Beth's Holiday Shortbread Cookie Recipe | ENTERTAINING WITH BETH

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor while reducing saturated fat.

granulated sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness and moisture.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: chocolate chunks

Dark chocolate has less sugar and more antioxidants.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

Add 3/4 cup of softened butter into the bowl of an electric mixer and beat on high until fluffy.

Add 1/2 cup of powdered sugar and mix until incorporated with the butter.

Add 1 teaspoon of vanilla extract, 1/4 teaspoon of salt, and fresh orange zest, then beat again.

Gradually add 1 1/2 cups of all-purpose flour and mix until well incorporated, about five minutes.

Knead the dough by hand to ensure all butter is incorporated, then form into a ball and flatten into a disc.

Wrap the dough in parchment paper and refrigerate for about an hour.

Roll out the dough to an even layer for pressing into the shortbread tin.

Press the dough into the shortbread tin, ensuring it fills all corners and is evenly distributed.

Pierce the dough with a fork to allow steam to escape during baking.

Bake the cookies at 325°F for 27 to 30 minutes.

Let the cookies cool for 15 minutes before cutting them while still warm.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens