I thought I was too good for shortbread. I thought surely I could make something better than a simple cookie that just combines butter, flour, and sugar. I mean, how good can those 3 things taste in combination with each other? Becky's easy Butter Cookies Recipe made me start to think about this.
SO GOOD. I'm a shortbread convert. I am a believer now! This batch of shortbread that I spiked with honey and vanilla is like a giant buttery graham cracker. It hit my taste buds like a slap in the face. A slap in the face that I needed, by the way. What was I thinking, acting like I was too good for a simple cookie? Simple is gooooood.
These cookies only have a handful of ingredients, but when they bake up in the oven and develop that brown crust, they start to taste like toffee and caramel. And graham crackers. And then you start craving a toasted marshmallow to sandwich between them.
You don't have to dip them in chocolate, but I think it really drives home that s'mores flavor. The cookies are just as good plain. I ate the first batch plain. And then I had romantic notions of summer being on its way and dreamt up adding chocolate and toasted marshmallows. Not a bad dream at all.
You might also love my Lemon Shortbread Cookies, too!
Honey Shortbread
Honey shortbread in a 9" pan.
Ingredients
- 4 tablespoons unsalted butter, softened
- ½ cup powdered sugar
- 2 tablespoons honey (your favorite variety)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¾ cup semisweet chocolate, chopped
- 2 teaspoons coconut oil
Instructions
- Preheat the oven to 350-degrees Fahrenheit, and lightly spray a 9” round springform pan with cooking spray. (You can also use a regular round cake pan, but be sure to spray it very well. If the pan isn’t nonstick, line the bottom with a circle of parchment paper).
- Slice the softened butter and add it to a medium bowl. It should be soft to the touch, but not room temperature. Add the powdered sugar, honey, and vanilla extract. Beat on medium speed with an electric mixer until homogeneous, about 1 minute.
- Next, add the flour and beat until just combined. Do not over mix.
- Transfer the dough to the cake pan. Dip your fingers in flour, and use them to push the dough out into an even circle. It should be about ¼” thick. It is important to ensure an even height across the pan.
- Next, prick the dough all over with a fork, about 25 times.
- Place the cake pan on a baking sheet, and bake for 32-34 minutes. Do not be afraid of a golden brown color—this is what gives the cookies caramel and the best flavor.
- Let the shortbread cool for 1 minute, then pop open the springform pan (if using). Using a pizza wheel, cut the dough into 8 or 10 slices, however big you like your shortbread cookies. If using a regular cake pan, careful tilt the shortbread out of the pan, and then remove the parchment paper. Slice into 8-10 slices.
- Let the shortbread cool completely.
- In a small glass bowl, add the chocolate and coconut oil. Pulse in the microwave for 20 second pulses, stirring between each pulse, until the chocolate is almost melted all the way. Remove it from the microwave, and stir to melt the chocolate fully—the heat of the bowl should melt it completely.
- Dip each shortbread cookie in the chocolate, and move to wax paper to set. To speed up setting, place in the refrigerator to set.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 241Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 15mgSodium: 3mgCarbohydrates: 34gFiber: 1gSugar: 20gProtein: 2g
Lissa Boles says
Any chance you could publish the full recipe now? The link to it is now a 404-Error page.
Thanks!
Christina Lane says
Yes, Lissa! THANK YOU FOR THE REMINDER :) Doing it now!
Christina Lane says
Check the link now :)
junebug says
I'm thinking the honey might hold more moisture and make the cookies less "short". But I'll try it anyway.
Thx.
Christina Lane says
The honey makes them taste like graham crackers. It's SO good. I know you'll love them.
ellen says
I don't have coconut oil, can I substitute with something else or wait till I go to a grocery store next time to try this recipe? Thank you.
Christina Lane says
No other oil will harden like coconut oil. So, you could make this and leave off the chocolate dip.
Kimberly says
I have to say this is my favorite of your recipes that i have made 😭 seriously addicting i could eat the entire pan to myself!! I love simple recipes like this<3 thank u!
Kathleen says
This was so good. I was craving something with chocolate and burnt sugar and this fit the bill perfectly. It was so easy to make too! Thank you for sharing this recipe :)
Christina Lane says
Thanks so much, Kathleen! Honestly, this is probably one of my person top 10 recipes on my site. I make it at least once a month, and I always make it for company. Thanks for writing :)