SHORTBREAD WEDGE COOKIES
Let me teach you how to make buttery shortbread wedge cookies using a simple 6 ingredient dough. There's no chilling necessary and the cookies will never over-spread because you're baking them in round pans. See above for optional flavors & add-ins.
Provided by Sally
Categories Dessert
Time 55m
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F (163°C). Line two 8-inch cake pans with parchment paper leaving enough overhang around the sides to easily lift shortbread out. (Tip: Parchment is used so you can easily remove the shortbread and not cut it while it's in the pan. I like to use a square of parchment and I cut a 1-inch slit in the center of each side. This helps reduce the amount of creases when lined in the pan.)
- Using a hand mixer or a stand mixer fitted with paddle attachment, beat the butter and granulated sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl as necessary. Add the vanilla and salt and beat until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl as necessary. Add the flour and cornstarch and beat on low speed for 1 minute as the mixture begins to combine. Turn the mixer up to medium speed and beat for 1-3 minutes or until the dough clumps together. (It will eventually, just keep mixing it.) If you're adding dry add-ins (see above), this is when you'll add them.
- Divide dough in half. If you want to be totally accurate, weigh the halves to make sure they're even. Recipe makes almost 1.5 lbs of plain dough (will weigh more if you added add-ins). Press each half of dough into a prepared cake pan. You want it nice and compact in the pans. Sprinkle with optional coarse sugar. Dock the surface all over with a fork to prevent air bubbles.
- Bake the shortbread for 28-30 minutes or until very lightly browned on top and around the edges.
- Remove from the oven, place pans on a wire rack, and cool shortbread for 10-15 minutes. Carefully remove the shortbread from the pans by picking it up with the parchment paper on the sides. Cut each into 8 large, 12 medium, or 16 small wedges. You want to make sure you cut the shortbread while it's still warm. Enjoy warm or cool shortbread completely on wire racks.
- Cover and store shortbread at room temperature for up to 1 week. If you added a topping such as glaze, icing, buttercream, or melted chocolate, refrigerate after 2 days.
PEANUT BUTTER AND JELLY BARS
Steps:
- Preheat the oven to 350 degrees F.
- Grease a 9 by 13 by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.
- In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.
- Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don't worry if all the jam isn't covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.
PEANUT BUTTER AND JELLY THUMBPRINT SHORTBREAD COOKIES
These are just like the shortbread and jam cookies you know, but with the taste of peanut butter and grape jelly.
Provided by Christine Thomas Boss
Categories Desserts Cookies Thumbprint Cookie Recipes
Time 35m
Yield 36
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C); line a baking sheet with parchment paper.
- Beat the butter and sugar with an electric mixer in a large bowl until smooth; add the vanilla and continue to beat. Mix in the flour mixture until just incorporated. Roll dough into 1 1/2-inch balls and arrange on prepared baking sheets. Make a small hole in the center of each ball, using your thumb and finger; fill the holes with grape jam.
- Bake in the preheated oven until lightly browned, about 14 minutes; allow to cool on baking sheet for 1 minute.
- Put the peanut butter in a microwave-safe bowl, and cook in a microwave oven until soft for 10 - 30 seconds, checking every 10 seconds. Be careful not to overheat the peanut butter; do not let it bubble. Stir the vegetable oil through the heated peanut butter; drizzle over the warm cookies.
Nutrition Facts : Calories 119.5 calories, Carbohydrate 12.8 g, Cholesterol 13.6 mg, Fat 7.2 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 3.7 g, Sodium 52.9 mg, Sugar 6.9 g
PEANUT BUTTER AND JELLY BARS
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Grease a 9-by-13-inch pan with butter, and line the bottom with parchment paper. Grease the parchment, and coat inside of pan with flour; set aside. Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until fluffy, about 2 minutes. On medium speed, add eggs and peanut butter; beat until combined, about 2 minutes.
- Whisk together salt, baking powder, and flour. Add to bowl of mixer on low speed; combine. Add vanilla. Transfer two-thirds of mixture to prepared pan; spread evenly with offset spatula. Using offset spatula, spread jam on top of peanut-butter mixture. Dollop remaining third of peanut-butter mixture on top of jam. Sprinkle with peanuts.
- Bake until golden, about 45 minutes. Transfer to a wire rack to cool; cut into about thirty-six 1 1/2-by-2-inch pieces.
TRADITIONAL PEANUT BUTTER AND JELLY
Nothing fancy, just a classic. Either smooth or crunch peanut butter is acceptable. Classically, the jelly is either strawberry or grape.
Provided by gourmetmomma
Categories One Dish Meal
Time 2m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Spread the peanut butter on one piece of bread.
- Spread the jelly on the other side.
- Put the two pieces of bread together to form a sandwich.
- Toddler adaptation: cut off crusts before serving.
Nutrition Facts : Calories 358.4, Fat 17.8, SaturatedFat 3.6, Sodium 491.6, Carbohydrate 41.4, Fiber 3.3, Sugar 12.3, Protein 11.9
PEANUT BUTTER AND JELLY SHORTBREAD WEDGES
Provided by Dede Wilson
Categories Cookies Egg Dessert Bake Kid-Friendly Peanut Potluck Jam or Jelly Bon Appétit Kidney Friendly Vegetarian Pescatarian Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 14 to 16
Number Of Ingredients 8
Steps:
- Spray bottom of 9-inch-diameter springform pan with nonstick spray. Beat butter and peanut butter in large bowl until smooth, about 2 minutes. Add sugar and salt and beat until fluffy, about 2 minutes. Beat in vanilla. Add flour; beat on low speed just until blended.
- Transfer 1/3 cup dough to work surface. Shape into 1/2-inch-thick disk, place on plate, and freeze until hard, about 1 hour. Press remaining dough evenly over bottom of prepared pan. Spread jam over dough in pan, leaving 1/3-inch plain border. Refrigerate while dough disk freezes.
- Preheat oven to 350°F. Using large holes of box grater, grate frozen dough evenly over jam. Bake shortbread until dough edge is deep golden and grated dough on top looks dry and baked through, about 50 minutes. Cool shortbread completely in pan.
- Release pan sides. Cut shortbread into wedges. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
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