GINGER-CRANBERRY SHORTBREAD WEDGES
Bite into a butter-rich cookie made from only six ingredients. No rolling pin or special equipment needed!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 16
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. In large bowl, mix butter, powdered sugar and ginger with electric mixer on medium speed, or mix with spoon. Stir in flour and cranberries.
- Pat dough into 9-inch circle on ungreased cookie sheet. Sprinkle with granulated sugar.
- Bake about 20 minutes or until golden brown. Cool 10 minutes on cookie sheet on wire rack. Cut into 16 wedges.
Nutrition Facts : Calories 135, Carbohydrate 16 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Cookie, Sodium 60 mg
SHORTBREAD WEDGE COOKIES
Let me teach you how to make buttery shortbread wedge cookies using a simple 6 ingredient dough. There's no chilling necessary and the cookies will never over-spread because you're baking them in round pans. See above for optional flavors & add-ins.
Provided by Sally
Categories Dessert
Time 55m
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F (163°C). Line two 8-inch cake pans with parchment paper leaving enough overhang around the sides to easily lift shortbread out. (Tip: Parchment is used so you can easily remove the shortbread and not cut it while it's in the pan. I like to use a square of parchment and I cut a 1-inch slit in the center of each side. This helps reduce the amount of creases when lined in the pan.)
- Using a hand mixer or a stand mixer fitted with paddle attachment, beat the butter and granulated sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl as necessary. Add the vanilla and salt and beat until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl as necessary. Add the flour and cornstarch and beat on low speed for 1 minute as the mixture begins to combine. Turn the mixer up to medium speed and beat for 1-3 minutes or until the dough clumps together. (It will eventually, just keep mixing it.) If you're adding dry add-ins (see above), this is when you'll add them.
- Divide dough in half. If you want to be totally accurate, weigh the halves to make sure they're even. Recipe makes almost 1.5 lbs of plain dough (will weigh more if you added add-ins). Press each half of dough into a prepared cake pan. You want it nice and compact in the pans. Sprinkle with optional coarse sugar. Dock the surface all over with a fork to prevent air bubbles.
- Bake the shortbread for 28-30 minutes or until very lightly browned on top and around the edges.
- Remove from the oven, place pans on a wire rack, and cool shortbread for 10-15 minutes. Carefully remove the shortbread from the pans by picking it up with the parchment paper on the sides. Cut each into 8 large, 12 medium, or 16 small wedges. You want to make sure you cut the shortbread while it's still warm. Enjoy warm or cool shortbread completely on wire racks.
- Cover and store shortbread at room temperature for up to 1 week. If you added a topping such as glaze, icing, buttercream, or melted chocolate, refrigerate after 2 days.
GINGER CRANBERRY SAUCE
Freshly minced ginger and the zest of an orange add a refreshing finish to your cranberry sauce. Sauce can be made up to 3 days in advance.
Provided by Leslie Lew
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 25m
Yield 10
Number Of Ingredients 4
Steps:
- Combine cranberries, sugar, orange zest and juice in a large pot and heat over medium heat. Cook and stir occasionally until berries pop, about 20 minutes. Let cool until thickened.
Nutrition Facts : Calories 233.5 calories, Carbohydrate 60.4 g, Fat 0.1 g, Fiber 3.5 g, Protein 0.4 g, Sodium 1.4 mg, Sugar 54.4 g
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
CRANBERRY SHORTBREAD
I don't usually make shortbread, but this recipe comes from a great cookbook [The Joy of Cranberries: That Tangy Red Treat], so I figure its gotta be a good one!
Provided by Sydney Mike
Categories Dessert
Time 1h
Yield 4 dozen, 24 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees F.
- Stir together flour, sugar & salt, then cut in butter until mixture resembles fine crumbs.
- Stir in cranberries, then form into a ball & knead until smooth.
- Divide dough in half.
- On a lightly floured surface, pat or roll each dough portion to a 1/2-inch thickness.
- Use a knife & cut into 24 2"x1" strips, then place these strips 1 inch apart on an ungreased baking sheet.
- Bake 20-26 minutes or until bottoms just start to brown.
- Cool on the baking sheet for 5 minutes, then remove & cool completely on wire rack.
Nutrition Facts : Calories 132.2, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 25.6, Carbohydrate 14.3, Fiber 0.4, Sugar 4.3, Protein 1.4
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- With an electric mixer, beat the butter and sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Reduce speed to low and gradually add the flour and salt, mixing just until incorporated.
- With floured fingers, press the dough into an 8-inch round cake pan. Cut the dough into 12 wedges and prick all over with a toothpick.
- Sprinkle the dough with the sanding sugar and bake until golden and firm, 35 to 40 minutes. When cool enough to handle, turn the shortbread out of the pan and use a serrated knife to recut along the lines. Transfer to a wire rack to cool completely. Note: Total Time includes cooling time.
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