WHIPPED SHORTBREAD
These whipped shortbread Christmas cookies melt in your mouth. Mostly I make them for the holidays, but I'll also prepare them year-round for wedding showers and afternoon teas. -Jane Ficiur, Bow Island, Alberta
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 dozen.
Number Of Ingredients 5
Steps:
- In a large bowl, cream butter and confectioners' sugar until light and fluffy, about 5 minutes. Gradually add flour and cornstarch, beating until well blended. , With hands lightly dusted with additional cornstarch, roll dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press lightly with a floured fork. Top with nonpareils or cherry halves. , Bake at 300° until bottoms are lightly browned, 20-22 minutes. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 87 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 46mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
KITTENCAL'S SCOTCH SHORTBREAD BARS
These shortbread bars is one of my all-time favorite recipes... I find that baking shortbread in a baking pan somehow produces a flakier, richer cookie...I'm sure you will enjoy these as much as we do.
Provided by Kittencalrecipezazz
Categories Bar Cookie
Time 30m
Yield 24 bars
Number Of Ingredients 6
Steps:
- Set oven to 350 degrees F.
- Prepare an ungreased 11 x 7-inch baking pan.
- In a mixing bowl cream butter and sugar well.
- Combine flour, baking powder and salt; gradually add to creamed mixture.
- Spread into a prepared ungreased baking pan.
- Prick well several times with a fork.
- Bake for 20-22 minutes, or until the edges just begin to brown.
- Remove from oven the dust with more icing sugar.
- Cool on wire rack.
- Cut into bars.
KITTENCAL'S OLD FASHIONED WHITE BREAD
This recipe goes back years and I still make it today, the dough is a pleasure to work with and always produces a soft high delicious loaf of bread --- sometimes it's not the ingredients but the method used, I have been baking bread for long enough to know all the secrets, follow the directions and I think you will be very pleased with this bread! --- Canadian members use all purpose white flour, for U.S. members use white bread flour --- I suggest to make this with a heavy-duty stand mixer but if you do not have one this can be made by hand --- just a tip, to create a perfect rising temperature for yeast bread/buns, just before you start making the recipe turn your stove on to 200 degrees F and leave it on for a couple of minutes then turn it off, you can rise your dough in the oven, works every time, but don't forget to turn the oven off or you will have to rise it at room temperature lol! --- this dough can be used for many different recipes, it makes a wonderful cinnamon-raisin swirl bread --- for pan greasing see my recipe#78579
Provided by Kittencalrecipezazz
Categories Yeast Breads
Time 2h30m
Yield 1 (8x4-inch) bread
Number Of Ingredients 9
Steps:
- Fit a heavy-duty stand mixer with kneader blade.
- In a small saucepan scald 1/2 cup milk with 2 tablespoons sugar and 2 teaspoons salt until very warm stirring with a spoon until no sugar or salt granules remain; set aside until luke-warm (for faster cooling place in the fridge for about 15-20 minutes on your top fridge shelf).
- Place 4 cups white flour and 3 tablespoons shortening (or lard) in the stainless steel mixing bowl along with the warm milk mixture; cover bowl with a towel to keep the milk warm.
- In a cup mix together 1-1/4 cups warm water with 2 teaspoons sugar, mix with a spoon until the sugar is dissolved; add in 1 tablespoon plus 1/2 teaspoon dry yeast, stir with a spoon for about 15 seconds.
- Place a towel over the cup and proof for about 8-10 minutes or until foamy.
- Place the water/yeast mixture in the bowl.
- Start mixing/kneading add in more flour as needed to create a soft smooth dough (about 8 minutes).
- Remove the dough to a very lightly floured surface; cover with a clean tea towel and let rest for about 5-8 minutes.
- Gather up the dough and shape into a ball, then place in a large well greased bowl.
- Cover with plastic wrap and let rise in a warm place for about 1 hour (I use my oven!).
- Punch down the dough and place on a surface.
- Using hands (not a rolling pin) flatten to a 10 x 14-inch rectangle (trust me this dough will shape beautifully, no need for a rolling pin!).
- Roll the dough up tightly then seal the long seam.
- Using a knife slice off the dough ends just enough to fit into your 8x4-inch pan, then pinch the dough ends together to seal (you can shape the two ends in a ball and freeze to make buns or discard the dough).
