IRISH BUTTER SHORTBREAD
Make this classic Irish Butter Shortbread recipe from Rachel Gaffney for a melt-in-your-mouth St. Patrick's Day treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 3
Steps:
- Preheat oven to 300 degrees. Line two baking sheets with parchment paper; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. With the mixer on low, slowly add flour. Continue mixing until dough comes together to form a ball.
- Transfer dough to a lightly floured work surface; roll out dough to about 1/4-inch thickness, dusting rolling pin with flour as necessary to prevent sticking. Using a 2 1/4-inch round, fluted cutter, cut out dough. Transfer to prepared baking sheet, spacing about 1 inch apart. Gather up any scraps, gently re-roll, and repeat cutting process. Take care not to overwork dough.
- Transfer baking sheet to oven and bake until shortbread just begins to turn golden, about 30 minutes. Transfer cookies to a wire rack to cool. Shortbread may be stored in an airtight container for up to 3 days.
BUTTERY 3-INGREDIENT SHORTBREAD COOKIES
With only a few ingredients, these butter shortbread cookies are so simple to prepare. -Pattie Prescott, Manchester, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 cookies.
Number Of Ingredients 4
Steps:
- Preheat oven to 325°. Cream butter and sugar until light and fluffy. Gradually beat in flour. Press dough into an ungreased 9-in. square baking pan. Prick with a fork., Bake until light brown, 30-35 minutes. Cut into squares while warm. Cool completely on a wire rack. If desired, dust with confectioners' sugar.
Nutrition Facts : Calories 183 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 2mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 0 fiber), Protein 2g protein.
SHORTBREAD COOKIES
Recipe video above. I'm a firm believer that shortbread cookies should be sinfully buttery and delectably tender. And these are, as great shortbread cookies should be, not that sweet, quite delicate and when you bite into them, they crumble softly, as demonstrated in the VIDEO! TRICK for clean cuts, no crumbles, is to slice halfway through baking.
Provided by Nagi
Categories Sweets
Time 35m
Number Of Ingredients 3
Steps:
- Preheat oven to 160C/325F (standard) or 150C/300F (fan forced / convection).
- Butter and line a 31.5 x 23.5 cm / 9 x 13" pan with baking paper with overhang.
- Beat butter until smooth (or use very soft butter and a wooden spoon). Add icing sugar and beat until combined.
- Add half the flour and beat until mostly combined - it will resemble wet sand. Then beat in the remainder. Use your hands to bring it together into a smooth ball of dough - knead lightly if required.
- Roughly press down into a rectangle shape, then transfer into the pan. Press into the pan. Optional: Roll over the top using a small rolling pin or glass (that's what I used) for a smooth surface. Don't press down too hard - it makes the cookies firmer
- Bake for 20 minutes until edges are very light golden and most of the surface is still pale gold.
- Remove from the oven. Working quickly, cut into desired shape (I do 8 x 3 bars, like Walker's shortbread biscuits) and prick all over with a fork (optional).
- Return to the oven for 8 minutes or until the surface is light golden - not browned. Turn the oven off, crack it open ajar, then leave to cool for at least 1 hour in the oven.
- Remove from the oven, use paper overhang to remove the biscuits from the pan. Cool fully on rack. Serve with tea!!
Nutrition Facts : ServingSize 25 g, Calories 135 kcal, Carbohydrate 13 g, Protein 1 g, Fat 9 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 22 mg, Sodium 75 mg, Fiber 1 g, Sugar 4 g
CLASSIC SHORTBREAD
Our basic butter shortbread is made with only three ingredients. Roll the dough and cut into square or round shapes or pat the dough into a baking pan.
Provided by Diana Rattray
Categories Dessert
Time 1h38m
Number Of Ingredients 4
Steps:
- Remove from the oven and immediately cut into squares or rectangles. Cool completely before removing from pan. If using, dust with powdered sugar.
- Enjoy!
Nutrition Facts : Calories 98 kcal, Carbohydrate 10 g, Cholesterol 16 mg, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, Sodium 49 mg, Sugar 3 g, Fat 6 g, ServingSize 36 cookies, UnsaturatedFat 0 g
PERFECT BUTTERY SHORTBREAD COOKIES
We love these rich and buttery shortbread cookies. The recipe is simple and the cookies are sturdy enough to be kept for days (if not weeks when chilled). There are only a few ingredients required and no mixer! You only need a a bowl and spoon.
