This past weekend I had friends over for dinner and I wanted to serve them a simple dessert that had some of the tastes of the season. I’d recently made Martha Stewart’s Basic Shortbread recipe and had plenty of cookies and crumbs left over, so I decided to make Shortbread Holiday Sundaes.
They were simple to make, using vanilla ice cream, butterscotch liquer (for a little kick!), sprinkling shortbread cookie crumbs on top and then sticking a full shortbread cookie in for good measure. They turned out to be a wonderfully creamy, buttery and crunchy dessert, with a little holiday indulgence.
To make Martha Stewart’s Basic Shortbread recipe, you’ll need:
- 1 1/3 cups (2 sticks plus 6 tbsp) unsalted Butter, room temperature, plus more for pans
- 2/3 cup sugar
- 3/4 tsp salt
- 3/4 tsp vanilla extract
- 3-1/3 cups all-purpose flour
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 2 minutes. Add salt and vanilla, and beat to combine.
Using a dough scraper or the back of a knife, cut dough lengthwise into nine strips, each slightly less than 1 inch wide.
Cut the strips crosswise into thirty-six 3-inch bars. Using the tines of a fork or a wooden skewer, create a decorative pattern on the surface.
Transfer pan to a wire rack to cool. Invert pan, and remove parchment. Turn shortbread over, and carefully break, or cut with a serrated knife, into bars. Store in an airtight container for up to 1 month.