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.
LEMON SHORTBREAD
Yield Makes 24 wedges
Number Of Ingredients 6
Steps:
- Preheat oven to 300°F. Blend first 5 ingredients in processor. Add butter; cut in using on/off turns until moist clumps form. Gather dough into ball; divide in half. Press 1 dough half onto bottom of each of two 8-inch-diameter cake pans. Pierce dough all over with fork.
- Bake until cooked through and pale golden, about 40 minutes. Cool shortbread in pans on racks 5 minutes. Cut each warm shortbread in pan into 12 wedges. Cool completely. Using spatula, carefully transfer to platter. (Can be made up to 4 days ahead. Store in airtight container at room temperature.)
LEMON SHORTBREAD
Lemons brighten up our rich Classic Shortbread.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen rounds
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees, with rack in upper third. Sift flour and salt into a bowl; set aside. Put 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 sugar; beat until pale and fluffy, about 2 minutes. Mix in lemon zest and juice.
- Reduce speed to low. Add flour mixture all at once; mix until just combined.
- Halve dough, and shape into disks. Wrap each in plastic, and refrigerate 1 hour.
- Working with 1 disk at a time, roll out dough on a lightly floured surface to 1/4 inch thick. Cut out rounds with a 2-inch fluted cutter. Space 1 inch apart on baking sheets lined with parchment. Refrigerate 30 minutes.
- Bake until pale golden brown, 22 to 25 minutes. Transfer cookies to a wire rack; let cool completely. Dust with confectioners' sugar.
CLASSIC LEMON SHORTBREAD
From the Pittsburgh Post Gazette. These have earned a permanent spot on my Christmas Cookie Tray. I sometimes skip the glaze and just dust with confectioner's sugar when cookies have cooled. Prep time does not include chill time.
Provided by Aunt Willie
Categories Dessert
Time 1h
Yield 48 cookies
Number Of Ingredients 11
Steps:
- Beat butter until fluffy in a large bowl.
- Beat in sugar, egg, lemon extract and lemon rind.
- Combine flour, cornmeal and salt. Gradually add to butter mixture, mixing well.
- Shape dough into a log about 2 inches in diameter. Wrap in plastic wrap and refrigerate until firm, about 3 hours. (Can also freeze at this point. Frozen dough keeps for 3 months).
- Preheat oven to 350 degrees. Lightly grease cookie sheets.
- Cut dough into 1/4 inch thick slices.
- Bake on greased cookie sheets until cookie just begin to brown at the edges, about ten minutes.
- Remove from pan and cool on wire racks.
- For glaze, beat butter, confectioner's sugar and lemon juice to make a thin glaze. Drizzle over cooled cookies.
LEMON & GINGER SHORTBREAD
This zesty teatime shortbread from BBC Good Food reader Jo Foster has a beautiful crumbly texture, plus zingy lemon and warming ginger flavour
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 50m
Number Of Ingredients 5
Steps:
- Heat oven to 150C/130C fan/gas 2 and grease a 22cm loose-bottomed fluted tart tin. Put the butter in a bowl and beat with a wooden spoon until soft. Beat in the sugar, then stir in the lemon zest and ginger.
- Stir in the flour and work with your hands to form a soft dough. Tip into the tin and press into an even, flat layer with your fingers. Prick all over with a fork and bake in the oven for 40 mins until pale gold. Cut into wedges then leave to cool completely in the tin. Remove from the tin and dust with caster sugar to serve.
Nutrition Facts : Calories 142 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
CLASSIC SHORTBREAD
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 32 rectangles
Number Of Ingredients 4
Steps:
- Preheat oven to 300 degrees. Sift together flour and salt into a medium bowl. Beat butter with a mixer on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl with a rubber spatula as needed. Add sugar gradually, beating between additions; continue to beat until mixture is very pale, about 2 minutes total. Reduce speed to low, and add flour mixture; beat until just combined.
- Press dough evenly into a parchment-lined 9-by-13-inch rimmed baking sheet; refrigerate until firm, about 20 minutes. Cut dough in eighths lengthwise, then quarters crosswise, making 32 rectangles. Evenly pierce all over with a skewer.
- Bake until shortbread is firm in center and golden brown, 50 minutes to 1 hour. Transfer pan to a wire rack; immediately recut rectangles with a paring knife. Let shortbread cool completely in pan.
More about "classic lemon shortbread food"
LEMON SHORTBREAD COOKIES - FOOD GYPSY | EASY, DELICIOUS ...
