CRANBERRY SHORTBREAD STARS
My family loves shortbread and I love cranberries, so I decided to put the two together. The star shape is a festive addition to my holiday cookie tray. -Sonya Labbe, West Hollywood, California
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, beat butter, confectioners' sugar and salt until blended. Beat in vanilla. Gradually beat in flour. Stir in cranberries., Shape dough into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll., Preheat oven to 325°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-in. star-shaped cookie cutter. Place 1 in. apart on greased baking sheets., Bake 12-15 minutes or until edges are golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 87 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 74mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
COOKIES 'N CREAM SHORTBREAD STARS
There's nothing more patriotic than using America's favorite cookies for a Fourth of July treat. The chocolate sandwich cookies are repurposed into buttery star-shaped shortbread then glazed with white chocolate. The final touch: red, white, and blue sprinkles.
Provided by Lasheeda Perry
Categories dessert
Time 1h55m
Yield 18 to 20 cookies
Number Of Ingredients 8
Steps:
- Line a 13-by-9-inch sheet pan with parchment paper.
- Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Cream at low speed until light and fluffy, 3 to 4 minutes. Stop and scrape down the sides of the bowl. Add the vanilla and mix until incorporated.
- Add the 2 1/4 cups flour. Mix at low speed just until it's incorporated. Stop and scrape down the sides of the bowl. Add the cookie pieces and mix at low until they are evenly distributed throughout the dough.
- Press the dough into the prepared 13-by-9-inch sheet pan. Get it as smooth as possible and refrigerate for 30 minutes.
- Line 2 half sheet pans (18-by-13-inch each) with parchment paper.
- Using a 3-inch star-shape cookie cutter, cut out stars from the chilled dough, dipping the cookie cutter in the 3 tablespoons flour in between cuts. Place the stars on each prepared half sheet pan then refrigerate.
- Meanwhile, position racks in the upper and lower thirds of the oven and preheat to 325 degrees F.
- Gently gather the dough scraps and press them back into the 13-by-9 inch sheet pan-however, only press into half of the pan. Then, refrigerate for 30 minutes or wrap with plastic and save for another time, for up to 5 days. Repeat the cutting with the cookie cutter and transfer the stars to the prepared sheet pans.
- Bake the cookies until they are lightly golden around the edges, rotating the sheet pans halfway through baking, 27 to 29 minutes.
- Allow the cookies to cool completely on the sheet pan.
- Combine the white chocolate chips with the vegetable oil in a small microwave-safe bowl. Microwave for 10 seconds at a time until the chips are melted, stirring after each interval. Transfer to a piping bag. Cut a small hole at the tip then pipe the white chocolate onto each cooled cookie.
- Before the white chocolate sets, decorate each cookie with the patriotic sprinkles. Allow the white chocolate to set completely before serving.
SHORTBREAD BISCUITS
Make these moreish shortbread biscuits using just three ingredients. They're wonderfully crumbly and go perfectly with a cup of tea for a mid-morning treat
Provided by Good Food team
Categories Afternoon tea, Treat
Time 35m
Yield Makes 20 biscuits
Number Of Ingredients 3
Steps:
- Heat the oven 170C/150C fan/gas 3. Put the flour, butter and sugar into a mixing bowl. Use your hands to combine the ingredients until the mixture looks like breadcrumbs, then squeeze until it comes together as a dough.
- On a lightly floured surface, use a rolling pin to roll out the dough to ½ cm thick. Cut the dough into fingers and place on a lined baking tray. Use a fork to create imprints, then sprinkle with the remaining caster sugar.
- Chill the dough in the fridge for 20 mins, then bake for 15-20 mins until golden brown. Remove the shortbread fingers from the oven and leave to cool on the tray for 10 mins.
Nutrition Facts : Calories 79 calories, Fat 4 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Fiber 0.3 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
SHORTBREAD STARS
Make and share this Shortbread Stars recipe from Food.com.
Provided by Yoga Booty
Categories Dessert
Time 1h40m
Yield 24 stars, 12 serving(s)
Number Of Ingredients 5
Steps:
- Cream butter 3-5 min until fluffy.
- add sugar and beat 2 min.
- add vanilla.
- add flour and salt and combine on low speed.
- chill 60 min.
- roll out to 1/4 " thickness and cut into stars.
- bake at 325 for 18-20 min.
- once cooled, sprinkle with powdered sugar.
Nutrition Facts : Calories 244.6, Fat 15.5, SaturatedFat 9.7, Cholesterol 40.6, Sodium 147.9, Carbohydrate 24.3, Fiber 0.6, Sugar 8.4, Protein 2.3
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