CHOCOLATE-DIPPED HAZELNUT SHORTBREAD WEDGES
Steps:
- Preheat the oven to 350°F. and butter and flour two 8-inch round cake pans. In a food processor grind fine the hazelnuts with the flour and the sugar, add the butter, and blend the mixture until it is combined well. Press half the dough evenly onto the bottom of each of the pans, cut through each round of dough with a small knife to score 16 wedges, and bake the shortbread in the middle of the oven for 20 minutes, or until it is pale golden. While the shortbread is still warm, cut through the rounds again and let them cool in the pans on a rack. Choose 2 plates slightly smaller than the pans, put a plate directly on the surface of the shortbread, and invert the shortbread carefully onto it.
- In a metal bowl set over a saucepan of simmering water melt the chocolate with the shortening, stirring until the mixture is smooth, and transfer the mixture to a deep narrow cup or glass measure. Dip the points of the shortbread wedges into the chocolate mixture, coating them halfway and letting any excess drip off. Transfer the shortbread wedges as they are dipped to rack set over a sheet of wax paper and let them stand until the chocolate is set.
SHORTBREAD WEDGES
These rich and crumbly cookies couldn't be any easier to bake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 45m
Number Of Ingredients 3
Steps:
- Preheat oven to 300 degrees. In mixing bowl, cream butter. Add flour and sugar; mix just to combine (chill 10 minutes if too soft).
- Pat into an 8-inch round cake pan; crimping edge with a floured fork. Bake until firm and slightly browned, 30 to 35 minutes (drape with foil if browning too quickly). Immediately score into eight wedges; cool completely. Turn out of pan; slice with a serrated knife.
Nutrition Facts : Calories 178 g, Fat 12 g, Protein 2 g
ELSWET'S QUICK, EASY, & DELICIOUS DIABETIC IRISH SHORTBREAD
This is an old recipe from Elswet's mother. We have no idea where it came from, but the family name was McQueen. ;) This is the diabetic version. The alternate ["normal"] ingredients are listed as comments.
Provided by Pagan
Categories Dessert
Time 25m
Yield 3 dozen small cookies, 20 serving(s)
Number Of Ingredients 4
Steps:
- Cream together the sugar and butter, adding sugar in slowly. Sift in the flour slowly, mixing as you add.
- Turn out onto a LIGHTLY floured board, and knead until thoroughly mixed, approximately 12-15 times.
- Roll to 1/4 inch thickness, cut and place on parchment paper-covered baking sheet.
- Bake for 15 minutes at 350°F Allow to cool on baking sheet, placed on baking rack.
Nutrition Facts : Calories 45.8, Fat 0.6, SaturatedFat 0.3, Sodium 68.2, Carbohydrate 9.2, Fiber 1.5, Sugar 0.1, Protein 1.7
DIABETIC SHORTBREAD
Make and share this Diabetic Shortbread recipe from Food.com.
Provided by Bluenoser
Categories Dessert
Time 30m
Yield 60 cookies
Number Of Ingredients 4
Steps:
- Cream butter with sugar in mixing bowl til soft and fluffy.
- Stir in rice flour and all purpose flour until blended.
- Roll on lightly floured board.
- Cut into 1 1/2" rounds.
- Place on ungreased cookie sheets.
- Prick with a fork (to form design if desired).
- Bake 325F 25 mins til golden.
BUTTER SHORTBREAD WEDGES
Make and share this Butter Shortbread Wedges recipe from Food.com.
Provided by MizEmerilLagasse
Categories Dessert
Time 40m
Yield 8 wedges
Number Of Ingredients 7
Steps:
- Preheat oven to 300°F.
- Lightly grease an 8-inch cake round cake pan In a large mixing bowl, cream together the butter and two sugars until fluffy Sift the flour and salt into the butter and sugar mixture.
- Add the extract and water mixture and bring everything together to form a soft dough Press the dough out evenly in the pan.
- Prick the dough well and score into 8 triangles with a knife.
- Bake for 30-35 minutes or until the cookie is pale golden and crisp.
- Sprinkle with the extra sugar, then cut along the marked lines to make the fantails. Leave the shortbread in the pan to cool before cutting and removing from the pan Store in an air tight container.
Nutrition Facts : Calories 241.8, Fat 11.8, SaturatedFat 7.3, Cholesterol 30.5, Sodium 155.1, Carbohydrate 30.6, Fiber 0.8, Sugar 6.8, Protein 3.4
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