Provided by Adam and Joanne Gallagher
Categories Cookies
Time 1h50m
Yield Makes approximately 16 cookies
Number Of Ingredients 6
Steps:
- Line an 8-inch square pan with aluminum foil so that it hangs over the sides on two sides (this helps when it comes to removing the baked cookies from the pan).
- Mix sugar, vanilla, orange zest and the salt together. When mixing, be sure to press the zest into the sugar which releases fragrant oils. Stir in the warm melted butter until the sugar is practically dissolved into the butter. Add the flour and gently mix until a dough forms and no streaks of flour remain. It will look very shiny from all the butter.
- Use the tips of your fingers to press the dough into the prepared pan. Set aside at room temperature at least 30 minutes and up to 2 hours. Or, refrigerate overnight. (This gives the flour a chance to absorb moisture and flavor from the butter).
- Place an oven rack in the lower third of your oven and heat the oven to 300 degrees F.
- Bake cookies until set and the edges are a light golden brown, about 45 minutes. Remove the cookies, but keep the oven on. Sprinkle about a tablespoon of sugar over the top of the shortbread and let cool in the pan for 10 minutes.
- Use the aluminum foil overhang to carefully remove the shortbread from the pan. Using a heavy, sharp knife, cut the shortbread into your desired shape - we like either 16 squares or 32 triangles. As you cut, the shortbread may be a little crumbly - don't worry, just be as careful as you can when cutting. A few corners lost isn't a big deal.
- Transfer the cookies to a baking sheet lined with foil, parchment paper or a silicon baking mat. Bake for 15 minutes. Cool cookies on a cooling rack then store in an airtight container for up to a week at room temperature (or freeze for 2 to 3 weeks).
Nutrition Facts : ServingSize 1 cookie, Calories 135, Protein 1 g, Carbohydrate 13 g, Fiber 0 g, Sugar 4 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 23 mg, Sodium 74 mg
GOAT BUTTER SHORTBREAD
Goat's milk butter makes an entirely different kind of shortbread than cow's milk butter. It is mildly tangy, with a wholesome quality that complements the whole wheat flour and wheat germ-like a new-age graham cracker.
Provided by Mindy Segal
Categories Bake Dessert Cookies Butter Whole Wheat Tree Nut Free Soy Free
Yield Makes approximately 28 cookies
Number Of Ingredients 7
Steps:
- Put the butter and sugar into the bowl of a stand mixer and refrigerate until the butter is firm, approximately 30 minutes.
- Meanwhile, heat the oven to 350°F and spread the wheat germ onto a half sheet (13 by 18-inch) pan. Toast until slightly aromatic, approximately 3 minutes. Cool to room temperature.
- In a bowl, whisk together the flours, salts, and toasted wheat germ. Remove the bowl from the refrigerator. Fit the mixer with the paddle attachment. Add the flour mixture to the butter and sugar and mix on low speed until the dough starts to resemble a coarse meal, 6 to 8 minutes. Increase the speed to medium and mix until the dough just starts to clump around the paddle or to the sides of the bowl, 2 to 3 minutes more. Remove the bowl from the stand mixer. With a plastic bench scraper, bring the dough completely together by hand.
- Place the dough on a surface lightly dusted with flour. Roll the dough back and forth into a cylinder. Using your fingers, pat the dough into a rectangle. Put a sheet of parchment paper the same dimensions as a half sheet pan on the work surface and dust lightly with flour. Put the dough on top.
- Using a rolling pin, begin rolling out the dough. If any cracks form in the dough, stop to push them together. To keep the dough from sticking to the parchment paper, dust the top lightly with flour, cover with another piece of parchment paper, and, sandwiching the dough between both sheets of parchment paper, flip the dough and paper over. Peel off the top layer of parchment paper and continue to roll. Roll the dough into a 10 by 12- or 14-inch rectangle approximately ¼ inch thick. If the surface is uneven, roll a pastry roller across the surface to even it out.
- Ease the dough and parchment paper onto a half sheet pan. Cover with another piece of parchment paper and refrigerate until firm, at least 20 minutes. Heat the oven to 350°F. Line a couple of half sheet pans with parchment paper.
- Let the dough sit at room temperature for up to 10 minutes. Invert the dough onto a work surface and peel off the top sheet of parchment paper. Roll a dough docker over the dough or pierce it numerous times with a fork.
- Using a 1 ¾ by 2 ½-inch (or comparable) cookie cutter, cut out the shortbread. Reroll the dough trimmings, chill, and cut out more cookies. If you don't have a comparable cookie cutter, you can cut out the rectangles with a knife.
