LEMON & ALMOND SHORTBREAD BARS
These zesty bars will disappear quickly so make sure you save one for yourself! Jazz up your standard shortbread recipe - great for a summer party
Provided by Cassie Best
Categories Dessert, Treat
Time 1h10m
Yield makes 12
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4 and line a 20cm square loose-bottomed cake tin with baking parchment. Tip the butter, sugar and a pinch of salt into a large bowl, and beat with an electric whisk until pale and fluffy. Add the flour, ground almonds and milk. Use a wooden spoon and then your hands to bring the mixture together to form a dough.
- Use your fingers to spread the shortbread dough over the bottom of the tin, right into the corners. Bake for 35 mins until golden.
- Meanwhile, prepare the lemon topping. Whisk the lemon juice and eggs together in a jug. In a bowl, combine the sugar, flour and zest. Strain the lemon mixture through a sieve onto the sugar mixture and whisk to combine.
- When the tin is cool enough to handle, wrap the outside tightly in foil - this will prevent the lemon mixture seeping out. Pour over the shortbread and return to the oven for 15 mins. Scatter over the almonds and bake for another 5 mins until the topping has set. Cool completely in the tin, then lift out, dust with icing sugar and cut into bars. Will keep in the fridge for up to 3 days.
Nutrition Facts : Calories 320 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 29 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
ALMOND SHORTBREADS
The word "short" in the recipe title is a promise of melt-in-your mouth tenderness. That's the butter doing its job.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 18 wedges
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F. Blend and pulse the 1/2 cup nuts in a food processor with the sugar until mixture resembles coarse sand. (If there are a couple small chunks of nuts that is fine.) Add the butter, vanilla and almond extracts, and the salt, and pulse until creamy. Add the flour and continue to pulse to make a soft dough.
- Turn the dough out into a 9-inch tart pan and spread it out evenly with an off-set spatula. Dip the spatula in a little warm water to help smooth and even the surface of the shortbread. Cover and freeze until firm, about 20 minutes.
- Put the tart pan on a baking sheet and dock (prick) the dough all over with a fork. Generously sprinkle the top of the shortbread with sugar. Toss the remaining whole almonds in the egg white; evenly arrange and press the nuts into the dough around the edge of the pan. Bake until golden brown and set, about 1 hour and 10 minutes.
- Cool the short bread in the pan on a rack for 10 minutes. Carefully remove the tart ring and cut the shortbread with a sharp knife into wedges, each with a nut. Cool shortbreads on a rack completely. (Alternatively present the shortbread as 1 large cookie. Cool the shortbread in the pan completely and remove the tart ring. Cut the shortbread into wedges as desired.) Serve. Store in a tightly sealed container for up to 5 days.
LEMON POSSET WITH SUGARED-ALMOND SHORTBREAD
Making your own, individual citrus set puddings is even more impressive when served with homemade biscuits for scooping out the cream
Provided by Sarah Cook
Categories Dessert, Dinner
Time 1h5m
Number Of Ingredients 8
Steps:
- Make the posset first. Put the cream in a big saucepan with the sugar and gently heat, stirring, until the sugar has melted. Bring to a simmer and bubble for 1 min. Turn off the heat and stir in the lemon zest and juice. Divide between pots or bowls, cool to room temperature, then carefully cover and chill for at least 3 hrs, or up to 24 hrs.
- To make the shortbread, heat oven to 160C/140C fan/gas 3. Whizz the butter and flour together in a food processor until no lumps of butter remain (or rub together with your fingertips). Tip into a bowl and stir in the sugar, ground rice and almonds. Line the base of a roughly 22cm square tin with baking parchment. Tip in the mixture and press it down firmly, making it as flat as you can. Dredge with more sugar and bake for 25-30 mins until pale golden. Cool in the tin.
- Cut the shortbread into shards and serve with the possets and little spoons.
Nutrition Facts : Calories 843 calories, Fat 68 grams fat, SaturatedFat 39 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 43 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
LEMON CORNMEAL SHORTBREAD
Enjoy these cornmeal shortbread cookies with citrus flavor - a wonderful homemade dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 36
Number Of Ingredients 6
Steps:
- In medium bowl, beat butter, sugar, lemon peel and vanilla with electric mixer on medium speed 2 minutes. Gradually add flour and cornmeal, beating just until blended. Divide dough in half. On waxed paper or plastic wrap, shape half of dough into 6-inch square. Repeat with remaining half of dough. Wrap dough in plastic wrap; refrigerate at least 1 hour or until firm.
