Tuesday, December 16, 2008

Icebox Shortbread Cookies

I found these in the Everyday Food Collectible Cookie Edition 2006. They are so versatile. The flavor combinations are only limited by your imagination!

Toffee Chocolate Chip
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Orange Cranberry
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Icebox Shortbread Cookies
For the Shortbread:
1 C butter, room temperature
1 C confectioner's sugar
1 tsp vanilla extract
1/2 tsp salt
2 C all-purpose flour

Flavor Variation Options:
*Grated zest of 2 oranges and 1/2 cup dried cranberries (I made these)
*Grated zest of 2 lemons; coat with 1/4 cup poppy seeds
*Grated zest of 2 limes; coat with 1/4 cup cornmeal
*1/2 cup chopped dried apricots; coat with 1/2 cup finely chopped pistachios
*1/2 cup mini chocolate or peanut-butter chips
*1/4 cup finely chopped candied ginger; coat with 1/4 cup sesame seeds
*1/2 C toffee chocolate chips (and these)

This recipe makes two logs of dough. The logs can be refrigerated for up to four days or frozen for up to three months (thaw before slicing and baking). To make two flavors with one recipe, divide the dough in half in step 1 before adding mix-ins (and use half the amounts given).

1. With an electric mixer, beat butter, sugar, vanilla, and salt until smooth. With mixer on low speed, add flour, mixing just until a dough forms. Stir in desired mix-ins.
2. Divide dough in half; place each half on a piece of floured waxed or parchment paper. With floured hands, gently roll each into a 1 1/2-inch diameter log. Dividing evenly, sprinkle logs with desired coating if using, rolling log (to help coating adhere) and pressing in gently. Wrap logs tightly in the paper, and refrigerate until firm, 1 to 1 1/2 hours. (To store longer, wrap log and paper tightly with plastic.)
3. Preheat oven to 350 degrees. Unwrap logs; with a serrated knife, slice dough 3/8 inch thick (if dough crumbles, leave at room temperature 5 to 10 minutes). Arrange slices, about 1 inch apart, on baking sheets.
4. Bake until lightly golden around the edges, 15 to 20 minutes. Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely.

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I made a double batch of shortbread.

This half is toffee chocolate chip =)
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The other half is Orange Cranberry.
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Ready for the fridge!
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The next morning I was ready to bake.
Toffee Chocolate Chip
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And Orange Cranberry
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Bake & enjoy!!!

Toffee Chocolate Chip
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Orange Cranberry
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1 comment:

DDpie said...

Pass the tray this way will ya? mmmmmmm