December Dessert of the Month

Stack of shortbread cookies on a table.
Adobe Stock Image
November 25, 2024
Thea Skokan ('22)

If I could find a way to pay the bills with baking, I would. In the meantime, I’m the editor of Spirit! I’m adding a new section to the newsletter, with a little inspiration from Bon Appetit, that will feature a monthly recipe pulled from my arsenal of favorites.

Shortbread

In the name of a stress-free holiday season, this is the perfect slice-and-bake, make-ahead recipe. With very little hassle and a lot of butter, you’re sure to impress all your friends.

1 cup unsalted butter, at room temperature
1 cup granulated sugar
½ teaspoon of salt
1 large egg yolk
1 teaspoon pure vanilla extract (or measure with your heart)
2 cups all-purpose flour
1 cup turbinado or sanding sugar for sprinkling (or whatever sugar you have on hand)

  1. With a mixer, beat the butter on medium speed until creamy, about 1 minute. Add sugar (1 cup) and salt, beat again until light and fluffy, 2 to 3 minutes. Scrape down the bowl and add the egg yolk and vanilla, mixing on low. Add the flour and mix on low until just combined.
  2. Pour dough out onto the counter or a table and form into a 12 in log. Place the log onto a large piece of plastic wrap and sprinkle sanding sugar all over, covering the edges of the log. Wrap in the plastic wrap and refrigerate until firm, about 2 hours or longer.
  3. When you are ready to bake, adjust your oven rack to the middle and preheat to 350ºF. Line your baking sheets with parchment paper.
  4. Slice the chilled log into ¼ in thick rounds and place 2 in apart on the baking sheet.
  5. Bake until the edges are very light golden brown, but the centers are still pale; rotate the tray halfway through. Total baking time should be about 14 to 16 minutes.
  6. Let the cookies cool completely on the sheet. Store in an airtight container at room temperature for up to 4 days.

Feel free to add any number of goodies to the dough. Dark chocolate chunks and pistachios really elevate this simple butter cookie!

Adapted from Sarah Kieffer’s recipe in “100 Cookies.”

Did you make this month’s recipe? Send us a picture! Spirit@gonzaga.edu

 

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