5 Fabulous Cookies for the Holidays
Sometimes the hardest part of baking at home is finding the time to do it.
Our Classic Vanilla Shortbread dough makes it easy to fit delicious home baking projects into your busy schedule.
Grand Central U-Bake Classic Vanilla Shortbread Dough easily transforms into cookies, tart crusts, and home-made desserts with the perfect combination of flavor and crisp, sandy texture. It’s the same all-butter dough we use at our bakery, wrapped up and frozen in 2-pound blocks for anyone to use at home.
BAKING INSTRUCTIONS: Thaw dough for 24 hours in the refrigerator. Slice and bake or bring to cool room temperature before rolling out. If dough gets soft while handling or decorating cookies, return it to the refrigerator to chill before baking.
Click the ORDER button to order online for pick up at any Grand Central Bakery location.
Watch our SHORTBReAD DECORATING VIDEO
Buttery Christmas Cutouts
Thaw dough and bring to cool room temperature. Roll out between sheets of baking parchment to 1/4-inch thickness and cut into desired shapes. Sprinkle with decorating sugar and bake at 350 degrees for 10-15 minutes OR bake and cool cookies and decorate with Royal Icing.
Linzer cookies
Cookies and photo by Grand Central pastry baker Emily Baumker
Roll shortbread dough to about 1/8 inch thickness. Place dough between 2 sheets of parchment paper before rolling, if necessary.
Cut out desired shape (stars, hearts, circles), then use a smaller cookie cutter to cut windows in half of the cookies. Spread uncut halves with raspberry jam and top with cut halves.
Bake in preheated 350 degree oven for 12-15 minutes. Dust cooled cookies with powdered sugar.
Chocolate-Dipped PEPPERMINT Shortbread
Slice dough into rectangles (about ¼ inch thick) and bake in preheated 350-degree oven for 10 to 15 minutes or until golden brown. Cool completely. Working one cookie at a time, dip half into melted semisweet chocolate and sprinkle with crushed peppermint candy.
VARIATIONS: Sprinkle melted chocolate with chopped toasted nuts, minced candied orange peel or ginger, or freshly grated orange zest and a pinch of flaky salt.
SHORTBREAD WITH CRANBERRY COMPOTE
Slice shortbread dough into ¼-inch-thick rectangles and bake until golden (10-15 minutes in 350 degree oven). To make cranberry compote, bring to a simmer fresh or frozen cranberries and granulated sugar to taste (start with ½ cup for every 2 cups cranberries). Add orange zest and/or ½ cup orange juice or sliced ginger if desired. Simmer just until berries start to burst, then cool to room temperature (compote will thicken as it cools). Arrange 2-3 shortbread on dessert plate, add a few spoonfuls of compote and a dollop of whipped cream.
Nutty Shortbread Bars
Lightly grease baking sheet or 8-inch baking pan. Press softened dough (use 1/2 package) evenly with fingers to form an 8-inch square. Sprinkle with ¾ cup chopped salted and roasted mixed cocktail nuts and press lightly into dough. Top with 1 tablespoon granulated or Demerara sugar. Chill for at least 30 minutes, then bake in preheated 350-degree oven for 10 to 15 minutes or until golden brown.
Cool for 10 minutes and cut into bars.
For more recipes and baking advice, pick up The Grand Central Baking Book, for sale at any location.
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Need a baking assist? Shop our whole selection of frozen U-bake Doughs and Pie Crusts for a head start at home.