- Heat oven to 325°F. On lightly floured surface, cut each square of dough into 6 rows by 3 rows. On ungreased cookie sheets, place rectangles about 1 inch apart. Prick with fork.
- Bake 17 to 19 minutes or until set and edges begin to brown. Cool 5 minutes; remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 90, Carbohydrate 9 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 45 mg
ALMOND LEMON SHORTBREAD
These cookies melt in your mouth and are not too sweet. I find that they are best with coffee or tea.
Provided by Unmatched89
Categories Drop Cookies
Time 42m
Yield 22 cookies, 11 serving(s)
Number Of Ingredients 9
Steps:
- 1.In a food processor, pulse the almonds until they are a course crumb similar to panko.
- 2.Add cormeal, flour and salt to mixture and pulse 3-5 times more to combine it well with the almonds.
- 3. In a large bowl, beat together the butter and sugar. After it is creamed, add the extracts, juice and zest.
- 4. Add in the dry ingredients in 2-3 batches and beat until just mix. DO NOT OVERMIX!
- 5. Refrigerate the dough for 10-15 minutes. Five minutes before taking the dough out of the fridge, preheat over to 350 F degrees. Using a 2 tsp scoop drop 12-15 cookies onto a sheet and then flatten them slightly with a moist palm.Bake for 10-12 minutes.
- TIP: If your oven tends to burn things, I suggest lining your sheet with aluminum first and then parchment.
Nutrition Facts : Calories 163.9, Fat 11.9, SaturatedFat 5.6, Cholesterol 22.2, Sodium 76.5, Carbohydrate 12.7, Fiber 1.2, Sugar 3.1, Protein 2.6
CORNMEAL SHORTBREAD
Steps:
- In a mixer with the paddle attachment, cream the butter. Add the powdered sugar and mix in. Add the vanilla extract and mix in. Add the dry ingredients and mix until blended.
- Roll into 1 1/2-inch logs and roll in cornmeal to coat. Wrap in plastic wrap and chill at least one hour or overnight.
- Preheat oven to 300 degrees F.
- Slice shortbread dough thinly and bake on a silpat or parchment paper for 12 to 15 minutes. The shortbread will still be blonde, and they will crisp once cool.
ALMOND SHORTBREAD COOKIES
Serve these cookies with a cold glass of milk or crumbled over chocolate or vanilla ice cream.
Provided by Food Network
Categories dessert
Time 1h25m
Yield 30 cookies
Number Of Ingredients 7
Steps:
- In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the beaten egg and extract. Add the flour, ground almonds and lemon zest and mix until the dough comes together.
- Turn the dough out onto a floured surface and knead into a ball. Divide the dough in half and then roll each half into a log, about 1 1/2 inches in diameter. Wrap each log in plastic wrap and refrigerate for 1 hour (the dough can be frozen at this point for a later use).
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Remove the dough from the plastic wrap and slice into 1/4-inch-thick rounds. Place the cookies onto the prepared baking sheets and bake until golden brown at the edges, about 15 minutes. Let cool on the baking sheets for 3 or 4 minutes before transferring to wire cooling racks to cool completely, or just eat warm from the oven.
ROSEMARY-LEMON SHORTBREAD COOKIES
Provided by Valerie Bertinelli
Categories dessert
Time 2h25m
Yield about 32 cookies
Number Of Ingredients 9
Steps:
- For the cookies: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on two sides. Lightly butter the foil and sides of the pan.
- Pulse the sugar with the lemon zest and rosemary in a food processor until well combined. Remove 2 tablespoons of the sugar mixture and reserve.
- Add the butter, salt and vanilla to the food processor with the sugar and pulse until combined. Add the flour, about 1 cup at a time, pulsing to combine after each addition. (After the last addition, you may need to stir and scrape down the sides of the food processor to incorporate all of the flour.) Continue to pulse until a dough comes together.
- Turn the dough out onto the prepared baking pan and press it evenly into the pan. Poke the dough all over with a fork and sprinkle it with the reserved sugar.
