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Shortbread offers tall options
I just love shortbread cookies. So versatile and simple.
I like to keep a batch of shortbread dough on hand for a quick treat or just to unexpectedly brighten someone’s day A delightful way to make a simple shortbread cookie spectacular is to roll the dough in coconut and add a favorite jam.
This was not an original idea, I spotted a beautiful photo in one of Ina Garten’s books a few years ago and just loved the idea of coconut and shortbread. Another twist for this versatile dough is to roll it in nuts and then add a little fig or apricot preserves.
So many options! Please feel free to share your favorite way to make your shortbread shine!
Print This Recipe[print]
Coconut Shortbread Cookies
3 sticks unsalted butter1/2 cup sugar
1/2 cup brown sugar
2 teaspoons vanilla
3 1/2 cups all purpose flour
1/4 teaspoon salt
1 egg for egg wash
1 cup shredded sweet coconut
Your favorite jam
Cream together the butter and sugar until nice and fluffy. Add vanilla. Combine flour and salt, slowly add to the butter-sugar mixture. Mix just until the dough comes together.
Chill the dough for at least 30 minutes. Roll the dough into small balls, about an inch in size. Dip into the egg wash and then roll in coconut. Place cookies on prepared cookie sheet. Press your thumb lightly in the center of each cookie and then place a dollop of your favorite jam into the thumbprint. Bake until the cookies and coconut are a lovely golden color and your kitchen is so aromatic that scorching your tongue on a hot cookie does not sound all that bad.
Enjoy!
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Andrea Charroin was a trained baker and pastry chef in San Francisco before she and her family moved to Redding nine years ago. After falling in love with Redding’s downtown, Andrea and husband Westley opened a little pastry shop, Rene-Joule Patisserie, across from the Cascade Theatre. For the three years Rene-Joule was in business, it was renowned for making everything from scratch, using the best ingredients and keeping with a seasonal menu. To this day, Andrea is asked about her Marathon Bars, Orange Twists and sourdough bread.
Copyright 2008 Andrea R. Charroin. Visit my blog at bakerslove.typepad.com.
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” I like to keep a batch of shortbread dough on hand for a quick treat or just to unexpectedly brighten someone’s day”
Sounds great, but I was wondering….
Do you keep it in the freezer or fridge? If fridge, how long will it keep?
Thanks for all your great ideas and recipes.
Shortbread…yum, one of my favorites… sounds perfect for Christmas giving. Andrea, would you be so kind as to share your favorite recipe for lemon bars? I’ve tried many recipes, but just can’t seem to find one that is “perfect”. I betting that you have that recipe. Thanks, Andrea
Darcie I keep my cookie dough in the freezer. Cookie dough in the fridge really only lasts a few days.
Andrea, I will share my lemon bar recipe soon here on Food For Thought-A NEws Cafe. If you need to make them earlier just shoot me an e-mail.
Thank you for reading!
Is it really 1/4 CUP of salt? Just checking.
NOOOOOOOO!!!! What an awful type-O! NO, only add 1/4 teaspoon. Thanks for the catch Stacy!
I went ahead and fixed that typo.
-Joe
Whew. Thanks, Joe. 1/4 cup of salt! Ick. xomom
Andrea - what temperature should the oven be set at?
Love shortbread for all the obvious reasons. Simple, quick and anything you do to it comes out wonderful.
Off subject here if I may.
I made your potato salad for a 5 day camping trip. Enough to last for the 4 of us for the entire time but it was gone by the end of the second day. One of the guys decided he had to have some for breakfast with his sausage. Thanks for the recipe and please keep them coming!
Barbara the cookies should be baked at 350 degrees.
Darbie I am so thrilled that you loved the potato salad!!! Thanks!
Hi Andrea,
I would also love if you would share your lemon bar recipe.
Guess we know what I will write about for the next article!!! Thanks for the ideas guys, I love hearing your ideas!
I like to dip my shortbread rounds halfway in dark chocolate….