GREAT-AUNT ANNIE'S TRADITIONAL SHORTBREAD
This family recipe for Great-Aunt Annie's traditional shortbread comes from viewer-baker Anne Evans.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 12 wedges
Number Of Ingredients 6
Steps:
- Spray a 9-inch fluted tart pan with a removable bottom with nonstick cooking spray; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Stir in vanilla. With mixer on low speed, slowly add flour. Mix until well combined.
- Evenly spread cookie dough into prepared tart pan. Refrigerate until firm, at least 2 hours and up to overnight.
- Preheat oven to 325 degrees. Sprinkle shortbread with sanding sugar. Using a 2-inch round fluted cookie cutter, make a shallow cut in the center of the dough. Using the tines of a fork, score dough from the edge of the circle in the center toward the edge of the pan into 12 equal wedges.
- Transfer tart pan to oven and bake until light brown and a toothpick inserted into the center of the shortbread comes out clean, 50 to 60 minutes. Immediately re-score circle and wedges with cookie cutter and the tines of a fork. Transfer to a wire rack and let cool 1 hour. Remove shortbread from tart pan and let cool completely. Cut into wedges with a serrated knife along the scored lines.
ANN'S SHORTBREAD
Fantastic make ahead cookies. Let sit a couple days and they just get richer! Family favorite. We use tiny cutters for fancy cookies.
Provided by Ann Arber
Categories Dessert
Time 45m
Yield 4 dozen or more, 24 serving(s)
Number Of Ingredients 4
Steps:
- Cut butter into flour until it is as coarse sand.
- Mix everything together by hand, using your fingers til it is soft and nice.
- Roll or pat to 1/2" thick, and cut with cutter.
- Prick several times with fork tines.
- Bake 300° for 20-30 minutes, until just about browning.
Nutrition Facts : Calories 300.8, Fat 15.9, SaturatedFat 9.8, Cholesterol 49.5, Sodium 112.5, Carbohydrate 36.4, Fiber 0.8, Sugar 12.6, Protein 3.6
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.
MRS IRVING'S DELICIOUS SHORTBREAD - ANNE OF GREEN GABLES
Taken from "The Anne of Green Gables Cookbook", written by Lucy Maud Montgomery's granddaughter Kate Macdonald. I am posting this as it appears in the original book, which was written as a tribute to her father Stuart Macdonald (Montgomery's son). The recipes were written with precise instructions, geared for young cooks. All recipes were apparently tested by a 12 year old cook, with perfect results. Quote from the book: "Of course I'll stay to tea. said Anne gaily. I was dying to be asked. My mouth has been watering for some more of your grandma's delicious shortbread ever since I had tea here before." (from Anne of Avonlea, XIX) Other recipes are available in a cookbook prepared by chef #756627 - book #243014
Provided by Diana 2
Categories < 60 Mins
Time 45m
Yield 36 1-1/4" cookies, 36 serving(s)
Number Of Ingredients 6
Steps:
- You Will Need:.
- large mixing bowl.
- electric mixer.
- measuring cups.
- measuring spoons.
- medium mixing bowl.
- fork.
- extra flour for dusting.
- rolling pin.
- cookie cutters.
- metal spatula.
- cookie sheet.
- extra sugar for sprinkling.
- oven mitts.
- Preheat the oven to 350*.
- In the large mixing bowl, cream the butter with the electric mixer until it is soft, smooth and fluffy.
- Add the icing sugar, a little at a time, and beat until smooth.
- Measure and add the flour, salt, and baking powder to the medium mixing bowl. Mix with the fork.
- Add the flour mixture to the butter mixture and stir until well mixed.
- Dust the rolling pin and a clean place on the counter with the extra flour. Turn the dough onto the floured surface and roll it out into a large circle - about 1/4 inch thick.
- With the cookie cutters, cut the dough into any shapes you like.
- With the metal spatula, lift the shortbreads onto a greased cookie sheet. Place them about 1/2 inch apart. Prick each shortbread twice with a fork and sprinkle with sugar.
- Bake the shortbreads for 20 - 25 minutes until they turn light brown around the edges.
- With oven mitts, remove the cookie sheet from the oven. With the metal spatula, immediately lift the shortbreads onto a plate.
Nutrition Facts : Calories 77, Fat 5.2, SaturatedFat 3.2, Cholesterol 13.6, Sodium 47.7, Carbohydrate 7, Fiber 0.2, Sugar 1.6, Protein 0.8
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