Slice-and-Bake Shortbread: one dough, three cookie flavors
5 from 2 votes

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

Adapted from Michael Ruhlman’s Americanized version from The Edinburgh Book of Plain Cookery Recipes (1920)
Makes 4 dozen cookies
Author Wendy Sondov


  • 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: 1/3 cup chopped dried cranberries Craisins
  • ½ teaspoon orange emulsion or extract
  • ½ cup melted chocolate Chocoley Drizzle and Decorate dark chocolate
  • Toffee Espresso Shortbread: 1/3 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


  1. In the bowl of a stand mixer, cream together the butter and sugar.
  2. Add the flours and mix just until a smooth dough forms.
  3. Divide the dough into thirds and place in separate bowls.
  4. To each bowl of dough, add the flavoring ingredients and mix well to combine thoroughly.
  5. On sheets of wax paper or parchment paper, roll each flavor of dough into a log approximately 2” in diameter
  6. 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.
  7. Optional: Roll the Cinnamon Brown Sugar Shortbread log in cinnamon sugar before wrapping.
  8. 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.
  9. Baking:Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
  10. Frozen dough logs will need to be thawed slightly for cutting. Slice cookies into ½” slices and space 2” apart on prepared baking sheet.
  11. Bake 10-12 minutes until barely golden around the bottom edge.
  12. Cool on the baking sheet for 10 minutes before placing on wire rack to cool completely.
  13. 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.
  14. 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.

Packing Tips

Double wrap small piles of cookies in plastic wrap then place snugly in an airtight container or zip lock bag for mailing.