Holiday baking is loads of fun, and sometimes loads of work. Here’s a hint for perfect results at home: The best buttery shortbread dough comes in 2-pound frozen bricks available at all Grand Central Bakery locations. Our Classic Vanilla Shortbread Dough is the secret to delicious decorated cookies and amazing home-baked holiday desserts.
To make classic buttery shortbread cookies, you can follow the simple steps below. Watch this video to see some of our favorite holiday cookie decorating ideas. And get 5 great cookie ideas for shortbread dough (and a bonus dessert recipe) below.
Baking Classic Vanilla Shortbread:
- Thaw dough overnight in refrigerator.
- Slice thawed dough into rectangles ¼-inch-thick or roll out softened dough to 1/4-inch thickness and cut into desired shapes.
- Transfer to baking sheets; sprinkle with decorating sugar if desired.
- Bake in preheated 350-degree oven for 10–15 minutes or until golden brown. Watch oven closely – baking times will vary with the size and thickness of cookies. Enjoy plain or decorate with royal icing.
- Looking for holiday cookie decorating ideas? Watch our video.
5 delicious holiday cookies (and one tart) to make with Classic Vanilla Shortbread dough:
- Vanilla Shortbread with Fruit Compote. Arrange plain shortbread on a dessert plate with a simple fruit compote (cranberry is festive) and a dollop of whipped cream.
- Shortbread Jam Sandwiches. Cut dough into desired shape. Sandwich two cookies with your favorite jam. Bake as recommended above.
- Chocolate-Peppermint Shortbread. Slice dough into ¼-inch thick rectangles. Bake and cool completely. Working one cookie at a time, dip half into melted semisweet chocolate, then sprinkle with crushed peppermint candy. (Variations: sprinkle with chopped toasted nuts, minced candied orange peel, or freshly grated orange zest and a pinch of flaky salt).
- Linzer Cookies. Roll out dough and use cookie cutters to cut out simple shapes (circles, stars or rectangles). Cut small circles in half of those cookies. Spread uncut halves with raspberry jam and top with cutout halves. Bake, cool completely and sprinkle with powdered sugar.
- Nutty Shortbread Bars. Start with half a package of thawed shortbread dough. On a lightly greased baking sheet or pan, roll or press out dough evenly with fingers to form an 8-inch square. Sprinkle evenly with ¾ cup chopped salted and roasted mixed cocktail nuts and press lightly into dough. Top with 1 tablespoon granulated or Demerara sugar. Chill for at least 30 minutes, then bake as recommended above. Cool for 10 minutes and cut into bars.
- Lemon Curd Tarts with Buttery Shortbread Crusts. Let shortbread dough come to cool room temperature. Cut off pieces and pressing evenly into mini tart pans or muffin tins. Bake crusts at 350 for 10-12 minutes until golden. Let cool. Meanwhile, make lemon curd. Spoon evenly into cooled shells and spread with back of spoon. Top with lightly sweetened whipped cream.
Find a Grand Central Bakery
Visit our Online Store to buy Classic Vanilla Shortbread or other Grand Central Bakery products for pick up or delivery