Holiday Shortbread Cookies

If you are visiting me for the first time, I like to bake(ya think?). And each holiday season, I bake all of our(and the recipients) favorites. Along with our list of holiday “go-to” recipes, I always feel compelled to try something new. Some flops, but mostly, successes’.

This year I picked a few to try but only got around to making one. I was reading an article on the Epicurious website and loved the idea of the editors’ Christmas Cookie Swap. I love cookie swaps! I love them so much that I want to do some in the coming year geared toward charity and giving back.

All of the cookies looked scrumptious, but visually, one in particular caught my eye. I am not a big fan of candied cherries, but I do love a good shortbread. Besides, they were pretty. And pretty always wins.

These were a hard sell with my family. But that was not the case with those that ate them. They got the thumbs up! Along with these I made some of my families favorites.

Crazy Cranberry Bars | Peppermint Shortbread Bark

Grandma Rose’s Butter Cookies

Carmel Nut Popcorn | Florentine Shortbread Bars

Pecan Tassies

Holiday Shortbread Cookies


Ingredients

3/4 cup (6 ounces) flaked sweetened coconut
2 sticks (8 oz.) unsalted butter, room temperature
1 cup sugar
2 tablespoons whole milk
1 tsp. pure rum extract
2 1/2 cups all-purpose flour
3 ounces red candied cherries, coarsely chopped
3 ounces green candied cherries, coarsely chopped
1/2 cup (4 oz.) coarsely chopped pecans

Instructions

• cream the butter and sugar in the work bowl of your standing mixer. beat 2 minutes on medium speed.
• add the milk and the rum
• with the mixer on low speed, add the flour.
• add the cherries and the pecans, mix just until incorporated. be careful to not over mix.
• if you have a kitchen scale, weigh the dough. then divide, evenly, into four equal balls.
• roll each ball into a log and roll in coconut flakes.
• transfer each log onto a sheet of parchment paper and chill for at least an hour or up to 24 hours.
• preheat oven to 375*.
• slice logs into 1/4″ thick cookies and place on a rimmed baking sheet lined with either a silpat or a piece of parchment paper. Bake 10-12 minutes, rotating sheets top to back and back to front midway through the baking(keep an eye on the cookies the last two minutes as the coconut may begin to burn).
• let cook before removing them from the cookie sheet.
• these cookies can be made weeks in advance. either freeze the cookie dough log(parchment logs placed in a freezer bag can stay frozen for 3 weeks) or freeze completely baked cookies for up to two weeks.

The Urban Baker / SusanSalzman.com

Homemade Gifts around the Web:
Mexican Tea Cakes – 6 Bittersweet
Fruit Nut Truffles – Gourmande in the Kitchen
Gingerbread House Dough – Sprinkle Bakes
“Awe Nuts” – Bake at 350*
Potted Cheese – Georgia Pellegrini
Holiday Biscotti – Technicolor Kitchen

Showing 13 comments
  • Amanda
    Reply

    Such a stunning round up! You are so talented my friend!! Merry Christmas to you and yours!

  • Reply

    These shortbread cookies look tasty. So colorful too! Happy Holidays, Susan. xxoo

  • Susan
    Reply

    Shortbread is my favorite. They all look delicious.

  • Joyti
    Reply

    Those look so delicious! And there’s something so holiday-ish about shortbread, yum.

    • Susan
      Reply

      What is wonderful about this shortbread is that they would be good with almost any “mix-in”. It is a great base to start with and then the flavors are up to you!

  • marla {family fresh cooking}
    Reply

    Susan, these cookies are so festive! Sounds like you had a fun holiday. Love the cookie round up.

  • yummy supper
    Reply

    What a gorgeous array of holiday treats!
    -Erin

    • Susan
      Reply

      Thanks so much, Erin. Although exhausting, I do love creating treats this time of year. Especially fun to wrap up and give away to those that we cherish and love. Happy New Year to you and your!

  • Brooke @ Food Woolf
    Reply

    Yeah, I pretty much got the idea that you like to bake 🙂 Wow. You are so talented at baking and styling! Everything looks so perfectly delicious! Merry Merry and happy new year!

    • Susan
      Reply

      Thanks for the compliment, Brooke. Sometimes it is easy to fall into a slump and a rut, thus little notes of encouragment such as yours will always put a smile on my face.
      Happy New Year to you and your other half and may 2012 bring more wonderful blessings! xxx

  • Deeps @ Naughty Curry
    Reply

    looks so pretty! esp loved grandma rose’s butter cookies (love that blue)

    • Susan
      Reply

      Grandma Rose’s butter cookies are a household(and a neighborhood) favorite. The dough is also terrific, shaped in crescents and rolled in non-perils! It is perfect for all occassions.

  • Diane {Created by Diane}
    Reply

    They look so pretty and I LOVE shortbread!

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