FRUIT AND NUT HOLIDAY SHORTBREAD
Provided by Melissa d'Arabian : Food Network
Time 1h
Yield 16 cookies
Number Of Ingredients 8
Steps:
- Make the shortbread cookies: Preheat the oven to 300 degrees F. Cream the butter with the sugar in a medium bowl using a handheld mixer. In a small bowl, mix the salt and flour, and then mix into the butter, 1/4 cup at a time, just until uniform. Do not overmix. Gather the dough into a ball; chill for 15 minutes if the dough is beginning to soften or feel greasy. Roll the dough out to 1/2-inch and cut into rectangles about 1/2-inch by 2 inches. Place on a cold, ungreased baking sheet. Bake until the edges are just beginning to turn golden, 20 minutes.
- Meanwhile, make the fruit and nut topping: In a small bowl, mix the pecans, cranberries, and chocolate chips with the orange marmalade.
- After 20 minutes, remove the cookies from the oven and spread the fruit and nut topping on the tops of the shortbread. Return to bake for 7 to 8 more minutes. Allow to cool before serving. Best eaten within a day or two of making.
FRUIT AND NUT SHORTBREAD
A colorful addition to your Christmas baking.
Provided by Carol
Categories Desserts Cookies Refrigerator Cookie Recipes
Yield 18
Number Of Ingredients 6
Steps:
- Cream butter and sugar. Add yolk and flour. Cut in fruit and nuts. Shape dough into two rolls 2 inches in diameter and roll in waxed paper. Chill overnight.
- Preheat oven to 375 degrees F (190 degrees C).
- While still cold and wax paper still on, take a sharp knife and cut thin slices (1/8 inch). Set on greased cookie sheets, remove wax paper and bake for 10 minutes. (Slightly brown edges).
Nutrition Facts : Calories 227.2 calories, Carbohydrate 27 g, Cholesterol 38.5 mg, Fat 12.7 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 6.8 g, Sodium 80.7 mg, Sugar 15.1 g
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
MIXED-NUT SHORTBREAD
Steps:
- Put oven rack in middle position and preheat oven to 375°F.
- Stir together butter and 1/3 cup sugar in a medium bowl with a wooden spoon until combined well. Stir in vanilla, then add flour and mix with your hands just until a dough forms.
- Transfer dough to a lightly greased baking sheet and spread evenly with your fingers to form an 8-inch square. Sprinkle nuts evenly over dough, pressing down to help them adhere.
- Sprinkle remaining tablespoon sugar over nuts and bake until shortbread is deep golden, 20 to 25 minutes.
- Cool on baking sheet on a rack, 10 minutes. Cut into 18 (roughly 3- by 1 1/2-inch) bars.
MIXED NUT BARS
Here's a tasty treat that is a wonderful time-saver. No matter where I take these bars, no one can eat just one and I always get asked for the recipe. They look great piled high on a pretty platter and taste even better.-Bobbi Brown, Waupaca, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3-1/2 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a small bowl, combine flour, brown sugar and salt. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Press into a greased 13x9-in. baking pan. Bake for 10 minutes., Meanwhile, in a microwave, melt butterscotch chips and remaining butter; stir until smooth. Stir in corn syrup. , Sprinkle nuts over crust; top with butterscotch mixture. Bake until set, about 10 minutes. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 143 calories, Fat 8g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 104mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
MACADAMIA SHORTBREAD
Macadamia Shortbread are quick, simple, sweet, and nutty!
Provided by Jennifer McHenry
Categories bars
Time 50m
Number Of Ingredients 6
Steps:
- Preheat oven to 325°F. Line a 9″x 13″x 2″ baking pan with parchment paper or foil, leaving a couple of inches hanging over each short side. Butter the lining.
- Combine 1/2 cup sugar and 1 & 1/2 ounces macadamias in food processor. Pulse until finely ground. Add the flour and baking powder. Pulse until mixed. Add the butter and pulse until the mixture is combined and powdery.
- Press the dough firmly into the bottom of the prepared pan. Sprinkle the top of the dough with water. Sprinkle the finely chopped macadamias and 1/3 cup sugar on top of dough. Press firmly into the dough.
- Bake for 30-35 minutes, or until the cookies are golden and firm.
- While the cookies are still warm, use the overhanging lining to remove the cookies from the pan onto a cutting board. Cut into squares, using a sharp knife.
- Let the cookies cool completely. They should become crisp as they cool. If they aren't crisp after cooling, place them back in the pan and bake for 10-15 minutes at 300°F.
Nutrition Facts : Calories 78 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 15 milligrams cholesterol, Fat 8 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 11 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
FRUITCAKE SHORTBREAD COOKIES
These festive Fruitcake Shortbread Cookies are loaded with a delicious fruitcake blend in tender, buttery shortbread cookies! They are absolutely delicious slice and bake cookies with bright, fun fruitcake pieces throughout each addictive bite of shortbread!
