Two Shortbread Recipes, Perfect for Any Time of Year

Shortbread Fingers with Lavender and Cocoa Shortbread with Chiles. The buttery crumb can’t be beat.

Shortbread with a little nightcap can set the stage for a lovely holiday gathering or the perfect way to end a dinner party. The “short” in shortbread derives from shortening, and anyone familiar with these delicate confections knows that butter plays a prominent role in its flavor and crumb. Culinary scholars like to attribute its 16th-century invention to Mary, Queen of Scots, but many believe the confection is derived from medieval times, when yeasty biscuits were baked twice, hardened into rusks, and sprinkled with sugar and other spices. Today, we eliminate the yeast and only use four basic kitchen staples to create this centuries-old cookie: butter, sugar, salt, and flour. Mix them all up, and form the doughy mass less than a half-inch thick on a baking sheet, and bake.

While “plain” shortbread is fine for your party, we like to add a few ingredients to create a more flavorful crumb. The lavender shortbread is a perfect partner for a Rusty Nail. The floral notes in the buds lend old-world lightness to the sweet and peaty punch in this classic drink. It also pairs exceedingly well with our newest drink, courtesy of Jerry Sheets (Steve’s mom’s husband), called Scotch Aggravation [SEE RECIPE BELOW]. This mix of your favorite blended scotch, with milk and coffee liqueur, will remove any lingering irritations you have carried over into your evening. It tastes a bit like smoked chocolate milk. And if you’re a fan of chiles and chocolate, our Cocoa Shortbread with Chiles will brighten up your taste buds as you sip a creamy, cooling cocktail, such as a Maltese. If the Queen of Scotland had hot peppers and chocolate at her disposal, we’re certain she would have made these her go-to snacks while relaxing at the end of a long workday with a flagon of scotch.

Use cookie cutters to create fun shapes with your shortbread dough.

Shortbread Fingers with Lavender
(adapted by Cocktail Buzz)

Ingredients

1 stick (8 tablespoons) unsalted butter, room temperature
1/4 cup superfine sugar
1/2 teaspoon salt
1/2 teaspoon dried lavender buds, slightly ground or rubbed between the fingers, plus 1 pinch
1/2 teaspoon vanilla extract
1 cup all-purpose flour

Cocoa Shortbread with Chiles
(adapted by Cocktail Buzz)

Ingredients
1 stick (8 tablespoons) unsalted butter, room temperature
1/4 cup superfine sugar
1/2 teaspoon salt
1/4 teaspoon dried hot chiles, ground (or chile powder), plus 1 pinch
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder

Total Time: 50 minutes

Method

Mix butter, sugar, salt, lavender or ground chiles, and vanilla in a bowl until blended well. Add flour (and cocoa, if using) 1/4 cup at a time to the mixture and, using a fork, mix well until the dough comes together. Chill for a half hour. Meanwhile, center the rack in the oven and preheat to 375ºF. Place dough on a naked cookie sheet and, using your hands, form into a rectangle about 12 inches by 3 inches. Sprinkle with a pinch of either rubbed lavender buds or chile powder, depending on the style of shortbread you chose. Prick the dough with the fork over the entire surface. Using a butter knife, score the dough crosswise so that there will be 12 pieces. Bake for about 15–20 minutes, or until the edges are golden. Cool on a rack for 10 minutes (the shortbread will still be warm), then slice through the scoring using a sharp knife. Transfer to a flat surface and cool thoroughly

Tips & Tricks

• You can shape the shortbread dough into a circle and score it so that you will have wedge-shaped cookies. If simple shapes aren’t floating your boat, and you’re making the lavender shortbread, why not use your favorite cookie cutters to create fun shapes. Just shorten baking time by five minutes.
• If you want your cocoa shortbread spicier, add up to a quarter teaspoon more of the ground chiles or chile powder.

Scotch Aggravation
(adapted by Cocktail Buzz from a recipe by Jerry Sheets)

Ingredients
1 1/2 ounces blended scotch
1 1/2 ounces Kahlúa (or other coffee liqueur)
milk
ice

Method
In an ice-filled rocks glass, add the scotch and Kahlúa, then as much or as little milk as you desire. Stir.

