Holiday Treats: 50 Cookies

Turn your kitchen into Santa's workshop with dozens of recipes from Food Network Magazine.

Categories:
Holiday, Cookie
Page 4 of 5
FNM-Walnut_Lavender_Short

Base Recipe
31. Classic Shortbread
Beat 2 sticks butter, 1/4 cup granulated sugar and 1/2 cup confectioners' sugar until fluffy. Whisk 2 cups flour and 1 teaspoon salt, then stir into the butter mixture. Press into a buttered 8-inch square or 9-inch round tart pan. Score into wedges, strips, squares or diamonds with a fork, then chill 30 minutes. Bake about 1 hour at 300 degrees. Cool, then slice along the scored lines.

 

FNM-Old_Walnut_Thins

32. Oat-Walnut Thins
Make Classic Shortbread dough (No. 31) with just 1 cup flour. Add 1 cup ground oats and 3/4 cup finely ground walnuts with the flour. Divide between two 8-inch square pans, score and bake about 1 hour at 300 degrees. Cool and slice; drizzle with melted bittersweet chocolate.

 

FNM-Parm_Black_Pepper

33. Parmesan-Pepper Balls
Make Classic Shortbread dough (No. 31), adding 1/2 cup Parmesan, 1 tablespoon lemon zest and 2 teaspoons pepper with the butter. Roll into tiny balls, then bake 8 to 12 minutes at 300 degrees F.

 

 

 

FNM-Chocolate_Dipped_Short

34. Chocolate-Dipped Shortbread
Make Classic Shortbread (No. 31). Slice into strips, then dip in melted bittersweet chocolate and sprinkle with coarse sea salt.

 

 

FNM-Walnut_Lavender_Short

35. Orange-Anise Squares
Make Classic Shortbread (No. 31), beating the seeds from 1 vanilla bean and 1/2 teaspoon crushed toasted anise seeds with the butter. Whisk 2 cups confectioners' sugar and 2 1/2 tablespoons orange juice; spread over the finished shortbread and slice. Top with candied orange slices.

 

FNM-Walnut_Lavender_Short_2(1).tif

36. Walnut-Lavender Wedges
Make Classic Shortbread (No. 31), adding 3/4 cup finely ground walnuts with the flour. Sprinkle 1/2 teaspoon dried lavender over the dough before baking. Slice into wedges.

 

 

FNM-Walnut_Lavender_Short

37. Lemon Shortbread Squares
Make Classic Shortbread (No. 31), beating 1 teaspoon lemon zest with the butter. Mix 2 cups confectioners' sugar with the zest and juice of 1 lemon. Spread over the finished shortbread and sprinkle with yellow decorating sugar. Slice into squares.

 

FNM-Pecan_Sandies

38. Pecan Sandies
Make Classic Shortbread dough (No. 31), adding 3/4 cup ground pecans with the flour. Roll into two 1-inch-thick logs and chill 30 minutes. Slice into 1/2-inch-thick rounds and press a pecan into each. Brush the cookies with beaten egg and chill 30 minutes, then bake 12 to 15 minutes at 375 degrees.

 

FNM-Walnut_Lavender_Short

39. Hazelnut Linzer Bars
Make Classic Shortbread dough (No. 31) with just 1 cup flour. Add 1 cup ground oats and 3/4 cup finely ground hazelnuts with the flour. Mix one-third of the dough with 1/4 cup chopped hazelnuts; freeze tablespoonfuls in clumps for 30 minutes. Press the remaining dough into a buttered 8-inch square pan. Spread with raspberry preserves and top with the frozen clumps. Bake about 50 minutes at 350 degrees.

 

Photographs by Karl Juengel