Yield: ~40–60 cookies depending on shapes
Difficulty: Easy
Time: 20 min hands-on + chilling + baking

INGREDIENTS

1¾ cups (250g) all-purpose flour

¼ tsp salt

¾ cup (80g) powdered sugar (icing sugar)

1⅓ sticks (150g) butter

2 egg yolks

2 tsp vanilla extract (pptional)

INSTRUCTIONS

Make the Dough (Food Processor Method)

1. In a medium-to-large food processor, add:

   • Flour

   • Salt

   • Powdered sugar

2. Pulse for a few seconds to combine.

3. Add the cold butter pieces. Because the butter is cold, it behaves like pie-crust butter; you’re cutting it into the dry ingredients.

4. Process for about 1 minute, or until the mixture resembles fine crumbs.

5. Add the egg yolks (and vanilla, if using).

6. Continue processing until the dough goes through three stages:

   • Shaggy crumbs

   • Clumping together

   • A rough but cohesive dough
     This may take 1–2 minutes; be patient.

Bring the Dough Together

1. Tip the dough onto your work surface.

2. Use your hands to gently press and fold it together until smooth.

   Because this dough has a high butter content, gluten development is minimal; you don’t need to worry about over-working it.

Roll & Shape the Cookies

1. Lightly flour your work surface.

2. Roll the dough out to ¼ inch (6 mm) thickness.

3. Cut using any cookie cutters you like:

   • Circles, stars, trees; whatever you have.

4. If you don’t have cutters:

   • Pinch off small portions of dough

   • Roll into a ball

   • Then roll into a short, slightly thick log
     These “logs” are excellent once dipped in chocolate.

5. Place all shaped cookies onto a parchment-lined baking sheet.

Freeze Before Baking

Place the tray of cookies in the freezer for 10 minutes.
This helps them hold their shape in the oven.

Bake

• Temperature: 350°F / 180°C

• Time: 8–13 minutes, depending on thickness and cookie size

• Doneness: Edges should be lightly golden, but overall the cookies stay pale.

Let cool completely before adding chocolate.

Melt the Chocolate

1. Place chopped chocolate (dark or milk) in a microwave-safe bowl.

2. Microwave in 30–45 second intervals, stirring each time, until mostly melted.

3. Stop when some small chunks remain; the residual heat will melt them.

   This acts as a simple “cheat” tempering method;no thermometer required.

Chocolate-Coat or Drizzle

1. Place a sheet of parchment under a cooling rack.

2. Either:

   • Spoon melted chocolate over the cookies on the rack, OR

   • Dip the cookies directly into chocolate

3. Tap the tray gently to level out chocolate if spooning.

4. Optional:

   • Fill a piping bag or zip-top bag with chocolate

   • Snip a tiny opening

   • Drizzle patterns over the cookies

5. Let the chocolate fully set. Hardened chocolate drips on parchment can be peeled off and reused.

Storage

• Store cookies in an airtight container.

• They keep well at cool room temperature for 7–10 days.

• Flavors improve slightly after the first day as the shortbread settles.

Assemble the Cookie Box

Arrange an assortment of shapes (plain, dipped, drizzled, and the chocolate-covered logs) in a festive tin, box, or tray.
Layer parchment between tiers if stacking.

This box makes a beautiful edible gift and stays delicious for days.