FROSTED SHORTBREAD
My mom has always known that homemade cookies have a special appeal that can't be duplicated by the store-brought variety. Even today, she keeps us grownup kids well stocked with fresh-from-the-oven treats such as this tender shortbread. -Pat Cole Polebridge, Montana
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. , Press into a greased 15x10x1-in. baking pan. Bake at 350° for 15-18 minutes or until golden brown. , Immediately place candy bar pieces over crust. Let stand for 1 minute or until softened; spread chocolate evenly. Sprinkle with walnuts. Cool. Cut into squares.
Nutrition Facts : Calories 223 calories, Fat 13g fat (7g saturated fat), Cholesterol 40mg cholesterol, Sodium 143mg sodium, Carbohydrate 24g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
SHORTBREAD "FINGERS"
Provided by Food Network
Categories dessert
Time 2h15m
Yield Makes about 2 dozen
Number Of Ingredients 5
Steps:
- Cream the butter and sugar until smooth. Add the flour and salt and work the mixture with your fingers or a pastry blender until all the flour is incorporated. Wrap the dough in plastic wrap and chill in the refrigerator for 2-3 hours.
- When you're ready to bake, preheat the oven to 325 degrees F. On a lightly floured surface, roll half the dough until it's 1/4-inch thick. Using a small knife, cut out finger-sized strips, about 3 inches tall, rounding each finger at the top as shown. Place on an ungreased baking sheet. Roll and cut the second half of the dough, and place the baking sheets in the refrigerator for 10 minutes. You can gather together scraps and re-roll them.
- Bake for 15 minutes, until the shortbread is very lightly golden. Do not let the cookies brown. Remove to a wire rack and cool.
- When the cookies are completely cool, melt the chocolate chips in the microwave in a heatproof bowl for 1 minutes. The chips may look unmelted, but stir them with a spoon to see if they have actually softened before putting them in for another minute, if necessary.
- Spoon the melted chocolate into a zipper-lock bag. Seal the bag, pressing out any air. Use a toothpick to make a very tiny hole in one corner of the bag to release a thin stream of chocolate for writing. Decorate the fingers by piping a fingernail at the rounded end, and three horizontal lines to mark the joint at mid-finger. Decorate tombstones with crosses and writing as desired. Allow the chocolate to set before stacking the cookies.
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.
GLUTEN-FREE DECORATED FROSTED SHORTBREAD COOKIES
Provided by Silvana Nardone
Time 1h
Yield About 24 cookies
Number Of Ingredients 14
Steps:
- For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
- For the cookies: In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, granulated sugar, brown sugar and vanilla on medium-high speed until light and smooth.
- Meanwhile, in a small bowl, combine the almond flour and salt with 2 cups gluten-free flour blend. Add to the butter mixture and beat on low speed until just combined. Divide the dough in half and flatten each to make 2 disks; wrap in plastic wrap and chill until slightly firm, at least 20 minutes.
- Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Working with one dough disk at a time, on a surface dusted with some gluten-free flour blend, roll out the dough to about 1/4-inch thickness. Using cookie cutters, cut out cookies and place on the prepared baking sheets; refrigerate until firm, about 15 minutes. Bake until the edges are golden, about 10 minutes. Let cool completely on a wire rack. Repeat with the remaining dough.
- For the icing: Set a wire rack over a parchment paper-lined baking sheet. In a small bowl, whisk together the confectioners' sugar and whipping cream until smooth. Submerge the cooled cookies into the icing, letting any excess drip off, then place on the prepared wire rack and decorate with sprinkles.
SHORTBREAD
This is a compilation of several Shortbread recipes I have from British cookbooks. I have been to England three times and REAL shortbread is a favorite. It should use real butter and not be TOO sweet.
Provided by Norita Solt
Categories World Cuisine Recipes European UK and Ireland English
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Line a baking sheet with greaseproof (parchment) paper. Sift the flour and rice flour into a medium mixing bowl. Add the sugar and mix.
- Cut butter into pieces and rub into the flour with your fingertips until the mixture begins to bind together. Knead into soft dough.
- Roll the dough into an 8 inch round (or for exact round, mold it in an 8 inch cake pan). Place on baking sheet. Using a fork, prick top and make tine marks along edge. Using a table knife, score top with wedge marks. (This is where it will break when cooled)
- Bake 45 minutes or until pale golden in color. Sprinkle a little superfine sugar over top and cool on baking sheet. Cut into wedges. Keeps for weeks in airtight tin.
