Christmas Shortbread Recipe
Cook Time: 50 minutes
Prep Time: 25 minutes
Total Time: 1 hour 15 minutes
Description: This delightful Christmas Shortbread recipe originates from a book of festive recipes by top chefs and food writers, with this particular gem contributed by the esteemed Bert Greene. Perfect for the holiday season, these buttery treats will surely become a staple in your festive baking repertoire.
Recipe Category: Dessert
Keywords: Cookie & Brownie, Scottish, European, Christmas, Weeknight, Oven, < 4 Hours
Nutritional Information (Per Serving):
- Calories: 301.6
- Fat Content: 17g
- Saturated Fat Content: 10.5g
- Cholesterol Content: 61.6mg
- Sodium Content: 4.3mg
- Carbohydrate Content: 33.7g
- Fiber Content: 0.9g
- Sugar Content: 8.5g
- Protein Content: 3.5g
Yield: 12 pieces
Ingredients:
- 1 cup unsalted butter
- 1/2 cup sugar
- 1 egg yolk
- 2 tablespoons heavy cream
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon orange zest
- 2 1/2 cups all-purpose flour
Instructions:
-
Preheat oven to 325°F (165°C).
-
In a large bowl, beat the butter until light and creamy.
-
Slowly beat in the sugar, egg yolk, heavy cream, vanilla extract, and orange zest until well combined.
-
Stir in both flours with a heavy wooden spoon until a soft dough forms.
-
Using your fingers, work the dough until it comes together.
-
Briefly knead the dough and form it into a ball.
-
Butter and flour a shortbread mold, then press the dough evenly over the surface. Alternatively, if you don’t have a mold, butter and flour the underside of a 9-inch round cake pan, press the dough evenly over the top, then invert the dough onto a cornmeal-sprinkled baking sheet.
-
Loosen the dough from the mold with a spatula if necessary.
-
Bake until the edges of the shortbread begin to pale golden brown, approximately 40-50 minutes.
-
If baking on a baking sheet, remove from the oven after the first 10 minutes and press lightly in the center with a decorative cutter or butter mold. Score into 12 wedges around the pattern using a pastry wheel or serrated knife.
-
Continue to bake until the edges begin to turn golden.
-
Cool the shortbread on a wire rack.
Notes:
- For a festive touch, consider adding a sprinkle of powdered sugar or drizzling with melted chocolate once the shortbread has cooled.
- This shortbread can be stored in an airtight container at room temperature for up to a week, making it a perfect make-ahead treat for holiday gatherings or gifting to loved ones.
- Experiment with different citrus zests or add-ins such as chopped nuts or dried fruit to customize this recipe to your taste preferences.
