Shortbread Wedges Recipes

Steps:

• Butter an 8 1/2-inch cake or springform pan; set aside. Sift together flour and salt into a small bowl; set aside. Place butter in bowl of electric mixer fitted with paddle attachment. Cream until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until very light in color and fluffy, occasionally scraping down the sides of the bowl with a spatula, about 2 minutes more. Add vanilla, if using. Add flour mixture, and combine on low speed, scraping with spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
• Pat dough into prepared pan. If rolling out dough to cut into shapes, form into a flat disk; wrap in plastic. Chill until firm, at least 1 hour.
• Heat oven to 325 degrees. Bake until firm and just starting to color, about 50 minutes. Cool completely on wire rack before packaging. Will keep 3 to 4 weeks in an airtight container.

Steps:

• Heat oven to 350 degrees. Sift together flour, cocoa, and salt. Stir in coffee, and set aside.
• Beat butter until smooth. Add sugar, and beat well. Add flour mixture, and beat until combined.
• Pat dough into an ungreased 8-inch round pan. Bake until firm, 20 to 25 minutes. Remove shortbread from oven, let sit for 5 minutes, then cut into wedges. Let cool completely. Sprinkle with confectioners' sugar before serving.

Steps:

• Sift together flour, sugar, and salt into a bowl. Place butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl. Gradually add flour mixture; beat until pale and fluffy, about 2 minutes.
• Preheat oven to 300 degrees, with rack in upper third.
• Using plastic wrap, press dough into a buttered 10-inch fluted tart pan with a removable bottom. With plastic on dough, refrigerate 20 minutes. Remove plastic wrap. Cut dough into eight wedges with a paring knife. Using a wooden skewer, prick all over at 1/4-inch intervals.
• Bake until golden brown and firm in center, about 1 hour. Transfer pan to a wire rack. Recut shortbread into wedges; let cool completely in pan. Cookies can be stored in an airtight container at room temperature up to 2 weeks.

Steps:

• Preheat oven to 300 degrees. In mixing bowl, cream butter. Add flour and sugar; mix just to combine (chill 10 minutes if too soft).
• Pat into an 8-inch round cake pan; crimping edge with a floured fork. Bake until firm and slightly browned, 30 to 35 minutes (drape with foil if browning too quickly). Immediately score into eight wedges; cool completely. Turn out of pan; slice with a serrated knife.

Steps:

• Heat oven to 350°F. In large bowl, mix butter, powdered sugar and ginger with electric mixer on medium speed, or mix with spoon. Stir in flour and cranberries.
• Pat dough into 9-inch circle on ungreased cookie sheet. Sprinkle with granulated sugar.
• Bake about 20 minutes or until golden brown. Cool 10 minutes on cookie sheet on wire rack. Cut into 16 wedges.

Steps:

• Combine flour, Equal® for Recipes or Equal® Spoonful?
• ,cornstarch, and salt in medium bowl, cut in margarine with pastry blender until mixture resembles coarse crumbs.
• Sprinkle vanilla and almond extracts over mixture and stir in; mix with hands briefly until dough begins to hold together.
• Pat dough evenly in bottom of greased 8-inch round cake pan.
• Lightly cut dough into 12 wedges with sharp knife, cutting about halfway through dough.
• Pierce each wedge 2 to 3 times with tines of fork; press almond into each wedge.
• Bake in preheated 325*F (160*C) oven until shortbread is lightly browned 25 to 30 minutes.
• Cool on wire rack; cut into wedges while warm.

Steps:

• Position a rack in the middle of an oven and preheat to 325-degrees (165C).
• On a baking sheet, mix together the coconut and macadamia nuts.
• Bake, stirring occasionally, until lightly toasted, about 8 minutes.
• Remove from oven and let cool- leave oven set at 325-degrees (165C).
• In a bowl, using an electric mixer set on medium speed, beat the butter until fluffy, about 4 minutes.
• Add the sugar and beat, stopping once or twice to scrape the sugar to the center of the bowl with a rubber spatula, until light, about 1 minute.
• Beat in the egg yolk, vanilla and salt.
• On low speed, beat in the flour and then the coconut mixture and the mango to form a soft dough.
• Divide the dough in half and press each half into a round cake pan 9 inches (23 cm) in diameter.
• Using fork tines, mark each round into 8 wedges.
• Bake until the shortbread is golden brown, about 20 minutes.
• Transfer the pans to a rack and, using the marks as guides, cut into wedges.
• Let cool completely.
• Store in an airtight container at room temp up to 3 days.

Steps:

• Preheat the oven to 350°F. and butter and flour two 8-inch round cake pans. In a food processor grind fine the hazelnuts with the flour and the sugar, add the butter, and blend the mixture until it is combined well. Press half the dough evenly onto the bottom of each of the pans, cut through each round of dough with a small knife to score 16 wedges, and bake the shortbread in the middle of the oven for 20 minutes, or until it is pale golden. While the shortbread is still warm, cut through the rounds again and let them cool in the pans on a rack. Choose 2 plates slightly smaller than the pans, put a plate directly on the surface of the shortbread, and invert the shortbread carefully onto it.
• In a metal bowl set over a saucepan of simmering water melt the chocolate with the shortening, stirring until the mixture is smooth, and transfer the mixture to a deep narrow cup or glass measure. Dip the points of the shortbread wedges into the chocolate mixture, coating them halfway and letting any excess drip off. Transfer the shortbread wedges as they are dipped to rack set over a sheet of wax paper and let them stand until the chocolate is set.

Steps:

• Preheat oven to 300°F.
• Lightly grease an 8-inch cake round cake pan In a large mixing bowl, cream together the butter and two sugars until fluffy Sift the flour and salt into the butter and sugar mixture.
• Add the extract and water mixture and bring everything together to form a soft dough Press the dough out evenly in the pan.
• Prick the dough well and score into 8 triangles with a knife.
• Bake for 30-35 minutes or until the cookie is pale golden and crisp.
• Sprinkle with the extra sugar, then cut along the marked lines to make the fantails. Leave the shortbread in the pan to cool before cutting and removing from the pan Store in an air tight container.