ALMOND SHORTBREAD COOKIES
This is my version of a wonderful recipe from Washington State Bed & Breakfast Cookbook 2nd edition, Carol Faino & Doreen Hazledine. I've experimented with adding lemon, orange or lime zest (using a microplaner) and all three versions are great. This has got to be the easiest recipe to make, and quick too. They literally melt in your mouth and everyone who eats them asks for the recipe. Enjoy!
Provided by Jan Marie
Categories Dessert
Time 24m
Yield 36-48 cookies, 18 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Combine butter, salt and sugar in mixer with paddle attachment.
- Add ground almonds and mix together.
- Mix into firm dough and form into 1 ¼ inch ball.
- Flatten with fingers.
- Bake for 10-14 minutes. Best if baked light brown, not dark and crispy.
- Cool on rack and dust with powdered sugar while still warm.
LIME SHORTBREAD COOKIES WITH WHITE CHOCOLATE AND ALMONDS
Make and share this Lime Shortbread Cookies With White Chocolate and Almonds recipe from Food.com.
Provided by Queen Dana
Categories Dessert
Time 1h15m
Yield 24 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F Butter 13x9x2 inch metal baking pan. Blend flour, sugar, and salt in processor. Add butter, 2 tablespoons lime peel, and vanilla; process just until blended and dough forms clumps. Press evenly into prepared baking pan. Pierce dough all over with fork. Using sharp knife, cut dough into 12 inch squares, cutting through dough completely, then cut each square in half on diagonal, forming 24 triangles total.
- Bake shortbread until golden brown, crisp around edges, and firm to touch, about 45 minutes. Remove from oven. Using sharp knife, immediately recut shortbread, gently separating triangles. Cool shortbread in pan on rack.
- Place white chocolate in small metal bowl. Set bowl over small saucepan of gently simmering water and stir just until chocolate is melted and smooth. Remove bowl from over water. Using fork, drizzle melted chocolate in zigzag pattern over shortbread. Sprinkle evenly with almonds and remaining 1 tablespoon lime peel. Let stand until chocolate sets, about 1 hour.
Nutrition Facts : Calories 155.4, Fat 10.6, SaturatedFat 5.8, Cholesterol 20.9, Sodium 63.2, Carbohydrate 13.5, Fiber 0.6, Sugar 5.1, Protein 2
ALMOND SHORTBREAD I
Melt-in-your-mouth shortbread.
Provided by Robin J.
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 2h40m
Yield 18
Number Of Ingredients 5
Steps:
- In a large bowl, beat butter with 1/2 cup sugar and almond extract until light and fluffy. With a wooden spoon, stir in flour until smooth and well combined. Divide dough into 2 parts. Wrap in plastic and refrigerate for 2 hours.
- Preheat oven to 300 degrees F (150 degrees C).
- On lightly sugared surface, roll out dough, one part at a time, about 1/2-inch thick. Cut out cookies with a 1 1/2-inch round cookie cutter. Place on ungreased cookie sheet 1 inch apart. Make an indentation in the center of each cookie with the end of a wooden spoon.
- Bake in preheated oven until cookies are light golden brown around the edges, 25 to 30 minutes. While still warm, roll in sugar. Cool completely on a wire rack. Store in an air-tight container.
Nutrition Facts : Calories 190.8 calories, Carbohydrate 22.5 g, Cholesterol 27.1 mg, Fat 10.4 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 6.5 g, Sodium 73 mg, Sugar 9.3 g
LEMON POSSET WITH SUGARED-ALMOND SHORTBREAD
Making your own, individual citrus set puddings is even more impressive when served with homemade biscuits for scooping out the cream
Provided by Sarah Cook
Categories Dessert, Dinner
Time 1h5m
Number Of Ingredients 8
Steps:
- Make the posset first. Put the cream in a big saucepan with the sugar and gently heat, stirring, until the sugar has melted. Bring to a simmer and bubble for 1 min. Turn off the heat and stir in the lemon zest and juice. Divide between pots or bowls, cool to room temperature, then carefully cover and chill for at least 3 hrs, or up to 24 hrs.
- To make the shortbread, heat oven to 160C/140C fan/gas 3. Whizz the butter and flour together in a food processor until no lumps of butter remain (or rub together with your fingertips). Tip into a bowl and stir in the sugar, ground rice and almonds. Line the base of a roughly 22cm square tin with baking parchment. Tip in the mixture and press it down firmly, making it as flat as you can. Dredge with more sugar and bake for 25-30 mins until pale golden. Cool in the tin.
