Shortbread is the quintessential cookie of the winter season. At least it is in my country. The stores become stocked with all sorts of shortbreads at that time of year but I like to make my own as it’s one of the easiest cookie recipes to make. You could make it simply with 3 ingredients (flour, sugar, butter) or add a few more ingredients and dress it up!
Turtles are a favourite at Christmas time. I mean the chocolate “Turtle”. This flavour combo is somewhat like a turtle chocolate (chocolate, pecan and caramel or in this case skor bits) but since I did not use any of the turtle chocolate in this recipe I needed to call it something different. My snowflake cookie cutter (I used the smallest one) actually resembles the shape of a tortoise which was perfect for this and so I shortened Tortoise Shortbread to “Tortie Shorties” I think it’s kind of cute!
When making shortbread it is important to not over-mix the batter. Stirring just until incorporated will make a nice soft, buttery and crumbly cookie rather than a hard cookie. Also, be sure when you are turning it out on the floured board to touch it as little as possible. These come together quite quickly and depending on the size cookie you would like to make and how many baking sheets you can fit into your oven at a time will determine how long it takes you. If you are making a larger cookie than I did you will need to increase the baking time to about 20 minutes but still follow the guidelines to readiness which is a barely browned bottom. If you see it browning remove from the oven!
Regarding the chocolate glaze: I didn’t use all of the glaze as I felt a touch of chocolate was enough but as you can see in the picture you could probably criss-cross the design if you want to use up all the glaze. Also, when making the glaze it’s best to use low heat as chocolate can scorch at higher temperatures. When you see it is mostly melted you could turn off the heat and continue to stir until smooth. Decorate the cookies when the cookies are cooled but the chocolate is warm as the chocolate will harden upon standing.
- 3/4 cup butter/margarine
- 1/4 cup sugar
- 2 cups flour
- 1 cup pecans
- 1 cup skor bits
- 1/2 cup semisweet chocolate baking squares
- 2 tbsp margarine/butter
- 2 tbsp agave syrup
- Heat oven to 350°F/180°C
- In a large bowl or stand mixer, combine sugar and butter until well mixed. (can add a little more butter if dough is too crumbly)
- Stir in flour until just combined.
- Stir in pecan bits and skor bits until evenly combined.
- Roll dough out on floured board to 1/2 inch thick. Cut into small shapes (about 1-2 inches) with a cookie cutter and place on ungreased cookie sheet or a cookie sheet lined with a silicone mat.
- Bake about 15 minutes or until set and barely browned on the bottom.
- Let sit for 2 minutes then remove onto cooling rack and completely cool before drizzling the chocolate glaze.
- To make the chocolate glaze: combine glaze ingredients into a pot on medium low heat and stir with a whisk constantly until chocolate is melted and smooth. Drizzle with a spoon or fork or place into a squeeze bottle and drizzle over top.