Buttery, tender and just the right amount of sweet, Deb Perleman’s easy oat and date shortbread cookies are a delightful twist on a classic. Infused with a hint of orange zest and a touch of vanilla, they strike the perfect balance between rustic and refined. The dough comes together effortlessly and can be made ahead, making this recipe ideal for everything from afternoon tea to late-night snack. Whether you’re slicing and baking right away or rolling cookie dough into a log to freeze for whenever the craving strikes, these cookies will become a go-to treat.
Shortbread baking tips from ELLE Gourmet
What is shortbread?
Shortbread is a traditional Scottish biscuit renowned for its rich, buttery flavour and crumbly, melt-in-your-mouth texture. It is typically made from a simple combination of butter, sugar and flour. The high butter content gives shortbread its characteristic taste and delicate crumb. Historically, shortbread was a luxurious treat reserved for special occasions, but today it’s enjoyed worldwide as a classic accompaniment to tea or coffee.
How do you make shortbread cookies more tender and buttery?
- Use high-quality unsalted unsalted butter and ensure it’s cold when incorporating it into the dough.
- Avoid over-mixing, as this can make the cookies tough.
- Additionally, using a mix of brown and granulated sugar, like Emilson’s recipe, enhances tenderness while maintaining structure.
Can you freeze shortbread cookie dough?
Shortbread dough freezes exceptionally well. After shaping the dough into logs, wrap them tightly in plastic wrap and store them in an airtight container or freezer bag for up to one month. When ready to bake, let the dough sit at room temperature for a few minutes to soften slightly for easier slicing. You can also bake straight from frozen. Just add an extra minute or two to the baking time.
How do you prevent shortbread cookies from spreading too much in the oven?
- To prevent shortbread cookies from spreading, it’s crucial to chill the dough logs for at least 1 hour in the fridge or 20 minutes in the freezer before slicing the dough and baking the cookies.
- Ensure your butter is cold when mixing the dough.
- Additionally, avoid overworking the dough, which can warm the butter and alter the texture.
Oatmeal Date Shortbread
Equipment
- parchment paper
- large baking sheet
Ingredients
- 1½ cups all-purpose flour
- 6 tbsps packed light-brown sugar
- ¼ cup granulated sugar
- 1 tsp kosher salt
- 1 tsp vanilla extract
- 1 cup unsalted butter
- 1⅓ cups old-fashioned rolled oats
- 1 cup dates chopped pitted
- ¼ tsp orange zest finely grated
Instructions
- Combine the flour, sugars, and salt. Add the vanilla and cold butter in chunks, and beat until the butter is fully blended into the flour. Add the oats, dates, and orange zest, and mix until everything is combined and the dough looks a little clumpy.
- Divide the dough in half, and transfer each to a 9-by-13-inch piece of parchment paper. Draw up the sides of the paper over one half of the dough, press the dough from the outside of the paper into a tight log, and then roll the extra paper up around it. Repeat with the second half of the dough, forming another log.
- Chill the logs until they’re firm, about 1 hour in the fridge or 20 minutes in the freezer.
- Heat the oven to 350° .
- Unwrap each cookie log, and re-use the parchment to line a large baking sheet. Carefully cut each log with a sharp serrated knife into ½-inch slices. If the slices break apart, just squeeze them back together. Arrange them on the prepared baking sheet(s). The cookies will barely spread.
- Bake for 12 to 14 minutes, or until the edges are just beginning to get golden brown. Let them cool slightly before transferring the cookies to wire racks to cool.
Notes
Make ahead:
The shortbread cookie dough log can be made ahead and stored, wrapped in plastic, for 1 week in the fridge, or up to 1 month in the freezer. Baked oat shortbread cookies keep in an airtight container for 5 days.
