Grandma Littles 50 Year Old Shortbread Recipes

Steps:

• Preheat oven to 300°. Cream butter and sugar until light and fluffy, 5-7 minutes. Combine flours; gradually beat into creamed mixture. Press dough into an ungreased 13x9-in. baking pan. Prick with a fork., Bake until light brown, 45-50 minutes. Cut into 48 bars or triangles while warm. Cool completely on a wire rack.

Steps:

• Sift together corn starch, icing sugar and flour.
• With wooden spoon (or by hand as I do it), blend in butter until soft, smooth dough forms.
• Shape into 1 inch (2.5 cm) balls.
• Place 1 1/2 inches (4 cm) apart on an ungreased cookie sheet, flatten with lightly floured fork.
• Alternatively, roll dough to 1/4 inch (6 mm); cut into shapes with cookie cutters.
• Decorate with candied cherries, colored sprinkles or nuts if desired.
• Bake in 300 Fahrenheit oven for 15-20 minutes or until edges are lightly browned.
• Cool on wire rack.
• Tips:.
• Do not substitute anything for the butter otherwise it's not a genuine shortbread cookie. ETA: Sadielady reminded that I forgot to mention the type of butter. Please forgive the D'oh moment. Please use unsalted butter. I never ever add salt. Any added salt in baked goods is not pleasing to my palate and too much salt is unhealthy but you may want to add a bit.
• You can "nuke" aka microwave the butter to soften it rather than letting it sit out. It saves time and won't alter the taste. Just make sure you don't melt it.
• If dough is too soft to handle then cover and chill for 30-60 minutes (15 minutes worked for me).
• To make Crescents:.
• Add 1/2 cup (125 ml) ground almonds or hazelnuts to flour mixture.
• Shape into logs about 1/2 inch (1 cm) thick and 3 inches (7 cm) long.
• Twist into crescent shapes.
• When baked and cool, dip ends in melted chocolate.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together the butter, sugar, salt, nutmeg and egg yolk. Add the flour a little at a time until mixture is stiff.
• Place onto floured board and knead lightly until the dough begins to crack. Roll out 1/4 inch thickness and cut into desired shapes.
• Place on un-greased cookie sheet, decorate with colored sugar crystals and maraschino cherries.
• Bake for 10 minutes or until golden brown.

Steps:

• In a larbe bowl, beat the butter until light, thick and airy.
• Add the sugar, vanilla and corn flour, beat again - at a low speed, it will go every where otherwise.
• Sift in the plain flour and stir to incorporate.
• Seperate into two equal parts.
• Roll into logs using foil to cover.
• Refridgerate for 30 minutes (or until firm, freezer would do this faster I guess).
• Remove from fridge and foil, cut each log into 15 slices.
• Bake on lined trays.
• Bake at 150oC for 20-30 minutes until golden.
• Once out of the oven, cool for 5 minutes on the tray.
• Remove to airer and sift extra icing sugar over the top and let cool completely.
• Note - these logs can be frozen (upto a month) or refridgerated (for upto a week) ready for use. If frozen, bring be sure that they are thawed prior to baking.