Kittencals Whipped Shortbread Food

KITTENCAL'S SCOTCH SHORTBREAD BARS

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.

UNCLE BILL'S WHIPPED SHORTBREAD COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a mixing bowl and using an electric mixer, combine butter, flour, icing sugar and vanilla extract; mix until mixture is a smooth consistency.
• Prepare cookie sheets with parchment paper.
• Spoon out dough onto parchment lined cookie sheets by teaspoonfuls or by tablespoons for larger cookies, spacing about 2 inches apart.
• Cut maraschino cherries into quarters and place one piece in the middle of each cookie, alternating with red and green cherries.
• Bake in preheated 350 F oven for 13 to 15 minutes or until bottom of cookies are lightly browned, DO NOT OVERBAKE.
• Remove from oven and let cool on cookie sheet for about 5 minutes.
• Transfer onto wire racks to finish cooling.
• Store in a container with a lid and separate each layer with wax paper.
• NOTE: If you wish to add some flavor to the cookies, add 1 teaspoon of pure vanilla extract or almond extract.
• Use sprinkles, half an almond or half a cashew or chocolate to the top of the cookies before baking.
• A thumbprint in the cookie, filled with your choice of jam is very tasty.
• It has been suggested that the cookies be refrigerated for at least 1/2 hour before baking for a different texture.

KITTENCAL'S MELT-IN-YOUR-MOUTH SCOTTISH SHORTBREAD

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.

KITTENCAL'S WHIPPED SHORTBREAD

Steps:

• Preheat oven to 325 degrees F (set oven rack to second-lowest position).
• Grease a baking/cookie sheet.
• In a medium bowl cream butter with vanilla and whipping cream for about 2 minutes.
• In another bowl sift the confectioners sugar with cornstarch, flour and salt; add to the creamed mixture.
• Beat until well combined (this may take about 2 or more minutes for the dough to come together).
• Cover and refrigerate for 2 or more hours.
• Drop by semi-heaping teaspoonfuls 2-inch apart onto baking sheet.
• Bake for about 10-12 minutes or until the outside of the cookies are just slightly browned (watch closely not to over brown the edges).
• Cool completely on the baking sheet, then using a spatula remove to a rack or plate.

WHIPPED SHORTBREAD

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy, about 5 minutes. Gradually add flour and cornstarch, beating until well blended. , With hands lightly dusted with additional cornstarch, roll dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press lightly with a floured fork. Top with nonpareils or cherry halves. , Bake at 300° until bottoms are lightly browned, 20-22 minutes. Cool for 5 minutes before removing from pans to wire racks.

KITTENCAL'S BUTTERY FLAKY SHORTBREAD PAN COOKIES

Steps:

• Set oven to 325°F (set oven rack to second-lowest position).
• Prepare two (8-inch) round cake pans (can use 8 x8 -inch square pan also).
• In a food processor blend the first 4 dry ingredients.
• Add in the cold butter pieces, and blend for about 30 seconds or more to combine.
• Mix in the chopped maraschino cherries or cranberries.
• Divide the mixture evenly between the two pans, then press the dough in firmly.
• Bake for about 30-35 minutes (longer for more crispy) or until baked through and pale golden (don't over bake!).
• Cool the baked dough in pans for 10 minutes.
• While the baked dough is still warm cut into small squares (or wedges if using a round pan) then cool completely.
• Using a spatula transfer to a plate.
• Sprinkle lightly with powdered sugar if desired.
• Delicious!