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Trish Karter’s Dancing Deer Shortbread Recipe Variations

Jon
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Ingredients

Chocolate Shortbread and Toasted Pecans with Orange

  • 2 cups Butter Shortbread Cookie Dough
  • ½ cup mini chocolate chips
  • ½ cup toasted pecans, chopped
  • ¾ teaspoon orange oil or 1 teaspoon orange zest (optional)
  • Lemon Ginger with Toasted Almonds Shortbread
  • 2 cups Butter Shortbread Cookie Dough
  • ½ cup preserved or candied ginger, chopped
  • ¼ cup toasted slivered almonds, chopped
  • ¾ teaspoon lemon oil or 1 teaspoon lemon zest

Pepita Lemon Cranberry Shortbread

  • 2 cups Butter Shortbread Cookie Dough
  • ½ cup raw pepita (Mexican pumpkin seeds), toasted lightly
  • ¾ cup sweetened, dried cranberries
  • ¼ cup fresh lemon juice

Parmesan with Pinenuts Shortbread

Instructions

  1. Allow Butter Shortbread Cookie Dough to soften to room temperature.
  2. Kneed all ingredients into dough
  3. Roll dough into a log about 1 ¼ inch thick in diameter (*For Parmesan with Pinenuts, roll dough flat, sprinkle with extra parmesan and roll into a log)
  4. Slice log into ¼-inch slices or roll out dough ¼ inch thick for cut-outcookies.
  5. Bake cookies at 350 degrees for 10-12 minutes. Allow to cook on a rack
  6. Store cooled cookies in airtight containers.

Source: Ming Tsai

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