MELT - IN - YOUR - MOUTH SHORTBREAD
This quick and easy shortbread will literally melt when you take a bite. Great for Christmas parties with a little bit of decorating.
Provided by Jennifer Wilton
Categories Desserts Cookies Drop Cookie Recipes
Time 25m
Yield 24
Number Of Ingredients 4
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Whip butter with an electric mixer until fluffy. Stir in the confectioners' sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes. Drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet.
- Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don't brown too much. Cool on wire racks.
Nutrition Facts : Calories 111.1 calories, Carbohydrate 9.7 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 4.9 g, Sodium 54.8 mg, Sugar 2.5 g
SHORTBREAD
I live in Missouri, but many family recipes come from New Zealand where I was born. My parents moved there when I was a year old, so I have a "Down Under" heritage. This easy shortbread recipe brings back warm memories of my childhood, and I'm going to make sure they're passed on to the next generation in my family...no matter where they live! -Allen Swenson, Camdenton, Missouri
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 5 dozen.
Number Of Ingredients 6
Steps:
- In large bowl, cream butter and sugars until light and fluffy. Combine flour, cornstarch and salt; gradually add to creamed mixture and mix well. Roll dough into a 15x2x1-in. rectangle; chill. , Preheat oven to 325°. Cut into 1/4-in. slices; place 2 in. apart on ungreased baking sheets. Prick with a fork. Bake 10-12 minutes or until set. Remove to wire racks to cool.
Nutrition Facts : Calories 57 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 44mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.
TENDER CHOCOLATE SHORTBREAD
I love shortbread. I also love chocolate. Maida Heatter's Book of Great Chocolate Desserts provided what has become my favorite shortbread recipe. Chances are you have already have on hand everything you need to whip up a batch. She also says some of her friends like to add 1 teaspoon of dry instant espresso or other instant coffee (not granular). She also advises that you can omit the salt/vanilla! These are easy to make and have a nice strong chocolate flavor. The powdered sugar makes them tender and crumbly like Walkers or other Scottish shortbreads.
Provided by KT Kakes
Categories Dessert
Time 50m
Yield 35-40 serving(s)
Number Of Ingredients 6
Steps:
- Adjust two racks to divide oven into thirds, preheat to 300 degrees.
- You can prepare this dough in a mixer or food processor (or by hand).
- Food Processor Method, using steel blade:.
- Place dry ingredients in processor bowl.
- Cut cold butter into 1/2 slices and drop into bowl.
- Add the vanilla.
- Cover and pulse just until all ingredients hold together.
- Electric Mixer Method (take butter out of fridge 20-30 minutes before mixing):.
- Cream butter in large mixer bowl.
- Add salt, sugar and vanilla and mix.
- Using low speed, add cocoa and flour.
- Make sure to scrape down the sides and beat only until the dough holds together.
- Turn out dough onto floured surface. Knead it briefly, if necessary, until it's very smooth. Roll it into a ball and flatten it a bit.
- Roll to an even 1/2" thickness. Use a 1 1/2" round or square floured cookie cutter for a yield of 35-40 cookies. Reroll scraps of dough, if any, and cut more cookies.
- Place cut cookes 1" apart on ungreased cookie sheet. Prick each cookie in three rows (I line the rows up evenly)with a dinner fork. Fork should go all the way through to the cookie sheet for each row. Pop the sheet in the fridge for a few minutes if your fork sticks too much or if the cookies are losing shape when you prick them.
- Bake 25-30 minutes or until firm to touch, rotating baking sheets top to bottom and front to back once. Be careful - since they're so dark in color it is easy for them to burn without much notice.
- If you use only one sheet, place on higher rack and reduce baking time.
- Place on rack to cool.
Nutrition Facts : Calories 89, Fat 5.5, SaturatedFat 3.4, Cholesterol 13.9, Sodium 17.8, Carbohydrate 9.6, Fiber 0.6, Sugar 3.4, Protein 1
CLASSIC SHORTBREAD
This satisfying shortbread is as easy as it gets. It's simultaneously crisp, crumbly and tender because we've added a little cornstarch to the flour. And granulated sugar gives the cookies their gorgeous golden color.
Provided by Food Network Kitchen
Categories dessert
Time 1h55m
Yield 36 bars
Number Of Ingredients 5
Steps:
- Position an oven rack in the center of the oven and preheat to 325 degrees F. Butter a 9-by-12-1/2-inch jelly roll pan and line it with parchment, then butter the paper.
- Whisk together the flour, cornstarch and salt in a bowl. Beat the butter and sugar with an electric mixer on medium speed until light and fluffy, 5 to 7 minutes. Slowly add the flour mixture and beat on low until the dough is just combined; do not overwork.
