Jeweled Shortbread Cookies Food

SHORTBREAD COOKIES

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.

JEWELED COOKIES

Steps:

• In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Combine flour and baking soda; add to creamed mixture. Stir in raisins, nuts, cherries and pineapple; mix well. Shape into 2-in. rolls; wrap in waxed paper or foil. Freeze at least 2 hours. , Cut into 1/4-in. slices; place on greased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Cool on wire racks.

LEMON COOKIES

Steps:

• Preheat the oven to 350 degrees.
• Put the flour and lemon zest into a mixing bowl and rub in the soft butter.
• Add the sugar and bring the whole mixture together to form a stiff dough. Don not add any water, however tempting.
• Roll out the dough to about 1/2 cm thickness and cut into shapes with a cookie cutter.
• Place carefully on a baking tray and cook in the oven for 6 to 10 minutes until they are a pale golden color.
• Remove from the oven and cool on a wire rack.

CHRISTMAS JEWEL COOKIES

Steps:

• Set butter aside in a large bowl to soften.
• In another bowl mix together flour, baking soda, salt and nutmeg.
• Set aside enough cherry halves so that there is enough to top each cookie with one.
• Add remaining fruit and walnuts to a third bowl. Add 1/2 cup of the flour mixture to the fruit and stir until it is coated with flour and mixed well. (This helps separate the fruit and keep it from sticking together.).
• After butter has softened, beat butter, sugar and eggs until creamy. Mix in buttermilk and vanilla.
• Add half of flour mixture and mix well. Add remaining flour and mix.
• Note: At this point, make sure everything is mixed well because the mixture will be very stiff and hard to stir after adding the fruit.
• Stir in half of the fruit mixture into the cookie dough. Add remaining fruit and mix.
• Refrigerate dough for an hour or more (may be refrigerated overnight).
• Preheat oven to 350.
• Drop dough by rounded teaspoonfuls on non-stick or lightly greased cookie sheet. Top each cookie with one reserved cherry half.
• Bake 12-15 minutes, until almost no imprint remains when touched lightly with finger.
• Remove and cool.

LIME SHORTBREAD WITH DRIED CHERRIES

Steps:

• In a large bowl, cream butter and confectioners' sugar until blended. Beat in lime zest and extracts. In another bowl, mix flour, baking powder and salt; gradually beat into creamed mixture. Stir in cherries., Divide dough in half; shape each into a 7-in.-long roll. Wrap in plastic; refrigerate 3-4 hours or until firm. , Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 9-11 minutes or until edges are golden brown. Remove from pans to wire racks to cool. Freeze option: Place wrapped logs in resealable plastic freezer bag; freeze. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Bake as directed.

JEWELED SHORTBREAD

Steps:

• Cream icing sugar and butter until fluffy.
• Combine flours and add to the butter mixture, in small portions.
• Stir in mixed candied fruit.
• Turn batter out into a 9 x 13 pan. Press to the sides and smooth with the back of a spoon.
• Score into bars with a sharp knife and prick the surface with a fork.
• Bake 10 minutes at 350*, then lower the oven to 300*. Bake for 35 - 45 minutes.
• Remove from oven and immediately cut along the scored lines.
• Cool, then store in an airtight container.
• Dust with icing sugar before serving.