This Classic Shortbread Cookie Recipe always produces buttery, crisp, decadent, and sweet results. Give them away as delicious Christmas gifts or keep the batch for yourself. You can’t go wrong with the classic cookie or mix things up with the dark chocolate and cherry variation!
½cupdried bing cherrieschopped or sub for cranberries
Instructions
Preheat oven to 350ºF. Line a baking sheet with parchment paper.
In a bowl, combine the two flours and salt. Mix to combine.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium to high speed for 30 seconds. Add the confectioner's sugar. Beat until combined.
In 2 batches add in the flour and mix on low until all combined.
On a lightly floured surface, shape the dough into a wide log, cut into three equal pieces.
You can now add flavors to the cookies. Each log can be different. Or triple the amount of filling if using one flavor.
Add the Chocolate Cherry add-ins to the dough. Gently knead with your hands to incorporate. Roll into a log and wrap in plastic wrap or waxed paper. Chill for 1 to 24 hours or until firm.
Cut the roll of chilled dough into ¼-inch slices.
Place slices 1 inch apart on a cookie sheet. Bake in preheated oven for about 10-15 minutes, or until edges are lightly browned. Transfer cookies to a wire rack and let cool.
Stack 5 cookies together and wrap in twine or ribbon give as a gift or enjoy at home. Or add to a bag and tie a ribbon to gift.