Grammy's Kitchen · Shortbread · Chocolate Peppermint Dipped Shortbread Cooki
One of 67 shortbread recipes we measured
from therecipecritic.com
1 cooks on therecipecritic.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 67.
| this recipe | typical | |
|---|---|---|
| fat | 84% | 86% |
| total sugar | 37% | 56% |
| salt | 1% | 1% |
| mix-ins | 63% | 0% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 pound softened unsalted butter |
| 200 g | 1 cup granulated sugar |
| 6 g | 1 teaspoon salt |
| 540 g | 4 1/2 cups all-purpose flour |
| 340 g | 12 ounces semi-sweet chocolate chips |
| 3 peppermint candy canes |
Method: 8 steps, published by therecipecritic.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“shortbread from scratch, very nice, I'm used to the ones on the tin can with tartans so really like the idea of making these from scratch and then dipped chocolate and peppermints even better, thank you” — a cook, 5.0★