KITTENCAL'S SCOTCH SHORTBREAD BARS
These shortbread bars is one of my all-time favorite recipes... I find that baking shortbread in a baking pan somehow produces a flakier, richer cookie...I'm sure you will enjoy these as much as we do.
Provided by Kittencalrecipezazz
Categories Bar Cookie
Time 30m
Yield 24 bars
Number Of Ingredients 6
Steps:
- Set oven to 350 degrees F.
- Prepare an ungreased 11 x 7-inch baking pan.
- In a mixing bowl cream butter and sugar well.
- Combine flour, baking powder and salt; gradually add to creamed mixture.
- Spread into a prepared ungreased baking pan.
- Prick well several times with a fork.
- Bake for 20-22 minutes, or until the edges just begin to brown.
- Remove from oven the dust with more icing sugar.
- Cool on wire rack.
- Cut into bars.
MELT - IN - YOUR - MOUTH SHORTBREAD
This quick and easy shortbread will literally melt when you take a bite. Great for Christmas parties with a little bit of decorating.
Provided by Jennifer Wilton
Categories Desserts Cookies Drop Cookie Recipes
Time 25m
Yield 24
Number Of Ingredients 4
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Whip butter with an electric mixer until fluffy. Stir in the confectioners' sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes. Drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet.
- Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don't brown too much. Cool on wire racks.
Nutrition Facts : Calories 111.1 calories, Carbohydrate 9.7 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 4.9 g, Sodium 54.8 mg, Sugar 2.5 g
SCOTTISH SHORTBREAD
I got this recipe from a friend many years ago. It is the only shortbread I make.These are easy to make and have a wonderful taste. Whenever I take them somewhere at Christmas or often give them as a gift,I am always asked for the recipe.
Provided by Dotty2
Categories Scottish
Time 1h45m
Yield 3 doz
Number Of Ingredients 4
Steps:
- Sift dry ingredients together.
- Cut butter into dry ingredients with pastry blender.
- (you can work the dough with your fingers until it becomes soft and pliable like smooth pastry) Divide dough into two balls.
- Roll out on floured counter to 3/8 thickness.
- Cut into Christmas shapes or rounds.
- Prick with a fork.
- Place on lightly greased cookie sheet.
- Bake at 325 for 20 to 25 minutes.
- The cookies will be light in color.
Nutrition Facts : Calories 1990.8, Fat 124.7, SaturatedFat 78.1, Cholesterol 325.4, Sodium 874.2, Carbohydrate 204.3, Fiber 4.6, Sugar 67.1, Protein 17.3
KITTENCAL'S MELT-IN-YOUR-MOUTH SCOTTISH SHORTBREAD
This is a light, buttery flakey shortbread that is quite similar to the expensive brands that are sold in the stores, the success of this shortbread or any shortbread recipe will depend on the quality of butter that you use so purchase the best quality butter you can find, and use only salted butter, if you are using unsalted add in a pinch of salt, the almond extract is only optional -- the amount of sugar will give give a medium sweetness, if you prefer a sweeter shortbread then increase by 2-4 tablespoons, for brown sugar shortbread use brown sugar in place of white, I advise to make this a few days ahead to allow the flavors ripen --- servings is only estimated.
Provided by Kittencalrecipezazz
Categories Dessert
Time 35m
Yield 25 serving(s)
Number Of Ingredients 6
Steps:
- Set oven to 300 degrees F (set oven rack to second-lowest position).
- Lightly butter an 8 x 8-inch baking dish or a 9-inch pie plate.
- Using clean hands blend together all ingredients until well combined (batter will be stiff).
- Press into prepared baking dish.
- Prick holes all over the batter.
- Bake for about 25-30 minutes or until golden on the edges.
- While the shortbread is still warm slice into squares or wedges if using a pie plate.
Nutrition Facts : Calories 95.9, Fat 5.6, SaturatedFat 3.5, Cholesterol 14.6, Sodium 39.4, Carbohydrate 10.8, Fiber 0.2, Sugar 5, Protein 0.8
SCOTTISH SHORTBREAD
Make and share this Scottish Shortbread recipe from Food.com.
Provided by Steve_G
Categories Dessert
Time 1h10m
Yield 16 wedges, 16 serving(s)
Number Of Ingredients 4
Steps:
- Set oven rack to middle position.
- Preheat oven to 275°F.
