Tag Archives: Shortbread

Friday Favorites: Valentine’s Day

Valentine’s Day is a divisive occasion, but whether you love it or hate it, it’s a week away. I, for one, think any excuse to show people you love them is a good one, and you won’t be surprised to learn that I express love primarily through food (and videos of dogs on Instagram).

Here are some of my favorite treats from Valentine’s Days past. Look out for a new one next Wednesday!Friday Favorites: Valentine’s DayRed Velvet Cheesecake Bars

I may associate red velvet with Oscar Night, but most bakers like to make it for Valentine’s Day. These bars are much simpler to make than the traditional cake, and bypass the frosting in favor of a thick layer of cheesecake.Friday Favorites: Valentine’s DayStrawberry Sugar Cookie Squares

I’ll never understand why strawberries are so popular for Valentine’s Day. Who wants to eat a flavorless February strawberry?! That said, freeze-dried strawberries are good year-round, especially when pulverized and mixed into soft sugar cookie squares and buttercream. They provide both flavor and color here—these are food coloring-free!Friday Favorites: Valentine’s DayChocolate-Covered Strawberry Buttercreams

Speaking of strawberry buttercream, that’s the name and filling of these homemade candies! The frosting is made and chilled before being scooped, rolled, and enrobed in dark chocolate.Friday Favorites: Valentine’s DayCoconut Cluster Brownies

I have a bit of a thing for cheap drugstore chocolate, which is exactly what inspired the milk chocolate-coconut candy layered on top of these brownies. I’ll take these over a heart-shaped box any day of the week!Friday Favorites: Valentine’s DayChocolate-Dipped Brown Butter Shortbread

These Chocolate-Dipped Brown Butter Shortbread hearts are one of my favorite recipes on this site. They’re simple to make and the flavors are universally loved, and while you can make them in any shape you like, I think they are particularly adorable as half-dipped hearts.Friday Favorites: Valentine’s DayChocolate Cut-Out Cookies

For all the class and restraint embodied in those shortbread, these cookies go in the exact opposite direction. They’re brash and bright and snarky and I l-o-v-e love them. Oh, and while icing is great, the rich chocolate cookies underneath are the real stars of the show.Friday Favorites: Valentine’s DayChocolate Puff Pancake {Dutch Baby}

Valentine’s falls on a Friday this year, and if you’re anything like me, making a fuss after a long workweek is not my idea of a good time, especially if it means I have to wear real clothes. Skip the fancy dinner and celebrate the morning after with a Chocolate Puff Pancake. It’s super delicious and easy to make and you don’t have to change out of your pajamas to make it.

Have you made any of these or any of my other Valentine’s Day recipes? Let me know in the comments or on social media!Friday Favorites: Valentine’s DayFriday Favorites: Valentine’s Day

Pretzel Shortbread

Pretzel ShortbreadFor the third year in a row, my first Christmas cookies of the season are being posted as part of the Sweetest Season Cookie Exchange, in which food bloggers post festive goodies and donate money in support of Cookies for Kids’ Cancer, a 501(c)3 non-profit organization. We believe in their mission to raise funds for pediatric cancer treatments and research through bake sales and cookie swaps. Many supporters (“Good Cookies”) do this throughout the year, and I always look forward to supporting them by participating in the Sweetest Season. Making cookies is my favorite thing in the world to do, and the fact that it might help someone this week makes it even better. I made my donation on Giving Tuesday, but if you’d like to learn more and/or make a charitable donation to Cookies for Kids’ Cancer, click here.Pretzel ShortbreadLet’s talk about Pretzel Shortbread. Salty, sweet, crisp, pretzely (inside & out!) cookies, with or without a drizzle of dark chocolate. Oh my lord, y’all. These are absurdly good.Pretzel ShortbreadPretzel ShortbreadToday’s cookies are inspired by Philadelphia-favorite Lost Bread Co.’s Pretzel Shortbread. I first saw them when my friend, Claire, who co-owns Philly’s Root Market, posted about how quickly they were selling out. After that, I went down an internet rabbit hole and found out that they are made out of ground up stale soft pretzels, then brushed with lye before baking for maximum pretzelization.*

