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Scottie Dog Shortbread Cookies

46

To flavor the dough, add a teaspoon of grated lemon zest, cinnamon, maple syrup, or almond extract.

  • Yield: Makes 12 to 16

Source: Martha Stewart Living Television

Ingredients

  • 2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1/2 cup confectioners' sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 cup cocoa powder
  • 12 to 16 twelve-inch lengths of 3/8-inch plaid ribbon, for collar (optional)

Directions

  1. Line two rimmed baking sheets with Silpats or parchment paper. Sift together flour and salt in a small bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until fluffy, 3 to 5 minutes. Add confectioners' sugar, and continue to beat until very light in color and fluffy, occasionally scraping down the sides of the bowl with a spatula, about 2 minutes more. Add vanilla, and beat to combine. Add flour mixture, and combine on low speed, scraping with spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.

  2. Remove half of the dough from bowl. Form dough into a flat disc, and wrap it in plastic. Add cocoa to remaining dough, mix until well combined, and form into a flat disc; wrap in plastic. Chill both discs until firm, at least 1 hour.

  3. Preheat oven to 325 degrees. Roll out one disc to a 1/4-inch thickness. Cut out shapes using a Scottie dog�shaped cookie cutter, and place on prepared baking sheets. Scraps can be gathered together and re-rolled once. Repeat with remaining disc. Bake until firm and just starting to color, 13 to 15 minutes. Cool completely on a wire rack before decorating. Tie a length of ribbon around the neck of each dog to form a collar, if desired. Cookies can be stored in an airtight container at room temperature for 3 to 4 weeks.

Reviews Add a comment

  • dianastyles
    2 DEC, 2011
    This recipe has been a go-to for me for years. I use it for all cut-outs and sub the butter for earth balance to make it dairy-free.
    Reply
  • llaurenlynn
    10 NOV, 2009
    The recipe says to use a teaspoon
    Reply
  • AprilNicole
    10 NOV, 2009
    If anyone has tried this with cinnamon or almond extract...how much did you use? Thanks!
    Reply
  • MS10364440
    10 NOV, 2009
    GO TO EBAY FOR LOTS OF DIFFERENT DOG COOKIE CUTTERS AT GREAT PRICES
    Reply
  • tlcocco
    10 NOV, 2009
    You can get Scottie cookie cutters (any many, many others) at cookiecuttershop.com
    Reply
  • katiemaude
    18 APR, 2009
    Where can i find a Scottie cookie cutter?
    Reply
  • BMercer
    16 JAN, 2009
    Love the idea about dipping the cutter in the bowl of flour. I will have to use it next time.
    Reply
  • brienani
    30 DEC, 2008
    Place small amount of flour in a shallow bowl, dip the cutter in the flour then cut your shape on the rolled out dough. Flour helps prevent sticking. If your dough is cracking maybe you have too much flour that was called for in the recipe.
    Reply
  • humus
    26 DEC, 2008
    They cracked when out of fridge and then stuck to cookie cutter and counter when I tried puttting the dough back together. What am I doing wrong?
    Reply
  • humus
    26 DEC, 2008
    These had a wonderful flavor. I ended up just rolling them out
    Reply