GG'S SHORTBREAD COOKIES
My husband's grandma has been making these delicious cookies for as long as he can remember. They are a family favorite and by far the best shortbread any of us have ever tasted. They're loaded with butter, dipped in sugar, and baked to a crispy perfection.
Provided by PLONGSTOCKING
Categories Desserts Cookies Butter Cookie Recipes Shortbread Cookie Recipes
Time 30m
Yield 48
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat butter, 1 1/2 cup white sugar, and confectioners' sugar together in a bowl using an electric mixer until smooth and creamy; mix in cornstarch and 2 cups flour. Make a well in the center of the dough; add egg and mix well. Knead the remaining 1 cup flour into dough using your hands until dough pulls away from the sides of the bowl.
- Roll dough into walnut-sized balls. Pour 1/4 cup white sugar into a bowl; dip top of each ball in sugar. Arrange balls on a baking sheet. Slightly flatten each ball using the bottom of a drinking glass.
- Bake in the preheated oven until edges of cookies are lightly browned, about 5 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 141.2 calories, Carbohydrate 17 g, Cholesterol 24.2 mg, Fat 7.9 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 4.9 g, Sodium 56.3 mg, Sugar 8.6 g
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.
GG'S SHORTBREAD COOKIES
My husband's grandma has been making these delicious cookies for as long as he can remember. They are a family favorite and by far the best shortbread any of us have ever tasted. They're loaded with butter, dipped in sugar, and baked to a crispy perfection.
Provided by PLONGSTOCKING
Categories Shortbread Cookies
Time 30m
Yield 48
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat butter, 1 1/2 cup white sugar, and confectioners' sugar together in a bowl using an electric mixer until smooth and creamy; mix in cornstarch and 2 cups flour. Make a well in the center of the dough; add egg and mix well. Knead the remaining 1 cup flour into dough using your hands until dough pulls away from the sides of the bowl.
- Roll dough into walnut-sized balls. Pour 1/4 cup white sugar into a bowl; dip top of each ball in sugar. Arrange balls on a baking sheet. Slightly flatten each ball using the bottom of a drinking glass.
- Bake in the preheated oven until edges of cookies are lightly browned, about 5 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 141.2 calories, Carbohydrate 17 g, Cholesterol 24.2 mg, Fat 7.9 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 4.9 g, Sodium 56.3 mg, Sugar 8.6 g
SHORTBREAD COOKIES
An easy Shortbread Cookies recipe
Provided by Jessica Strand
Categories Dessert Bake Quick & Easy Fall Winter Edible Gift Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 cookies
Number Of Ingredients 4
Steps:
- Preheat oven to 300°F. Lightly butter 9-inch-diameter springform pan. Whisk flour, sugar, and salt in medium bowl to blend. Add 1/2 cup butter and rub in with fingertips until mixture resembles coarse meal. Gather dough together and form into ball; flatten into disk. Roll out dough on lightly floured surface to 1/2-inch-thick round. Transfer round to prepared pan. Using fingers, press dough evenly over bottom to edges of pan. Using tip of small sharp knife, score dough into 8 equal triangles, then pierce all over with fork. Bake until shortbread is cooked through and pale golden, about 45 minutes.
- Using tip of sharp knife, cut warm shortbread into triangles along scored lines. Run knife around shortbread to loosen. Cool in pan at least 30 minutes. Release springform pan sides. Using spatula, carefully remove shortbread from pan (shortbread will be fragile). DO AHEAD Can be made 1 day ahead. Store shortbread airtight in single layer at room temperature.
GRANDMA'S SHORTBREAD COOKIES
This is a recipe for an amazingly dense and rich yet delicate cookie. You can't eat just one. When I make them, they're gone in a sitting and guests, family members and friends love and look forward to these. I can easily eat 10 in a row. The delicate nature is due to the cornstarch which most recipes I've come across do not include. They taste great with coffee and hot cocoa. This recipe comes from the back of an old box of Benson's Cornstarch. I kept the empty box for years in the hopes of making them one day. I always double the recipe to make about 50 small cookies.
Provided by Kayla in Montreal
Categories Dessert
Time 20m
Yield 25 small cookies
Number Of Ingredients 4
Steps:
- Sift together corn starch, icing sugar and flour.