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More Cocktails to Pair with Shortbread

Rusty Nail (scotch, Drambuie)

The Maltese (Catdaddy spiced moonshine, coffee, cream, egg white, molasses, spiced chocolate shavings)
Farrah Fawcett (light rum, advocate, banana liqueur, coconut, blueberries)
Jack Twist (walnut-infused Jack Daniels, walnut liqueur, dark brown sugar, lemon twist)
White Russian (vodka, coffee liqueur, milk or cream)
Sombrero (coffee liqueur, milk or cream)
Marianne at Midnight (scotch, Tuaca, crème de violette)

photos © Steve Schul and Paul Zablocki, Cocktail Buzz

Pomegranates Make Easter Cocktailing a Joy: PAMA Nog

This light and fruity nog, made with three pomegranate expressions, will make your Easter celebrations an affair to remember. And because of its low-alcohol content, you can have two (or three).

Pomegranates ten years ago were exotic to most Westerners, especially to us East Coasters. Sure, we’d seen those burnished red orbs piled up in a produce-section crate at the grocery store, their crown-shaped nipples beckoning us to get a little closer, but by sheer ignorance we shuttered our eyes to their beauty. We just didn’t know what to do with them except make a mess with the arils, those pip-like seeds coated with the sweet juice that gives the pomegranate its distinct enchanting flavor.


The arils, pips, or seeds of the pomegranate (call them what you will) are the paragons of contrast: sweet and soft on the outside, hard and slightly bitter on the inside. Nibbling them can become an addiction.

Mythologically, the pomegranate, which originated in Iran, has bewitched many a soul, the most famous being Persephone, the Goddess of the Underworld in Greek tales. Poor Persephone. Abducted by Hades, god of the Underworld, she was forced to take a seat by his throne whilst he lorded over the dead. Her mom, Demeter, Goddess of the Harvest, was thrown into a deep depression, so deep, as a result, winter enveloped all with its bitter chill. All vegetation shriveled up, and nothing new grew. Well, this didn’t sit well with Zeus, king of the Gods, so he ordered Hades to return Persephone to terra firma so that the shrubs and trees and flowers could once again bloom. But Hades, being devilish and cunning, tricked Persephone into eating six pomegranate seeds, so that she would be forced to stay—you see, the Fates had decreed that anyone who imbibed anything while they were roaming the dark and gloomy caverns of the Underworld were doomed to live eternity there. Six seeds were hardly enough to merit eternal damnation, so it was decided that six months a year would suffice. And during those six months, Demeter’s mourning chills the Earth, forcing the greenery into early retirement.

How dreary. And you thought pomegranates were life-affirming because of all the hullabaloo about its antioxidant properties.



But after six months of bitterness and cold, hope springs eternal. Yes, spring, the season of renewal and life, returns with the release of Persephone from Hades’s corpsy clutches. And what better symbol to promote this renewal than the egg. Going way back in Teutonic Mythology, the egg symbolized, you guessed it, renewal. Ēostre, the Goddess of spring, represented by the egg and the rabbit (yes, the bunny represents fecundity, so we get the Easter Bunny from her too), lent her name to the holiday. So eggs and Easter somehow become intertwined forever, as lovers united in a common vision of resurrection. Easter + eggs. The two words fit so well together, we can’t imagine an Easter without them. And after a gloomy winter, the more decorated these eggs are, the better.

Which brings us to the drink. We’ll call it PAMA Nog (we get nothing promoting the brand, it just sounds good). Look at the photo: It’s like a wee present, dappled in little jeweled seeds, life’s beginnings. These little ruby eggs of sweet and bitter, floating atop a cloud of pomegranate–blueberry juice laced with a hearty dose of PAMA pomegranate-flavored liqueur, when we bite into you and take a sip of your smooth and creamy essence, we become one with all mythologies that hand down their circle-of-life fables to the generations; we are cradled by their stories. (It’s that good.)

So what we’re trying to say is Steve’s drink, PAMA Nog, is a celebration of this life-cycle, and what better holiday than Easter to fete the renewal of life. In Christian mythology, Jesus rises from the dead after a nasty run-in with the Roman authorities, and it is on Easter that Christians commemorate this event — much like the Ancient Greeks would pay homage to Persephone, and the Northern Europeans would honor Ēostre — in song, dance, parades, dramas, and special holidays.

