Why I’m obsessed with shortbread cookie dough!

With the holidays among us, many of us are rolling our sleeves up and whipping out our rolling pins. My go-to recipe for any occasion has got to be the Barefoot Contessa’s shortbread cookie recipe. You can make the dough up to a month in an advance and freeze it (make sure you wrap it well in plastic wrap to keep out the freezer smells).  When you’re ready to start baking, just transfer the dough to the refrigerator the night before to thaw. When baking shaped cookies, this dough works great because it doesn’t “grow” the way sugar cookies do in the oven, which is very important if you’re decorating with fondant and using the same cookie cutter for the cookie and the fondant. This dough also works great for tarts and unlike a regular pie crust, that you would have to roll out and then carefully place in your tart pan, this dough can just be packed into your pan by hand and smoothed out with any smooth object like a cup or spoon. When I use the dough for mini apple tartlets, I just put a scoop of dough into buttered and floured muffin tins and use the pestle from my mortar and pestle to smooth it out. I also like to enhance the flavor of the dough by adding either lemon or orange zest or finely chopped nuts. Here are some of the desserts I have made using this recipe:


Hello Kitty shortbread cookies decorated with fondant and royal icing.



Orange zest was added to the regular shortbread recipe, which paired well with the cherries in this cherry crumble with shortbread crust.


The regular shortbread recipe was enhanced with lemon zest and finely chopped walnuts, which made this crust a dessert in itself in these apple tartlets.





2 Comments Add yours

  1. thehomemakerslife says:

    Love shortbread anything. No doubt these recipes taste amazing!! 🙂

    Liked by 1 person

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