Nutrition Facts : Calories 275.8 calories, Carbohydrate 31.3 g, Cholesterol 40.7 mg, Fat 15.7 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 9.8 g, Sodium 2.5 mg, Sugar 8.4 g
FROSTED HOLIDAY CUT-OUTS
Provided by Food Network
Categories dessert
Time 26m
Yield 6 dozen 2-inch cookies
Number Of Ingredients 18
Steps:
- Cookies:
- COMBINE sugar and shortening in bowl of electric mixer; beat at medium speed until well blended. Add eggs, corn syrup and vanilla; beat until well blended and fluffy.
- COMBINE 3 cups flour, baking powder, baking soda and salt in large bowl; gradually add to shortening mixture, beating at low speed until well blended.
- DIVIDE dough into 4 equal pieces; shape each into disk. Wrap with plastic wrap. Refrigerate 1 hour or until firm.
- HEAT oven to 375 degrees F.
- SPRINKLE about 1 tablespoon flour on large sheet of waxed paper. Place disk of dough on floured paper; flatten slightly with hands. Turn dough over; cover with another large sheet of waxed paper. Roll dough to 1/4-inch thickness. Remove top sheet of waxed paper. Cut into desired shapes with floured cookie cutter. Place 2 inches apart on ungreased baking sheet. Repeat with remaining dough.
- BAKE 5 to 7 minutes or until edges of cookies are lightly browned. Cool 2 minutes on baking sheet; transfer to cooling rack to cool completely.
- Frosting:
- COMBINE powdered sugar and milk in small bowl; stir until smooth. Add food coloring, if desired. Stir until blended. Spread on cookies; let stand until frosting is set. Decorate as desired with decorator frosting.
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.
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 SUGAR COOKIES WITH ICING
I love shortbread and I like sugar cookies but a cookie that is both...that's heaven! This is the kind of icing that "dries" and makes almost like a candy shell on the cookie. When the icing is dry, store in an airtight container for up to a week. You can also keep the unbaked dough in the fridge for up to a week...but who can resist making these that long? You have to use butter to get the right taste. Sometimes just for a different flavor I add a teaspoon or two of almond extract.
Provided by QueenJellyBean
Categories Dessert
Time 50m
Yield 4-5 dozen cookies, 48-60 serving(s)
Number Of Ingredients 9
Steps:
- Line cookie sheets with parchment paper or generously spray with non stick spray.
- Using a hand mixer or stand mixer, mix butter and sugar until fluffy. Add vanilla and beat until combined.
- In a separate bowl, combine flour and baking powder. Add slowly to butter mixture on low speed. Do not overbeat! Only mix until flour is incorporated.
- Form dough into big ball and place in plastic wrap. Refrigerate for 30 minutes.
- Preheat your oven to 350 degrees. Roll out chilled dough to 1/4 inch thickness. Cut with cookie cutter or you can use a pizza cutter and make squares or rectangles. Another option is to roll into a log and cut 1/4 inch thick slices.
- Using a spatula, transfer to cookie sheets leaving about 1/2 inch between cookies.
- Bake 10-12 minutes or until lightly browned around the edges. Cool 10 minutes on cookie sheet and then transfer to cooling rack.
- When cookies are cool, whisk together the icing ingredients and either dip the cookies or spread on cookies. You can smooth the icing with the back of a spoon.
- These are so good -- you should really double the recipe!
MILLIONAIRE'S SHORTBREAD
This is a delicious Millionaire's shortbread recipe! It makes a great dessert or snack that will have your family begging for more. The only problem you are going to have is trying to stop yourself from eating it all!
Provided by Miija Veley
Categories Desserts Cookies Bar Cookie Recipes
Time 1h50m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch square pan.
- Sift flour into a bowl. Rub in butter with your fingertips until the mixture resembles fine bread crumbs. Mix in brown sugar and shape dough into a ball.
- Press dough into the prepared pan. Prick all over with a fork.
- Bake in the preheated oven until set and golden brown, about 20 minutes. Let cool.
- Meanwhile, combine condensed milk, butter, and brown sugar in a nonstick saucepan over medium-low heat. Cook, stirring constantly, until caramel comes to a boil. Reduce heat and cook until golden and pulling away from the sides of the pan, 4 to 5 minutes.