- Transfer the dough to the prepared pan, spreading it out as evenly as possible with a spatula. Cover with plastic wrap, then use your hands to press and flatten the dough into a smooth even layer. Remove the plastic and cut the dough with a sharp knife into approximately 1-by-3-inch bars. Use a fork to prick a decorative pattern into the tops.
- Bake, rotating the pan from front to back halfway through, until golden, 60 to 70 minutes. Let stand for 5 minutes in the pan, then re-cut the bars along the previous cuts. Carefully lift the bars off the parchment with a small spatula and transfer them to a wire rack to cool completely. Store the cookies in an airtight container for up to 5 days.
SHORTBREAD COOKIES
Can a cookie that's so tender, so buttery and so delicate really only be 3 ingredients? Yes, it can! This iconic shortbread recipe is as simple as mixing butter, flour and sugar together to create a dough that's not too sweet but oh-so delicious. And, since this shortbread can be made in under an hour, you can have tasty treats for tea parties, birthdays, showers and any occasion in between. Possibly the best part about this recipe is that it's up to you to get creative-keep it simple with classic shortbread or try dipping your finished cookie in melty chocolate for a showstopping finish. But that's not all-you can mix in crushed toffee, chopped dried fruit and nuts for a twist on this timeless favorite.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 24
Number Of Ingredients 3
Steps:
- Heat oven to 350°F. In large bowl, stir butter and 4 tablespoons of the sugar until well mixed. Stir in flour. (If dough is crumbly, mix in 1 to 2 tablespoons more softened butter.)
- Roll dough on lightly floured surface until 1/2 inch thick; sprinkle with remaining 1 tablespoon sugar. Cut into small shapes with knife or use cookie cutters. On ungreased cookie sheets, place shapes 1/2 inch apart.
- Bake about 20 minutes or until set. Immediately remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 100, Carbohydrate 11 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 3 g, TransFat 0 g
THE BEST SHORTBREAD COOKIES FOUR WAYS
Flavor this easy shortbread cookie recipe from Dorie Greenspan with lemon and vanilla, whole grain flour and chocolate, or orange zest and walnuts.
Provided by Dorie Greenspan
Yield Makes about 24 cookies
Number Of Ingredients 33
Steps:
- All of the shortbreads are made in the same manner using an electric mixer. If you're making a shortbread with two kinds of flour, whisk the flours together.
- Working in the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter, confectioners' sugar, salt and zest, if using, together on medium speed until soft, creamy and homogenous, scraping the bowl as needed. One by one, beat in the yolks, followed by the vanilla.
- Turn off the mixer, add the flour(s) all at once and mix on low speed only until incorporated. If you've got wheat germ, chocolate or flax seeds or nuts, mix in now.
- Scrape the dough out onto the work surface and divide it in two; the dough will be soft and sticky. Put each piece on a sheet of parchment and cajole it into a log that's 6 to 6 1⁄2 inches long, tightening the log with the paper and twisting the ends. Refrigerate the logs for at least 3 hours (overnight is better) or freeze them for 2 hours. (The logs can be frozen for up 2 months; slice when they're still frozen. You might need to add a minute to the oven time.)
- When you're ready to bake: Center a rack in the oven and preheat it to 350°. Line a baking sheet with parchment paper or a baking mat.
- Using a chef's knife, cut each log into 1⁄2-inch-thick rounds. Lay them out on the baking sheet, leaving about an inch between them.
- Bake, rotating the cookie sheet after 10 minutes, for 21 to 23 minutes, or until the cookies are golden brown around the edges and set. The cookies will still be soft, so leave them on the sheet for 5 minutes before transferring them to a wire rack and allowing them to cool to room temperature. DO AHEAD: The cookies can be packed in an airtight container and kept at room temperature for at least 5 days.
SHORTBREAD CUTOUTS
I found this recipe in a magazine over 30 years ago and have made the cutouts for Christmas ever since. Four ingredients make them an oh-so-simple recipe to whip up during the hectic holidays. -Jean Henderson, Montgomery, Texas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 2 dozen.
Number Of Ingredients 4
Steps:
- Preheat oven to 300°. In a large bowl, cream butter and sugar until light and fluffy. Gradually beat in flour. Transfer dough to a clean work surface; knead gently to form a smooth dough, about 2 minutes. (Mixture will be very crumbly at first, but will come together and form a dough as it's kneaded.), Divide dough in half. Roll each portion between two sheets of waxed paper to 1/4-in. thickness. Cut with floured 2- to 3-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. If desired, sprinkle with colored sugar., Bake 20-25 minutes until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 132 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 61mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
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