*I’m twisting the word “pretzel” a lot today and I will not apologize.Pretzel ShortbreadInstead of being a normal person and ordering from Lost Bread Co. online, I decided to figure out a version for the home baker…but without the lye because who keeps food-grade lye around?Pretzel ShortbreadTaking a cue from Lost Bread Co., my Pretzel Shortbread dough is made with a mix of flour and ground pretzels, and sweetened with dark brown sugar and confectioner’s sugar for both flavor and texture. The rest of the ingredients are butter, vanilla, and salt. It’s all mixed together in the span of a few minutes, then rolled and cut into shapes. I went with stars because that’s what I like.Pretzel ShortbreadPretzel ShortbreadPretzel ShortbreadNext up: the pretzeling! After the cookies are rolled and cut (and also briefly frozen a couple of times), they are dipped in a warm mix of water and baking soda, or as I call it, “pretzel wash.” This is simply a small batch of the solution traditional soft pretzels are boiled in to achieve their signature golden finish. It’s literally just water and baking soda (no lye!), but it’s the thing that takes these cookies over the top!Pretzel ShortbreadInstead of tossing the shortbread in boiling liquid, which would probably destroy them instantly, I let the pretzel wash cool until I can touch it, and then dip the frozen cookie dough stars into the mix. This is followed up by a swipe of egg wash and sprinkles of coarse salt and sugar before being baked to a brown, burnished, decidedly pretzelesque* finish.

*“Pretzelesque” is my new favorite made-up word.Pretzel ShortbreadFinish the Pretzel Shortbread off with a drizzle of chocolate, or not. I did a little of each—I like to have options.Pretzel ShortbreadSalty, sweet, pretzeled inside-and-out, chocolaty, Christmasy, delicious options.Pretzel Shortbread

Pretzel Shortbread
makes about 3.5 dozen cookies

Pretzel Wash:
2 1/4 cups water
2 tablespoons baking soda

Shortbread Dough:
1 cup unsalted butter, softened to room temperature
6 tablespoons dark brown sugar, packed
4 tablespoons confectioners sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon Kosher or sea salt
1 1/3 cups all-purpose flour
2/3 cups ground pretzels (about 1 1/2 cups whole mini pretzels)

Egg Wash:
1 large egg
1 teaspoon water

Garnish:
coarse salt
coarse sugar (optional)

Chocolate Drizzle:
3 ounces pure dark chocolate, chopped
coarse salt, for garnish (optional)
coarse sugar, for garnish (optional)

Read this recipe in its entirety before beginning.

Make the pretzel wash. Pour water into a 3-4 quart saucepan. Bring to a boil over high heat. Wearing an oven mitt (or other protective hand gear), whisk in baking soda. Mixture will bubble and expand violently. Remove from heat. Set aside.

Place softened butter in a medium-large mixing bowl and use an electric mixer to beat it until light and fluffy, about 1-2 minutes. Add dark brown and confectioners sugars and mix until fluffy. Mix in vanilla and salt. With the mixer on low, beat in flour and ground pretzels. Dough will be crumbly looking, but should hold together very well when pinched. Divide dough in two parts.

Working with one half at a time, sandwich dough between two pieces of parchment paper and roll until 1/4-inch thick. Transfer to the freezer (on a baking sheet, if desired) for 15 minutes. Repeat with remaining dough. It is okay to stack the sheets of dough in the freezer.

While the dough is freezing, place racks in the center positions. Preheat the oven to 325F. Line two baking sheets with parchment.

Remove one sheet of dough from the freezer. Peel on of the pieces of parchment off. Use a lightly floured 2-inch cookie cutter to cut cookies. Place them close together on prepared pans. Freeze for 10 minutes. Repeat with remaining dough sheet. Scraps can be re-rolled, frozen, and cut.

Dip cookies in pretzel wash. Remove frozen cut cookie dough from freezer. Wearing a latex glove (highly recommended), dip cookies into pretzel wash and place back on baking sheets. Freeze again for 10 minutes. Repeat with remaining cut cooking dough.

Make egg wash. Combine egg and water in a small bowl, and use a fork to whisk until combined. Brush egg wash over the tops of the cookies, then sprinkling with coarse salt & coarse sugar.

Bake cookies for 23-25 minutes, or until burnished and brown. Let cool on the pans for 7 minutes. Use a thin spatula (not your fingers!) to remove cookies to cooling racks to cool completely.

Line two baking sheets (or a large surface) with parchment. Place cooling racks over the top. Arrange cookies on racks.

