SHORTBREAD
I live in Missouri, but many family recipes come from New Zealand where I was born. My parents moved there when I was a year old, so I have a "Down Under" heritage. This easy shortbread recipe brings back warm memories of my childhood, and I'm going to make sure they're passed on to the next generation in my family...no matter where they live! -Allen Swenson, Camdenton, Missouri
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 5 dozen.
Number Of Ingredients 6
Steps:
- In large bowl, cream butter and sugars until light and fluffy. Combine flour, cornstarch and salt; gradually add to creamed mixture and mix well. Roll dough into a 15x2x1-in. rectangle; chill. , Preheat oven to 325°. Cut into 1/4-in. slices; place 2 in. apart on ungreased baking sheets. Prick with a fork. Bake 10-12 minutes or until set. Remove to wire racks to cool.
Nutrition Facts : Calories 57 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 44mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.
CLASSIC SHORTBREAD COOKIES IN 4 INGREDIENTS WITH ADDED 1 INGREDIENT VARIATIONS
Provided by Claire Robinson
Categories dessert
Time 1h4m
Yield approximately 65 cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- Add the flour, salt, and powdered sugar to a food processor and pulse to combine. Add in the vanilla, the butter and the 1 teaspoon of water. Pulse together just until a dough is formed. Put the dough on a sheet of plastic wrap and roll into a log, about 2 1/2 inches in diameter and 5 inches long. Tightly twist each end of the wrap in opposite directions. Chill the dough in the refrigerator for at least 30 minutes.
- Slice the log into 1/3-inch thick disks. Arrange on nonstick cookie sheets, parchment lined or silpat lined baking sheets, 2 inches apart. Bake until the edges are just light brown, about 12 to 14 minutes, rotating the pans half way through the baking process. Remove from the oven and let cool on the cookie sheets for 5 minutes. Transfer to wire racks and cool until room temperature. Enjoy!
- Variations:
- Pulse together the tea with the flour and salt in a food processor just until the tea is in small pieces evenly distributed throughout the flour. Then add the powdered sugar, vanilla, the butter and the 1 teaspoon of water. Continue as instructed above.
- Pulse the toasted and chopped pecans into the dough and then shape into a flattened round disk. Wrap in plastic wrap and refrigerate for 1 hour. On a flour dusted surface, roll the dough out to approximately 1/3-inch thick. (If the dough is too hard to roll or begins to crack, let it rest at room temperature for a few minutes until pliable.) With a sharp knife, cut the dough into rectangle shapes about 1 by 3-inches. Arrange on the prepared baking sheets and follow the cooking instructions as above. Dust slightly cooled cookies with powdered sugar through a fine mesh strainer.
SHORTBREAD, 10 WAYS
Shortbread is not only one of the easiest desserts you can possibly make, it's also one of the most adaptable. As long as you keep the butter-to-flour ratio constant (1 stick butter to 1 cup flour), everything else is negotiable. You can reduce or increase the sugar and salt, or mix in any type of flavoring from citrus zest to vanilla to herbs and spices. You can even alter the type of flour, swapping in some rice flour for all-purpose flour for increased crunch, or cornmeal for a nubby texture. Just be cautious about adding liquid to the dough; any more than one tablespoon could interfere with the texture. Here we give a master recipe and nine variations to play around with.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 1h
Yield 24 servings
Number Of Ingredients 4
Steps:
- Heat oven to 325 degrees. Pulse together flour, sugar and salt in a food processor. Add butter and pulse to fine crumbs. Pulse a few more times until some of the crumbs start to come together, but don't overprocess; the dough should be somewhat crumbly. (You can also mix the dough in a bowl using two knives or a pastry cutter.)
- Press dough into an even layer in an ungreased 8- or 9-inch-square baking pan, or a 9-inch pie pan. Prick dough all over with a fork. Bake until golden brown, about 35 to 40 minutes for the 9-inch square or pie pan, 45 to 50 minutes for the 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm.
Nutrition Facts : @context http, Calories 130, UnsaturatedFat 2 grams, Carbohydrate 14 grams, Fat 8 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 5 grams, Sodium 61 milligrams, Sugar 6 grams, TransFat 0 grams
FOOD PROCESSOR SHORTBREAD COOKIES
This easy recipe makes 1 cookie sheet of cookies. For more pictures of the steps in making these, see my blog http://heidicookssupper.com/blog/2010/06/07/food-processor-shortbread-cookies/ It's easy to make several different kinds of cookies in rapid succession simply by making multiple batches and changing the additions, shapes, coatings, etc. You could have logs of the dough in the freezer ready to thaw and slice when you needed a tray of fresh cookies quickly. The picture has two versions: pecan sandies (left) and cranberry-almond (right).
Provided by Heidi Hoerman @heidicookssupper
Categories Cookies
Number Of Ingredients 10
Steps:
- Place sugar, flour, salt, and any optional ingredients in the food processor. Pulse two or three times just to toss the ingredients together.
