Butter Shortbread With Dancing Deer Recipe Variations - cooking recipe

Ingredients

Butter Shortbread
1 1/2 cups unsalted butter, at room temperature
1 1/3 cups sugar
2 teaspoons kosher salt
3 egg yolks
2 tablespoons vanilla extract
interior scrapings of 1/2 split vanilla bean, preferably Tahitian
3 3/4 cups all-purpose flour
Variation (Classic)
1 1 cup raw sugar or 1 cup turbinado sugar
1 chilled log of butter shortbread cookie dough
Variation (Five Spice)
2 teaspoons ground ginger
2 teaspoons ground cinnamon
2 teaspoons ground cardamom
1/2 teaspoon ground cloves
1/2 teaspoon ground star anise
1/4 cup turbinado sugar or 1/4 cup other granulated sugar
1 chilled log of butter shortbread cookie dough
Variation (Double Chocolate-Ginger)
1/4 cup turbinado sugar or 1/4 cup other granulated sugar
1/4 cup extra-brut cocoa or 1/4 cup regular unsweetened cocoa
1 tablespoon peeled and grated fresh ginger
1/4 cup minced candied ginger
3/4 cup semi-sweet chocolate chips or 3/4 cup bittersweet chocolate, chopped into small chunks
1 chilled log of butter shortbread cookie dough
Variation (Chocolate Pecan with Orange)
2 cups butter shortbread cookie dough
1/2 cup mini chocolate chip
1/2 cup toasted pecans, chopped
3/4 teaspoon orange oil (optional) or 1 teaspoon orange zest (optional)
Variation (Lemon Ginger with Toasted Almonds)
2 cups butter shortbread cookie dough
1/2 cup preserved gingerroot or 1/2 cup candied ginger, chopped
1/4 cup toasted slivered almonds, chopped
3/4 teaspoon lemon oil or 1 teaspoon lemon zest
Variation (Pepita Lemon Cranberry)
2 cups butter shortbread cookie dough
1/2 cup raw mexican pumpkin seeds, toasted lightly (pepitas)
3/4 cup dried sweetened cranberries
1/4 cup fresh lemon juice
Variation (Parmesan with Pinenuts)
2 cups butter shortbread cookie dough
1/2 cup toasted whole pine nuts
3/4 cup grated parmesan cheese
1/4 cup grated parmesan cheese (optional)

Preparation

In the bowl of a mixer, combine the butter, sugar, and salt and cream on medium speed until blended, about 2 minutes. One by one, add the egg yolks, mixing until incorporated. Add the vanilla extract and the scrapings of the vanilla bean. Scrape down the bowl.
Turn the mixer off and add the flour. Turn the machine to low and mix until the flour is completely incorporated. Remove the dough from the bowl. Working on parchment or wax paper, form the dough into 4 logs 10 inches long and 1 1/4 inches in diameter, wrap, and chill.
Allow Butter Shortbread Cookie Dough to soften to room temperature.
Classic:.
Preheat the oven to 325\u00b0F Place the sugar in a small bowl.
Cut the log into twenty 12-inch rounds. Dip one cut surface of each of the rounds into the sugar and arrange them 2 inches apart on all sides on a parchment-lined or nonstick cookie sheet or sheets.
Bake until golden brown, 15 to 20 minutes. Cool the cookies on a wire rack.
Five Spice:.
Preheat the oven to 325\u00b0F In a small bowl, combine the ginger, cinnamon, cardamom, cloves, star anise, and sugar.
Cut the chilled log into twenty 12-inch rounds. Dip one cut surface of each round into the spice mixture and arrange the rounds 2 inches apart on all sides on a parchment-lined or nonstick cookie sheet or sheets.
Bake until golden brown, 15 to 20 minutes. Remove the cookies with a spatula and cool on a wire rack.
Double Chocolate-Ginger:.
Preheat the oven to 325\u00b0F On a large plate, combine the sugar, cocoa, gingers, and chocolate and mix. Set aside.
Cut the log into twenty 12-inch rounds. Firmly press one cut surface of each round into the cocoa mixture and arrange the rounds 2 inches apart on all sides on a parchment-lined or nonstick cookie sheet or sheets.
Bake until golden brown, 15 to 20 minutes. Remove the cookies with a spatula and cool on a rack.
Other Variations:.
Knead all ingredients into dough.
Roll dough into a log about 1 1/4 inch thick in diameter (*For Parmesan with Pinenuts, roll dough flat, sprinkle with extra parmesan and roll into a log).
Slice log into 1/4-inch slices or roll out dough 1/4 inch thick for cut-outcookies.
Bake cookies at 350 degrees for 10-12 minutes. Allow to cook on a rack.
Store cooled cookies in airtight containers.