CLASSIC SHORTBREAD
This satisfying shortbread is as easy as it gets. It's simultaneously crisp, crumbly and tender because we've added a little cornstarch to the flour. And granulated sugar gives the cookies their gorgeous golden color.
Provided by Food Network Kitchen
Categories dessert
Time 1h55m
Yield 36 bars
Number Of Ingredients 5
Steps:
- Position an oven rack in the center of the oven and preheat to 325 degrees F. Butter a 9-by-12-1/2-inch jelly roll pan and line it with parchment, then butter the paper.
- Whisk together the flour, cornstarch and salt in a bowl. Beat the butter and sugar with an electric mixer on medium speed until light and fluffy, 5 to 7 minutes. Slowly add the flour mixture and beat on low until the dough is just combined; do not overwork.
- Transfer the dough to the prepared pan, spreading it out as evenly as possible with a spatula. Cover with plastic wrap, then use your hands to press and flatten the dough into a smooth even layer. Remove the plastic and cut the dough with a sharp knife into approximately 1-by-3-inch bars. Use a fork to prick a decorative pattern into the tops.
- Bake, rotating the pan from front to back halfway through, until golden, 60 to 70 minutes. Let stand for 5 minutes in the pan, then re-cut the bars along the previous cuts. Carefully lift the bars off the parchment with a small spatula and transfer them to a wire rack to cool completely. Store the cookies in an airtight container for up to 5 days.
MICK MCGURK'S CHEESE BISCUITS (COOKIES)
This biscuit is easy to make and delicious to eat. It is especially good plain or when you crumble it into a soup that cries out for more (or some) cheese. Mick was from Perth, Australia. He loved to bake. I'll post his divine shortbread recipe soon. This recipe is posted in his honour and with the approval of his daughter, Kate, who might get online someday. :-) When she does, she'll love Zaar.
Provided by Leggy Peggy
Categories Dessert
Time 22m
Yield 40 biscuits, 40 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Melt butter in a large bowl. I do this in the microwave.
- Add flour, cayenne and salt. Mix well. You can use a hand mixer at this stage.
- Add grated cheese and mix well. You may need to use a wooden spoon to mix. Please use a nice cheese that has some bite.
- Shape dough into one-inch balls.
- Roll in coconut.
- Flatten each ball slightly with a fork.
- Place on a cookie sheet and bake until golden -- about 12-15 minutes. Keep an eye on them, especially if your oven runs hot.
Nutrition Facts : Calories 93.6, Fat 6.9, SaturatedFat 4.4, Cholesterol 18.2, Sodium 197.9, Carbohydrate 5.9, Fiber 0.3, Sugar 0.4, Protein 2.2
CLASSIC SHORTBREAD
Steps:
- Beat 2 sticks butter, 1/4 cup granulated sugar and 1/2 cup confectioners' sugar until fluffy. Whisk 2 cups flour and 1 teaspoon salt, then stir into the butter mixture. Press into a buttered 8-inch square or 9-inch round tart pan. Score into wedges, strips, squares or diamonds with a fork, then chill 30 minutes. Bake about 1 hour at 300 degrees. Cool, then slice along the scored lines.
MASTER SHORTBREAD RECIPE
If you use half a pound of butter in a batch of cookies, it becomes "short" - because "short" means, historically, pastry with a high percentage of fat. Thus shortbread cookies are - when correctly made - rich, crumbly and impossible to resist. In their simplest form, they taste mostly of sweet and sweetened butter, so the best butter you can lay your hands on will make a difference here. I like that side-of-the-tongue tingling presence of saltiness, and so I tend to use a little more salt than is strictly necessary, hence the range in the recipe.
Provided by Mark Bittman
Categories dessert
Time 40m
Number Of Ingredients 6
Steps:
- Use an electric mixer on low speed to combine the butter and sugar, about 30 seconds. Keeping the speed on low, beat in the egg yolk, then the flour, cornstarch and salt, until the mixture barely holds together. Don't overbeat.
- To make shapes, form the dough into a ball, wrap in plastic and freeze or refrigerate for at least 30 minutes, until firm. Roll it out on a lightly floured surface until it is 1/4 inch thick. Cut into any shapes you like, then put the cookies on an ungreased baking sheet. Chill for at least 1 hour. Alternatively, shape the dough into a round, triangular or rectangular log and refrigerate or freeze until firm, at least 30 minutes. Slice 1/4-inch cookies and put on the baking sheet.
- Heat the oven to 275. Bake the cookies until just firm but still quite tender and not at all brown, about 30 minutes. Cool for a minute on the sheet before using a spatula to transfer the cookies to a rack to finish cooling.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 5 grams, Carbohydrate 29 grams, Fat 16 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 10 grams, Sodium 100 milligrams, Sugar 13 grams, TransFat 1 gram
SHORTBREAD, 10 WAYS
Shortbread is not only one of the easiest desserts you can possibly make, it's also one of the most adaptable. As long as you keep the butter-to-flour ratio constant (1 stick butter to 1 cup flour), everything else is negotiable. You can reduce or increase the sugar and salt, or mix in any type of flavoring from citrus zest to vanilla to herbs and spices. You can even alter the type of flour, swapping in some rice flour for all-purpose flour for increased crunch, or cornmeal for a nubby texture. Just be cautious about adding liquid to the dough; any more than one tablespoon could interfere with the texture. Here we give a master recipe and nine variations to play around with.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 1h
Yield 24 servings
Number Of Ingredients 4
Steps:
- Heat oven to 325 degrees. Pulse together flour, sugar and salt in a food processor. Add butter and pulse to fine crumbs. Pulse a few more times until some of the crumbs start to come together, but don't overprocess; the dough should be somewhat crumbly. (You can also mix the dough in a bowl using two knives or a pastry cutter.)
- Press dough into an even layer in an ungreased 8- or 9-inch-square baking pan, or a 9-inch pie pan. Prick dough all over with a fork. Bake until golden brown, about 35 to 40 minutes for the 9-inch square or pie pan, 45 to 50 minutes for the 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm.
Nutrition Facts : @context http, Calories 130, UnsaturatedFat 2 grams, Carbohydrate 14 grams, Fat 8 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 5 grams, Sodium 61 milligrams, Sugar 6 grams, TransFat 0 grams
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