- With wooden spoon (or by hand as I do it), blend in butter until soft, smooth dough forms.
- Shape into 1 inch (2.5 cm) balls.
- Place 1 1/2 inches (4 cm) apart on an ungreased cookie sheet, flatten with lightly floured fork.
- Alternatively, roll dough to 1/4 inch (6 mm); cut into shapes with cookie cutters.
- Decorate with candied cherries, colored sprinkles or nuts if desired.
- Bake in 300 Fahrenheit oven for 15-20 minutes or until edges are lightly browned.
- Cool on wire rack.
- Tips:.
- Do not substitute anything for the butter otherwise it's not a genuine shortbread cookie. ETA: Sadielady reminded that I forgot to mention the type of butter. Please forgive the D'oh moment. Please use unsalted butter. I never ever add salt. Any added salt in baked goods is not pleasing to my palate and too much salt is unhealthy but you may want to add a bit.
- You can "nuke" aka microwave the butter to soften it rather than letting it sit out. It saves time and won't alter the taste. Just make sure you don't melt it.
- If dough is too soft to handle then cover and chill for 30-60 minutes (15 minutes worked for me).
- To make Crescents:.
- Add 1/2 cup (125 ml) ground almonds or hazelnuts to flour mixture.
- Shape into logs about 1/2 inch (1 cm) thick and 3 inches (7 cm) long.
- Twist into crescent shapes.
- When baked and cool, dip ends in melted chocolate.
SHORTBREAD COOKIES
Make and share this Shortbread Cookies recipe from Food.com.
Provided by Lorrie in Montreal
Categories Dessert
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 3
Steps:
- Stir the softened butter and sugar together until well mixed.
- Add in the flour a cup at a time; you may have to knead in the last cup but don't over mix the dough.
- At this point I separate the dough roll into 3 logs about 2 inches in diameter and chill them slightly.
- If you are real adventurous you can roll the dough out and use cookie cutters.
- Preheat oven to 350°.
- Once they are chilled enough to slice them, place the slices on an ungreased cookie sheet. You can make them thin or thick (I like them about an 1/8 of an inch), just bake until the underneath is slightly golden.
- They are nicest if you can hide them away for a couple of weeks in a tin, Mum always said they got *shorter* I think it meant richer and more buttery tasting.
- I only make these at Christmas and you can decorate them with sprinkles if you like before baking.
Nutrition Facts : Calories 634.4, Fat 46.6, SaturatedFat 29.2, Cholesterol 122, Sodium 7.5, Carbohydrate 47.7, Fiber 1.7, Sugar 0.2, Protein 6.9
SIMPLE SHORTBREAD COOKIES
Something so simple yet so necessary to daily life. Wonderful dunked in a cup of milky coffee or tea.
Provided by Mirj2338
Categories Dessert
Time 20m
Yield 24 serving(s)
Number Of Ingredients 3
Steps:
- Cream butter and sugar.
- Add flour, mix well.
- Roll out and cut into desired shapes, place on a parchment lined baking sheet.
- Bake at 350°F for 10 to 12 minutes until pale golden.
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.
GG'S SHORTBREAD COOKIES
My husband's grandma has been making these delicious cookies for as long as he can remember. They are a family favorite and by far the best shortbread any of us have ever tasted. They're loaded with butter, dipped in sugar, and baked to a crispy perfection.
Provided by PLONGSTOCKING
Categories Shortbread Cookies
Time 30m
Yield 48
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat butter, 1 1/2 cup white sugar, and confectioners' sugar together in a bowl using an electric mixer until smooth and creamy; mix in cornstarch and 2 cups flour. Make a well in the center of the dough; add egg and mix well. Knead the remaining 1 cup flour into dough using your hands until dough pulls away from the sides of the bowl.
- Roll dough into walnut-sized balls. Pour 1/4 cup white sugar into a bowl; dip top of each ball in sugar. Arrange balls on a baking sheet. Slightly flatten each ball using the bottom of a drinking glass.