- Evenly space 12 to 16 shortbreads on the prepared pan. Place the pan in the oven, lower the temperature to 325°F, and bake for 10 minutes. Rotate the pan and bake until the cookies feel firm to the touch and are slightly brown around the edges, 6 to 8 minutes more. Let the cookies cool entirely on the sheet pan. Repeat with the remaining dough.
- The cookies can be stored in an airtight container at room temperature for up to 1 week. Dough can be refrigerated for up to 1 week.
SHORTBREAD COOKIES
Butter Swirl Shortbread Cookies are a great Christmas Cookie for Holiday Baking! The dough is so easy to make and uses simple ingredients. These are classic and crisp.
Provided by Joanne Ozug
Categories Dessert
Time 25m
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F.
- Place the butter, confectioner's sugar and vanilla in a large bowl, and beat with an electric mixer until combined, light, and fluffy.
- Add the flour and mix until it's crumbly and looks like it can't be mixed more.
- Add the milk and keep mixing. The dough should clump together after about 15 seconds.
- Place the dough into a pastry bag fitted with a very large star tip, and pipe onto a silicone mat lined baking sheet, with no more than 12 cookies per sheet.
- Bake the cookies for 15 minutes or until lightly golden.
- Let them cool completely (on the tray is fine)***, and enjoy!
Nutrition Facts : Calories 126 kcal, Carbohydrate 16 g, Protein 1.16 g, Fat 7.75 g, SaturatedFat 4.9 g, Cholesterol 20 mg, Sodium 26 mg, Fiber 0.25 g, Sugar 5 g, ServingSize 1 serving
TRADITIONAL SCOTTISH PURE BUTTER SHORTBREAD COOKIES - BISCUITS
Scotland's favorite tea-time or Christmas Holiday cookie! The very best fresh dairy butter is a requirement in these cookies, for flavor. Make them into squares or "Petticoat Tails", or any shape you wish. Great for gift giving. Our family favorite recipe, adapted from "Having Tea".
Provided by BecR2400
Categories Dessert
Time 40m
Yield 16-24 Shortbread Cookies
Number Of Ingredients 5
Steps:
- Preheat the oven to 325F degrees.
- Blend the confectioner's sugar into the butter, and then gradually add the flour, 1 cup at a time. Dough will be very thick. At this point, you may add crushed lavender flowers or rosemary, if you wish.
- Place dough on floured surface, pat down, and roll out into a square or circle 1/4 to 1/2 inch thick. Cut into 2 1/2 inch squares or Petticoat Tail wedges, and carefully place on an ungreased baking sheet.
- Prick the top of each square or wedge with a fork.
- Bake at 325F degrees for 25 to 30 minutes; cookies should be pale on top, but golden brown on the bottom.
- Remove from oven, sprinkle with sugar if you wish, and cool on wire racks.
- Store in an airtight container.
BUTTERY SHORTBREAD COOKIES
This is my mom's tried and true shortbread recipe. She got it from my grandmother. We make these every Christmas, and look forward to them every year.
Provided by ciao4293
Categories Dessert
Time 30m
Yield 48-60 cookies
Number Of Ingredients 6
Steps:
- Sift flour and baking powder together in a small bowl.
- Cream butter, add sugar slowly, mixing well.
- Mix in egg and lemon zest.
- Add flour/baking powder mixture, mix in well.
- Shape into balls about the size of a golf ball, place on pan, flatten slightly with the bottom of a glass.
- Bake at 300° for 15-20 minutes, just until a bit golden on the edges.
- These last well if kept in a tightly covered container, and actually taste even better after a day or two as the flavors develop.
Nutrition Facts : Calories 62.5, Fat 4, SaturatedFat 2.5, Cholesterol 14.6, Sodium 32.6, Carbohydrate 6.1, Fiber 0.1, Sugar 2.1, Protein 0.7
3-INGREDIENT BUTTERY SHORTBREAD COOKIES
These buttery shortbread cookies are simply divine. They are melt-in-your-mouth amazing, bursting with the goodness of butter, and easily dressed up or down.
Provided by Chew Out Loud
Categories Dessert
Number Of Ingredients 4
Steps:
- Preheat oven to 325F, with rack on lower middle position. Line baking sheets with parchment paper or silicone mats; set aside.
- In the bowl of a stand mixer, add butter and brown sugar. Using paddle attachment on medium-high speed, mix until fluffy and light, several minutes. Add only 3 1/2 cups of the flour and mix on medium-low speed until combined.