Melt chocolate in a double boiler or the microwave (30 second increments, stirring in between). Use a fork to drizzle chocolate over cookies. Scatter coarse salt & coarse sugar over the tops, if desired. Repeat with remaining cookies. Chocolate will set after a couple of hours at room temperature, or a few minutes in the freezer.

Shortbread will keep in an airtight container at room temperature for at least a week.Pretzel ShortbreadPretzel ShortbreadPretzel ShortbreadPretzel ShortbreadPretzel Shortbread

Candy Corn Shortbread

Candy Corn ShortbreadI don’t like Halloween. There, I said it. I was ambivalent toward it as a kid and I straight-up don’t like it now.

There is a very slight chance I will be in a costume this weekend, but this will depend entirely on the state of the World Series (go Sox!), how social I am feeling, and my willingness to trade my pajamas for a costume. But I’m a childless, baseball-loving introvert who doesn’t drink and loves pajamas, so you do the math.Candy Corn ShortbreadOne Halloween-ish thing that I do love? Candy corn. For proof, see here and here. Contoversial opinion, I know, but give me allllllll the overly-sweet, chewy, “made with real honey” candy corn there is! Also, mallow pumpkins. Please.Candy Corn ShortbreadI know not everyone feels the way I do, but I think we can all get behind easy, festive, made-from-scratch treats. Exhibit A: Candy Corn Shortbread! How cute are these cookies, y’all?!Candy Corn ShortbreadThis recipe is made from very straightforward six-ingredient dough—literally just a vanilla shortbread with a little honey to reflect its “made with real honey” candy corn inspiration. After mixing (which takes all of five minutes) it’s divided into three sections, like so.Candy Corn ShortbreadThe smallest is set aside, while the medium piece is dyed yellow and the largest is dyed orange. I like to use gel food coloring here, but did have success testing with liquid.Candy Corn ShortbreadAfter the dough colors are to your liking, it’s time to assemble it all so that it can be sliced later. This process is really very simple: just shape the yellow portion into a rectangle…Candy Corn ShortbreadCandy Corn ShortbreadCandy Corn Shortbreadstack the orange on there…Candy Corn ShortbreadCandy Corn Shortbreadand top it with the white dough. Use your hands to press it into a triangle shape before chilling for a few hours.Candy Corn ShortbreadThen it’s just slicing and baking.Candy Corn ShortbreadOh, and fawning over how adorable these cookies are. That’s a big part of this process. Don’t forget to text pictures of them to everyone you know 🙂Candy Corn ShortbreadI love how these cookies are imperfect, but are absolutely still recognizable. I’m sure you have better motor skills than I do–maybe you could mold yours to look taller and narrower like the real deal. I like to think mine look authentic because they look a little busted, just like the candy corn I bought last week. Let’s not discuss how long it took to dig through the bag and find all these whole pieces. Anyway…Candy Corn ShortbreadCandy Corn Shortbread are as delicious as they are festive! When they are fresh, they have crisp edges and slightly chewy centers. They’ll soften a bit over time, but they’ll remain sweet, buttery, and totally delectable.Candy Corn ShortbreadI think these could turn even the most Halloween-averse among us. Who knows–maybe I’ll wear a costume after all.Candy Corn Shortbread

Candy Corn Shortbread
makes about 5 dozen

1 1/2 cups unsalted butter, softened to room temperature
1 cup granulated sugar
2 tablespoons mild honey
2 teaspoons pure vanilla extract
3 3/4 cups + 2 tablespoons all-purpose flour
1/2 teaspoon Kosher or sea salt
red, yellow, and/or orange food coloring (preferably gel)*

In a medium mixing bowl, use an electric mixer to beat butter and sugar until fluffy. Mix in honey and vanilla, followed by flour and salt.

Turn dough onto a lightly floured surface and pat into a circle. Slice in half. Set one half aside. Slice remaining half into one 2/3 portion and one 1/3 portion (see post for a photo).

Set the smallest piece aside; this is for the white tip of the candy corn. Knead yellow food coloring into the medium-sized piece of dough (I used about 1/8 teaspoon yellow gel). Knead orange gel into the largest piece (I used about 1/4 teaspoon orange gel).

Assemble the dough. Line a small baking sheet or cutting board with parchment. Shape yellow dough into a 10x3x1/2-inch rectangle. Place onto the parchment.