- Pour caramel over cooled crust and refrigerate until firm to the touch, about 1 hour.
- Place chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
- Spread melted chocolate over cooled caramel. Refrigerate until chocolate hardens, about 15 minutes. Cut into bars.
Nutrition Facts : Calories 364.2 calories, Carbohydrate 44.7 g, Cholesterol 44.8 mg, Fat 18.7 g, Fiber 0.9 g, Protein 5.4 g, SaturatedFat 11.4 g, Sodium 136.5 mg, Sugar 31.6 g
SHORTBREAD, 10 WAYS
Shortbread is not only one of the easiest desserts you can possibly make, it's also one of the most adaptable. As long as you keep the butter-to-flour ratio constant (1 stick butter to 1 cup flour), everything else is negotiable. You can reduce or increase the sugar and salt, or mix in any type of flavoring from citrus zest to vanilla to herbs and spices. You can even alter the type of flour, swapping in some rice flour for all-purpose flour for increased crunch, or cornmeal for a nubby texture. Just be cautious about adding liquid to the dough; any more than one tablespoon could interfere with the texture. Here we give a master recipe and nine variations to play around with.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 1h
Yield 24 servings
Number Of Ingredients 4
Steps:
- Heat oven to 325 degrees. Pulse together flour, sugar and salt in a food processor. Add butter and pulse to fine crumbs. Pulse a few more times until some of the crumbs start to come together, but don't overprocess; the dough should be somewhat crumbly. (You can also mix the dough in a bowl using two knives or a pastry cutter.)
- Press dough into an even layer in an ungreased 8- or 9-inch-square baking pan, or a 9-inch pie pan. Prick dough all over with a fork. Bake until golden brown, about 35 to 40 minutes for the 9-inch square or pie pan, 45 to 50 minutes for the 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm.
Nutrition Facts : @context http, Calories 130, UnsaturatedFat 2 grams, Carbohydrate 14 grams, Fat 8 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 5 grams, Sodium 61 milligrams, Sugar 6 grams, TransFat 0 grams
FROSTED SHORTBREAD COOKIES
Buttery shortbread-style cut-out cookies with creamy flavored frosting. These cookies are very delicate and break easily.
Provided by elena5412
Categories Dessert
Time 45m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 15
Steps:
- Cream butter, suagar, vanilla. Add egg and beat well.
- Stir in sifted dry ingredients. Stir well and form into disk.
- Chill for at least 1 hour.
- Roll out dough 1/4 to 1/2 inches thick and cut out in favorite shapes.
- Place on parchment paper lined baking sheet.
- Bake for 8 - 10 minutes at 375 degrees.
- Transfer on rack until cool.
- Combine cream chees, butter, powdered sugar, milk and extract and mix well until very smooth. Adjust to desired consistency with additional milk or powdered sugar. Tint to desired shades. Store in tighly covered containers.
CHOCOLATE SHORTBREAD
Provided by Food Network Kitchen
Time 2h
Yield about 24
Number Of Ingredients 12
Steps:
- Make the cookies: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Beat the butter, egg yolk, vanilla, salt and cloves in a large bowl with a mixer on medium speed until creamy, about 2 minutes. Reduce the mixer speed to low; beat in the confectioners' sugar and cocoa powder until combined, then beat in the flour in two batches until combined.
- Turn out the dough onto a lightly floured surface and dust with flour. Gently knead until soft but not sticky. Reflour the surface, if necessary, and roll out the dough until slightly thicker than 1/4 inch. Cut out shapes using 3-inch cookie cutters. Gently gather and reroll the scraps. (If the dough is too soft to work with, refrigerate until firm.) Arrange the cutouts about 2 inches apart on 2 unlined baking sheets.
- Bake, switching the pans halfway through, until the cookies are firm, about 20 minutes. Let cool 3 minutes on the pans, then transfer to racks to cool completely.
- Make the icing: Whisk the confectioners' sugar, vanilla and 1 tablespoon milk in a small bowl until smooth. Gradually stir in up to 1 more tablespoon milk until the icing is thick but pourable. Spoon the icing into a small resealable plastic bag and snip off a corner. Pipe the icing on the cookies, then sprinkle with sanding sugar. Let set, about 10 minutes.
SHORTBREAD COOKIES JUST LIKE PANERA'S! DELICIOUS!