Provided by Angela
Categories Christmas Cookies Cookies & Bars Recipes Dessert Holiday Recipes
Time 1h15m
Number Of Ingredients 5
Steps:
- In a large mixing bowl, cream together the softened butter, confectioners sugar, and vanilla extract until smooth.
- Add flour and mix until the flour is incorporated and the shortbread dough has a crumbly appearance.
- Mix in the mixed peel or fruitcake blend until evenly distributed in your shortbread dough.
- Transfer the fruitcake shortbread dough to a sheet of parchment paper or plastic cling film wrap and gather the loose dough into a rough log shape.
- Wrap the paper around the log shape tightly and use it to help roll the log out into your desired length and width. Unwrap and re-wrap tightly. Transfer to your refrigerator to chill for about 30 minutes.
- Once the dough is firm to the touch, preheat your oven to 350 degrees F ( 175 degrees C ). Remove the dough from the refrigerator and slice using a sharp knife ( to cut through the fruit easily ). Slices should be approximately 1/4 inch in thickness.
- Transfer slices to a parchment paper-lined baking sheet and bake at 350 degrees F ( 175 degrees C ) for 10-12 minutes. The cookies are done when the center is slightly puffy. You should also be able to note the difference when the center no longer looks raw.
- Remove the cookies from the oven and allow them to cool completely on the baking sheet placed on a wire cooling rack. *Shortbread cookies are tender and prone to falling apart while still warm!
Nutrition Facts : Calories 141 kcal, Carbohydrate 17 g, Protein 1 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 74 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
MIXED NUT SHORTBREAD
from gourmet magazine, i made these the minute i saw the recipe, very quick and easy and these have a great buttery taste.
Provided by chia2160
Categories Bar Cookie
Time 35m
Yield 18 bars
Number Of Ingredients 7
Steps:
- preheat oven to 375.
- spray an 8x8" pan with cooking spray.
- stir together sugar and butter with a wooden spoon until blended.
- add vanilla.
- add flour and mix with your hands until a soft dough forms.
- spread dough into greased pan pressing down to even.
- sprinkle with nuts and the 1 tbsp sugar.
- bake 20-25 minutes until cooked.
- cut into 18 bars.
- enjoy!
Nutrition Facts : Calories 121.8, Fat 8.1, SaturatedFat 3.6, Cholesterol 13.6, Sodium 74.7, Carbohydrate 11.2, Fiber 0.7, Sugar 4.7, Protein 1.8
NUT BUTTER SHORTBREAD TREES
A flurry of powdered sugar is an easy finish to these cutout cookies, but a quick dip in melted chocolate would be sweet, too.
Provided by Nancy Macklin
Time 1h20m
Number Of Ingredients 8
Steps:
- In a large bowl beat butter, almond butter, brown sugar, and almond extract with a mixer on medium until well combined. In a medium bowl stir together flour, cornstarch, and 1/2 tsp. salt. Gradually add flour mixture to butter mixture, beating on low until combined. Divide dough in half. Cover and chill 30 to 60 minutes or until easy to handle.
- Preheat oven to 300°F. On a lightly floured surface, roll one portion of dough at a time to 1/4 inch thick. Using 3- to 3 1/2-inch tree-shape cutters, cut out dough. Place cutouts 1 inch apart on ungreased cookie sheets. Reroll scraps as needed.
- Bake 22 to 24 minutes or until bottoms begin to brown. Cool on baking sheet 10 minutes. Remove; cool on wire racks. Before serving, dust cookies with powdered sugar. Makes 48 cookies.
Nutrition Facts : Calories 85 kcal, Carbohydrate 8 g, Cholesterol 10 mg, Protein 1 g, SaturatedFat 3 g, Sodium 56 mg, Sugar 3 g, Fat 5 g, UnsaturatedFat 3 g
ANNIVERSARY CHEESECAKE (WITH MACADAMIA NUT SHORTBREAD CRUST)
Provided by Dorothy Kern
Number Of Ingredients 14
Steps:
- Preheat oven to 325°.
- Finely chop macadamia nuts in a food processor. Add to a medium bowl. Finely chop the cookies in the food processor and add to the nuts. Mix in sugar and melted butter and stir until combined. Press in the bottom of a 9" springform pan. Set aside.
- Beat cream cheese on low speed until fluffy using an electric mixer fitted with a paddle attachment. Add the sugar and mix on low until creamy. Add one egg at a time, mixing in between each addition. Add the flour, lemon juice, and vanilla and mix until combined. Add the sour cream and beat well.
- Pour the mixture on top of the prepared crust. Bake for one hour and 15 minutes. Turn off the oven and prop open the oven door. Let the cheesecake sit for one hour. Remove from oven and cool completely. Chill 24 hours before serving.
- Before serving, melt ¼ cup of hot fudge and pour over cheesecake. Top with more chopped macadamia nuts.
