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Butter Shortbread With Dancing Deer Recipe Variations

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“From Food and Wine, Ming Tsai. Recipe variations include some from Ming Tsai (first three) and then "Trish Karter's Dancing Deer Shortbread Recipe Variations". Makes 4 logs 10 inches long by 1 1/4 inches in diameter. Lasts 2 weeks, frozen. I am hoping one log equals 2 cups of dough, however, the recipe does not state.”
READY IN:
1hr 45mins
SERVES:
40
YIELD:
80 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. In the bowl of a mixer, combine the butter, sugar, and salt and cream on medium speed until blended, about 2 minutes. One by one, add the egg yolks, mixing until incorporated. Add the vanilla extract and the scrapings of the vanilla bean. Scrape down the bowl.
  2. Turn the mixer off and add the flour. Turn the machine to low and mix until the flour is completely incorporated. Remove the dough from the bowl. Working on parchment or wax paper, form the dough into 4 logs 10 inches long and 1 1/4 inches in diameter, wrap, and chill.
  3. Allow Butter Shortbread Cookie Dough to soften to room temperature.
  4. Classic:.
  5. Preheat the oven to 325°F Place the sugar in a small bowl.
  6. Cut the log into twenty 12-inch rounds. Dip one cut surface of each of the rounds into the sugar and arrange them 2 inches apart on all sides on a parchment-lined or nonstick cookie sheet or sheets.
  7. Bake until golden brown, 15 to 20 minutes. Cool the cookies on a wire rack.
  8. Five Spice:.
  9. Preheat the oven to 325°F In a small bowl, combine the ginger, cinnamon, cardamom, cloves, star anise, and sugar.
  10. Cut the chilled log into twenty 12-inch rounds. Dip one cut surface of each round into the spice mixture and arrange the rounds 2 inches apart on all sides on a parchment-lined or nonstick cookie sheet or sheets.
  11. Bake until golden brown, 15 to 20 minutes. Remove the cookies with a spatula and cool on a wire rack.
  12. Double Chocolate-Ginger:.
  13. Preheat the oven to 325°F On a large plate, combine the sugar, cocoa, gingers, and chocolate and mix. Set aside.
  14. Cut the log into twenty 12-inch rounds. Firmly press one cut surface of each round into the cocoa mixture and arrange the rounds 2 inches apart on all sides on a parchment-lined or nonstick cookie sheet or sheets.
  15. Bake until golden brown, 15 to 20 minutes. Remove the cookies with a spatula and cool on a rack.
  16. Other Variations:.
  17. Knead all ingredients into dough.
  18. Roll dough into a log about 1 ¼ inch thick in diameter (*For Parmesan with Pinenuts, roll dough flat, sprinkle with extra parmesan and roll into a log).
  19. Slice log into ¼-inch slices or roll out dough ¼ inch thick for cut-outcookies.
  20. Bake cookies at 350 degrees for 10-12 minutes. Allow to cook on a rack.
  21. Store cooled cookies in airtight containers.

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