- Add the stick of softened butter, cut into several pieces. Process on high for ten seconds. Stir with a small spoon to catch flour that may collect under the blades or on the sides.
- Process another ten seconds. At this point it should be very crumbly and well mixed. If you still see bits of butter, process another five to ten seconds.
- Dump the crumbly mass onto a piece of plastic wrap about 12" x 18". Let the plastic wrap help you form the mass into a log about 12" long and 2" in diameter.
- Wrap the log and refrigerate for a minimum of 30 minutes.
- Preheat oven to 350°F
- Divide dough into 16 or 24 equal parts. Roll each into a ball and place on a cookie sheet lined with parchment paper. Flatten each ball to a 1/4" thick disk using the bottom of a drinking glass or other flat surface. Alternatively, form a crescent or other shape for the cookies.
- Bake 16-25 minutes or until the edges brown slightly. Larger cookies will take longer. Allow to cool on the paper. They are very fragile while still hot.
FOOD PROCESSOR SHORTBREAD
Simple, easy and delicious! I cut into little wedges for a lovely "decoration" for puddings, etc.
Provided by sassafrasnanc
Categories Dessert
Time 45m
Yield 20 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 325 degrees.
- Place all ingredients into food processor (use pastry blade if available.).
- Blend until ingredients form a ball.
- Press into ungreased pie pan.
- Using a fork decorate the edges and pierce throughout to prevent bubbles.
- Dust with granulated sugar if desired.
- Cook for 30-40 minutes until lightly browned at edges.
- Cool 10 minutes and then cut into 1/2 to 1 inch wedges.
Nutrition Facts : Calories 146.2, Fat 9.3, SaturatedFat 5.8, Cholesterol 24.4, Sodium 1.5, Carbohydrate 14.5, Fiber 0.3, Sugar 5, Protein 1.4
CLASSIC SHORTBREAD
Steps:
- Beat 2 sticks butter, 1/4 cup granulated sugar and 1/2 cup confectioners' sugar until fluffy. Whisk 2 cups flour and 1 teaspoon salt, then stir into the butter mixture. Press into a buttered 8-inch square or 9-inch round tart pan. Score into wedges, strips, squares or diamonds with a fork, then chill 30 minutes. Bake about 1 hour at 300 degrees. Cool, then slice along the scored lines.
PRETZEL SHORTBREAD
Pretzel shortbread was created by Lost Bread Co. in Philadelphia as a way to use up stale pretzels and has since gained a cult following. To create our own version, we started with a classic shortbread base and tested it with a variety of pretzel styles to find our favorite. Butter pretzels were the winners--though regular pretzel thins and old-fashioned pretzels also work. A baking soda and egg wash gives these cookies a deep brown color and shine--like a pretzel rod--and pretzel salt really drives home this cookie's origins (although coarse salt or even demerara sugar will work too). The resulting cookie is salty, sweet, buttery and crunchy.
Provided by Food Network Kitchen
Categories dessert
Time 2h15m
Yield 40 cookies
Number Of Ingredients 12
Steps:
- Process the pretzels in a food processor until finely ground and the consistency of flour. Measure 1/2 cup of the ground pretzels into a bowl (discard any remaining ground pretzels). Whisk in the flour, cornstarch, confectioner' sugar and fine salt.
- Add the butter and brown sugar to a stand mixer fitted with the paddle attachment and beat on medium speed, scraping down the sides of the bowl as necessary, until light and fluffy, about 2 minutes. Add half of the flour mixture and mix on low just to combine, about 20 seconds. Add the remaining flour mixture and mix on low until it comes together to form a dough.
- Turn the dough out onto a 14-inch piece of parchment and form into a ball. Place the parchment in a 9-by-13-inch jelly roll pan or baking sheet and press the dough into an even rectangle the size of the pan using the bottom of a measuring cup. Cut the dough in half horizontally, then cut in half vertically to make 4 quarters. Cut each quarter into 10 slices to make 40 narrow rectangles (the ends might be less than perfect, but that's ok). Freeze for 20 minutes.
- Position a rack in the middle of the oven and preheat to 350 degrees F.
- Add the baking soda to 1/2 cup warm water and mix well.
- Brush the dough evenly with the baking soda mixture and then with the beaten egg. Sprinkle with the pretzel salt.
- Bake, rotating the pan halfway through, until the shortbread is deep brown and cooked through, 45 to 55 minutes. Let stand for 5 minutes in the pan, then carefully lift the shortbread onto a cutting board. Using the previous cuts as a guide, carefully cut into bars. Let cool completely, about 25 minutes.
- Melt the chocolate chips and coconut oil in a double boiler over low heat. Transfer to a small bowl. Dip the lower third of each cookie in the chocolate and place on a clean piece of parchment. Refrigerate for 10 minutes to allow the chocolate to harden. Store the cookies in an airtight container for up to 5 days.
