Recipes
Trish Karter's Dancing Deer Shortbread Recipe Variations
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
2 cups Butter Shortbread Cookie Dough
½ cup toasted whole pine nuts
¾ cup grated Parmesan cheese plus ¼ cup for sprinkling (optional)
Directions
- Allow Butter Shortbread Cookie Dough to soften to room temperature.
- Kneed all ingredients into dough
- 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)
- Slice log into ¼-inch slices or roll out dough ¼ inch thick for cut-outcookies.
- Bake cookies at 350 degrees for 10-12 minutes. Allow to cook on a rack
- Store cooled cookies in airtight containers.
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