SHORTBREAD SUGAR COOKIES WITH ICING
I love shortbread and I like sugar cookies but a cookie that is both...that's heaven! This is the kind of icing that "dries" and makes almost like a candy shell on the cookie. When the icing is dry, store in an airtight container for up to a week. You can also keep the unbaked dough in the fridge for up to a week...but who can resist making these that long? You have to use butter to get the right taste. Sometimes just for a different flavor I add a teaspoon or two of almond extract.
Provided by QueenJellyBean
Categories Dessert
Time 50m
Yield 4-5 dozen cookies, 48-60 serving(s)
Number Of Ingredients 9
Steps:
- Line cookie sheets with parchment paper or generously spray with non stick spray.
- Using a hand mixer or stand mixer, mix butter and sugar until fluffy. Add vanilla and beat until combined.
- In a separate bowl, combine flour and baking powder. Add slowly to butter mixture on low speed. Do not overbeat! Only mix until flour is incorporated.
- Form dough into big ball and place in plastic wrap. Refrigerate for 30 minutes.
- Preheat your oven to 350 degrees. Roll out chilled dough to 1/4 inch thickness. Cut with cookie cutter or you can use a pizza cutter and make squares or rectangles. Another option is to roll into a log and cut 1/4 inch thick slices.
- Using a spatula, transfer to cookie sheets leaving about 1/2 inch between cookies.
- Bake 10-12 minutes or until lightly browned around the edges. Cool 10 minutes on cookie sheet and then transfer to cooling rack.
- When cookies are cool, whisk together the icing ingredients and either dip the cookies or spread on cookies. You can smooth the icing with the back of a spoon.
- These are so good -- you should really double the recipe!
SHORTBREAD COOKIES
Bake Ina Garten's chocolate-dipped Shortbread Cookies for the perfect bite with tea, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories dessert
Time 1h15m
Yield 20 cookies
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
- Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
- When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
- Drizzle 1/2 of each cookie with just enough chocolate to coat it.
{ COOKIES BY DESIGN } SUGAR SHORTBREAD COOKIES
I've heard of the 'Cookies By Design' company, but have never tried their cookies. This is supposed to be a copy-cat of their sugar shortbread cookie.
Provided by Celeste
Categories Dessert
Time 20m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 7
Steps:
- Whip sugar and shortening in a large bowl, add eggs and beat well.
- Add remaining ingredients and mix.
- Knead dough into ball, roll out and cut. Place on cookie sheet.
- Bake at 350 degrees F for 10 to 12 minutes.
Nutrition Facts : Calories 174.9, Fat 9.3, SaturatedFat 2.4, Cholesterol 26.4, Sodium 114.1, Carbohydrate 20.5, Fiber 0.4, Sugar 8.4, Protein 2.4
COOKIES BY DESIGN - SUGAR SHORTBREAD COOKIES THE REAL DEAL!
I used to work at cookies by design,so this is the real deal - except modified a little because the average person will not be able to buy "almond emulsion" or "spread" Also, this recipe is scaled down from it's original, which was made in a 60 qt. mixer. It may have to be scaled down again. I have not made it at home. I must warn you, I do not know the yield on these cookies. I made up a number...
Provided by Chef 975808
Categories Dessert
Time 23m
Yield 50 75
Number Of Ingredients 7
Steps:
- With paddle attachment, mix butter for 30 seconds. Add a 1/3 of the powdered sugar, mix on first speed for 1 minute. Add another 1/3 of the powdered sugar, mix another minute. Finally, add the last 1/3 of sugar, mix 1 minute.
- Combine eggs, vanilla, and almond extract together, add to butter/sugar mixture. Mix for 30 seconds.
- Add a 1/3 of the flour, mix 1 minute.
- Scrape.
- Add the next 1/3 of the flour, mix 2 minutes.
- Scrape.
- Add the final 1/3 of the flour, mix 3 minutes.
- Refrigerate until able to be rolled out and cut into desired shapes.
Nutrition Facts : Calories 207.3, Fat 11.6, SaturatedFat 7.1, Cholesterol 43.7, Sodium 102.2, Carbohydrate 23.8, Fiber 0.4, Sugar 11.2, Protein 2.2
SHORTBREAD COOKIES II
Use only butter in these for best flavor.
Provided by Sally
Categories Desserts Cookies Butter Cookie Recipes Shortbread Cookie Recipes
Yield 12
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Cream butter and sugar until fluffy. Stir in vanilla; add flour and mix well.
- Put through cookie press and form cookies onto baking sheets. Bake for 10 - 12 minutes.
Nutrition Facts : Calories 489.5 calories, Carbohydrate 48.6 g, Cholesterol 81.3 mg, Fat 31.1 g, Fiber 1.1 g, Protein 4.6 g, SaturatedFat 19.5 g, Sodium 218.8 mg, Sugar 16.9 g
AMISH SUGAR COOKIES, LANCASTER COUNTY - THE REAL DEAL!
My dear Amish sister-in-law shared this YUMMY recipe with me. These cookies are ALWAYS soft! Sure to be a hit with everyone! Enjoy!
Provided by WJKing
Categories Drop Cookies
Time 26m
Yield 4-6 dozen
Number Of Ingredients 12
Steps:
- Mix oil& sugar.
- Add beaten eggs& mix well.
- Mix together dry ingredients, then add to above mixture alternately with evaporated milk.
- Add vanilla.
- Drop onto cookie sheets, and sprinkle w/ crumb mixture.
- Bake 10-12 minutes at 350 degrees.
- THESE SEEM TO HAVE THE BEST TEXTURE WHEN STIRRED (MIXED) BY HAND (WHISK), VERSUS AN ELECTRIC MIXER.
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- Preheat the oven to 325 degrees. In a small bowl, whisk together the flour, baking powder, and salt. In a large mixing bowl, beat the butter with the sugar. Add the egg and the vanilla extract and mix until light and fluffy. Add half the flour mixture to the butter mixture, beat until combined. Add the remaining flour and beat once more. The mixture should be dry and crumbly, but hold together when you press it between your fingers.
- Place a sheet of parchment paper (about the size of a baking tray) on the counter and dump the dough out of the bowl on top of it. Place a second sheet of parchment over the dough. Flatten the dough with your hands and then roll it out to approximately 1/4-inch thickness. Remove the top sheet of parchment and place the parchment on a baking tray. Sprinkle the rolled out dough very generously with about 1/4 cup of Sugar In The Raw. Lightly press the sugar into the dough with your hands or the rolling pin.
- Cut into cookies with a circle shaped cutter. Use a thin metal spatula to transfer the cut out cookies to the parchment lined baking sheet, leaving about an inch of space between the cookies. Sprinkle the cookies with the remaining sugar. Bake for 10-12 minutes, or until just barely puffed and not yet brown around the edges.
- Let the cookies cool on the pan for 1-2 minutes and then use a metal spatula to transfer the cookies to a wire cooling rack and allow them to cool completely before storing in an airtight container. Enjoy!
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