From foodgypsy.ca
Reviews 6Category CookiesCuisine AmericanTotal Time 1 hr 5 mins
LEMON SHORTBREADS - FOOD NETWORK
From foodnetwork.co.uk
Cuisine British, ScottishCategory SnacksServings 8
SPRUCEWOOD HANDMADE COOKIE CO. – CLASSIC SHORTBREAD COOKIE ...
From amazon.ca
Reviews 54
24 BEST SHORTBREAD COOKIE RECIPES | RECIPES, DINNERS AND ...
From foodnetwork.com
Author By
CLASSIC LEMON SHORTBREAD — PLATE & PENCIL
From plateandpencil.com
Estimated Reading Time 2 mins
HOW TO MAKE MELT IN YOUR MOUTH LEMON SHORTBREAD COOKIES
From thefedupfoodie.com
GLAZED LEMON SHORTBREAD COOKIES - EARTH, FOOD, AND FIRE
From earthfoodandfire.com
WHIPPED LEMON SHORTBREAD - KING ARTHUR BAKING
From kingarthurbaking.com
VEGAN LEMON SHORTBREAD COOKIES – HOW TO BAKE VEGAN
From howtobakevegan.com
LEMON SHORTBREAD COOKIES - TASTES OF HOMEMADE
From tastesofhomemade.com
CLASSIC SHORTBREAD RECIPE - SAINSBURY'S MAGAZINE
From sainsburysmagazine.co.uk
LEMON SHORTBREAD COOKIES RECIPE - LOVE AND LEMONS
From loveandlemons.com
LEMON SHORTBREAD - CLASSIC-RECIPES
From classic-recipes.com
16 SHORTBREAD RECIPES EVERY BAKER HAS TO TRY | TASTE OF HOME
From tasteofhome.com
LEMON-LAVENDER SHORTBREAD RECIPE - ALISON ... - FOOD & WINE
From foodandwine.com
CLASSIC SHORTBREAD | CANADIAN LIVING
From canadianliving.com
CLASSIC SHORTBREAD - MARTHA.COM
From martha.com
CLASSIC LEMON CURD - RECIPE - FINECOOKING
From finecooking.com
THE DAY - LEE'S KITCHEN: THIS LEMON SHORTBREAD MAY BE MY ...
From theday.com
CLASSIC LEMON BARS WITH SHORTBREAD CRUST - TO SIMPLY INSPIRE
From tosimplyinspire.com
CLASSIC LEMON BARS WITH SHORTBREAD CRUST ...
From thebestdessertrecipes.com
LEMON BARS - THE CAREFREE KITCHEN
From thecarefreekitchen.com
LEMON SHORTBREAD COOKIES RECIPE - CLASSIC-RECIPES
From classic-recipes.com
CLASSIC LEMON SQUARES WITH SHORTBREAD CRUST RECIPE - FOOD NEWS
From foodnewsnews.com
LEMON SHORTBREAD RECIPE - GOURMET TRAVELLER
From gourmettraveller.com.au
PURCHASE CANADIAN CLASSIC LEMON ZEST SHORTBREAD BISCUITS ...
From wineonline.ca
CLASSIC LEMON BARS WITH SHORTBREAD CRUST - ALWAYS EAT DESSERT
From alwayseatdessert.com
SHORTBREAD RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
CLASSIC EASY MEYER LEMON BARS WITH SHORTBREAD CRUST ...
From oliveandmango.com
CLASSIC EASY LEMON BARS WITH SHORTBREAD CRUST RECIPE ...
From cookinglsl.com
CLASSIC SHORTBREAD RECIPE - FOOD.COM
From food.com
LEMON SHORTBREAD COOKIES INA GARTEN - THERESCIPES.INFO
From therecipes.info
LEMON SHORTBREAD – EPICURIA FOOD SHOP AND CATERING
From shop.epicuria.ca
CLASSIC SHORTBREAD BEST RECIPES
From recipesforweb.com
CLASSIC LEMON BARS - A LATTE FOOD
From alattefood.com
CLASSIC LEMON BARS WITH SHORTBREAD CRUST - A CLASSIC TWIST
From aclassictwist.com
CLASSIC SHORTBREAD - RECIPES FOR HOLIDAYS
From recipesforholidays.com
LEMON-BUCKWHEAT SHORTBREAD RECIPE - FOOD & WINE
From foodandwine.com
LEMON SHORTBREAD COOKIES - JO COOKS
From jocooks.com
CLASSIC LEMON BARS WITH SHORTBREAD CRUST – COVER THE LABEL
From coverthelabel.com
CLASSIC SHORTBREAD - SMITTEN KITCHEN
From smittenkitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love