Slice-and-Bake Shortbread: one dough, three cookie flavors

• Baking & Spices

  • 3 cups All-purpose flour
  • 3/4 cup Chocolate
  • 1 tsp Cinnamon
  • 2 tbsp Cinnamon sugar
  • 1 cup Granulated sugar
  • 1 cup Rice flour

• Drinks

  • 1 tsp Espresso, powder

• Dairy

  • 1 lb (2 cups, 4 sticks butter

• Other

  • ½ teaspoon orange emulsion or extract

Found on themondaybox.com

Ingredients

• 1 pound (2 cups, 4 sticks) butter (European butter recommended), at room temperature
• 1 cup granulated sugar
• 3 cups all-purpose flour
• 1 cup rice flour (or corn starch)
• Cranberry Orange Shortbread: ⅓ cup chopped dried cranberries (Craisins)
• ½ teaspoon orange emulsion or extract
• ½ cup melted chocolate (Chocoley Drizzle and Decorate dark chocolate)
• Toffee Espresso Shortbread: ⅓ cup toffee bits
• 1 teaspoon espresso powder
• ¼ cup melted chocolate (Chocoley Drizzle and Decorate dark chocolate)
• Cinnamon Brown Sugar Shortbread: 1 teaspoon molasses
• 1 teaspoon cinnamon
• 2 tablespoons cinnamon-sugar (optional coating)

Directions

• In the bowl of a stand mixer, cream together the butter and sugar.
• Add the flours and mix just until a smooth dough forms.
• Divide the dough into thirds and place in separate bowls.
• To each bowl of dough, add the flavoring ingredients and mix well to combine thoroughly.
• On sheets of wax paper or parchment paper, roll each flavor of dough into a log approximately 2” in diameter
• Tip for making compact round dough log: On top of a sheet of wax paper or parchment paper, form the dough into a log by hand until roughly the desired diameter. Place the log into the center of the paper. Fold the paper over the dough and push a ruler edge or dough scraper against the bottom of the log to remove air pockets and compress the dough.
• Optional: Roll the Cinnamon Brown Sugar Shortbread log in cinnamon sugar before wrapping.
• If refrigerating, wrap the dough in the parchment before slipping it into a paper towel tube, to keep the log round. Refrigerate until firm, about 1 hour, before slicing and baking. If freezing, wrap the log wax/parchment paper, insert into the tube, then wrap in plastic wrap. Logs can be refrigerated for up to four days or frozen for up to three months.
• Baking:Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
• Frozen dough logs will need to be thawed slightly for cutting. Slice cookies into ½” slices and space 2” apart on prepared baking sheet.
• Bake 10-12 minutes until barely golden around the bottom edge.
• Cool on the baking sheet for 10 minutes before placing on wire rack to cool completely.
• Optional: Use melted chocolate to drizzle Espresso Toffee cookies and to dip Cranberry Orange cookies. Refrigerate the cookies for 10 minutes to allow the chocolate to set.
• Store at room temperature in an airtight container for at least 2 weeks if the cookies contain dried fruit, or at least 4 weeks for plain shortbread. Shortbread flavor continues to improve over time.