Aunt Dots Shortbread Cookies Recipes

Steps:

• Mix together, and chill several hours, or overnight.
• Roll into balls, and place on cookie sheet.
• Press thumb in center of each cookie and,.
• Fill with peach preserves.
• Bake 350 degrees.
• For 10 to 12 minutes.
• When cool can sprinkle powered sugar over tops if you like.

Steps:

• Preheat the oven to 300 degrees F. Grease an 11-inch tart pan with a removable bottom. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
• In a medium bowl, whisk together the all-purpose and rice flours, 1/2 teaspoon of the salt, and 2 tablespoons of the dulse granules. Combine the remaining 1/2 teaspoon salt and 1/2 tablespoon dulse in a small bowl and reserve for sprinkling over the top of the shortbreads.
• Beat the butter and sugar together in a stand mixer fitted with the paddle attachment on medium speed until creamy and lightened in color, 3 to 5 minutes, scraping down the sides of the bowl as needed. Turn off the mixer, add the flour mixture all at once, then return the mixer to its lowest speed until the flour is incorporated and the mixture is the texture of crumbly wet sand, about 30 seconds.
• Transfer to the prepared tart pan and use your hands or the bottom of a cake pan to press the mixture into an even layer. Bake until the shortbread is set and the edges are golden brown, about 1 hour. Cool in the pan on a wire rack for 5 minutes. Leave the oven on.
• Remove the outer ring of the tart pan, then carefully transfer the shortbread onto a cutting board, using a paring knife to separate the pan bottom if necessary. Brush the shortbread with the egg mixture, then evenly sprinkle all of the dulse-salt mixture over the top. Slice into 16 wedges and transfer to the parchment-lined baking sheet.
• Return to the oven and bake until the egg wash is set, 8 to 10 minutes, then transfer the shortbreads back to the wire rack to cool completely before serving.

Steps:

• Preheat oven 360.
• In a mixer stand on 2 or 4, cream butter and vanilla, then add in the cream. I do this for about 5 minutes to get creamy texture.
• On stir or lowest stand setting, Add in the cake flour, icing sugar. Combine until you get a smooth creamy dough.
• Spoon 2 teaspoons of dough on a parchment line pan. With a clean finger tip, poke a well in the middle of the cookie, spoon 1/2 teaspoon or less bit in of your favorite jam.
• Bake for about 10-12 minutes until edges begin to get golden brown, like in my picture!
• Enjoy! :).

Steps:

• PREHEAT OVEN TO 325°F.
• Mix all ingredients with mixer. Chill in refrigerator for 1/2 hour. Roll 1 tsp at a time into balls and place onto cookie sheet. Press thumb into ball to 1/2 way point. Place cookies sheet in oven on high rack and bake at 325°F for 12 - 15 minutes or until golden on the bottom.
• Option - once you have pressed the tsp size balls, freeze on a cookie sheet and place them an airtight bag. Freeze until needed. Let sit on cookie sheet at room temperature for 20 minutes before cooking.

Steps:

• In a large bowl, beat butter with 1/2 cup sugar and almond extract until light and fluffy. With a wooden spoon, stir in flour until smooth and well combined. Divide dough into 2 parts. Wrap in plastic and refrigerate for 2 hours.
• Preheat oven to 300 degrees F (150 degrees C).
• On lightly sugared surface, roll out dough, one part at a time, about 1/2-inch thick. Cut out cookies with a 1 1/2-inch round cookie cutter. Place on ungreased cookie sheet 1 inch apart. Make an indentation in the center of each cookie with the end of a wooden spoon.
• Bake in preheated oven until cookies are light golden brown around the edges, 25 to 30 minutes. While still warm, roll in sugar. Cool completely on a wire rack. Store in an air-tight container.

Steps:

• Spray a 9-inch fluted tart pan with a removable bottom with nonstick cooking spray; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Stir in vanilla. With mixer on low speed, slowly add flour. Mix until well combined.
• Evenly spread cookie dough into prepared tart pan. Refrigerate until firm, at least 2 hours and up to overnight.
• Preheat oven to 325 degrees. Sprinkle shortbread with sanding sugar. Using a 2-inch round fluted cookie cutter, make a shallow cut in the center of the dough. Using the tines of a fork, score dough from the edge of the circle in the center toward the edge of the pan into 12 equal wedges.
• Transfer tart pan to oven and bake until light brown and a toothpick inserted into the center of the shortbread comes out clean, 50 to 60 minutes. Immediately re-score circle and wedges with cookie cutter and the tines of a fork. Transfer to a wire rack and let cool 1 hour. Remove shortbread from tart pan and let cool completely. Cut into wedges with a serrated knife along the scored lines.

Steps:

• Cream together butter and sugars.
• Add in egg yolks and vanilla.
• Gradually add in flour.
• Roll teaspoon sized balls onto ungreased cookie sheets.
• Flatten with tines of a fork the way you would peanut butter cookies.
• Sprinkle with colored sugars or sprinkles if desired.
• Bake at 375 degrees for 8 minutes.

Steps:

• Cream the butter and vanilla together.
• Add in and mix the cornstarch to the butter mixture.
• Add the icing sugar to the butter/cornstarch mixture.
• Beat well until well combined and fluffy.
• Add the flour and beat well until combined and fluffy.
• Make into two balls of dough to work with, if you are going to use cookie cutters.
• Roll to 1/4 inch thick, or make into small balls to press with a fork or small cookie press.
• Bake at 325 degrees F, for 20-25minutes (reduce time if small cookies).