Ms. Toody Goo Shoes

Ms. Toody Goo Shoes

I've hung up my dress-for-success clothes, and pulled my domestic "genes" out of storage.

Friday, December 20, 2013

Shortbread "Sparkler" Cookies For New Year's Eve


Shortbread "Sparkler" Cookies --- by Ms. Toody Goo Shoes

Do you prefer sugar cookies or shortbread cookies?

I'll never turn down a cookie of any type, but shortbread cookies rank really high on my cookie-ometer. 

And shortbread with dark chocolate? Off the charts.

Shortbread "Sparkler" Cookies --- by Ms. Toody Goo Shoes
Shortbread cookies are delicious even without any adornment, but dress them up with a few sparkles, and they are ready for any New Year's Eve party. 

Shortbread "Sparkler" Cookies --- by Ms. Toody Goo Shoes
Dress me up with a few sparkles, and I'm ready for New Year's Eve, too.

Shortbread "Sparkler" Cookies --- by Ms. Toody Goo Shoes
I find shortbread dough easier to work with than sugar cookie dough. It's not sticky, so  they cut easily, and practically fall right out of the cookie cutters.

This is important: Before they go into the oven, the cookies need to be refrigerated for at least 20 minutes. 

Bake them until they are just golden around the edges, and bottom.  They should look like this when they're done:

Shortbread "Sparkler" Cookies --- by Ms. Toody Goo Shoes
The cookies are so tasty on their own, that I don't like to overwhelm them with a lot of toppings.  My favorite way is to just drizzle a little dark chocolate on them.

New Year's Eve calls for a little bling, so I added some red sugar, and a few sprinkles of Williams-Sonoma's  Gold Shimmering Sugar. 

Shortbread "Sparkler" Cookies --- by Ms. Toody Goo Shoes
The shortbread recipe I use is from Fine Cooking's 2004 Holiday Magazine.  So yeah, I've made these cookies a bunch of times over the last ten years.

They are really easy to make -- don't let the long list of instructions below from Fine Cooking put you off. They're just very explicit, which I happen to like.  

FYI, I baked both cookie sheets at the same time, and they were done in about 1/2 hour. If you bake one cookie sheet at a time, make sure you keep an eye on them, and check them much sooner.

Shortbread "Sparkler" Cookies --- by Ms. Toody Goo Shoes

CLASSIC SHORTBREAD COOKIES
Recipe adapted from Fine Cooking Magazine

Yields about  3 1/2 - 4 dozen 2-inch cookies. 

8 ounces (1 cup) cold unsalted butter, cut into 1/2-inch pieces
1/2 cup granulated sugar
1/2 teaspoon table salt
2 1/4 cups all-purpose flour

Line two baking sheets with parchment paper.  

Combine the butter, sugar, and salt in a stand mixer bowl (use the paddle attachment) or a large mixing bowl.  

Mix on low speed until the butter combines with the sugar but isn't perfectly smooth, 1 to 2 minutes.

Add the flour and mix on low speed, scraping the bowl frequently. Mix on low until the dough has just about pulled together, about 3 minutes; don't overmix.

Roll the dough on a lightly floured surface, to about 1/4 inch thick. Aim for uniform thickness to ensure even baking. 

Use a cookie cutter and cut out shapes as close to one another as possible.  Press the scraps together, roll them out, and cut out more cookies. If the dough becomes sticky, refrigerate it briefly.  

Arrange the cookies on two parchment-lined baking sheets and refrigerate until chilled, at least 20 minutes.  

Position oven racks in the upper and lower thirds of the oven and heat the oven to 300°F.

Bake the cookies until golden on the bottom and edges and pale to golden on top, 30 minutes to 1 hour.  

After 15 minutes, swap the position of the baking sheets and rotate them 180 degrees for even baking. 

If the cookies are done before 30 minutes, reduce the oven temperature to 275°F for the remaining batches; if they take longer than one hour, increase the temperature to 325°.

Shortbread "Sparkler" Cookies --- by Ms. Toody Goo Shoes























For the chocolate, I use Baker's  Semi-Sweet Dipping Chocolate, which is melted in the microwave.  I drizzled it on the cookies with a spoon, in a back and forth pattern.

One little word of caution -- handle the cookies gently, because once the chocolate hardens it breaks off easily. Then again, you probably won't be manhandling them for a photo shoot, but be careful anyway.

Shortbread "Sparkler" Cookies --- by Ms. Toody Goo Shoes

Enjoy, and have a Happy and Healthy New Year!






Linking With: 
Weekend Bloggy Reading 
Tickled Pink Times Two 
Home Sweet Home 
Be Inspired
Fabulously Creative Friday 
Feathered Nest Friday
Bouquet of Talent  
Tweak It Tuesday 
Four Seasons Blog Hop
Mandy's Recipe Box: New Year's Eve Roundup 

41 comments:

  1. Amy these look gorgeous and sound delicious! I love shortbread.

    And, besides. how much fun is it to say "Shimmer Sugar" a bunch of times real fast anyway?? :) Pinning! xo

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    1. Shimmer sugar, shimmer sugar, shimmer sugar. I couldn't even type it 3 times fast! Thanks for pinning, Claire!