CHOCOLATE NUT SHORTBREAD
Steps:
- Preheat oven to 300 degrees F. Cover baking sheet with parchment paper; draw two circles, each 7 to 7-1/2 inches.
- Measure flour, cocoa, sugar and salt into the food processor or into the large bowl of electric mixer. Mix well. Cut the butter into thin slices and add to the flour mixture. Mix or process until mixture resembles moist sand. Add the chocolate and nuts and continue mixing until a dough forms. Shape dough into a smooth ball. Cut the dough into quarters. Shape each quarter into a smooth ball. Place dough ball onto the center of each circle drawn on the parchment paper. Flatten the round to within 1/2 inch of the inside edge of the round. With a fork, make impressions on the top of each round and use the fork to round off the edges. Sprinkle each round with 1 teaspoon sugar. With a straight knife, cut each round into eight wedges; leave wedges in place.
- Bake for 1 hour or until the shortbread is a light golden color. With a straight-edged knife, cut the wedges apart while still warm.
SAVORY MIXED-NUT SHORTBREAD
Inspired by the cocktail nuts served at Union Square Cafe in New York City - butter-rich, toasty warm and fragrant with rosemary and cayenne - this no-mixer press-in cookie is a joy to make. You simply melt butter with rosemary and black pepper, stir that into dry ingredients, and then press the dough into a pan. Salted nuts and more fresh rosemary go on top before the whole thing is baked and broken into ragged pieces. Persnickety cookie, this is not. Enjoy on a cheese board, with cocktails or after dinner with tea and dark chocolate. Or pack these in a cellophane bag and tie it with a bow to share as a gift. (The cookies will keep in an airtight container at room temperature for up to a week.)
Provided by Ali Slagle
Categories cookies and bars, appetizer, dessert
Time 45m
Yield One 9-by-13 pan (About 8 servings)
Number Of Ingredients 7
Steps:
- Heat the oven to 325 degrees. In a medium saucepan, combine the butter, rosemary sprig and 1/4 teaspoon black pepper. Cook over medium, swirling occasionally, until the butter is just melted. (You can also do this in a bowl in the microwave, stirring between 30-second bursts). Set aside to cool slightly. (Take a whiff of the butter; it smells like rosemary!)
- In an ungreased 9-by-13-by-2-inch pan, use a fork to stir together the flour, sugar and cayenne until combined. Remove and discard the rosemary sprig from the butter. Pour the melted butter into the dry ingredients. Stir with a fork to combine, then use your hands to mix until no dry spots remain.
- Press the dough evenly into the pan. Prick all over with a fork. Sprinkle the nuts and rosemary leaves on top, shake into a single layer, then press firmly into the dough until the nuts' sides are surrounded by dough. (This is important, otherwise the nuts won't adhere.) Sprinkle evenly with 1 teaspoon sugar and the remaining 1/2 teaspoon black pepper.
- Bake until golden brown (including in the center) and the edges start to pull away from the sides, 35 to 40 minutes.
- Let cool completely, then gently break up with your hands into jagged pieces. Nuts along the edge may fall out. (Those are yours to eat.) The shortbread will keep in an airtight container at room temperature for up to a week.
SHORTBREAD COOKIES
Save time by baking one large shortbread cookie in a cake pan and cutting it into 16 wedges. This sweet-and-savory version is topped with salty, chopped mixed nuts.
Categories Cookies shortbread dessert shortbread cookies
Yield 16
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees F.
- In large bowl, beat butter, brown sugar, and vanilla extract until creamy. Beat in flour.
- Transfer the mixture into a 9-inch round cake pan and press it into an even layer. Press the nuts over the top.
- Bake 24 to 27 minutes or until golden brown. Cut into 16 wedges, then cool in the pan.
NUT SHORTBREAD
This recipe is for a shortbread mold. Shortbread made in molds make great gifts. I cover this disk with cellaphane and tie a ribbon around it. You can use pecans, almonds, hazelnuts, unsalted cashews, but NOT walnuts or peanuts.
Provided by luvcookn
Categories Dessert
Time 40m
Yield 1 disk, 8 serving(s)
Number Of Ingredients 6
Steps:
- Cream the butter until it is light. Cream in the powdered sugar and vanilla.
- Stir in the ground nuts, then the flour and cornstarch.
- Knead until smooth on a very lightly floured board. (This dough is sticky).
- Spray the shortbread pan very lightly with a non stick veggie spray.
- Firmly press the dough into the shortbread pan.
- Prick the entire surface with a fork and bake the shortbread right in the pan.
- Bake at 325 degrees for about 30-35 minutes, or until very lightly browned.
- Let shortbread cool in its pan for about 10 minutes before you loosen the edges with a knife and flip the pan over onto a wooden cutting board.
- If the shortbread does not come right out, tap one edge of the pan.
- Cut the shortbread into serving pieces while it is still warm.
Nutrition Facts : Calories 192.3, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 82.2, Carbohydrate 20.4, Fiber 0.4, Sugar 7.4, Protein 1.7
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