- Bake until the edges are golden brown and the center is golden, about 25 minutes. As soon as it's out of the oven, use a bench scraper or knife to cut the shortbread into 1-by-3-inch cookies. Cool in the pan for 15 minutes, then carefully remove the cookies using the foil as handles. Cool completely on a rack.
- For the icing: Combine the confectioners' sugar, lemon zest and juice in a medium bowl. Whisk to combine. Whisk in 1 tablespoon water or more for the desired thickness.
- Drizzle the icing over the cookies and allow to set, or serve the icing alongside to dip or drizzle upon serving.
ALMOND SHORTBREAD II
Quick, easy almond shortbread cookies that can be prepared ahead of time and taken from the fridge to bake in only 15 minutes. Melt in the mouth. You can decorate the shortbread with almond slivers instead of whole almonds, if you like.
Provided by Linda-Jane Copley
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Yield 18
Number Of Ingredients 7
Steps:
- In a medium bowl, cream together the butter and confectioners' sugar until very light. Gradually add the cornstarch, all purpose flour and nutmeg. Stir until well blended. Turn the dough out onto a lightly floured surface, and knead for a few turns. Divide the mixture into 2 parts. Roll each part into a roll about 6 inches (15 cm) long. Wrap the rolls in plastic wrap or wax paper, and refrigerate for at least 1 hour. These can be refrigerated for up to 1 week.
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- Unwrap the rolls and slice into 1/2 inch thick slices. Place onto the prepared cookie sheets. Gently press an almond onto the top of each cookie.
- Bake for 12 to 15 minutes in the preheated oven. When cookies are cooled, store in an airtight tin to preserve crispness.
Nutrition Facts : Calories 198.9 calories, Carbohydrate 19.1 g, Cholesterol 30.5 mg, Fat 13.2 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 7.5 g, Sodium 82.7 mg, Sugar 6.6 g
CORNMEAL LIME SHORTBREAD FANS
Buttery and crisp, with an appealing texture from the cornmeal, these shortbread cookies are baked in a round tart or pie tin, then cut into wedges to resemble slim fans. The lime juice in the glaze cuts the sweetness and echoes the zest in the dough. (You can also use lemon, orange or grapefruit - or a combination instead of lime, if you prefer.) The cookies keep for up to two weeks when stored airtight at room temperature, and freeze very well.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 45m
Yield 1 dozen cookies
Number Of Ingredients 7
Steps:
- Heat oven to 325 degrees. Grate 1 teaspoon zest from the limes. (You can usually get 1 teaspoon from 1 lime, but you may need to grate some zest off the other.) Add to a food processor.
- Add flour, cornmeal, sugar and salt and pulse once or twice to combine. Add butter and pulse until the mixture resembles fine crumbs. Pulse a few more times until some of the crumbs start to come together, but don't overprocess the dough. It should be somewhat crumbly and not form a ball. (Alternatively, you can mix this in a bowl using two knives, or use a pastry cutter to mix the butter into the flour.)
- Press the dough into an even layer in an ungreased, fluted 9-inch tart pan with a removable bottom or in a 9-inch pie pan. Prick the dough all over with a fork. Bake until golden brown, about 40 to 50 minutes.
- Transfer to a wire rack to cool. Using a butter knife, cut the shortbread into 12 wedges while still warm.
- Make the glaze: Halve the zested lime and squeeze 1 tablespoon juice into a small bowl. Whisk in confectioners' sugar and, if you like, more lime juice to taste. (More lime juice will make the glaze thinner and more tart, while less lime juice yields a thicker, sweeter glaze.) Drizzle glaze over the cooled shortbread, then zest the second lime over the icing before it sets. (Use a citrus zester, if you have one, or a regular zester, if you don't.)
CORNMEAL SHORTBREAD DOUGH
Use this recipe to make our Blackberry-Basil Tart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for 1 tart
Number Of Ingredients 9
Steps:
- Whisk together flour, cornmeal, and salt in a large bowl; set aside. Whisk together yolk, cream, and vanilla in a small bowl; set aside.
- Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 2 minutes. Mix in yolk mixture and orange zest until combined. Mix in flour mixture until just combined. Shape dough into a disk; wrap in plastic. Refrigerate until cold, about 30 minutes or up to 1 day, before using.
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