SHORTBREAD COOKIES
Bake Ina Garten's chocolate-dipped Shortbread Cookies for the perfect bite with tea, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories dessert
Time 1h15m
Yield 20 cookies
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
- Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
- When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
- Drizzle 1/2 of each cookie with just enough chocolate to coat it.
MINI CHOCOLATE CHIP SHORTBREAD COOKIES
My sister and I have been making these cookies for years. They are simple and delicious without the eggs! Double the recipe, they go fast.
Provided by patticake
Categories Desserts Cookies Butter Cookie Recipes Shortbread Cookie Recipes
Time 1h40m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix flour, butter, sugar, and vanilla extract in a bowl until dough is smooth. Reserve 1/4 the chocolate chips; stir remaining chips into dough until evenly distributed. Roll dough into 24 small logs and place a baking sheet.
- Bake in preheated oven until slightly golden around the edges, 15 to 20 minutes. Cool in baking sheet for 10 minutes before removing to cool completely on a wire rack.
- Melt shortening in a small saucepan over medium-low heat; stir in reserved chocolate chips until melted, about 5 minutes. Dip cookies into chocolate and return to baking sheet. Refrigerate until firm.
Nutrition Facts : Calories 378.1 calories, Carbohydrate 39 g, Cholesterol 40.7 mg, Fat 25.1 g, Fiber 2.2 g, Protein 3.5 g, SaturatedFat 15 g, Sodium 112.6 mg, Sugar 20.7 g
MICHELLE OBAMA'S SHORTBREAD COOKIES
I didn't hear about the Presidential Cookie Bake-Off that Family Circle Magazine holds during election years until this year (you can find out more about that on their website). Apparently the spouses of the candidates submit a favorite cookie recipe for people to vote for. When I saw this recipe that Michelle Obama submitted, from a close family friend of hers, I knew I had to make it. I haven't quit making it since - friends, co-workers, and family are always asking for it. When I had my first bite of it out of the oven, I had to cut and wrap them quickly, or else the delicious smell would quite likely have me eating them all myself. This is definitely going on my Christmas cookie platter this year... and every year!
Provided by Starrynews
Categories Dessert
Time 1h5m
Yield 6 dozen
Number Of Ingredients 10
Steps:
- Heat oven to 325 degree F. Line a 17 x 12 x 1-inch baking pan with nonstick foil.
- Cream together butter and 1-1/2 cups of the sugar, and then add egg yolks, beating mixture until smooth.
- Beat in Amaretto and zest, before stirring in flour and salt.
- Spread dough evenly into pan, making it smooth and flat as possible.
- Brush top of dough with egg white; sprinkle with remaining 2 tablespoons sugar. Bake at 325 degree F for 25 minutes or until brown.
- Turn off oven and allow cookies to sit in oven, with door ajar, for 15 minutes. Cut while slightly warm.
Nutrition Facts : Calories 884.4, Fat 48, SaturatedFat 29.7, Cholesterol 184.9, Sodium 116.1, Carbohydrate 108, Fiber 1.2, Sugar 54.5, Protein 7.5
EGGNOG SHORTBREAD COOKIES
Shortbread cookies are light, buttery and barely sweet, so I like to dress them up with new flavor combinations. Here a touch of nutmeg and cinnamon along with a dash of rum add the familiar flavors of eggnog. Finishing the cookies with a drizzle of white chocolate adds a sweet silkiness that's reminiscent of the creamy holiday beverage.
Provided by Dan Langan
Categories dessert
Time 1h35m
Yield 24 cookies
Number Of Ingredients 12
Steps:
- Place a rack in the center of the oven and preheat to 350 degrees F. Very lightly spray two 8-inch round cake pans with cooking spray and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, 1/2 cup of the sugar, the nutmeg, cinnamon and salt together on low speed. Once combined, increase the speed to medium and beat until very smooth, about 1 minute.
- Scrape the sides of the bowl and the paddle with a rubber spatula and add the rum and vanilla. Beat on medium speed until combined, about 30 seconds. Add the flour and mix on low until uniformly combined. Scrape the bowl and paddle and then use your spatula to give the dough one final mix to ensure that everything is evenly combined.
- Divide the dough in half and place one half in each prepared pan. Use your hand to spread and flatten the dough to evenly cover the bottom of each pan. If the dough sticks, coat your hand in some granulated sugar.
