Mommas Shortbread Food
GRANDMA'S SHORTBREAD COOKIES
This is a recipe for an amazingly dense and rich yet delicate cookie. You can't eat just one. When I make them, they're gone in a sitting and guests, family members and friends love and look forward to these. I can easily eat 10 in a row. The delicate nature is due to the cornstarch which most recipes I've come across do not include. They taste great with coffee and hot cocoa. This recipe comes from the back of an old box of Benson's Cornstarch. I kept the empty box for years in the hopes of making them one day. I always double the recipe to make about 50 small cookies.
Provided by Kayla in Montreal
Categories Dessert
Time 20m
Yield 25 small cookies
Number Of Ingredients 4
Steps:
- Sift together corn starch, icing sugar and flour.
- With wooden spoon (or by hand as I do it), blend in butter until soft, smooth dough forms.
- Shape into 1 inch (2.5 cm) balls.
- Place 1 1/2 inches (4 cm) apart on an ungreased cookie sheet, flatten with lightly floured fork.
- Alternatively, roll dough to 1/4 inch (6 mm); cut into shapes with cookie cutters.
- Decorate with candied cherries, colored sprinkles or nuts if desired.
- Bake in 300 Fahrenheit oven for 15-20 minutes or until edges are lightly browned.
- Cool on wire rack.
- Tips:.
- Do not substitute anything for the butter otherwise it's not a genuine shortbread cookie. ETA: Sadielady reminded that I forgot to mention the type of butter. Please forgive the D'oh moment. Please use unsalted butter. I never ever add salt. Any added salt in baked goods is not pleasing to my palate and too much salt is unhealthy but you may want to add a bit.
- You can "nuke" aka microwave the butter to soften it rather than letting it sit out. It saves time and won't alter the taste. Just make sure you don't melt it.
- If dough is too soft to handle then cover and chill for 30-60 minutes (15 minutes worked for me).
- To make Crescents:.
- Add 1/2 cup (125 ml) ground almonds or hazelnuts to flour mixture.
- Shape into logs about 1/2 inch (1 cm) thick and 3 inches (7 cm) long.
- Twist into crescent shapes.
- When baked and cool, dip ends in melted chocolate.
MOM'S SHORTBREAD COOKIES
My mum's recipe for shortbread cookies. My friends would always ask for these as Christmas or birthday gifts! Can be topped with homemade butter/icing sugar frosting. You can substitute half the butter with margarine if you want. In the picture, I added a teaspoon of lemon zest and made an icing with lemon zest, a squeeze of lemon juice and icing sugar.
Provided by Clair__11
Categories Dessert
Time 1h20m
Yield 24 Cookies
Number Of Ingredients 5
Steps:
- Sift together cornstarch, icing sugar and flour.
- With a wooden spoon, blend in butter until soft, smooth dough forms.
- Shape into 1 inch balls. If dough is too soft to handle, cover and chill 30-60 minutes. Place 1-1/2 inches apart on ungreased cookie sheet; flatten with lightly floured fork, Alternatively, roll dough to 1/4 inch; cut into shapes with cookie cutters.
- Decorate with frosting, candies cherries, coloured sprinkles or nuts if desired.
- Bake in 300F oven 15-20 minutes or until edges are lightly browned (just barely, less is more). Cool on wire rack.
Nutrition Facts : Calories 89.7, Fat 5.8, SaturatedFat 3.6, Cholesterol 15.2, Sodium 51, Carbohydrate 8.9, Fiber 0.2, Sugar 2.5, Protein 0.6
MOMMA'S SHORTBREAD
This is the best, but don't tell my grandma! She and my mom compete about who has the best shortbread--my vote goes to my mom. I love this stuff, it's so dense yet it melts in your mouth at the same time. It brings me back to my childhood.
Provided by KitchenKelly
Categories Dessert
Time 1h
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 325°F.
- Combine all ingredients in a large bowl and knead until well blended and a soft dough forms (I just use my hands to blend it all together.takes a little work, you can use a wooden spoon if you like).
- Pat dough into a 9x13-inch baking dish and puncture with fork about every inch.
- Bake for 45 minutes.
Nutrition Facts : Calories 157.2, Fat 10.4, SaturatedFat 6.5, Cholesterol 27.1, Sodium 99.2, Carbohydrate 14.8, Fiber 0.4, Sugar 4.1, Protein 1.5
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