Description
This Classic Shortbread Cookie Recipe offers a delightful blend of tender, buttery texture with a subtle sweetness, enhanced by the added richness of dark chocolate and the tartness of dried bing cherries. Perfectly crisp on the edges and melt-in-your-mouth inside, these cookies are ideal for gifting, special occasions, or everyday indulgence.
Ingredients
Scale
Dry Ingredients
- 3 ¾ cups all purpose flour
- ½ cup rice flour
- ¾ tsp sea salt
Wet Ingredients
- 2 cups unsalted butter (room temperature)
- 1 ¼ cup powdered sugar
Add-ins
- ½ cup dark chocolate (60% bar, finely shaved)
- ½ cup dried bing cherries (chopped or substitute cranberries)
Instructions
- Preheat Oven: Preheat your oven to 350ºF and line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Mix Dry Ingredients: In a bowl, combine the all purpose flour, rice flour, and sea salt. Stir well to ensure the salt is evenly distributed.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature unsalted butter on medium-high speed for 30 seconds to soften. Add the powdered sugar and continue beating until the mixture is fully combined and creamy.
- Add Flour Mixture: Add the flour mixture in two batches to the butter mixture, mixing on low speed after each addition until the dough is fully combined but not overworked.
- Form Dough Logs: On a lightly floured surface, shape the dough into a wide log and cut it into three equal pieces. This allows for flavor variations if desired.
- Add Flavorings: Incorporate the chocolate and dried cherries into each dough log by gently kneading the add-ins into the dough with your hands. You can keep each log different or combine all in one with triple the filling.
- Chill Dough: Roll the flavored dough logs tightly and wrap each in plastic wrap or waxed paper. Chill in the refrigerator for at least 1 hour and up to 24 hours until firm for easier slicing.
- Slice Dough: Remove the chilled dough from the fridge and cut into ¼-inch thick slices to form the cookies.
- Bake Cookies: Arrange the slices on the prepared baking sheet spaced 1 inch apart. Bake in the preheated oven for 10-15 minutes or until the edges are lightly browned, indicating they are crisp while the centers remain tender.
- Cool and Serve: Transfer the baked cookies to a wire cooling rack and allow them to cool completely. Stack sets of five cookies, tie with ribbon or twine, and enjoy or gift to friends and family.
Notes
- Using a combination of all purpose and rice flour gives a tender, crumbly texture to the cookies.
- Ensure the butter is at room temperature for easier creaming with the sugar.
- Chilling the dough is key to clean slicing and prevents spreading during baking.
- Dark chocolate with 60% cocoa adds a rich, slightly bitter contrast to the sweet cherries and buttery cookie base.
- Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 10-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: shortbread cookies, classic cookie recipe, chocolate cherry cookies, holiday cookies, buttery cookies
