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loaded shortbread repost photo edit 2021 min

Loaded Shortbread

When it comes to the holiday season, there’s nothing better than a good old shortbread cookie. This cookie is not only a quick one to pull together, but it’s a rich, buttery, sweet, and melt in your mouth type of cookie. It’s certainly one of the cookies that comes to my mind when I think of recipes to make for the holiday season! What’s your favorite type of cookie? Today I’m sharing with you the perfect cookie to serve at your next holiday table. My “Never Plain Shortbread Cookie” is loaded with plenty of good stuff like, dried dates, raisins, white chocolate chips, toffee bits, and oats, to take it up to the next level.

loaded shortbread repost photo edit 2021 min

Loaded Shortbread

Cook Time 20 mins


  • 3/4 Pound Butter (3 Sticks)
  • 1 Cup Sugar
  • 1 Teaspoon Vanilla
  • 3 1/2 Cups All-Purpose Flour
  • 1/4 Teaspoon Salt
  • 2/3 Cup Dates
  • 1/2 Cup Raisins
  • 1/3 Cup Toffee Bits
  • 1/3 Cup White Chocolate Chips
  • 1/2 Cups Old Fashioned Oats
  • Turbinado Sugar (for Topping)


  • Preheat your oven to 350° Fahrenheit.
  • Cream your butter & sugar in the bowl of a stand up mixer with the paddle attachment, until combined, then blend in the vanilla extract.
  • In a separate bowl, sift your flour & salt. With the mixer on, gradually incorporate the flour & salt into the butter mixture until it starts to form a dough.
  • Next, mix your dried fruit in, then add the toffee bits, white chocolate chips, and oats, and mix those in as well.
  • Turn your dough onto a floured surface, and shape it into a flat disc. Chill your dough disc for about 30 minutes (basically long enough to make it easy to work with, but too long that it becomes too hard to work with).
  • Once your dough is chilled, roll it out to about a ½ inch thick (you may want to divide it into two batches prior to rolling), and cut it into rectangles of your desired size.
  • Lastly, lightly sprinkle with turbinado sugar.
  • Bake for about 15-20 minutes, or until the edges begin to brown.


Recipe adapted from Ina Garten’s Shortbread Cookie Recipe
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