CLASSIC SHORTBREAD
This satisfying shortbread is as easy as it gets. It's simultaneously crisp, crumbly and tender because we've added a little cornstarch to the flour. And granulated sugar gives the cookies their gorgeous golden color.
Provided by Food Network Kitchen
Categories dessert
Time 1h55m
Yield 36 bars
Number Of Ingredients 5
Steps:
- Position an oven rack in the center of the oven and preheat to 325 degrees F. Butter a 9-by-12-1/2-inch jelly roll pan and line it with parchment, then butter the paper.
- Whisk together the flour, cornstarch and salt in a bowl. Beat the butter and sugar with an electric mixer on medium speed until light and fluffy, 5 to 7 minutes. Slowly add the flour mixture and beat on low until the dough is just combined; do not overwork.
- Transfer the dough to the prepared pan, spreading it out as evenly as possible with a spatula. Cover with plastic wrap, then use your hands to press and flatten the dough into a smooth even layer. Remove the plastic and cut the dough with a sharp knife into approximately 1-by-3-inch bars. Use a fork to prick a decorative pattern into the tops.
- Bake, rotating the pan from front to back halfway through, until golden, 60 to 70 minutes. Let stand for 5 minutes in the pan, then re-cut the bars along the previous cuts. Carefully lift the bars off the parchment with a small spatula and transfer them to a wire rack to cool completely. Store the cookies in an airtight container for up to 5 days.
SHORTBREAD
From "The Gourmet Cookbook" -- easiest and most delicious cookie I've ever made. I use a food processor to make this.
Provided by heidi
Categories Dessert
Time 25m
Yield 8 cookies, 8 serving(s)
Number Of Ingredients 5
Steps:
- Put a rack in the middle of the oven and preheat to 375 degrees F.
- Blend together butter, sugar, vanilla and salt in a food processor (or bowl) until well combined. Sift flour over butter mixture and blend until a soft dough forms.
- Transfer dough to an ungreased baking sheet. With floured fingertips, pat into a 9-by-4 1/2 inch rectangle. Crimp edges decoratively with tines of fork and prick dough all over. Score dough crosswise with the back of a knife into 8 pieces.
- Bake shortbread until edges are golden, about 15 minutes.
- Cool on baking sheet on a rack for 10 minutes, then cut into slices (while still warm) with a sharp knife. Transfer to a rack to cool completely.
- Keeps in an airtight container at room temperature for up to 1 week.
Nutrition Facts : Calories 183.5, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 38.3, Carbohydrate 18.2, Fiber 0.4, Sugar 6.3, Protein 1.7
SHORTBREAD RECIPE
Bake these classic shortbread biscuits to wow a crowd. You only need four ingredients, but you can mix it up with lemon or orange zest, or try adding chopped pistachios
Provided by Emma Lewis
Categories Afternoon tea, Treat
Time 1h10m
Yield Makes 24 slices
Number Of Ingredients 4
Steps:
- Place the butter and 140g sugar in a food processor and whizz until smooth.
- Tip in both the flours and a pinch of salt, then whizz until mixture comes together.
- Using your hands, roughly spread the mixture out in a 20 x 30 x 4cm baking tray. Cover with cling film and smooth over until there are no wrinkles. Place in the fridge, uncooked, for at least 30 mins and up to 2 days.
- Heat oven to 180C/160C fan/gas 4. Remove cling film, then lightly mark the shortbread all over with a fork.
- Sprinkle with the remaining sugar, then bake for 20-25 mins.
- Leave to cool in the tin, then cut into 24 thin slices. Shortbread will keep in an airtight container for up to 1 week.
Nutrition Facts : Calories 188 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 9 grams sugar, Protein 2 grams protein, Sodium 0.2 milligram of sodium
SHORTBREAD BASE
Categories Cookies Dairy Dessert Bake Vegetarian Quick & Easy Gourmet
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F.
- Cut butter into 1/2-inch pieces. In a food processor process all ingredients until mixture begins to form small lumps. Sprinkle mixture into a 13 x 9 x 2-inch baking pan and with a metal spatula press evenly onto bottom. Bake shortbread in middle of oven until golden, about 20 minutes. While shortbread is baking, prepare topping.
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CLASSIC SCOTTISH SHORTBREAD RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.7/5 (45)Total Time 40 minsServings 16
- Preheat the oven to 350°F. Lightly grease an 8" round cake pan., The easiest way to make the dough is in a food processor.
- Place all of the ingredients into the work bowl, and process to make a smooth, sticky dough., If you don't have a food processor, grind the oats in a blender before using.
- Combine the oats with the remaining ingredients, and mix until smooth., Press the dough into the prepared pan, and score it into 16 wedges.
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