Description

These classic Shortbread Cookies feature a buttery, tender crumb with a delicate sweetness, enhanced by vanilla and a hint of almond extract. Baked to a perfect golden brown, they’re finished with a decadent chocolate dip and optional nut or sea salt toppings, making them an irresistible treat for any occasion.

Ingredients

Scale

Shortbread Dough

16 tablespoons (227g) salted butter, at cool room temperature
1 cup (113g) confectioners’ sugar
2 teaspoons King Arthur Pure Vanilla Extract
1/4 teaspoon almond extract, optional, or the flavor of your choice
1/4 teaspoon table salt
2 cups (240g) King Arthur Unbleached All-Purpose Flour

Chocolate Coating and Garnish

3/4 cup (128g) semisweet or bittersweet chocolate, chopped
Chopped nuts or flaky sea salt, for sprinkling

Instructions

Preheat and Prepare Pan: Preheat the oven to 325°F (163°C). Lightly grease one 9-inch round or 8-inch square baking pan and line it with parchment paper to prevent sticking.
Make the Dough: In a medium bowl, beat together the butter, confectioners’ sugar, vanilla extract, almond extract (if using), and salt until combined. Gradually beat in the flour; the mixture may appear dry initially, so continue beating until a stiff dough forms. If needed, add up to 1 tablespoon of water to bring the dough together.
Press Dough into Pan: Transfer the dough to the prepared pan and press it evenly into place using your fingers or a mini rolling pin. If the dough sticks, cover with plastic wrap and press down on the wrap to smooth the surface.
Dock the Dough: Remove the plastic wrap, if used, and prick the dough all over with a fork to allow steam to escape and prevent bubbling during baking. You may create a random pattern or a decorative design.
Bake the Shortbread: Bake for 35 to 40 minutes until the top is a light golden brown and edges are a deeper golden color.
Cool and Cut: Allow the shortbread to cool in the pan for 5 to 10 minutes. Transfer to a work surface, and while still slightly warm, cut into desired shapes using a pizza cutter or sharp knife. Transfer cookies to a rack to cool completely.
Melt the Chocolate: In a small bowl, melt the chopped chocolate slowly using a microwave in 30-second bursts, stirring in between, or over low heat in a saucepan. Stir until the chocolate is glossy and smooth. Avoid scorching by heating gently and temper the chocolate if desired for a shinier finish.
Dip and Garnish: Dip half of each cooled shortbread cookie into the melted chocolate. Place back on the cooling rack and immediately sprinkle with chopped nuts or flaky sea salt, if desired. Let the chocolate set before serving.
Storage: Store the shortbread cookies well wrapped at room temperature for up to one week. For longer storage, freeze. The flavor improves as the cookies age slightly.

Notes

Use cool room temperature butter to ensure proper consistency for the dough.
Adding a small amount of water helps bring the dough together if too dry.
Pricking the dough before baking prevents bubbling and ensures an even crust.
Cut the shortbread while still warm for clean edges.
You can customize the chocolate topping by using white chocolate or adding flavor extracts.
Tempering the chocolate is optional but will give a nicer shine and snap.
Store cookies in an airtight container to maintain freshness.
For a nut-free version, omit the nuts and use only sea salt or skip toppings.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: shortbread cookies, classic cookies, buttery cookies, chocolate dipped shortbread, easy cookie recipe, holiday cookies