Top it with the orange dough I find this easiest to do by dividing the orange dough in half and arranging the two pieces in a straight line over the top of the yellow layer. Use your hands to start shaping the dough so it’s wider at the bottom and narrower at the top, with a flat top instead of a peak.

Top with the white dough. I find this easiest to do by slicing the white dough into four long, thin pieces. Arrange them end-to-end in a straight line on top of the orange layer and then use your hands to mold them together into one long piece. Use your hands to shape the dough so that it’s wide at the bottom and narrow at the peak. The log of dough may lengthen as much as two inches during this process. Cover very loosely with plastic wrap and refrigerate for 4 hours or up to three days.

Preheat oven to 300F. Line two rimmed baking sheets with parchment. Set aside.

Remove chilled dough from the refrigerator. Slice into 1/4-inch slices, placing them at least 2-inches apart on prepared pans. If dough gets too warm, freeze full pans for 5 minutes before baking. Chill dough between batches.

Bake cookies for 8 minutes. Rotate pans top-to-bottom and front-to-back. Bake an additional 7-8 minutes, until no longer wet looking. Shortbread should not turn golden. Let cool on the pans for 7 minutes before removing to a rack to cool completely. Repeat slicing and baking processes with remaining dough. Let pans return to room temperature between batches.

Candy Corn Shortbread will keep in an airtight container at room temperature for at least a week. They will soften slightly over time.

Note:

I used Americolor Soft Gel Paste Food Color in Egg Yellow and Orange.

Candy Corn Shortbread Candy Corn ShortbreadCandy Corn Shortbread

Blackberry Shortbread Wedges

Blackberry Shortbread WedgesIt’s never fun to come home from vacation, but I think I did it right this time. Returning over the holiday weekend left me ample time to relax, grocery shop, meal prep, put up all the new things I bought in Swan’s Island and Portland, and watch all of The Good Place season 2. I’m calling it a success.Blackberry Shortbread Wedges

Getting back into the groove yesterday wasn’t too terrible, but a piece of my heart is definitely still in Maine. You know, where it’s not 95 degrees.Blackberry Shortbread Wedges

Two days before I packed up to go home, my sister and I walked a good stretch of the North Road at a snail’s pace, picking upwards of a quart of tiny wild blackberries in about two hours. It might sound dull, but I can assure you that Eliot and I were anything but bored.Blackberry Shortbread WedgesBlackberry Shortbread Wedges

The vast majority of the berries we found were the blackberries we expected, but we also spotted a blueberry patch and two teeny raspberries. All the apple trees were starting to turn, too. Maybe one day I’ll vacation a little later so I can enjoy them.Blackberry Shortbread WedgesBlackberry Shortbread Wedges

I’ve written before about how I consider baking (and cooking) to be a form of active meditation; I feel the same way about foraging for berries. It’s easy to get lost in the simple process of plucking them from bushes and interacting with nature in a very tactile way. Berry-picking is probably the only time in my life where I am able to peacefully, fearlessly coexist with bees and that I’m not mad about a few good scratches from thorns. If anything, they’re little badges of honor.Blackberry Shortbread WedgesBlackberry Shortbread WedgesBlackberry Shortbread Wedges

I’ve made pies with my foraged berries the last three years I’ve been on Swan’s Island, but decided to keep it easy this year, opting instead for these Blackberry Shortbread Wedges.Blackberry Shortbread Wedges

They’re a slight adaptation of my Sweet Cherry Shortbread Bars (and their apple counterpart), this time baked in an 8-inch round pan. The resulting wedges (or bars or whatever you want to call them) are served up almost like pie, and have a thick, buttery shortbread crust that is difficult to stop eating. You could certainly serve these at room temperature, but my fellow vacationers and I preferred them straight from the fridge. There’s just something about the combination of cold, tangy blackberry filling and rich shortbread.Blackberry Shortbread Wedges

You’ll notice in the photos that I didn’t line the pan with foil or parchment—that’s only because I didn’t have any at our house. Instead, I greased and floured the pan and then sliced and served them directly from the pan. You may follow my lead here, or line the pan with foil and lift them onto a cutting board before slicing. I’ve written instructions for both methods in the recipe.Blackberry Shortbread WedgesBlackberry Shortbread Wedges