- Whisk the egg yolk and cream together in a small bowl. Use a pastry brush to brush the egg wash over the dough (you won't use all of the egg wash). Avoid brushing the egg wash onto the edge of the pan. Sprinkle each pan with 1 1/2 tablespoons of the remaining granulated sugar. Use a fork to pierce the dough all over. Optionally, use an approximately 1-inch round cookie cutter to remove the center bit of dough; this will help the shortbread bake evenly and prevents breakage when cutting.
- Bake both pans side-by-side on the center rack of the oven until golden brown, 45 to 50 minutes, turning the pans about halfway through baking to ensure even browning. Allow the cookies to cool in the pans for 15 minutes, then turn them out onto a cutting board and slice each disk into 12 wedges. Transfer the wedges to a parchment-lined baking sheet.
- Melt the white chocolate chips in a small microwave-safe bowl in 10-second intervals, stirring between intervals, until smooth. Spoon the melted chips into a small resealable sandwich bag or small disposable piping bag and snip off the tip to create a small opening. Drizzle the chocolate over the warm shortbreads. Enjoy warm or room temperature. To store the cookies, allow them to cool and place them in an airtight container for up to 1 week.
MELT-IN-YOUR-MOUTH MINI CHOCOLATE CHIP SHORTBREAD COOKIES
No subs use only butter. If desired you can coat them is sugar before baking. These are also great without the chocolate chips, chopped maraschino cherries can be used in place of the chocolate chips for the holidays.
Provided by Kittencalrecipezazz
Categories Drop Cookies
Time 20m
Yield 20-24 serving(s)
Number Of Ingredients 7
Steps:
- Set oven to 350 degrees (set oven rack to second-lowest position).
- Prepare an ungreased cookie/baking sheet.
- In a medium bowl beat softened butter with vanilla using an electric mixer until fluffy (about 4 minutes).
- Add in confectioners sugar, cornstarch and flour; beat on low speed for about 1 minute, then on high speed for 3-4 minutes more.
- Add in the mini chocolate chips; mix to combine.
- Drop by spoonfuls about 2-inches apart on the baking sheet.
- Bake for about 10-12 minutes (watch that the edges don't brown too much).
- Cool completely on wire racks then lightly dust with confectioners sugar if desired.
Nutrition Facts : Calories 148.3, Fat 10.2, SaturatedFat 6.4, Cholesterol 24.4, Sodium 66.1, Carbohydrate 13.5, Fiber 0.4, Sugar 4.6, Protein 1.2
GRANNY'S SHORTBREAD COOKIES
Light, buttery shortbread cookies! Cut them into Christmas shapes and decorate with colored sugar and maraschino cherries.
Provided by Lori G
Categories Desserts Cookies Cut-Out Cookie Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream together the butter, sugar, salt, nutmeg and egg yolk. Add the flour a little at a time until mixture is stiff.
- Place onto floured board and knead lightly until the dough begins to crack. Roll out 1/4 inch thickness and cut into desired shapes.
- Place on un-greased cookie sheet, decorate with colored sugar crystals and maraschino cherries.
- Bake for 10 minutes or until golden brown.
Nutrition Facts : Calories 282.8 calories, Carbohydrate 33.1 g, Cholesterol 57.7 mg, Fat 16 g, Fiber 0.8 g, Protein 2.6 g, SaturatedFat 9.9 g, Sodium 207.3 mg, Sugar 5 g
MINI SHORTBREAD COOKIES
These are tiny, melt-in-your-mouth shortbread cookies that my daughter and I make every Christmas, and sometimes on Valentines day with red cherries and a heart shaped cookie cutter. As far as I can tell they are no-fail. I originally found the recipe on the back of a cornstarch box, but we make them differently than the instructions with a different yield.
Provided by _Pixie_
Categories Drop Cookies
Time 32m
Yield 50 cookies
Number Of Ingredients 5
Steps:
- Preheat oven to 300 degrees F.
- Sift the corn starch, icing sugar and flour.
- Blend in the butter until dough is completely smooth (I usually just use my hands to do this).
- Roll out dough on a floured surface to 1/4" thick.
- Cut cookies using a 1" round or heart shaped cookie cutter (these cookies turn out much better small).
- Reform the leftover pieces of cookie dough to roll and make more cookies.
- Place cookies on a shiny cookie pan (preferably one of the insulated types).
- Top cookies with either 1/4 or 1/2 of a cherry (these are tiny cookies and depending on cherry size do just fine with 1/4 of a cherry) OR a chocolate chip.
- Bake at 300 degrees F for 17-18 minutes.
- These cookies do not turn noticibly brown.
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