Make and share this Shortbread Cookies Just Like Panera's! Delicious! recipe from Food.com.
Provided by chloethecook
Categories Dessert
Time 35m
Yield 16 Cookies, 8 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients; use hands to knead until ingredients are blended. Press into ungreased pans (or chill and roll out to about 1/2-inch on a floured board and cut into shapes).
- Before cooking, mark rectangle cookie lines with knife.(I even made diamonds by cutting them on a diagonal to make them look like Panera's!) Bake at 325° for about 20 minutes, or until lightly browned.
Nutrition Facts : Calories 347.1, Fat 23.3, SaturatedFat 14.6, Cholesterol 61, Sodium 225.9, Carbohydrate 31.4, Fiber 0.8, Sugar 7.5, Protein 3.5
FROSTED SHORTBREAD HOLIDAY COOKIES
Peppermint and frosting on a lush shortbread cookie makes this recipe a must for the holidays.
Provided by Everyday Cusine
Categories Holidays and Events Recipes Christmas Desserts Christmas Cookie Recipes
Time 4h5m
Yield 24
Number Of Ingredients 10
Steps:
- Sift flour, baking powder, baking soda, and salt into a large mixing bowl.
- Cream butter and sugar in another large mixing bowl. Mix in eggs, then mix in vanilla. Gradually add in dry ingredients until incorporated. Remove dough from the bowl and wrap in plastic wrap. Refrigerate for at least 3 hours.
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 cookie sheets with parchment paper.
- Remove dough from the refrigerator and roll out to desired thickness on a lightly floured surface. Sprinkle more flour on top of and under the dough, and on the rolling pin as needed to help prevent dough from sticking to the surface. Cut cookies with a round cookie cutter and place 2 inches apart on the prepared cookie sheets.
- Bake until cookies are firm to the touch, 10 to 12 minutes. Remove from the oven and transfer to a wire rack to cool, about 30 minutes.
- Generously apply frosting to cooled cookies with a butter knife. Sprinkle crushed candy canes over top.
Nutrition Facts : Calories 291.9 calories, Carbohydrate 45.3 g, Cholesterol 35.8 mg, Fat 11.4 g, Fiber 0.3 g, Protein 2.1 g, SaturatedFat 5.6 g, Sodium 127.4 mg, Sugar 26.9 g
FROSTED CHOCOLATE SHORTBREAD
I was introduced to these cookies by a friendly neighbor who brought them over the cold winter day we moved into our new home. Christmas cookies have never tasted so good or looked so good.-Deb Nixon, Paris, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 4-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and confectioners' sugar until light and fluffy. Combine the flour, cornstarch, cocoa and salt; gradually add to creamed mixture and mix well. , Press into an ungreased 9-in. square baking pan. Bake at 325° for 30-35 minutes or until center is set. Cool on a wire rack. , Cut into 1-1/2-in. x 1-in. squares. In a small bowl, whisk the confectioners' sugar, cocoa and water until smooth. Frost cookies; decorate with sprinkles if desired.
Nutrition Facts : Calories 106 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 45mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
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
WHIPPED SHORTBREAD
Fluffy, mouth watering, worth the calories. I have been cooking these cookies for about 9 years now. I bring them to christmas parties and yet to come home with any leftover. Need I say more. Hope those who try them enjoy them as much as my friends, family, and co-workers have.
Provided by mspebblesflinstone
Categories Drop Cookies
Time 50m
Yield 36 serving(s)
Number Of Ingredients 4
Steps:
- With and Electric mixer, beat butter & Icing sugar until it stands up like egg whites.
- In a seperate medium bowl, combine flour and corn starch. Add slowly to butter and icing sugar mixture. (I find when your mixer starts to power out, then use a wooden spoon to take over, but please try to use the mixer as long as possible).
- Drop from teaspoon onto cookie sheet about 2 inches apart. Top cookies with jub-jubs, bar cherries, or anything really. My oldest son loves smarties on his. Imagination is up to you.
- Bake at 300 for approx 30 minutes until bottom edges turn a light brown.
- (Because all ovens vary please start checking them at about 20-25 minutes).
Nutrition Facts : Calories 148.1, Fat 10.3, SaturatedFat 6.5, Cholesterol 27.1, Sodium 1.8, Carbohydrate 12.9, Fiber 0.3, Sugar 3.3, Protein 1.2
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