Inspired by childhood traditions of creating popcorn garland, as well as feasting on the giant tins of popcorn that come around this time of year, this recipe gives a new and delicious way to use the crunchy-munchy snack in your holiday baking.
Salted Popcorn Shortbread
Makes about 24 cookies
Ingredients
- 2 cups (20 grams) popped plain popcorn
- 1 cup (227 grams) unsalted butter, softened
- ½ cup (100 grams) granulated sugar
- 1 large egg yolk (19 grams), room temperature
- 2 teaspoons (8 grams) vanilla extract
- 1½ cups (188 grams) all-purpose flour, plus more for dusting
- ½ teaspoon (1.5 grams) kosher salt
Instructions
- In the work bowl of a food processor, pulse popcorn until it resembles fine crumbs.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until light and creamy, 2 to 3 minutes, stopping to scrape bottom and sides of bowl. Add egg yolk, beating until combined. Beat in vanilla.
- In a medium bowl, whisk together popcorn crumbs, flour, and salt. With mixer on low speed, gradually add popcorn mixture to butter mixture, beating until a soft dough forms. Wrap dough tightly in plastic wrap, and refrigerate for at least 30 minutes or up to overnight. (If refrigerating for longer than 30 minutes, let dough stand at room temperature for 5 minutes before rolling.)
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll dough to ¼-inch thickness. Using a 2½-inch round cutter, cut dough, rerolling scraps and cutting to use all dough, and place2 inches apart on prepared pans.
- Bake until edges are golden brown, 13 to 15 minutes. Let cool on pans for10 minutes. Remove from pans, and let cool completely on a wire rack. Store in an airtight container for up to 3 days.
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