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
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.
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.
GRANNY'S FILLED COOKIES
My granny always made these around Christmas. They are the easiest, best tasting cookies around. Be warned, they are addictive.
Provided by Kim Borris
Categories Desserts Cookies Filled Cookie Recipes
Yield 24
Number Of Ingredients 4
Steps:
- Mix cream cheese and butter well in large bowl until well blended and creamy.
- Add in flour slowly, beating well after each addition. Roll dough into 1-inch balls and wrap well in cellophane. Store in fridge overnight.
- Preheat oven to 350 degrees F (180 degrees C).
- Roll out dough balls flat and place a 1/2 teaspoon full of the jam in the center. Fold sides over and place on ungreased cookie sheet.
- Bake for 13-15 minutes until brown and the jam starts to bubble hard. Cool for 3 minutes and place on cooling rack. Sprinkle with powdered sugar if desired.
Nutrition Facts : Calories 196.2 calories, Carbohydrate 21.8 g, Cholesterol 30.6 mg, Fat 11.1 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 6.9 g, Sodium 86.9 mg, Sugar 6.9 g
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 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.
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GRANNY WALLACE'S SHORTBREAD COOKIES RECIPE | FOOD & WINE
From foodandwine.com
Servings 48Total Time 2 hrs 15 mins
- In a medium bowl, whisk the flour with the cornstarch. In a stand mixer fitted with the paddle, cream the butter with the confectioners’ sugar and salt at medium speed for 2 minutes. Add the flour mixture all at once and mix at low speed just until incorporated. Pat the dough into an 8-inch disk, wrap in plastic and refrigerate until just firm, about 15 minutes.
- Roll out the dough between 2 sheets of parchment paper to a 1/4-inch-thick round. Slide the dough onto the parchment, onto a baking sheet and refrigerate until firm, about 15 minutes.
- Preheat the oven to 325°. Line 2 baking sheets with parchment paper. Slide the dough onto a work surface. Peel the top sheet of parchment off the dough. Prick the dough all over with a fork. Using a 2-inch fluted round cookie cutter, stamp out cookies as close together as possible. Arrange the cookies 1 inch apart on the prepared baking sheets. Refrigerate the cookies. Reroll the scraps between sheets of parchment paper and refrigerate until firm. Stamp out more cookies and arrange them on the baking sheets.
- Bake the cookies on the upper and middle racks of the oven for 30 minutes. Reduce the oven temperature to 250°. Shift the sheets from top to bottom and back to front and bake for 15 minutes longer, until golden brown. Let the cookies cool on the sheets for 2 minutes, then transfer them to a rack.
GRANNY WALLACE'S SHORTBREAD COOKIES RECIPE | MYRECIPES
From myrecipes.com
3/5 (2)Total Time 2 hrs 15 minsServings 48
- In a medium bowl, whisk the flour with the cornstarch. In a stand mixer fitted with the paddle, cream the butter with the confectioners' sugar and salt at medium speed for 2 minutes. Add the flour mixture all at once and mix at low speed just until incorporated. Pat the dough into an 8-inch disk, wrap in plastic and refrigerate until just firm, about 15 minutes.
- Roll out the dough between 2 sheets of parchment paper to a 1/4-inch-thick round. Slide the dough onto the parchment, onto a baking sheet and refrigerate until firm, about 15 minutes.
- Preheat the oven to 325°. Line 2 baking sheets with parchment paper. Slide the dough onto a work surface. Peel the top sheet of parchment off the dough. Prick the dough all over with a fork. Using a 2-inch fluted round cookie cutter, stamp out cookies as close together as possible. Arrange the cookies 1 inch apart on the prepared baking sheets. Refrigerate the cookies. Reroll the scraps between sheets of parchment paper and refrigerate until firm. Stamp out more cookies and arrange them on the baking sheets.
- Bake the cookies on the upper and middle racks of the oven for 30 minutes. Reduce the oven temperature to 250°. Shift the sheets from top to bottom and back to front and bake for 15 minutes longer, until golden brown. Let the cookies cool on the sheets for 2 minutes, then transfer them to a rack.
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