We just chose to add some liquor to our medium. But you will find the whole egg in there — yolk and white separated at first, then reunited in bibulous bliss. Mmm. Happy Lip-Smacking Easter.

PAMA Nog
(created by Steve Schul, Cocktail Buzz)

Serves 2.

Ingredients
2 ounces PAMA Pomegranate Liqueur
1 egg, divided (yolk and white separated)
5 teaspoons sugar, divided (4/1)
1/2 cup skim milk
1/4 cup pomegranate–blueberry juice (or just pomegranate juice)
nutmeg, freshly ground
pomegranate seeds, as garnish

Method
In a bowl, beat the egg yolk and 4 teaspoons of sugar with a mixer until it lightens in color and sugar is dissolved. Add PAMA Pomegranate Liqueur, milk, pomegranate-blueberry juice, and stir to combine.

Place the egg white and the 1 additional teaspoon of sugar in a bowl and beat with mixer until soft peaks form. Whisk the egg whites into the mixture. Chill. Whisk before serving. Divide between two glasses and garnish with pomegranate seeds and freshly ground nutmeg. Enjoy.

Celebrate Cinco de Mayo with Kahlúa Cocktails

The Sombrero is a rich and sweet combo of coffee liqueur and dairy. After a few sips, you may end up with a milk mustache.

Cinco de Mayo (the Fifth of May) commemorates the Mexican army’s defeat of the French in Puebla in 1862, and is celebrated today primarily by Mexican-Americans, proud of their rich heritage. You can bet that Kahlúa will be involved in the festivities, especially when served with desserts such as those Mexican doughnut rods known as churros. Kahlúa, as you probably already know, is one of the most popular coffee liqueurs on the market. This Mexican syrupy tipple has been around since the 1930s and is an ingredient in a smattering of world-famous cocktails that rely on its rich coffee-bean essence, and its robust bittersweetness. Can you remember the first time Kahlúa touched your lips? Perhaps like Paul, you tried it for the first time in college, mixed with some milk plus a few ice cubes bobbing in the mix. Or maybe your initiation into the world of Kahlúa occurred earlier in life, as with Steve. His parents always had Kahlúa stocked in their home bar? Why? It’s an ingredient in Steve’s mom’s favorite drink, Kahlúa and Milk, aka a Sombrero. But did you know that any coffee-flavored cordial mixed with dairy is called a Sombrero? Try it with cream or half and half, and its rich velvety goodness ventures into the realm of liquid dessert.

Sombrero
(adapted by Cocktail Buzz)

Ingredients
2 ounces coffee liqueur (such as Kahlua) or coffee-flavored brandy
1–2 ounces or more milk, cream, or half and half (your preference on amount and type)
ice

Method
In an ice-filled rocks glass, pour the liqueur first, then top with the dairy. Stir if you like.


Like cream? So does your Sombrero. Add as much as you desire.

Sombrero sounds so much nicer than Kahlúa and Milk, though we suppose the Kahlúa people would disagree. It’s a decidedly “light’ drink in terms of its alcohol content—it sports half the proof of most spirits, such as vodka. We understand that sometimes you want a little more hooch in your beverage, and that’s where the vodka comes into play. By adding vodka to your Sombrero, you’ve just created a White Russian, a drink immortalized by Jeff Bridges’s “The Dude” in the Coen Brothers’ flic The Big Lebowski, a wacky mistaken-identity romp whose primary location is a bowling alley. We think it’s time you take your White Russian to your local oak-laned alley and get busy.

White Russian

(adapted by Cocktail Buzz)

Ingredients
2 ounces vodka
1 ounce coffee liqueur
1 ounce cream
ice

Method
Shake ingredients and strain into an ice-filled rocks glass.

And for those drink enthusiasts who are lactose intolerant and don’t have a Lactaid pill handy, there’s always the Black Russian, whose provenance dates back to a 1949 Belgian bar.

Black Russian

(adapted by Cocktail Buzz)

Ingredients
2 ounces vodka
1 ounce coffee liqueur
ice

Method
Shake ingredients and strain into an ice-filled rocks glass.

photos © Steve Schul, Cocktail Buzz