SHORTBREAD COOKIES II
Use only butter in these for best flavor.
Provided by Sally
Categories Desserts Cookies Butter Cookie Recipes Shortbread Cookie Recipes
Yield 12
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Cream butter and sugar until fluffy. Stir in vanilla; add flour and mix well.
- Put through cookie press and form cookies onto baking sheets. Bake for 10 - 12 minutes.
Nutrition Facts : Calories 489.5 calories, Carbohydrate 48.6 g, Cholesterol 81.3 mg, Fat 31.1 g, Fiber 1.1 g, Protein 4.6 g, SaturatedFat 19.5 g, Sodium 218.8 mg, Sugar 16.9 g
SHORTBREAD COOKIES - PRIZE WINNING
I loved Lorna Doones as a kid. They were pricey, so Mom didn't buy them often. I developed this recipe as a young bride over 40 years ago. I entered them in a County Fair once and took a blue ribbon. We often just eat them plain, or dusted w/powdered sugar. If you make them in a triangle shape you can easily dip them into a lemon...
Provided by Gloria Bernal
Categories Cookies
Time 35m
Number Of Ingredients 4
Steps:
- 1. With electric mixer beat the margarine/butter until light and fluffy. Mix in the powdered sugar, until all blended, then the flour. Mixture will get crumbly.
- 2. Stop mixer and gather dough into a large ball. It should easily pull away from the bowl and feel soft and tender.
- 3. Sprinkle a large piece of waxed paper with a bit of powdered sugar. Set dough on paper, top with another piece of waxed paper and pat down to a flatter level. Refrigerate for about 30 minutes.
- 4. When cooled, divide into smaller sections, and roll down a section at a time between waxed paper to about 1/4" thick. Cut into desired shape with a butter knife that has been dipped into powdered sugar for ease of cutting.
- 5. Place cut cookies onto cookie sheet covered in parchment paper. I prefer air-filled baking sheets or crockery type (Pampered Chef) as opposed to teflon coated. Bake at 350 for 20 min or until edges are just golden. Teflon sheets may bake faster so watch the time.
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.
UNCLE BILL'S WHIPPED SHORTBREAD COOKIES
These are very easy to make shortbread cookies. They are so good that they melt in your mouth, you hardly have to chew them. I have been making them for over 35 years.
Provided by William Uncle Bill
Categories Drop Cookies
Time 32m
Yield 24-30 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- In a mixing bowl and using an electric mixer, combine butter, flour, icing sugar and vanilla extract; mix until mixture is a smooth consistency.
- Prepare cookie sheets with parchment paper.
- Spoon out dough onto parchment lined cookie sheets by teaspoonfuls or by tablespoons for larger cookies, spacing about 2 inches apart.
- Cut maraschino cherries into quarters and place one piece in the middle of each cookie, alternating with red and green cherries.
- Bake in preheated 350 F oven for 13 to 15 minutes or until bottom of cookies are lightly browned, DO NOT OVERBAKE.
- Remove from oven and let cool on cookie sheet for about 5 minutes.
- Transfer onto wire racks to finish cooling.
- Store in a container with a lid and separate each layer with wax paper.
- NOTE: If you wish to add some flavor to the cookies, add 1 teaspoon of pure vanilla extract or almond extract.
- Use sprinkles, half an almond or half a cashew or chocolate to the top of the cookies before baking.
- A thumbprint in the cookie, filled with your choice of jam is very tasty.
- It has been suggested that the cookies be refrigerated for at least 1/2 hour before baking for a different texture.
PRIZE SHORTBREAD
My mother made this every year for Christmas, and her daughters still do. Because it's very delicate, we have always just rolled out the dough and cut it into squares. The "edge" pieces get baked, too, and that what the cook and the kids get to nibble while the rest go in the freezer till the holidays. They're great, rich, and delicate - they shatter first when you bite them, and then melt in your mouth. Use fresh nutmeg for the best flavour.
Provided by carollizc
Categories Dessert
Time 30m
Yield 3 1/2 dozen, 42 serving(s)
Number Of Ingredients 6
Steps:
- Soften butter slightly, but do not allow to become oily.
- Stir in sugar, salt, nutmeg and egg yould with a wooden spoon.
- Add the flour, a little at a time, until mixture is too stiff to work with a spoon.
- Turn onto floured board and knead lightly, drawing in flour all the time until dough just begins to crack.
- Roll out to 1/4" thickness and cut as desired. Place on ungreased cookie sheet.
- Bake at 350 for 10 minutes or until delicately brown. Dough may be sprinkled with coloured sugar or sprinkles before baking if desired.
Nutrition Facts : Calories 67.2, Fat 4.5, SaturatedFat 2.8, Cholesterol 16.1, Sodium 59.1, Carbohydrate 6, Fiber 0.2, Sugar 1.4, Protein 0.7
More about "shortbread cookies prize winning recipes"
MELT-IN-YOUR-MOUTH SHORTBREAD COOKIE RECIPE - SOBER …
From soberjulie.com
SHORTBREAD COOKIE RECIPES - ALLRECIPES.COM
From allrecipes.com
HERE'S THE SECRET TO THE BEST SHORTBREAD | TASTE OF HOME
From tasteofhome.com
SHORTBREAD COOKIE RECIPE (EASY RECIPE FROM SCOTLAND)
From christinascucina.com
24 BEST SHORTBREAD COOKIE RECIPES | RECIPES, DINNERS AND …
From foodnetwork.com
Author By
RECIPE OF AWARD-WINNING SHORTBREAD COOKIES | THE US CUISINE
From uscuisine.netlify.app
TOP 41 AWARD WINNING SHORTBREAD COOKIE RECIPE RECIPES
From tmax.pakasak.com
TARTELETTE: PRIZE WINNING SHORTBREAD COOKIES
From damndeliciou.com
SHORTBREAD COOKIES - REE DRUMMOND
From thepioneerwoman.com
LEMON SHORTBREAD COOKIES - ERREN'S KITCHEN
From errenskitchen.com
MILLIONAIRE'S SHORTBREAD (CONTEST WINNER!) - ONCE UPON A CHEF
From onceuponachef.com
SHORTBREAD COOKIES RECIPE - PREPPY KITCHEN
From preppykitchen.com
SHORTBREAD COOKIES PRIZE WINNING RECIPES
From tfrecipes.com
SHORTBREAD COOKIES - PRIZE WINNING | RECIPE | HOW SWEET EATS ...
From pinterest.com
100 CONTEST-WINNING COOKIE RECIPES | TASTE OF HOME
From tasteofhome.com
RECIPE OF AWARD-WINNING SHORTBREAD COOKIES | DAILY MENU
From daily-menu.netlify.app
PRIZE WINNING SHORTBREAD COOKIES - A GIVEAWAY - TARTELETTE
From tarteletteblog.com
You'll also love