The Art of Cake’s Chunky Shortbread Cookie Recipe

Family-owned with a nostalgic artisan take, The Art of Cake has been handcrafting delicious cakes and pastries for almost 10 years. Owner Gloria Bednarz turned her love for baking into the beloved dessert destination, where she creates “art you can eat.”

Her attention to detail is obvious not only in her sweet and savoury treats — as seen in her buttercream-sculpted designs — but in the space she’s created in her cake shop. As soon as you walk in, you are wrapped in the Christmas spirit. Their vintage-inspired interior is dressed up as a winter wonderland during the holiday season, featuring a life-size nutcracker and shimmering Christmas trees.

With the festive season in the air, Bednarz shares one of her favourite holiday treats with us — her Chunky Shortbread Cookie. “They’re buttery, crumbly and packed with rich, melt-in-your-mouth bites that feel like pure comfort in every chuck.” Imagine waking up to these on Christmas morning.

Chunky Shortbread Cookie Recipe

Ingredients

• 2 cups unsalted butter
• 1 tsp salt
• 1 cup icing sugar
• 1 tsp vanilla extract
• 3 ½ cups flour
• ½ cup cornstarch
• 1 cup bittersweet chocolate chips
• 1 cup pecan halves (toasted)

Instructions

1. Preheat oven to 325°F
2. Cream butter, vanilla, sugar and salt until light and fluffy
3. Mix in flour and cornstarch
4. Stir in chocolate chips and pecans
5. Scoop cookies by small scoop onto baking sheet
6. Bake for 12-18 minutes (depending on the size of your cookie)
7. When ready, cookies should have lightly brown edges

The Art of Cake
Queen Mary Park | 11811 105 Ave NW, Edmonton | theartofcake.ca