Words Brian Suckling, Brentwood Bakery Photo Janis Jean
Props & Decorations Hansell & Halkett Vintage Home Décor
Here at Brentwood Bakery we look forward to the Christmas season. This is when we can make shortbread cookies in a variety of ways; we find that it’s an easy recipe to whip up a batch of. We add holiday-themed shapes and ingredients such as candy cane crumbs, white chocolate or dried cranberries, cut Christmas shapes and cover with colourful sprinkles. Shortbread is simple, delicious and the perfect festive treat.
Jam Shortbread (makes 24 cookies)
Ingredients
- 1 cup (8 oz/225 g) butter, softened
- ½ cup (2 oz/58 g) granulated sugar
- 2 cups (10 oz/280 g) all purpose flour
- raspberry jam
Instructions
- Combine all ingredients with mixer or food processor. If dough is dry and crumbly, knead with hands until mixed completely.
- Refrigerate until cool/firm – but be careful because it will become as hard as a rock when left too long! (will soften when worked over)
- Roll out dough to about ¼-inch thickness and cut with cookie cutters. If you want your jam to peek through, use a smaller cookie cutter to cut the middle of the cookies. I use the circle opening of a frosting tip for my middle hole!
- Place on a buttered/sprayed baking sheet. The cookies won’t expand much in the oven.
- Bake at 350° for 8-10 minutes. Watch these puppies as they brown quickly!
Assembly
- Heat jam in saucepan until thinned and easily spreadable
- Spoon jam onto bottom cookie (without the hole) and sandwich with the top cookie (with the hole)
- Dust cookies lightly with powdered sugar (also pretty with raw sugar granules).
White Chocolate Cranberry Shortbread (makes 24 cookies)
Ingredients
- 1 cup (8 oz/225 g) butter, softened
- ½ cup (2 oz/58 g) granulated sugar
- 2 cups (10 oz/280 g) all purpose flour
- ½ cup (2oz/58g ) white chocolate chips
- ½ cup (2oz /58g ) dried cranberries
Instructions
- Preheat the oven to 350° and line a baking tray with parchment paper.
- In a large bowl cream together the soft butter and sugar with an electric mixer on high speed until light and fluffy, about 3 minutes.
- Add in the flour and mix until the dough just comes together.
- Add white chips and cranberries; mix until incorporated.
- Roll the cookie dough in cling wrap into a long two-by-two-inch log. Place in the fridge for at least 60 minutes, or up to 3 days.
- Once the dough is firm, slice the cookies into ¼-inch-thick rounds. Place each round on your baking tray, spray or brush with water, add sprinkles if desired and bake for 18- 20 minutes or until just golden.
- Allow to cool slightly before transferring to a cooling rack. Once cool the cookies can be stored in an air-tight container for up to 3 days.
Sprinkle Shortbread (makes 24 cookies)
Ingredients
- 1 cup (8 oz/225 g) butter, softened
- ½ cup (2 oz/58 g) granulated sugar
- 2 cups (10 oz/280 g) all purpose flour
- 3.25oz/92g green or red sanding sugar
Instructions
- Preheat the oven to 350° and line a baking tray with parchment paper.
- In a large bowl cream together the soft butter and sugar with an electric mixer on high speed until light and fluffy, about 3 minutes.
- Add in the flour and mix until the dough just comes together.
- Roll the cookie dough in cling wrap into a long two-by-two-inch log. Place in the fridge for at least 60 minutes, or up to 3 days.
- Once the dough is firm, slice the cookies into ¼-inch thick rounds. Place each round on your baking tray spray or brush with water, add sprinkles and bake for 18 – 20 minutes or until just golden.
Allow to cool slightly before transferring to a cooling rack. Once cool the cookies can be stored in an air-tight container for up to 3 days.
