Shortbread

Kelly Senyei

Shortbread Brownies

Can’t decide between buttery shortbread cookies and fudgy chocolate brownies? Enjoy the best of both worlds with Shortbread Brownies!

Sweet meets salty in this two-in-one layered dessert starring buttery chocolate chip shortbread and fudgy brownies. But of course I couldn’t let the indulgence end right then and there. This twofer dessert was in desperate need of a topping; something that screamed, “I’m not who I appear to be!” And thus, I’ve kicked this recipe up a couple of notches. Read on for my updates to this quick and easy recipe for Shortbread Brownies.

It all starts with the shortbread, which scores a few extra sweet tooth points thanks to the addition of mini-chocolate chips. And remember, when cutting butter into flour, it’s best to just use your fingers, as the warmth will slightly soften the butter, making it easier to incorporate with the dry ingredients. And by “incorporate with the dry ingredients,” I mean “taste test the dough.”

With the shortbread in motion, we can then move on to the brownie portion. Whenever I make brownies, or even chocolate cakes or cupcakes, I always like to add just a taste of espresso powder to the batter, as the coffee amps up the flavor of the chocolate. I added 2 teaspoons of espresso powder mixed with 2 teaspoons water to this brownie batter.

Then it’s time to put it all together, starting by pressing the shortbread cookie dough into the bottom of your foil-lined pan. The cookie layer goes for a quick bake before being topped with the prepared brownie batter. And then it’s back into the oven until both the shortbread and brownies are baked and sealed together into one stacked sweet.

I have a big problem letting brownies go naked. And this is where the milk chocolate and large-flake sea salt steal the show. Simply melt 1 cup of chocolate chips, transfer the melted chocolate to a pastry bag or sealable plastic bag, snip off the tip and pipe away. But before the chocolate hardens, finish off your masterpiece with a pinch of sea salt to balance out the sweetness.

Slice, serve, and win the adoration of coworkers, teachers, kids, parents, siblings, or just yourself. No one said Shortbread Brownies need to be shared.

- Kelly Senyei, Just a Taste


BHG Guest Blogger

Guest Blogger: Strawberry Shortbread Cookies

Hi everyone, I’m Jesseca, the cook and baker over at One Sweet Appetite. I can’t even begin to tell you how excited I am to be guest blogging here on BHG’s Delish Dish today! It wasn’t hard to pick a recipe to recreate, but these Strawberry Shortbread Cookies quickly pulled me in and won me over!

Strawberries are high on my list of favorite flavors. I’ve made everything from cupcakes to donuts but somehow never thought to create a cookie! I am in love with the fun speckled effect in both the cookie and the sweet glaze. This recipe is a show stopper and a great way to cozy up to friends and neighbors.


I chose to use a round scalloped edge cutter to give these a clean yet elegant look, but I’m sure you could use any shape your heart desires. Maybe a heart for valentines day or rectangle?


I kept recipe modifications minimal. Shortbread cookies tend to be fairly basic and easy to whip up. The biggest change came with the amount of preserve added to the dough. After mixing things together I decided doubling the amount of strawberry preserve was the best route to take. It added more of that gorgeous speckle and a small punch of berry flavor.


I also substituted the almond extract for pure vanilla. Mainly because that is what I had on hand, but I really think it helped enhance the berry goodness and worked in my favor. If you are in a bit of a time crunch you can actually skip the chilling process. I had a hungry five year old lurking in the kitchen who hasn’t mastered the art of patience. To compensate I rolled the dough in between two pieces of wax paper to keep it from sticking.


These cookies quickly vanished. I always know a recipe is a keeper when I receive the stamp of approval from my five year old critic! Ready to try out the recipe for yourself? Click here!

 

 


Michael Wurm, Jr.

Patriotic White Chocolate Cherry Shortbread Cookies

 

Memorial Day is on the horizon, and it’s not too early to start planning what you’ll make for friends and family. As I’ve mentioned in previous posts, I’m usually the person who volunteers to bring the dessert. It’s my thing. A few years ago I discovered BHG’s recipe for White Chocolate Cherry Shortbread Cookies. Being red and white, they were perfect for the holiday season so I decided to bake a batch.- I’m always on the hunt for new cookie recipes and I struck gold with this one.

My family adores these cookies and so do I. They have become a new holiday favorite. The cherry and white chocolate combination is a classic flavor pairing. It’s sweet, fruity, and rich. It also has a weird way of instantly reminding me of the holidays, family, and good times.

I realize that some recipes are special because you make them only once a year. However, since my family is always begging me to bake these cookies, I wanted a way to change them up a little for another holiday.

I was in the grocery store the other day when inspiration struck! I stumbled upon these adorable red, white, and blue sprinkles and thought they would be perfect. I also picked up a bottle of blue sugar crystals. Adding just a touch of the red. white, and blue would instantly make these a festive dessert for Memorial Day, Independence Day, or summer in general.

I bought a few other ingredients, mostly pantry staples, and headed home to bake.

Needless to say, the results are adorable! I couldn’t resist snapping a few pictures and teasing my family over Instagram. They were so happy to see that they won’t have to wait another six months for one of their favorite treats!

So tell me, what traditionally seasonal items do you serve all year long? What’s your favorite dish served on Memorial Day?

Get the recipe for these White Chocolate Cherry Shortbread Cookies here.

Cheers,

Michael Wurm, Jr. – Inspired by Charm