I think you’ll be really pleased with these delightful little shortbreads. They are simply divine for the holidays and my not-so-secret is half butter, half non-fat greek yogurt!!! Go figure? My continued adoration for Chobani never seems to end 🙂 I had a lot of fun cutting these out after splurging on mini-cookie cutters for the holidays. Wilton sold me mine for about $5, which may not be a ton of change to spend, but it does add up after a while…
There are numerous ways you could modify these. Adding lemon zest and lemon juice to the dough and using a confectioners sugar icing would be great or almond flavoring. Have FUN with this recipe! It’s a great basic dough to begin with.
- 1/2 c. butter (cold & sliced)
- 1/2 c. non-fat plain greek yogurt
- 1/2 c. of icing sugar (confectioner’s sugar – updated 11/21/2012 due to comments & emails rec’d)
- 1 1/2 c. of unbleached flour
- 1/2 c. of corn starch
- 1 tsp. vanilla extract
- Chocolate candy coating
- Pre-heat oven to 300 degrees F.
- Beat the butter & greek yogurt until smooth but not creamy.
- You don’t want to over beat it.
- When smooth, add your icing sugar and cream together.
- Add flour and cornstarch to bowl.
- As the beaters are combining the flour mixture with the butter mixture, I added the vanilla.
- Don’t over mix your dough, just mix on 2nd speed until all combined.
- Roll out dough to about 1/3 inch thick. Use cookie cutters to cut desired shape. Lay cookies onto cookie sheets
- Bake each tray of cookies for 12 minutes at 300°
- Once cool, dip each shortbread into melted chocolate candy coating. I prefer the double boiler method but a microwave will do just fine.
- Cool on wax paper or parchment.
- Decorate with sprinkles to be extra festive!