However you choose to go about making these, I urge you to do so in these last weeks of summer. We saw pumpkins for sale as we drove out of Maine on September 1st, and while I am all for pumpkin after September 20th, I’m going to enjoy these end-of-season berries while I can.Blackberry Shortbread WedgesBlackberry Shortbread Wedges

Blackberry Shortbread Wedges
makes one 8-inch pan, 8-12 wedges

Filling:
3 cups fresh blackberries
juice of 1/2 lime
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
pinch of Kosher or sea salt
2 tablespoons cornstarch

Shortbread:
2 cups all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, cold, cut into small cubes

Place oven racks in top and bottom positions. Preheat oven to 375F. Butter and flour an 8-inch round cake pan, or line with aluminum foil, leaving overhang, and grease with butter. Set aside.

Make blackberry filling. In a medium mixing bowl, combine blackberries, lime juice, sugar, cinnamon, salt, and cornstarch. Set aside while you make the shortbread.

In a large mixing bowl, combine flour, sugar, and salt. Add cold butter. Use your fingertips to rub butter into flour until the largest pieces are the size of small peas. It will be powdery, but should hold together when pinched. Set aside 1 cup of the mixture for topping.

Pour remaining shortbread mixture into prepared pan. Spread it around to cover the bottom of the pan before using your hand to pack it down into an even layer. Prick several times with a fork. Pour blackberry filling over the top, leaving behind any excess liquid. Spread berries into an even layer.

For the topping, use your fingers to pinch together small portions of the reserved shortbread mixture. Scatter them over the top of the blackberry layer.

If your pan is on the shallow side, place it on a rimmed baking sheet to collect any light overflow. Bake on the bottom rack of the oven for 20 minutes. Move bars to the top rack and bake for an additional 10-12 minutes, until barely golden. Tent with foil if anything begins to brown too quickly. Let cool in the pan on a rack until they reach room temperature. Refrigerate for at least 90 minutes, or until cold.

If pan was buttered and floured, slice and serve wedges directly from the pan. If it was lined with foil, use overhang to remove to a cutting board. Peel off foil before slicing and serving.

Leftover Blackberry Shortbread Wedges will keep in an airtight container in the refrigerator for up to four days. They will soften over time.

Blackberry Shortbread Wedges

Neapolitan Shortbread

Neapolitan ShortbreadI have never had many feelings about Neapolitan ice cream—that classic all-in-one combination of chocolate, vanilla, and strawberry—except that I’d probably prefer a scoop of vanilla with sprinkles instead.Neapolitan ShortbreadNeapolitan Shortbread, though, are a different story. I saw a few recipes for them while scrolling through Pinterest a few weeks ago and thought they were super cute with their different colored stripes. I just had to make them, if only to make the world’s most adorable ice cream sandwiches. Neapolitan ShortbreadI clicked on a link and saw, to my utter (and definitely over-the-top) horror, that the layers were all made with one dough, the chocolate portion being mixed with melted chocolate and the pink part being just vanilla with food coloring! I clicked through more links and found a lot more of the same. Some had mixed their pink portion with strawberry jam, but that was even more problematic—it meant that all three portions would have different textures and bake differently. Neapolitan ShortbreadAnd so, I set out to fix this problem. Yes, I know that this “problem” is one I created with my own pickiness, but I don’t care because I believe in cookies that bake evenly and deliver flavors as advertised, damn it! I will not apologize for being a cookie snob. #justiceforstrawberry

Okay, rant over. (Sorry.) Neapolitan ShortbreadI set to work, and it took me five test-batches, but y’all, these Neapolitan Shortbread are fantastic. They’ve got bold colors and big flavors and they bake evenly and they are shockingly easy to make.Neapolitan ShortbreadNeapolitan ShortbreadEach layer is made from its own quick, simple dough, all three of which can be made in the same bowl in under twenty minutes. Here’s the rundown:

  • the chocolate dough is made with cocoa powder and a hint of espresso.
  • the vanilla dough is made with vanilla (duh) and a touch of almond extract.
  • the strawberry is made with pulverized freeze-dried strawberries (a la these) and a few drops of food coloring to keep the pink portion vibrant while baking.

