Grandmas Shortbread Cookies Food
GRANDMA'S SCOTTISH SHORTBREAD
My Scottish grandmother was renowned for her baking, and one of the highlights whenever we visited my grandparents was her bringing out the baking tin. Her shortbread cookies were my favorite, and now, whenever I make them, I remember her. This is not a thin, crispy dessert shortbread; it's a deep bar that is best served with a cup of tea. -Jane Kelly, Wayland, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 4 dozen.
Number Of Ingredients 4
Steps:
- Preheat oven to 300°. Cream butter and sugar until light and fluffy, 5-7 minutes. Combine flours; gradually beat into creamed mixture. Press dough into an ungreased 13x9-in. baking pan. Prick with a fork., Bake until light brown, 45-50 minutes. Cut into 48 bars or triangles while warm. Cool completely on a wire rack.
Nutrition Facts : Calories 139 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 61mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
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.
GRANDMA'S SHORTBREAD COOKIES
My grandmother brought this recipe with her from Scotland and always served it at the holidays (or whenever we wanted a special treat). I've translated her measurements into U.S. but the recipe is the same.
Provided by Thistlethorne
Categories Dessert
Time 18m
Yield 20-30 cookies depending on size
Number Of Ingredients 7
Steps:
- Preheat over to 350°.
- Mix all ingredients by hand for the proper texture, except the sugar.
- Roll out cookie dough to about 1/4-inch thick and cut out using your favorite cookie shapes.
- Pierce top of cookies with fork and decorate with colored sugar or sprinkle with regular granulated sugar.
- Bake for about 8 minutes or until light brown around the edges.
GRANDMA'S SHORTBREAD COOKIES
These are the "Melt in your Mouth" type of shortbread cookies that you can't have just one! Whenever I make these for the Christmas holidays, I need to make extras, protect them while they cool and hide them once they are packaged so that the family doesn't consume them all before the Christmas gathering!
Provided by Kim A. Heaphy
Categories Dessert
Time 50m
Yield 48 cookies
Number Of Ingredients 4
Steps:
- PREHEAT OVEN TO 325°F.
- Mix all ingredients with mixer. Chill in refrigerator for 1/2 hour. Roll 1 tsp at a time into balls and place onto cookie sheet. Press thumb into ball to 1/2 way point. Place cookies sheet in oven on high rack and bake at 325°F for 12 - 15 minutes or until golden on the bottom.
- Option - once you have pressed the tsp size balls, freeze on a cookie sheet and place them an airtight bag. Freeze until needed. Let sit on cookie sheet at room temperature for 20 minutes before cooking.
Nutrition Facts : Calories 53.3, Fat 3.9, SaturatedFat 2.4, Cholesterol 10.2, Sodium 27.4, Carbohydrate 4.5, Fiber 0.1, Sugar 1.2, Protein 0.3
GRANDMA'S SHORTBREAD
this is a melt in your mouth easy recipe, great to make with kids cause you can add sprinkles to them if you desire to
Provided by mmlwjr
Categories Dessert
Time 30m
Yield 24 cookies
Number Of Ingredients 4
Steps:
- Sift together cornstarch, icing sugar and flour.
- Stir.
- With wooden spoon blend in butter until soft, smooth dough forms, shape into 1" balls flatten with fork, or you can roll them 1/2 inch thick and cut into shapes.
- Bake at 350°F for 15-20 minutes.
MELT IN YOUR MOUTH SHORTBREAD COOKIES
I've never tasted a more smoother, velvety shortbread cookie, but then again I'm biased! These are the ones I grew up with at every family Christmas, courtesy of my Grandma. Enjoy!
Provided by Baker Gal
Categories Dessert
Time 40m
Yield 100 cookies
Number Of Ingredients 5
Steps:
- Beat butter until creamy (not oily).
- Sift cornstarch, icing sugar, salt, and flour.
- Add to butter.
- Work in with a spoon.
- Turn mixture out onto a floured board.
- Knead until it cracks slightly.
- Pat to 1/3" thickness and cut with cookie cutters.
- Bake at 325 degrees Fahrenheit for 20 minutes.
- Yield 100 small cookies.
- Note: Grandma says the secret to getting the best texture is to sift the dry ingredients 4 times before adding them to the butter.
Nutrition Facts : Calories 30.1, Fat 1.9, SaturatedFat 1.2, Cholesterol 4.9, Sodium 27.9, Carbohydrate 3.1, Fiber 0.1, Sugar 0.6, Protein 0.3
GRANDMA'S CLASSIC NO-BAKE COOKIES
This is the first cookie I ever learned to make as a child. They're very delicious with the peanut butter and oatmeal. You can eat them fresh out of the pan in a bowl with a spoon, which is delicious with a glass of milk besides. This no-bake cookie recipe was my grandmother's, and my mother taught it to her children, and I will to mine. I hope you have as much fun making this either by yourself or with your children, as I did with my mom. Separate cookies with waxed paper if putting in a tin or baggie to prevent sticking.
Provided by Jadebloodraven
Categories Desserts Cookies No-Bake Cookie Recipes
Time 40m
Yield 48
Number Of Ingredients 7
Steps:
- Combine sugar, milk, butter, and cocoa powder in a large saucepan over medium heat; bring to a boil. Cook and stir until butter is melted and mixture is smooth, 2 to 3 minutes.
- Remove from heat and add oats, peanut butter, and vanilla extract; mix until thoroughly combined. Drop tablespoonfuls of dough onto sheets of waxed paper. Let cool until solid, 20 to 30 minutes.
Nutrition Facts : Calories 86.2 calories, Carbohydrate 12.5 g, Cholesterol 5.3 mg, Fat 3.7 g, Fiber 0.7 g, Protein 1.5 g, SaturatedFat 1.6 g, Sodium 14 mg, Sugar 8.8 g
GRANNY'S SHORTBREAD COOKIES
Light, buttery shortbread cookies! Cut them into Christmas shapes and decorate with colored sugar and maraschino cherries.
Provided by Lori G
Categories Desserts Cookies Cut-Out Cookie Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream together the butter, sugar, salt, nutmeg and egg yolk. Add the flour a little at a time until mixture is stiff.
- Place onto floured board and knead lightly until the dough begins to crack. Roll out 1/4 inch thickness and cut into desired shapes.
- Place on un-greased cookie sheet, decorate with colored sugar crystals and maraschino cherries.
- Bake for 10 minutes or until golden brown.
Nutrition Facts : Calories 282.8 calories, Carbohydrate 33.1 g, Cholesterol 57.7 mg, Fat 16 g, Fiber 0.8 g, Protein 2.6 g, SaturatedFat 9.9 g, Sodium 207.3 mg, Sugar 5 g
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