- Place in a dark metal 8 x 4-inch bread pan.
- Cover and let rise in a warm place for about 30-40 minutes or until doubled.
- Bake in a 375 degree oven for about 25 minutes, or until golden brown.
KITTENCAL'S ITALIAN-STYLE BREAD
If you are in Canada use white all purpose, in U.S. use white bread flour for this recipe, I have made this bread successfully using half white and half whole wheat bread flour! This recipe can also be made by hand, although I have never tried it I imagine that the dough could also be kneaded in a bread machine and then shaped and baked in the oven. This is a delicious spongy-textured bread that goes perfect with a spaghetti or pasta dinner. I sometimes like to add in about 1 tablespoon dried Italian seasoning into the dough when kneading for a herbed flavor, you can also add in about 1/4 cup grated parmesan cheese if desired, also vegetable or Canola can be used in place of olive oil, but olive oil is better! You can make two smaller loaves or shape into one larger loaf! I use only 1 teaspoon salt for this bread just personal preference, for some it might be on the "bland" side so you might want to increase the salt to 1-1/4 teaspoons. This dough makes a great focaccia also, just omit the cornmeal --- for pan greasing see my recipe#78579
Provided by Kittencalrecipezazz
Categories Yeast Breads
Time 2h17m
Yield 2 loaves
Number Of Ingredients 10
Steps:
- Prepare a heavy-duty stand mixer with the kneading attachment.
- Pour in 2-1/2 cups flour, cornmeal, 2 teaspoons sugar, olive oil and salt into the stainless steel mixing bowl.
- In a measuring cup proof the yeast with 1-1/4 cups warm water and 1 teaspoon sugar for about 8-10 minutes or until foamy.
- Pour the water/yeast mixture into the bowl with the flour mixture in it, then start kneading adding in more flour 1 tablespoon at a time until the dough leaves the sides of the bowl, and dough is soft and smooth not sticky and wet (kneading should take about 6-8 minutes).
- Transfer the dough into an oiled bowl.
- Cover and let rise in a warm place for about 45-50 minutes, or until doubled (watch the dough closely since you are using a smaller amount of flour, and using 3 teaspoons of yeast, the dough rises a little quicker!).
- Punch down; cover and let rest for about 10-12 minutes in the bowl (this is important, the dough must rest for 10-12 minutes after punching down and before shaping!).
- Transfer the dough onto a lightly-floured surface and evenly divide in half.
- Shape each half into a thin 10-12-inch long loaf (or you can shape in one thicker shorter loaf if desired).
- Place the shaped loaves onto a 15 x 10-inch baking sheet that has been lighly greased and then sprinkled with about 2 tablespoons cornmeal.
- Cover with a clean tea towel and let rise for about 25-30 minutes.
- Spray the tops of the bread with cooking spray (I use Pam olive oil spray for this).
- Bake at 400°F for about 20-22 minutes for 2 small long loaves, or until golden brown (adjust baking time longer for 1 large loaf).
- Cool on a wire rack.
Nutrition Facts : Calories 912.9, Fat 16.3, SaturatedFat 2.3, Sodium 1179.4, Carbohydrate 166.3, Fiber 7.7, Sugar 6.9, Protein 23.2
WHIPPED SHORTBREAD COOKIES
A festive melt in your mouth cookie, and very easy to make.
Provided by William Anatooskin
Categories Desserts Cookies Butter Cookie Recipes Shortbread Cookie Recipes
Time 35m
Yield 36
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine butter, flour, and confectioners' sugar. With an electric mixer, beat for 10 minutes, until light and fluffy. Spoon onto cookie sheets, spacing cookies 2 inches apart. Place a piece of maraschino cherry onto the middle of each cookie, alternating between red and green.
- Bake for 15 to 17 minutes in the preheated oven, or until the bottoms of the cookies are lightly browned. Remove from oven, and let cool on cookie sheet for 5 minutes, then transfer cookies on to wire rack to cool. Store in an airtight container, separating each layer with waxed paper.
Nutrition Facts : Calories 74.8 calories, Carbohydrate 6.8 g, Cholesterol 13.6 mg, Fat 5.2 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 3.2 g, Sodium 36.5 mg, Sugar 2.3 g
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