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  2. I love shortbread ~ thanks so much for sharing!

    xo
    Pat

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    1. Thanks so much for stopping by...hope you try the shortbread cookies!

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  3. I love shortbread. I love them blingy. I didn't know about refrigerating them for 20 minutes, so thanks for the tip. I think the Shimmer Sugar is super fun.

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    1. I think refrigerating them makes them bake a little more slowly. It definitely makes the dough easier to handle.

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  4. Shortbread is my favourite, but it's a cookie that I seem unable to bake. My DIL makes them - thank heavens!! I think that any prospective daughter-in-law should be questioned regarding her area of cookie expertise. I have a winner!

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    1. Yes, I will be sure to remember that years from now when I grill my future DIL on her skills! I think the key to baking this is to refrigerated the dough after cutting out the cookies, before baking.

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  5. Shortbread and dark chocolate are the perfect combination. Love the sparkles too!

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    1. I agree, Sarah. They make a great couple! Add a cup of coffee for a great threesome!

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  6. Those look perfect!! I love shortbread cookies anytime. These are absolutely festive with the dark chocolate and sparkles!

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    1. They are a treat, Rosella. I try not to eat them too often because of all the butter. Watching my cholesterol!

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  7. Yum! Only 4 ingredients but they taste SO GOOD :)

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    1. I know, Ali! Four ingredients is part of the appeal of these cookies -- so easy!

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  8. I do love a good shortbread cookie. Yum! Hope you have a wonderful weekend- xo Diana

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    1. Thanks, Diana, I agree, and I have a hard time resisting them. I had to put these in the freezer so I don't eat them all before New Year's Eve!

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  9. The customer service is also impeccable. They will go out of their way to make you feel welcome, promptly responding to your emails or calls. They take their time explaining things to you.

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  10. Let's just say I am a fan of all cookies and these look delish...especially with the bling. Merry Christmas. Enjoy the holiday and the cookies.

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    1. Thanks, Laura! It's same rule for cookie bling, as it is for fashion bling. A little goes a long way!

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  11. mmmmmmm! How pretty and delicious looking Amy!

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  12. Sparkly, delish cookies?! You are a genius... but you knew that :)
    We lover your blog. D is going to make these today! ~ Sharon and Denise

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    1. Ah, a genius! That sounds good! If only ! Thank you for the blog compliment, Sharon and Denise :)

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  13. I love shortbread but have never made shortbread cookies. These are beautiful, Amy, and I'm sure are delicious. I'm already thinking New Year's Eve as I'm so behind on Christmas baking. I'll bookmark these!

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    1. These are SO easy, Dewena. I think it's the fact that they get refrigerated first helps them to bake a little more slowly. Let me know if you try them!

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  14. Amy, your cookies look so pretty and delicious! Thank you for sharing! Merry Christmas! Maria

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    1. Thank you, Maria! I'm so happy you stopped by. I just hopped over to yours -- love your Christmas decor!

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  15. Well, you've done it again! These shortbread sparkler cookies got some major pizzazz goin' on, perfect for bringing in the new year! You've decorated them so beautifully, Amy, such a steady hand!

    I've really enjoyed getting to know you this year, Amy!

    I wish you all the very best in the new year; may it be filled with good health, love and happiness!

    xo
    Poppy

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    1. Thank you -- If I can do these, anyone can! I wish the very same to you, Poppy -- health, happiness, love -- and look forward to many more blog-versations with you!

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  16. I have never made shortbread cookies before. I love how they taste though. They're so buttery and soft. Those look good with the chocolate drizzled on them. Thanks for the recipe!

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    1. Kelly, these are one of the easiest cookie recipes ever. Hope you give it a try!

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  17. Those look so pretty and you are right - they are perfect to take to a party. I just love buttery shortbread cookies. :)

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    1. I usually just drizzle the chocolate on them, but the sparkly sugar just called to me!

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  18. Dear Amy, I love how you dressed up your cookies with bling. That is just adorable.
    I prefer the shortbread cookie too. It is more of a cookie to me. Though, like you I don't turn down a cookie either.
    These are easy and look beautiful.
    A very happy and blessed New Years. Catherine xo

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    1. Thanks, Catherine. I like to get a little dressed up for New Year's, so I thought my cookies should, too ;) Happy New Year to you, too!

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  19. That looks so delicious and special with the sparkly sugar. Shortbread and chocolate sound like a wonderful combination.

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    1. I especially like it with dark chocolate, Michele. But then again, I like anything with dark chocolate!

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  20. Hi Amy! ...Wow these cookies look so wonderful! :) ..I especially love the sparkle, it just adds a little something special. Save some for me ^_^

    Have a very Merry Christmas and a Happy New Year.

    Toodles,
    Tammy<3

    P.S.
    My mom is Catherine from Living the Gourmet :)

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    1. Hi Tammy! It's nice to "meet' you! I will definitely save some for you!

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  21. These look wonderful. I have your S'mores on my mental list for our New Years Dinner dessert and I'll try this recipe down the line, too! :)

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  22. Definitely shortbread over sugar cookies. These are beautiful cookies and I love the gold sprinkles. Thank you for sharing on the Four Seasons Blog Hop!

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