- Have two ungreased 8-inch cake pans ready.
- Food Processor Method.
- Cut the butter into 1-inch cubes, wrap it, and refrigerate.
- Process the sugars for 1 minute or so, until the sugar is very fine.
- Add the butter and pulse until the sugar disappears.
- Add the flour and pulse until there are a lot of moist, crumbly little pieces and no dry flour particles remain.
- Dump the mixture into a plastic bag and press it together.
- Remove the dough from the plastic bag and knead it lightly until it holds together.
- Electric Mixer or by Hand.
- Use superfine granulated sugar for the best texture and be sure to soften the butter.
- In a medium bowl, whisk together the sugars.
- In a large bowl, cream the butter with the sugars until light and fluffy.
- With your fingers or with the electric mixer, mix in the flour until the mixture holds together.
- If using the mixer, add the flour in 2 parts.
- For Both Methods.
- Divide the dough into 2 equal parts.
- Pat each half into an ungreased 8-inch round cake pan.
- Use the tines of a fork to press 3/4-inch lines radiating like rays of sun all around the perimeter of the dough.
- Prick the rest of the dough all over with the tines of the fork.
- (this keeps the shortbread even and creates the traditional design).
- Bake for 60-70 minutes or until pale golden (do not brown).
- For even baking, rotate the pans from top to bottom and front to back halfway through the baking period.
- Cool in the pans, on a wire rack, for 10 minutes.
- Invert the shortbread onto flat cookie sheet and slide it onto a cutting board.
- While still warm, use a long sharp knife to cut each 8-inch round of shortbread into 8 pie-shaped wedges.
- Transfer the wedges to wire racks to cool completely.
Nutrition Facts : Calories 217.6, Fat 14.6, SaturatedFat 9.1, Cholesterol 38.1, Sodium 2.4, Carbohydrate 19.9, Fiber 0.5, Sugar 5, Protein 2.2
GLUTEN FREE MELT-IN-YOUR-MOUTH SHORTBREAD
Adapted from The Food Allergy Cookbook Found this for my friends who need gluten free dessert! I'm guessing at the servings because none was stated. This is an updated review by DreamoBway. She has an excellent other use for this dough --- UPDATE from DreamoBway: "I tried making these in mini muffin tins, hollowed out a little well, and filled them with pecan tassy filling. I also upped the cooking temp to 350 and they browned beautifully. It was a successful experiment! UPDATE(12/15/09) new use for cookies from ukichix -" I think this would work well as a GF crumb crust... bake 1 large cookie in a 8x8 pan, then "crumb" it up, add some cornflake crumbs and prepare a crumb base. I will try and repost the results! revision: pressed the entire recipe into a 9x13 pan and baked for 30 mins (until golden on the edges), let cool - and "crumbed". Used 1/2 of these crumbs and 1/2 cornflake crumbs, with some sugar and melted butter to prepare a GF like Graham Cracker Crust with was sweet and soft. Perfect for Crumb Crust desserts."
Provided by Nana Lee
Categories Dessert
Time 55m
Yield 24 cookies
Number Of Ingredients 4
Steps:
- NOTE #1 - See the variation on the dough by Chef #1178009.
- NOTE #2 - SEE NEW WAY TO BAKE THESE, FROM DreamoBway, LISTED IN MY DESCRIPTION ABOVE.
- NOTE #3 - SEE NEW USE FOR THIS COOKY LISTED IN MY DESCRIPTION ABOVE AS "UPDATE(12//15/09)".
- Sift cornstarch, sugar and rice flour together.
- Add butter.
- Mix with hands until soft dough forms. Refrigerate one hour.
- Shape dough into 1" balls.
- Place about 1-1/4 inches apart on greased cookie sheet; flatten with lightly floured fork.
- Bake at 300ºF(150ºC) for 20-25 minutes or until edges are lightly browned.
- VARIATIONS: Form balls as above. Roll in finely crushed corn flakes or crushed nuts. Press top of ball with thumb. Add a dab of jelly.
- Mix in 2 tbls. finely chopped citrus peel and/or 2 tbls. finely chopped nuts. Flatten with lightly floured fork.
Nutrition Facts : Calories 94.8, Fat 5.8, SaturatedFat 3.7, Cholesterol 15.2, Sodium 50.9, Carbohydrate 10.2, Fiber 0.2, Sugar 2.5, Protein 0.5
SCOTTISH SHORTBREAD
Make and share this Scottish Shortbread recipe from Food.com.