- Cut the shortbread into shards and serve with the possets and little spoons.
Nutrition Facts : Calories 843 calories, Fat 68 grams fat, SaturatedFat 39 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 43 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
CORNMEAL LIME SHORTBREAD FANS
Buttery and crisp, with an appealing texture from the cornmeal, these shortbread cookies are baked in a round tart or pie tin, then cut into wedges to resemble slim fans. The lime juice in the glaze cuts the sweetness and echoes the zest in the dough. (You can also use lemon, orange or grapefruit - or a combination instead of lime, if you prefer.) The cookies keep for up to two weeks when stored airtight at room temperature, and freeze very well.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 45m
Yield 1 dozen cookies
Number Of Ingredients 7
Steps:
- Heat oven to 325 degrees. Grate 1 teaspoon zest from the limes. (You can usually get 1 teaspoon from 1 lime, but you may need to grate some zest off the other.) Add to a food processor.
- Add flour, cornmeal, sugar and salt and pulse once or twice to combine. Add butter and pulse until the mixture resembles fine crumbs. Pulse a few more times until some of the crumbs start to come together, but don't overprocess the dough. It should be somewhat crumbly and not form a ball. (Alternatively, you can mix this in a bowl using two knives, or use a pastry cutter to mix the butter into the flour.)
- Press the dough into an even layer in an ungreased, fluted 9-inch tart pan with a removable bottom or in a 9-inch pie pan. Prick the dough all over with a fork. Bake until golden brown, about 40 to 50 minutes.
- Transfer to a wire rack to cool. Using a butter knife, cut the shortbread into 12 wedges while still warm.
- Make the glaze: Halve the zested lime and squeeze 1 tablespoon juice into a small bowl. Whisk in confectioners' sugar and, if you like, more lime juice to taste. (More lime juice will make the glaze thinner and more tart, while less lime juice yields a thicker, sweeter glaze.) Drizzle glaze over the cooled shortbread, then zest the second lime over the icing before it sets. (Use a citrus zester, if you have one, or a regular zester, if you don't.)
LIME SHORTBREAD COOKIES WITH WHITE CHOCOLATE AND ALMONDS
Provided by Bon Appétit Test Kitchen
Categories Cookies Food Processor Chocolate Egg Dessert Bake Easter Kid-Friendly Quick & Easy Almond Shower Party Butter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 24
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F. Butter 13x9x2-inch metal baking pan. Blend flour, sugar, and salt in processor. Add butter, 2 tablespoons lime peel, and vanilla; process just until blended and dough forms clumps. Press evenly into prepared baking pan. Pierce dough all over with fork. Using sharp knife, cut dough into 12 squares, cutting through dough completely, then cut each square in half on diagonal, forming 24 triangles total.
- Bake shortbread until golden brown, crisp around edges, and firm to touch, about 45 minutes. Remove from oven. Using sharp knife, immediately recut shortbread, gently separating triangles. Cool shortbread in pan on rack.
- Place white chocolate in small metal bowl. Set bowl over small saucepan of gently simmering water and stir just until chocolate is melted and smooth. Remove bowl from over water. Using fork, drizzle melted chocolate in zigzag pattern over shortbread. Sprinkle evenly with almonds and remaining 1 tablespoon lime peel. Let stand until chocolate sets, about 1 hour.
LIME SHORTBREAD WITH DRIED CHERRIES
This fresh, sweet-tart cookie also works with dried cranberries and orange zest. I freeze the dough for up to a month. -Abigail Bostwick, Tomahawk, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 4-1/2 dozen.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 52 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 28mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
LEMON & GINGER SHORTBREAD
This zesty teatime shortbread from BBC Good Food reader Jo Foster has a beautiful crumbly texture, plus zingy lemon and warming ginger flavour
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 50m
Number Of Ingredients 5
Steps:
- Heat oven to 150C/130C fan/gas 2 and grease a 22cm loose-bottomed fluted tart tin. Put the butter in a bowl and beat with a wooden spoon until soft. Beat in the sugar, then stir in the lemon zest and ginger.
- Stir in the flour and work with your hands to form a soft dough. Tip into the tin and press into an even, flat layer with your fingers. Prick all over with a fork and bake in the oven for 40 mins until pale gold. Cut into wedges then leave to cool completely in the tin. Remove from the tin and dust with caster sugar to serve.
Nutrition Facts : Calories 142 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
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