Hoffman Media


Dotted Shortbread Cookies

Dotted Shortbread Cookies

1 cup all-purpose flour  

1/4 cup confectioners’ sugar  

1/4 cup sugar  

1/2 teaspoon salt  

1/2 cup butter, room temperature  

3/4 teaspoon vanilla extract  

2 tablespoons turbinado sugar  

Garnish: Creamy Lemon Curd (see Download) and fresh blueberries  

• In the work bowl of a food processor, combine flour,

confectioners’ sugar, sugar, and salt, pulsing to blend. Add

butter and vanilla extract, pulsing until dough comes together

in a ball. Divide dough into 2 equal portions. Using your hands,

shape dough portions into 10-inch-long ropes. Set aside.

• Place 2 (12-x-2-inch) sheets plastic wrap on work surface.

Sprinkle each with 1 tablespoon turbinado sugar.

• Place a dough rope on each prepared sheet, and roll in sugar to

coat. Wrap each dough portion in plastic wrap, twisting ends to

seal. Refrigerate until dough is very hard, 6 to 8 hours.

• Preheat oven to 325°.

• Line baking sheets with parchment paper. Set aside.

• Cut cold dough into ¼-inch slices, and place on prepared baking


• Bake until cookie edges are light golden brown, 12 to 13

minutes. Let cool on wire racks.

• Garnish the top of each cookie with ¼ teaspoon Creamy

Lemon Curd and a blueberry, if desired.


Pictured with Creamy Lemon Curd 

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