Provided by m0m7772
Categories Bar Cookie
Time 45m
Yield 1 batch, 50 serving(s)
Number Of Ingredients 3
Steps:
- Mix all ingredients in a bowl by hand until it forms a large ball.
- Knead thoroughly on a bread board for at least 5 minutes.
- Cut into 5 pieces.
- Place each piece into a greased 8 or 9 inch cake pan.
- Press flat with heel of your hand and prick with fork to bottom of pan.
- Bake at 350F for 30 minutes or until golden brown.
- Cool 2 mintes and immediately cut into triangles.
Nutrition Facts : Calories 126.1, Fat 7.5, SaturatedFat 4.7, Cholesterol 19.5, Sodium 52.5, Carbohydrate 13.5, Fiber 0.3, Sugar 4, Protein 1.4
KITTENCAL'S ITALIAN MELT-IN-YOUR-MOUTH MEATBALLS
Cooking the meatballs in simmering pasta sauce will not only add so much extra flavor to the sauce the meatballs will be melt-in-your-mouth tender, you may of course oven-bake the meatballs for about 25 minutes, --- don't be afraid to add in more Parmesan cheese and a little more milk, there is no need to measure exactly, this recipe is pretty much foolproof, leftover cooked meatballs make a wonderful pizza topping just slice thinly and freeze until ready to use ----- these also make wonderful juicy burgers shaped into patties-- for more of my tried and true recipes check out my food blog at www.kittencalskitchen.com
Provided by Kittencalrecipezazz
Categories Meat
Time 50m
Yield 1 1/2 pounds
Number Of Ingredients 10
Steps:
- Mix all ingredients together in a large bowl.
- Shape into small meatballs (at this point you can place on a jelly-roll/baking sheet and freeze to use later, or cover with plastic wrap refrigerate up to 24 hours before using).
- Drop the meatballs into simmering pasta sauce, do not stir for at least 20 minutes or you will risk breaking the meatballs.
- Continue cooking in the simmering sauce for another 20 minutes (depending on how fast your sauce is simmering 40 minutes total should fully cook the meatballs).
- After the 40 minutes cooking time continue cooking your sauce with the meatballs in for as long as desired.
- **note** you may also bake the meatballs at 350 degrees F for 25 minutes or until cooked through.
Nutrition Facts : Calories 1312.6, Fat 84.2, SaturatedFat 35, Cholesterol 469.4, Sodium 2615.7, Carbohydrate 25.1, Fiber 2.1, Sugar 2.1, Protein 107.2
BUTTERY SCOTTISH SHORTBREAD
Make and share this Buttery Scottish Shortbread recipe from Food.com.
Provided by AaliyahsAaronsMum
Categories Dessert
Time 1h15m
Yield 9 shortbreads, 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Pre-heat oven to gas mark 2/300°F/150°C.
- Prepare a baking tray lined with parchment paper.
- First of all, beat the butter in a bowl with a wooden spoon to soften it.
- Beat in the sugar, followed by the sifted flour and semolina.
- Work the ingredients together with the spoon, pressing them to the side of the bowl, then finish off with your hands until you have a smooth mixture that doesn't leave any bits in the bowl.
- Divide the mixture into 9, and shape each portion into a ball (dust the work surface with flour if you find the mixture too sticky to work with).
- Flatten each one slightly and prick the centre with a fork (but not all the way through).
- To make it look pretty, make a 1 cm crinkly border on the top by lightly pressing a fork making a slight indent working all the way around (working for the edge towards the centre).
- Make sure that the biscuits are at least 1/2 inch in thickness (with the indentations at the edges).
- Place onto the prepared baking sheet, very well spaced out as they will spread out quite a bit during baking.
- Bake them for 50-60 minutes on the centre shelf of the oven (keep an eye on it after 45 mins - the edges seem to colour more easily than the top) - it should have turned pale gold and feel firm in the centre.
- Remove from the oven and dust the top with caster sugar.
- Leave it to cool for 5 minutes on the baking tray before transferring them onto a wire rack to cool completely.
- Store in an airtight container.
Nutrition Facts : Calories 867.9, Fat 48, SaturatedFat 29.9, Cholesterol 124.7, Sodium 335.7, Carbohydrate 98.9, Fiber 2.9, Sugar 25.2, Protein 11.2
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