FROSTED SHORTBREAD COOKIES
Buttery shortbread-style cut-out cookies with creamy flavored frosting. These cookies are very delicate and break easily.
Provided by elena5412
Categories Dessert
Time 45m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 15
Steps:
- Cream butter, suagar, vanilla. Add egg and beat well.
- Stir in sifted dry ingredients. Stir well and form into disk.
- Chill for at least 1 hour.
- Roll out dough 1/4 to 1/2 inches thick and cut out in favorite shapes.
- Place on parchment paper lined baking sheet.
- Bake for 8 - 10 minutes at 375 degrees.
- Transfer on rack until cool.
- Combine cream chees, butter, powdered sugar, milk and extract and mix well until very smooth. Adjust to desired consistency with additional milk or powdered sugar. Tint to desired shades. Store in tighly covered containers.
GLUTEN-FREE DECORATED FROSTED SHORTBREAD COOKIES
Provided by Silvana Nardone
Time 1h
Yield About 24 cookies
Number Of Ingredients 14
Steps:
- For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
- For the cookies: In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, granulated sugar, brown sugar and vanilla on medium-high speed until light and smooth.
- Meanwhile, in a small bowl, combine the almond flour and salt with 2 cups gluten-free flour blend. Add to the butter mixture and beat on low speed until just combined. Divide the dough in half and flatten each to make 2 disks; wrap in plastic wrap and chill until slightly firm, at least 20 minutes.
- Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Working with one dough disk at a time, on a surface dusted with some gluten-free flour blend, roll out the dough to about 1/4-inch thickness. Using cookie cutters, cut out cookies and place on the prepared baking sheets; refrigerate until firm, about 15 minutes. Bake until the edges are golden, about 10 minutes. Let cool completely on a wire rack. Repeat with the remaining dough.
- For the icing: Set a wire rack over a parchment paper-lined baking sheet. In a small bowl, whisk together the confectioners' sugar and whipping cream until smooth. Submerge the cooled cookies into the icing, letting any excess drip off, then place on the prepared wire rack and decorate with sprinkles.
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.
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
This is a compilation of several Shortbread recipes I have from British cookbooks. I have been to England three times and REAL shortbread is a favorite. It should use real butter and not be TOO sweet.
Provided by Norita Solt
Categories World Cuisine Recipes European UK and Ireland English
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Line a baking sheet with greaseproof (parchment) paper. Sift the flour and rice flour into a medium mixing bowl. Add the sugar and mix.
- Cut butter into pieces and rub into the flour with your fingertips until the mixture begins to bind together. Knead into soft dough.
- Roll the dough into an 8 inch round (or for exact round, mold it in an 8 inch cake pan). Place on baking sheet. Using a fork, prick top and make tine marks along edge. Using a table knife, score top with wedge marks. (This is where it will break when cooled)
- Bake 45 minutes or until pale golden in color. Sprinkle a little superfine sugar over top and cool on baking sheet. Cut into wedges. Keeps for weeks in airtight tin.
Nutrition Facts : Calories 275.8 calories, Carbohydrate 31.3 g, Cholesterol 40.7 mg, Fat 15.7 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 9.8 g, Sodium 2.5 mg, Sugar 8.4 g
FUDGE-TOPPED SHORTBREAD
This combination of buttery shortbread and sweet chocolate is wonderful. Whenever I make it, there's nothing but crumbs left. Be sure to cut these into small squares because they're very rich. -Valarie Wheeler, DeWitt, Michigan
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 dozen.
Number Of Ingredients 8
Steps:
- In a bowl, cream butter, sugar and salt until fluffy. Gradually beat in flour. Spread into a greased 13x9-in. baking pan. Bake at 350° until lightly browned, 16-20 minutes. , In a microwave-safe bowl, combine condensed milk and chocolate chips. Microwave, uncovered, on high until chips are melted, 30-60 seconds; stir until smooth. Stir in extract. Spread over the shortbread. Sprinkle with almonds and press down. Refrigerate until firm. Cut into squares.
Nutrition Facts : Calories 115 calories, Fat 7g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 54mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
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.