- Bake in the preheated oven until edges of cookies are lightly browned, about 5 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 141.2 calories, Carbohydrate 17 g, Cholesterol 24.2 mg, Fat 7.9 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 4.9 g, Sodium 56.3 mg, Sugar 8.6 g
SUPER-EASY SHORTBREAD (3 INGREDIENTS)
The original recipe (called Shortbread Stars) came from my McCall's recipe box collection, which I subscribed to in the 80's. It was the first shortbread recipe I ever made, and I've never found a better one. The ingredients are so basic and easy that you'll soon have them memorized. Other recipes don't seem to produce the same perfect texture and flavor. My modification to the original was to try using a 9 x 13 pan rather than chilling, rolling out, and cutting into shapes. (Who has time for that, except on special occasions?) However, using a 9 x 13 pan changes the baking time, and the time given is approximate and based on my experience with a convection oven. I tend to overbake them a bit because I like shortbread very crisp. These are perfect with a cup of tea, of course, and ideal for tea parties or even a quick dessert for company. You nearly always have the ingredients on hand. Now you'll never need to buy (delicious but expensive) Walker's shortbread again!
Provided by TapestryThreads
Categories Drop Cookies
Time 55m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 300°.
- Cream butter and sugar together.
- Add flour and mix till texture is like clay.
- Press dough into ungreased 9 x 13 inch pan, prick all over with a fork, and sprinkle with sugar (tilt pan to cover the top evenly, then shake excess sugar back into the sugar canister).
- Bake for about 40-45 minutes (till very lightly browned--just golden around the edges).
- Let stand for 5 minutes, then cut into 24 squares while warm.
- Leave in pan to cool thoroughly. (Shortbread will not be crisp until cool.).
- Less easy method: Chill dough. Roll into 1-inch balls, then press balls to about 1/4-inch thickness on ungreased cookie sheets with the bottom of a glass dipped in sugar (sometimes you can find a glass with a pretty design on the bottom, like a star). Bake at 300° for about 20-25 minutes (until edges are very lightly browned).
- Least easy method: Chill dough. Roll out to about 1/4-inch thickness, sprinkle with sugar, then cut with cookie cutters. Bake on ungreased cookie sheets at 300° for about 20-25 minutes (until edges are very lightly browned).
- Variation: Add 2 tablespoons dried lavender to the creamed butter and sugar before adding flour. It may sound strange, but the flavor is subtle and elegant. Food-grade lavender is usually available in herb bins at health food stores, and I recently found it at a great price from Atlantic Spice online (their Lavender #1).
- Variation: After cutting shortbread into squares (it will still be warm), scatter 1 cup of chocolate chips over the top, let the chocolate soften completely, then spread as a thin layer and let cool completely before removing from pan. (No need to sprinkle shortbread with sugar before baking if you plan to do this.).
- Variation: Stir 1 cup chocolate chips or butterscotch chips into the dough before pressing into pan. You can also try melting the butterscotch over the top, as above. In England, you'll find "caramel shortbread," which has a layer of caramel and a layer of chocolate on top of the shortbread. It's wonderful (of course!). I've tried various ways of doing this and various kinds of caramel, but it's been a while and I don't remember what works best. It can be tricky not to make a mess!
SHORTBREAD COOKIES
This is from the box of Canada Cornstarch, we make them every year for Christmas. Being we were poor we used margarine instead of butter.
Provided by tasb395
Categories Dessert
Time 30m
Yield 24 cookies
Number Of Ingredients 5
Steps:
- Sift together cornstarch, confectioner's sugar and flour.
- Blend in butter with spoon until smooth soft dough forms.
- Shape into 1 inch balls. Place 1 1/2 inches apart on ungreased cookie sheet. Flatten with lightly floured fork.
- Bake in 300 F oven for 20-25 minutes or until lightly browned.
- Note: If dough is too soft to handle, cover and chill for 1 hour.
- Hints: my sister got me into using confectioner's sugar instead of flour for flattening these cookies. We use the maraschino cherries cut in half and pressed into the center of the cookies after flattened. You can use glazed cherries too. We use one 1/2 red cherry and 2 1/4 green cherry to make holly berries on some cookies. We leave some without cherries, just in case someone doesn't want them.
Nutrition Facts : Calories 89.7, Fat 5.8, SaturatedFat 3.6, Cholesterol 15.2, Sodium 41.2, Carbohydrate 8.9, Fiber 0.2, Sugar 2.5, Protein 0.6
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