With just a handful of pantry staples like unsalted butter, all-purpose flour, and pure vanilla extract, this recipe comes together in under an hour, making it ideal for both beginner bakers and short-on-time dessert enthusiasts. Elevate the experience by dipping the cookies in velvety dark chocolate and adding fun toppings like crushed nuts or colorful sprinkles. Whether enjoyed as a holiday treat, a tea-time companion, or a thoughtful gift, these customizable shortbread cookies promise melt-in-your-mouth perfection in every bite. Give your baking a creative twist with this versatile, crowd-pleasing recipe!
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Recipe Information
Ingredients
- 226 grams unsalted butter
- 100 grams granulated sugar
- 2 teaspoons pure vanilla extract
- 290 grams all-purpose flour
- 0.25 teaspoons salt
- 100 grams dark chocolate (for dipping, optional)
- 1 teaspoon lemon zest (optional)
- 50 grams crushed nuts (optional)
- 2 tablespoons sprinkles (optional)
Instructions
Preheat your oven to 160°C (325°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the butter and sugar until light and fluffy using a hand or stand mixer.
Add the vanilla extract and mix briefly to combine.
In a separate bowl, sift together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Divide the dough into three equal portions to create different flavors if desired.
For plain shortbread, leave one portion as is. For lemon shortbread, knead in the lemon zest. For nutty shortbread, mix in crushed nuts.
Roll out each portion of dough between two sheets of parchment paper to about 1/4 inch thickness. Chill the rolled dough in the fridge for 10 minutes to firm up slightly.
Using cookie cutters, cut the dough into preferred shapes and transfer them to the prepared baking sheets.
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Rotate the baking sheets halfway through for even cooking.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Optional: Melt the dark chocolate in a heatproof bowl over a pot of simmering water or in the microwave in 30-second intervals, stirring in between. Dip half of each cooled cookie into the chocolate and sprinkle with toppings like nuts or sprinkles.
Let the chocolate set completely before serving or storing in an airtight container for up to a week.
Nutrition Facts
Calories |
4065 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 266.1 g | 341% | |
| Saturated Fat | 139.9 g | 700% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 647 mg | 28% | |
| Total Carbohydrate | 391.0 g | 142% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 139.3 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 207 mg | 16% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 1392 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