- On a large board, sprinkle 1/2 cup flour to keep dough from sticking to the board. Use rubber spatula to transfer dough to the board. Knead dough by hand for 5 minutes, adding only as much of the remaining 1/2 cup flour as needed to make a soft dough, while continuing to knead by hand. The dough should end up soft and pliable, similar to play-dough, not sticky. Work in desired amount of sprinkles, if using. (Important Note: You may not end up using all the flour, depending on how your dough feels; it's important to stop adding flour as soon as your dough feels like soft play dough.)
- Divide dough into thirds, wrap tightly, and chill for at least 30 minutes or until firm enough to roll and cut shapes. Roll one-third of the dough out to about 1/2 inch thickness (lightly flour board if needed.) Either cut into 3x1 rectangular strips, triangles, or use cookie cutter for shapes. Place each cookie 2 inches apart on baking sheet. Poke cookies with fork to design if not using sprinkles.
- Bake 15-20 minutes, or until edges are golden brown. If your shapes are smaller, bake less time. Bake longer for bigger shapes. Repeat with the remaining dough, working in batches so dough stays chilled and workable.
- Cool completely on wire rack before serving. Cookies keep very when sealed airtight, at room temp.
Nutrition Facts : Calories 128 kcal, Sugar 4.5 g, Sodium 62.3 mg, Fat 7.8 g, SaturatedFat 4.9 g, TransFat 0.3 g, Carbohydrate 13.4 g, Fiber 0.3 g, Protein 1.3 g, Cholesterol 20.3 mg, ServingSize 1 serving
THE BEST SHORTBREAD RECIPE!
A delicious light and buttery shortbread recipe which is as easy as pie to make!!
Provided by tashax3
Time 25m
Yield Makes Slices
Number Of Ingredients 0
Steps:
- Preheat oven, 150 degrees C.
- Cream the butter and sugar.
- Add the plain flour and semolina or cornflour/polenta.
- Mix lightly.
- Press into a buttered 22cm square tin or a 20cm diameter round tin and prick with a fork.
- Bake for 50 minutes.
- Sprinkle with sugar.
- But into squares/slices whilst still hot and allow to cool.
MARZIPAN SHORTBREAD COOKIES
Buttery shortbread cookies flavored with almond paste and a little bit of almond extract are easy to make and the perfect addition to your holiday cookie tray.
Provided by Coco Morante
Categories Dessert
Time 52m
Yield 24
Number Of Ingredients 7
Steps:
- Chill the cookie stamp: Place your cookie stamp in the freezer to chill while you make the dough.
- Preheat the oven: Set an oven rack in the middle and another in the bottom third of the oven. Preheat the oven to 350ºF. Line two baking sheets with silicone baking mats or leave them unlined. Don't use parchment paper-it will make it difficult to lift off the cookie stamp.
- Mix the dry ingredients: In a large bowl, combine the flour, cornstarch, and salt, and stir to combine.
- Chill the cookie stamp again: Place the cookie stamp back in the freezer so it will be cold for the second batch.
- Bake the cookies: Bake the cookies for 9 to 11 minutes, rotating the baking sheets and switching their positions in the oven halfway through baking. The cookies are done when they are just turning golden brown around the edges.
Nutrition Facts : Calories 233 kcal, Carbohydrate 25 g, Cholesterol 30 mg, Fiber 1 g, Protein 2 g, SaturatedFat 8 g, Sodium 145 mg, Sugar 9 g, Fat 14 g, UnsaturatedFat 0 g
BUTTER SHORTBREAD COOKIES
Provided by Ming Tsai
Categories Cookies Mixer Dessert Freeze/Chill Christmas Kid-Friendly Fall Winter Shower Party Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 logs 10 inches long by 1 1/4 inches in diameter
Number Of Ingredients 7
Steps:
- 1. In the bowl of a mixer, combine butter, sugar and salt and cream on medium speed until blended, about 2 minutes. One by one, add the egg yolks, mixing until incorporated. Add the vanilla extract and the scrapings of the vanilla bean. Scrape down the bowl.
- 2. Turn the mixer off and add the flour. Turn the machine to low and mix until the flour is completely incorporated. Remove the dough from the bowl. Working on parchment or wax paper, form dough into 4 logs 10 inches long and 1 1/4 inches in diameter; wrap and chill.
- 3. Use each log to make a different cookie: classic shortbread , five-spice shortbread , double chocolate-ginger shortbread , and .
SHORTBREAD COOKIES
Bake Ina Garten's chocolate-dipped Shortbread Cookies for the perfect bite with tea, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories dessert
Time 1h15m
Yield 20 cookies
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
- Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
- When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
- Drizzle 1/2 of each cookie with just enough chocolate to coat it.
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