KING ARTHUR FLOUR'S RECIPE FOR SHORTBREAD
This was featured in an email today from the www.kingarthurflour.com website. Shortbread is a wonderful starting point for all kinds of sweet adventures: top it (nuts, chocolate, jam); flavor it (lemon, hazelnut, coconut); or do both (cappuccino with a mocha ganache drizzle, anyone?). Then again, if you're a "make mine vanilla, please" kind of guy or gal, leave it alone; it can stand on its own in perfect simplicity. Our guarantee: This light-gold, crisp/flaky shortbread is buttery and mildly sweet. It will be about 1/4" thick. Tips from our bakers A scale is handy for dividing shortbread dough in equal halves. Each half of dough in the above recipe will weigh about 10 1/2 ounces. If you're having trouble pressing the shortbread flat in the pan because it's sticking to your fingers, cover it with a piece of plastic wrap, and push on the wrap. Remove the wrap before baking. DO cut the shortbread into wedges while it's still warm! Waiting till it's cool will result in crumbled, misshapen shortbread. Although we usually use unsalted butter in our baking here at King Arthur, in this case salted is preferred. Why? Because, with no liquid in the recipe, it's impossible for added salt to disperse itself fully through the shortbread dough; you end up with unpleasantly gritty bits of salt in each bite.
Provided by senseicheryl
Categories Dessert
Time 45m
Yield 2 dozen wedges, 24 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 300°F Lightly grease two round 9" cake pans. If you worry about the shortbread possibly sticking in your particular pans, line them with parchment, and grease the parchment.
- In a medium-sized bowl, beat together the butter, sugar, vanilla and almond extract, then beat in the flour. The mixture may seem a little dry at first; keep beating until it comes together. If it absolutely won't come together, dribble in up to 1 tablespoon of water, until it does. This is a stiff dough.
- Divide the dough in half, and press each half into one of the prepared pans, smoothing the surface with your fingers, or with a mini rolling pin.
- Use a fork to prick the dough all over; this allows any steam to escape, and prevents the shortbread from bubbling as it bakes. Prick the dough in a random pattern, but it looks nicer pricked with some kind of symmetry.
- Bake the shortbread until it's a light golden brown across the top surface, and a deeper golden brown around the edges, about 35 minutes.
- Remove it from the oven, and immediately turn each shortbread round out onto a clean work surface.
- Using a pizza wheel or sharp knife, cut each round into 12 wedges. (Do this while the shortbread is still warm; if you wait until it's cool, it won't cut easily.) Transfer the shortbread wedges to a rack to cool.
- Serve as is, or decorate. Here are a few suggestions: Drizzle with melted caramel; Spread with melted chocolate, and sprinkle with nuts;.
- Set aside two shortbread cookies, and spread the remainder of the cookies with a thick layer of jam or preserves. Crumble the reserved cookies, and sprinkle the crumbs lightly over the jam.
Nutrition Facts : Calories 126.2, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 54.8, Carbohydrate 13, Fiber 0.3, Sugar 5, Protein 1.2
KING ARTHUR SHORTBREAD RECIPE - (4.4/5)
Provided by mytastytreasures
Number Of Ingredients 4
Steps:
- 1) Preheat the oven to 300°F. Lightly grease two round 9" cake pans. If you worry about the shortbread possibly sticking in your particular pans, line them with parchment, and grease the parchment. 2) In a medium-sized bowl, beat together the butter, sugar, vanilla, then beat in the flour. The mixture may seem a little dry at first; keep beating till it comes together. If it absolutely won't come together, dribble in up to 1 tablespoon of water, until it does. This is a stiff dough. 3) Divide the dough in half, and press each half into one of the prepared pans, smoothing the surface with your fingers, or with a mini rolling pin. 4) Use a fork to prick the dough all over; this allows any steam to escape, and prevents the shortbread from bubbling as it bakes. Prick the dough in a random pattern, but it looks nicer pricked with some kind of symmetry. 5) Bake the shortbread until it's a light golden brown across the top surface, and a deeper golden brown around the edges, about 35 minutes. 6) Remove it from the oven, and immediately turn each shortbread round out onto a clean work surface. 7) Using a pizza wheel or sharp knife, cut each round into 12 wedges. (Do this while the shortbread is still warm; if you wait until it's cool, it won't cut easily.) Transfer the shortbread wedges to a rack to cool. 8) Serve as is, or decorate. Here are a few suggestions: Drizzle with melted caramel; Spread with melted chocolate, and sprinkle with nuts; Set aside two shortbread cookies, and spread the remainder of the cookies with a thick layer of jam or preserves. Crumble the reserved cookies, and sprinkle the crumbs lightly over the jam.
KING ARTHUR FLOUR'S BEST FUDGE BROWNIES
This recipe was featured in an email from the www.kingarthurflour.com website: "Fudgy, cakey, fudgy, cakey... can't make up your mind? If you're looking for a brownie that's right in between those two styles, you've found it. These brownies combine a fudge brownie's ultra-moist texture with a subtle cake-like rise, for the best of both worlds. " Our guarantee: These brownies, deep chocolate brown inside with a lighter-colored top crust, will be about 3/4" to 1" tall when cut. They'll be ultra-moist without crossing the line into gooey/underbaked. Tips from our bakers: When testing to see if brownies are done, take a cake tester or the tip of a sharp knife and carefully poke it into the center of the pan, digging around just enough to see the interior. You should see moist crumbs, but no uncooked batter. Yes, you'll be left with a small divot in the center of your brownies; just cut around it when you're cutting the brownies into squares.
Provided by senseicheryl
Categories Dessert
Time 40m
Yield 24 2 inch brownies, 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F Lightly grease a 9" x 13" pan.
- In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just until it's hot (about 110°F to 120°F), but not bubbling; it'll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
- While the sugar heats a second time, crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla until smooth.
- Add the hot butter/sugar mixture, stirring until smooth.
- Add the flour and chips, again stirring until smooth. If you want the chips to remain visible in the brownies, wait about 20 minutes before adding them to the batter. Otherwise, they'll melt.
- Spoon the batter into a lightly greased 9" x 13" pan.
- Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving.
ALMOND CLOUD COOKIES
This is a recipe for one of King Arthur Flour's best-selling cookies. They are chewy-crisp cookie with an intense almond flavor.
Provided by Southern Polar Bear
Categories Drop Cookies
Time 40m
Yield 21 cookies, 21 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 325°F.
- Lightly grease (or line with parchment) two baking sheets.
- Blend the almond paste and sugar until the mixture forms fine crumbs; this is best done in a stand mixer.
- Add the egg whites gradually, while mixing, to make a smooth paste.
- Stir in the flavorings.
- Scoop the dough by heaping tablespoons onto the prepared pans.
- Sprinkle the cookies heavily with confectioners' sugar, then use three fingers to press an indentation into the center of each cookie.
- Bake the cookies for 20 to 25 minutes, until they're brown around the edges. Remove them from the oven, and let them cool right on the pan.
Nutrition Facts : Calories 104.3, Fat 4, SaturatedFat 0.4, Sodium 6.6, Carbohydrate 16.4, Fiber 0.7, Sugar 14.7, Protein 1.6
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