Recipe Links
Basil Oglio Fra Diavlo Black Pepper and Fennel Shortbread Crackers Bleu Bacon and Italian Burgers Blueberry Almond Crumble Pie Braised Beef Short Ribs Breakfast Sausage Butter Pecan Shortbread Cookies Buttermilk Pancakes California Grilled Artichokes Capressa Fra Diavlo Cherry Garcia Icecream Cherry Sangria Chicken and Polenta Chicken Cacciatore Chicken Vegetable Soup with Broccoli Rabe Chocolate Cake with Chocolate Ganache Frosting Chocolate Sparkle Cookies Christmas Shortbreads Classic Hummus Coconut Cake Coq Au Vin Wine Braised Chicken Cranberry Orange Crumb Cake Cream Corn and Lima Bean Succotash Cream of Crab and Corn Soup Devishly Chewy Brownies Eggplant Parmesan Fetticini Alfredo with Bacon and Peas Fusilli a la Vodka Sauce Ginger Chocolate Spice Cookies Gnocci with Broccoli Rabe and Sausange Gramma Daly's Cole Slaw Grilled Beef Tenderloin with Blue Cheese Butter Grilled Swordfish Hazelnut Biscotti Cookies Heavenly Blondies Homemade Italian Sausage Homemade Sauerkraut Hot Artichoke Dip Italian Meatballs Lasagna Bolonase with Ragu Sauce Little Sister's BBQ Ribs Molten Chocolate Cake Olio fra diavlo pasta salad Pumpkin Gingerbread Cake Quiche (Sans the Lorraine) Red Velvet Cake Seafood Francaise Shaved Brussel Spouts & Polenta Cake Slow Cooker Thai Pork and Coconut Rice South Florida Fish Stew Spagetti ala Olio Aglio and Pepperoncino Spiced Pear and Cranberry Chutney Steak Braciole Sunday Tomato Sauce Sweet Potato Corned Beef Hash Swordfish Oreganade Teriyaki Pork Tenderloin and Spicy Thai Peanut Sauce The White House Maryland Crab Cakes Tomato Bisque with Chichen and Rice Turkey Paprikash Soup Walnut Shortbread Christmas Cookies White Bean Pasta Fagioli

Christmas Shortbreads


2 sticks cold, unsalted butter
½ cup plus 2 TBS sugar
2 ½ cups flour
1 tsp salt
Cooking spray with flour
8 oz. good quality chocolate bar
  • Pre-heat the oven to 300 degrees.
  • Place the flour, sugar and salt in the bowl of a food processor and with the knife, mix the ingredients with a few pulses
  • Cut the butter into cubes or slices and sprinkle around the flour mixture in the food processing bowl
  • Pulse in the butter until the mixture starts to come together, but not quite into a ball (unless you are going to roll the dough and make cut-outs)
  • If you have a shortbread mold (as the one pictured), spray with a cooking spray that also has a flour mixed in it.  I have tried using melted butter, and it just doesn’t get into the grooves as well, and the pattern doesn’t show up on the cookie quite so well.
  • If you don’t have a mold, just use a metal brownie pan or round cake pan
  • Empty the dough into the mold or pan, spread out the crumbs, and using your fingers, press the dough into the mold until it is one uniform layer.  Make sure you press out any seam or cracks as these will crack once the cookies are finished.
  • If you want to roll the dough into cut-outs, process the dough until it comes to a ball, then roll out the dough on a lightly floured work surface and cut out your cookies into shapes, and place on a cookie sheet.  They will take only about 20-25 minutes.
  • Bake for about 1 hour, until the top of the dough begins to turn golden brown
  • Remove from the oven and allow to cool completely in the pan
  • Once cooled, invert the pan and rap it down against a wooden board (don’t break your granite counter!) until the cookies release.  They should release in a single layer
  • Carefully turn the cookie over, and gently score with a knife along the pre-formed edges
  • The cookies can be served as is, or gently dipped into melted chocolate and turned upside down to allow the chocolate to set.  If you are serious about the chocolate, I would do some look-up on-line about how to melt chocolate so that it stays in temper.  I admit I am not a chocolate expert, sometimes it works, sometimes it doesn't!

Reader Comments

There are no comments for this journal entry. To create a new comment, use the form below.

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>