Around the holidays there is nothing like the delicious meals and delightful treats that specifically come out at this time of year. One of the best, most versatile treats has got to be shortbread. This classic shortbread recipe is super simple, containing only four main ingredients. This is where you can get creative. Dip them in chocolate, cut them out, make the classic rectangle shape, add chocolate chips, sprinkles, bacon, toffee, lavender, orange and lemon zest. You name it. There is nothing you can’t do to gourmet up these cookies. And now for the best part. This is a barbecue dessert recipe. That’s right! Using the Napoleon Baking Stone, some parchment, and a little patience, you will have the most delicious of holiday shortbreads ready for sharing, gifting, or keeping all to yourself. (We won’t judge if you do.)
~2 cups salted butter, room temperature
~1 cup confectioner’s sugar (powdered sugar)
~1 cup corn starch
~4 cups all-purpose flour + for dusting
- Place a baking stone or two onto the cold barbecue. Light all burners and set to low, preheating the grill to 325°F.
- In the bowl of a stand mixer or using an electric mixer, beat the butter until loose and creamy.
- Double sift the sugar, corn starch, and flour. Adding a little at a time, combine the sifted, dry ingredients into the butter. Use a spoon to mix the ingredients together until a loose and crumbly dough forms. It does look a bit on the too-dry side at this point - like way too dry. This is ok though. – Do not use the mixer to bring together the ingredients, it will make it tough.
- Turn the shortbread out onto a lightly floured work surface. At first, you may feel like it won't come together, just knead it a bit to melt the butter and bring the dough together. Knead the dough by hand until it forms a ball that cracks a little when pressed – similar to the texture of play-doh. It is during kneading that you will want to add your extras. Sprinkle with mini chocolate chips, crumbled bacon, chopped cranberries, citrus zest, tea leaves, etc. and knead these ingredients in.
- Roll the shortbread dough out just a little thicker than ¼-inch (a little thicker than ½ of a centimeter) and use your favorite cookie cutters. Conversely, you can shape them into a large rectangle and cut them apart into ‘fingers’.
- Place a piece of parchment paper over your preheated baking stones. Using a floured spatula, gently place the cookies onto the stones. Bake them for 10 to 12 minutes or until just starting to become lightly golden on the bottom. Remove the shortbread cookies from the barbecue and cool them on a wire rack.
- Serve immediately or chill in the fridge. To get even fancier, try dipping them in melted chocolate, adding colorful or fancy sprinkles, icing, or even granulated sugar.
This Classic Holiday Shortbread Cookie Recipe is fairly easy and a total winner when it comes to sharing or gift-giving. Their warm and buttery flavor has a sweet-salty combo that melts in the mouth thanks to the secret ingredient - cornstarch.
Source: Napoleon Products