Shortbread, Three Ways

Kerri Miller

"Recipe from Martha Stewart Living, Dec 2012"
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Serving size has been adjusted!
Original recipe yields 8 servings

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  • Prep

  • Cook

  1. 1. Preheat oven to 300 F. Sift together flour and salt into a medium bowl. Beat butter with a mixer on medium-high speed until fluffy, 3-5 minutes. Add sugar greadually, beating between additions. Continue to beat until very pale, about 2 min total. Reduce speed to low, add flour mixture, beat until just combined.
  2. Chocolate Chunk Shortbread:
  3. 1. Mix in 4 ox chocolate after beating in the flour mixture. Press dough evenly into a parchment lined 9x13 in pan. Refrigerate until firm, about 20 min. Cut dough into eighths lengthwise, then quarters crosswise, making 32 rectangles. Evenly pierce all over with a skewer.
  4. 2. Bake until shortbread is firm in center and golden brown, 50 minutes to an hour. Transfer pan to a wire rack; immediately recut rectangles with a paring knife. Let shortbread cool completely in pan.
  5. 3. Melt 5 oz chocolate. Dip bars into chocolate, place onto parchment lined baking sheet, and refrigerate until chocolate is set.
  6. Fruitcake shortbread:
  7. 1. Combine fruit with alcohol and soak 2-8 hours; drain.
  8. 2. Add lemon zest to the butter with sugar. Add fruit after mixing in the flour. Form dough into a 10 1/2 in log, then into a triangle with 2 1/2 in sides. Refrigerate until firm, about 1 hour, cut into 23, 1/2 in slices.
  9. 3. Bake until firm and golden on edges, about 35 min.
  10. Coconut-Pecan Shortbread
  11. 1. Replace powdered sugar with brown sugar. Add the coconut and pecans after mixing in the flour. Press dough into a 10 in springform pan, refrigerate 20 min. Cut dough into 8 wedges, evenly pierce all over with a skewer.
  12. 2. Bake until shortbread is firm in center and edges are golden brown, about 1 hr 10 min. Transfer to wire rack, immediately recut wedges with a paring knife. Let cool completely in the pan.


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