BITTERSWEET BROWNIE SHORTBREAD
These chewy bar cookies combine two all-time favorites: crumbly, buttery shortbread and bittersweet brownies. Nut lovers can mix almonds, pecans or walnuts into the brownie batter, which gives the bars a delightful crunch. But those who prefer savoring the smooth, gooey centers of their brownies can easily leave them out. In any case, be sure not to overbake the brownies. As soon as the top sets, they're done.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 1h30m
Yield 32 bars
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish, and line with parchment paper so that there is a 2-inch overhang on the two long sides.
- Prepare the shortbread: In the bowl of an electric mixer fitted with a paddle attachment or beaters, mix together flour, sugar and salt. Beat in butter on low speed until dough just comes together but is still a little crumbly. (Or pulse together ingredients in a food processor.)
- Press dough into prepared pan. Prick dough all over with a fork. Bake until golden, 30 to 35 minutes. Remove from oven. Raise oven temperature to 375 degrees.
- As shortbread bakes, prepare the brownie: Place butter and chocolate in a large bowl. Melt in the microwave in 30-second bursts, stirring after each burst, until smooth. (Alternatively, place bowl over a pot of simmering water, and heat chocolate and butter, stirring until smooth and melted.) Whisk in sugars and cocoa powder until smooth, then whisk in eggs and vanilla.
- In a medium bowl, whisk together flour and sea salt. Whisk into chocolate mixture until no streaks of flour remain. Fold in nuts, if using. Spread mixture onto the warm shortbread base. Sprinkle lightly but evenly with flaky sea salt.
- Bake until the top is set, the center is soft, and the edges start pulling away from the pan, 23 to 28 minutes. (A toothpick inserted into the center will come out gooey.) Transfer to a wire rack to cool completely. Cut into bars before serving.
More about "frosted shortbread 1 recipes"
BUTTERY LEMON SHORTBREAD COOKIES WITH A GLAZE - THE …
From therecipecritic.com
Reviews 13Total Time 30 minsCategory DessertCalories 327 per serving
- Preheat oven to 350 degrees. In a stand mixer or using a hand mixer add the butter and beat until fluffy. Add in the powdered sugar, zest of one lemon and juice of one lemon.
- In a medium sized bowl combine the flour, salt and baking powder. Slowly add it to the butter mixture and mix until combined .
- Add the dough to a lightly floured surface and roll out to 1/4 inch thick. Using a round cookie cutter cut out the cookies and lay them onto a baking sheet. Bake for 10-12 minutes or until lightly brown. Remove and let cool.
- In a small bowl whisk the lemon juice, powdered sugar, and zest of one lemon. Dip the top of each cookie into the glaze and place on a wire rack to set.
BUTTERCREAM FROSTED SHORTBREAD - THE SUGAR COATED …
From thesugarcoatedcottage.com
5/5 (4)Category ShortbreadCuisine DessertTotal Time 1 hr 15 mins
PANERA FROSTED SHORTBREAD COOKIE RECIPE RECIPES
From stevehacks.com
HERSHEY BROWN SUGAR SHORTBREAD BARS | TASTES OF LIZZY T
From tastesoflizzyt.com
FROSTED LEMON SHORTBREAD COOKIES (GLUTEN FREE, VEGAN).
From theprettybee.com
FUDGE FROSTED SHORTBREAD COOKIES : 7 STEPS - INSTRUCTABLES
From instructables.com
CLASSIC SHORTBREAD COOKIES RECIPE - SIMPLY RECIPES
From simplyrecipes.com
CHOCOLATE FROSTED SHORTBREAD COOKIES - THE COOKING DUO
From thecookingduo.com
FROSTED SHORTBREAD COOKIES - THE SEMISWEET SISTERS
From thesemisweetsisters.com
FROSTED FUDGE SHORTBREAD COOKIES (VIDEO) - GLUESTICKS BLOG
From gluesticksblog.com
FROSTED SHORTBREAD STICKS | HY-VEE
From hy-vee.com
FROSTED SHORTBREAD BARS (GLUTEN, DAIRY FREE) - MILK FREE MOM
From milkfreemom.com
FROSTED SHORTBREAD CHRISTMAS COOKIES |A TIPSY GIRAFFE
From atipsygiraffe.com
HERE'S THE SECRET TO THE BEST SHORTBREAD | TASTE OF HOME
From tasteofhome.com
You'll also love