![shortbread-holiday-sundaes](http://farm6.static.flickr.com/5042/5228607113_96e9a85e0d.jpg)
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.
![shortbread-holiday-sundaes](http://farm6.static.flickr.com/5122/5228604533_af1548b6f0.jpg)
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
![](http://farm6.static.flickr.com/5162/5228574903_5a4a7e0c0b.jpg)
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.
![](http://farm6.static.flickr.com/5082/5228580081_4822243dee.jpg)
![](http://farm6.static.flickr.com/5248/5229177126_dcc653e753.jpg)
![](http://farm6.static.flickr.com/5248/5229179736_c4bd02d4aa.jpg)
![](http://farm6.static.flickr.com/5082/5228588261_c9eeee8cde.jpg)
Using a dough scraper or the back of a knife, cut dough lengthwise into nine strips, each slightly less than 1 inch wide.
![](http://farm6.static.flickr.com/5129/5228591109_2e2897d224.jpg)
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.
![](http://farm2.static.flickr.com/1437/5228593897_0194f09166.jpg)
![](http://farm6.static.flickr.com/5247/5229191294_d9b5d7304b.jpg)
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.
![](http://farm6.static.flickr.com/5006/5229196400_1cf4aa3e25.jpg)
![shortbread-holiday-sundaes](http://farm6.static.flickr.com/5122/5228604533_af1548b6f0.jpg)
![shortbread-holiday-sundaes](http://farm6.static.flickr.com/5050/5228609679_5bc7356141.jpg)
This looks delicious! Mister is a big shortbread fan, so I am sure he’d be lovin’ it!