Neapolitan ShortbreadNeapolitan ShortbreadNeapolitan ShortbreadNeapolitan ShortbreadAll the doughs are all pressed together in a wax paper-lined loaf pan and chilled until hard. Then the edges are trimmed off, the dough is cut into two long pieces, and each one is sliced into cookies. I ❤ ❤ ❤ a slice & bake recipe! Neapolitan ShortbreadNeapolitan Shortbread bake at a low temperature for 17-18 minutes. The cookies will be a little soft coming out of the oven, but should set up quickly. They’ll be crisp at the edges, slightly chewy in the centers, and oh, so buttery. Neapolitan ShortbreadThese cookies are as delicious as they are beautiful, with plenty of chocolate, vanilla, and strawberry flavors in every bite! And that’s to say nothing of the bright, bold colors—I just love that berry pink!Neapolitan ShortbreadNeapolitan ShortbreadNeapolitan ShortbreadOh, and I was right. They do make adorable ice cream sandwiches 🙂 Neapolitan Shortbread

Neapolitan Shortbread
makes about 6.5 dozen cookies

Chocolate Dough:
1/2 cup unsalted butter, softened to room temperature
1/3 cup granulated sugar
1 teaspoon pure vanilla extract
1/4 cup cocoa powder (natural or dutch process)
1 cup all-purpose flour
1/4 teaspoon espresso granules (optional)
1/4 teaspoon Kosher or sea salt

Vanilla Dough:
1/2 cup unsalted butter, softened to room temperature
1/3 cup granulated sugar
1 teaspoon pure vanilla extract
1/8 teaspoon pure almond extract (optional)
1 1/4 cup all-purpose flour
1/4 teaspoon Kosher or sea salt

Strawberry Dough:
1 cup freeze dried strawberries
1/3 cup granulated sugar
1/2 cup unsalted butter, softened to room temperature
1 teaspoon pure vanilla extract
3-5 drops liquid red food coloring (or 1 drop red gel food coloring), optional
1 1/4 cup all-purpose flour
1/4 teaspoon Kosher or sea salt

Line a 9×5-inch loaf pan with wax paper, leaving a couple of inches of overhang on the sides. Set aside.

Make the chocolate dough. In a medium mixing bowl, use an electric mixer to beat butter and sugar until fluffy. Mix in vanilla. Add cocoa powder, flour, espresso granules and salt, and mix until a dough forms. Dough will look crumbly, but should pinch together very easily. Press chocolate dough into a mostly-even layer in the bottom of the prepared pan. Refrigerate while you make the vanilla dough. Wipe down beaters and bowl.

In a medium mixing bowl, use an electric mixer to beat butter and sugar until fluffy. Mix in vanilla and optional almond extract, followed by flour and salt. Press vanilla dough into a mostly-even layer over the top of the chocolate dough. Refrigerate while you make the strawberry dough. Wipe down beaters and bowl.

Combine freeze dried strawberries and sugar in a food processor* and blitz until they are a powder. Transfer to mixing bowl. Add butter and use an electric mixer to beat it together until fluffy. Mix in vanilla and red food coloring, followed by flour and salt. Dough may be crumbly, but should hold together very well when pinched. Press strawberry dough into a mostly-even layer on top of the vanilla dough. Fold wax paper overhang over the top of the dough. Refrigerate for 3 hours or up to 3 days.

Place oven racks in top and bottom positions. Preheat oven to 300F. Line 2 baking sheets with parchment paper. Set aside.

Remove dough from refrigerator. Unfold wax paper overhang and use it to lift dough brick onto a cutting board. Use a large, sharp chef’s knife to trim the edges (which can be cut into rectangles and baked into cookies). Slice rectangle down the middle lengthwise so that you have two long, skinny rectangles of dough. Refrigerate one rectangle.

Slice rectangle into 1/4-inch slices, placing them at least 1 1/2-inches apart on prepared pans. If dough gets too warm, refrigerate full pans for 5 minutes before baking.

Bake cookies for 9 minutes. Rotate pans top-to-bottom and front-to-back. Bake an additional 8-9 minutes, until no longer wet looking. Shortbread should not turn golden. Let cool on the pans for 7 minutes before removing to a rack to cool completely. Repeat slicing and baking processes with remaining dough, letting pans return to room temperature between batches.

Neapolitan Shortbread will keep in an airtight container at room temperature for at least a week. They will soften slightly over time.Neapolitan ShortbreadNeapolitan ShortbreadNeapolitan Shortbread