Festive Shortbread Cookies

 

      Shortbread is so easy to make and I've rarely tasted a version I didn't like.  The simplicity of the butter and sugar mixed together with nothing extra to mask those flavors and the crunchy sandy texture is a work of beauty in itself!

     A visit to Scotland was initially a visit to my son attending university in Aberdeen but it evolved into a sampling trip to find the very best shortbread in its native land.  Every shop and castle gift shop sold their own version - so we had to visit each one we passed to be sure we found the best!  As I remember the shortbread that won was sold at Cawdor Castle during the course of which we also discovered heather stone jewelry so that was also purchased at each stop.

     A favorite dessert served by a popular caterer in Israel was these simple shortbread fingers dipped in white chocolate.  She frequently flavored hers lightly with orange extract.  I am just as happy to eat Walkers Shortbread which is imported to the states, but this one is so easy to make, give it a try. Then you'll have your own version to compare against those in the gift shops next time you go Castle Hopping!

Festive Shortbread Cookies

3/4 pound butter, at room temperature

1 cup granulated sugar

1 teaspoon vanilla extract

3 1/2 cups flour

1/4 teaspoon salt

8 ounces white melting chocolate

crushed mint candy canes and decorative sprinkles

     -Preheat oven to 350 degrees.

     -Cream the butter and sugar together in an 

      electric mixer until very smooth.  Add the 

      vanilla extract.  Sift flour and salt together and

      then add them to the butter/sugar mixture.  Mix

      on low speed until mixture starts to come 

      together.

     -Spray an 8 x 8 inch baking pan lightly with 

      cooking spray.  Scoop batter into pan and 

      flatten and press until even.  Score dough into

      finger lengths about 3 inches long and 1 inch

      wide.  

     -Bake in preheated oven 30 - 35 minutes until 

      edges are brown.  Set aside for 5 minutes and 

      then re-score fingers completely and let cool to

      room temperature.

     -Melt white chocolate chips in microwave for 1

      minute on high speed. Allow to rest 2 minutes.  

      Stir and then microwave another 30 minutes

      then stir.  Repeat another 30 minutes if needed. 

      Place melted chocolates in narrow deep 

      container.

    -Remove shortbread fingers from pan and dip in

     melted chocolate until about bottom 1/3 of cookie

     is covered.  Place on cooling rack to allow extra 

     chocolate to drop off.  Sprinkle immediately with

     crushed candy canes or other decorative 

     sprinkles.

    -Makes 2 1/2 dozen shortbread fingers.  Keep in 

     an airtight container for storage for up to 3 days.

Melt white chocolate candy melts and 

dip cookie fingers.

Sprinkle white chocolate with 

decorative sprinkles.

For a Christmas version, sprinkle with

crushed mint candy canes.

PERSNICKETY  NOTES:

     **Be sure to cook shortbread until golden around edges and dry.  Shortbread is meant to be crunchy and crisp, with a melt-away sandy

texture.  It should not be soft in the middle.

    **You can color the white chocolate melts any color you would like.

Flavoring can also be added, but don't add too much.  You want only a subtle flavor so you don't distract from the simple buttery flavor of the cookie.