PECAN CARAMEL SHORTBREAD FINGERS
A wonderful dessert cookie with some ice cream. Don't be discouraged by this recipy. It is worth the time and effort. I haven't come across anyone who likes pecans and doesn't like this recipy. It came from a Martha Stewart magazine. Cook time does not include cooling of crust or finished cookie.
Provided by Luv4food
Categories Dessert
Time 1h5m
Yield 4 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350F.
- Grease a 10x15 inch baking pan and set aside.
- Toast pecans until fragrant.
- Cool and chop roughly, set aside.
- Cream butter and brown sugar until light and fluffy, add flour and mix just until combined.
- Press dough evenly into prepared pan.
- Bake until golden 10-12 min.
- Cool on rack.
- In a heavy bottomed saucepan combine 4 cups of sugar, cream of tartar, salt, and water.
- Cook over high heat wihout stirring until tome sugar begins to melt and turn golden (2-5 min).
- Reduce heat to medium, cook stirring occasionally until all sugar is melted.
- It sould be a deep golden color (candy thermometer reading 300F).
- While stirring pour cream slowly down the side of the pan.
- When the cream is mixed remove pan from heat and add pecans.
- Pour carmel filling over the shortbread crust and return to oven for about 12 min.
- until caramel is a little darker color, turning the pan halfway during cooking (for even browning).
- Cool on wire rack and cut into bars or 1x3 inch"fingers".
Nutrition Facts : Calories 2355, Fat 126.4, SaturatedFat 42, Cholesterol 162.8, Sodium 181.8, Carbohydrate 308.1, Fiber 11.1, Sugar 243.6, Protein 17.1
TUSCAN ROSEMARY AND PINE NUT BARS
From Melanie Barnard, author of "Short and Sweet"...found this recipe in The Best American Recipes 2000". These make a cookie like shortbread and the contrast of the savory rosemary with the shortbread is incredible. A friend went nuts over these the first time I made them and then spent an entire weekend baking a huge batch for Christmas treats for her friends and family. This is a love/hate thing - if you love rosemary and shortbread, these are a MUST try...but not for you if you are fussy about adding anything to your shortbread...These are probably a bit sophisticated for a kid's palate...but your women friends will LOVE them.
Provided by Epi Curious
Categories Bar Cookie
Time 20m
Yield 16 COOKIES
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees. Place a rack at the middle level.
- Spread the pine nuts on a cookie sheet and place in the oven. Toast, stirring once or twice to prevent burning, until they are a shade darker and fragrant, about 5 minutes. Watch carefully; pine nuts burn easily. Remove from the cookie sheet and set aside.
- Meanwhile, in a medium saucepan, melt the butter over medium heat. Remove from the heat and stir in the confectioner's sugar, rosemary and pine nuts. Then stir in the flour to make a stiff dough.
- Spread and pat the dough evenly into an ungreased 8-inch square baking pan. bake until the bars are golden and firm at the edges, about 20 minutes. Cool the pan on a rack for about 2 minutes, then use a sharp knife to cut into 16 squares. Let the bars cool in the pan for at least 10 minutes before removing them with a small spatula. The bars can be stored, tightly covered, for up to 5 days, or frozen for 1 month.
Nutrition Facts : Calories 108.3, Fat 7.3, SaturatedFat 3.8, Cholesterol 15.3, Sodium 1, Carbohydrate 10, Fiber 0.3, Sugar 3.8, Protein 1.2
SHORTBREAD
I live in Missouri, but many family recipes come from New Zealand where I was born. My parents moved there when I was a year old, so I have a "Down Under" heritage. This easy shortbread recipe brings back warm memories of my childhood, and I'm going to make sure they're passed on to the next generation in my family...no matter where they live! -Allen Swenson, Camdenton, Missouri
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 5 dozen.
Number Of Ingredients 6
Steps:
- In large bowl, cream butter and sugars until light and fluffy. Combine flour, cornstarch and salt; gradually add to creamed mixture and mix well. Roll dough into a 15x2x1-in. rectangle; chill. , Preheat oven to 325°. Cut into 1/4-in. slices; place 2 in. apart on ungreased baking sheets. Prick with a fork. Bake 10-12 minutes or until set. Remove to wire racks to cool.
Nutrition Facts : Calories 57 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 44mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.
SCOTTISH CARAMEL SHORTBREAD
Make and share this Scottish Caramel Shortbread recipe from Food.com.
Provided by Elaniemay
Categories Dessert
Time 35m
Yield 1 pan, 16 serving(s)
Number Of Ingredients 5
Steps:
- Make dough from the flour with 150 gram butter and 75 gram sugar.
- Roll the mixture out into a large rectangle in an oven dish.
- Bake 20 minutes at 165 degrees.
- Boil the rest of the butter, the rest of the sugar and the cream (stir well all the time!) on a medium high fire until it begins to turn brown.
- Spread it over the cookie rectangle.
- Melt the chocolate with one tablespoon cream.
- Make patterns on top of the caramel with a spoon (see picture).
- Cut the cookie-rectangle into 30 smaller rectangles.
Nutrition Facts : Calories 208.3, Fat 14.7, SaturatedFat 9.2, Cholesterol 30.3, Sodium 66.7, Carbohydrate 19.7, Fiber 1.5, Sugar 7.9, Protein 2.5
CARAMEL SHORTBREAD
Make and share this Caramel Shortbread recipe from Food.com.
Provided by Theresa Thunderbird
Categories Dessert
Time 45m
Yield 8 squares
Number Of Ingredients 10
Steps:
- Beat 1/2 cup butter and 1/4 cup sugar until pale.
- Add flour and ground almonds to form a soft dough.
- Press dough into a 8 inch square pan that has been greased,lined with parchment paper.
- BakeBake shortbread at 350 for 20 to 25 minutes,or untilpale golden brown.
- Leave in pan until cool.
- To Make Topping: Cook 3/4 cup butter, 3/8 cup sugar, syrup, and sweetened condensed milk in a saucepan on low heat.
- Bring to a boil,stirring constantly.
- Boil for 5 to 7 minutes until it has thickened and has a pale caramel color.
- Spread caramel on cooled shortbread, and let set about 40 minutes.
- Melt chocolate over low heat.
- Spread melted chocolate on top of caramel and sprinkle on toasted almonds.
CARAMEL MACCHIATO SHORTBREAD BARS
A recipe that was brought to a family reunion which was a crowd pleader. So very simple to make. Shortbread with a wonderful twist.
Provided by Dotty2
Categories Dessert
Time 35m
Yield 30-40 bars
Number Of Ingredients 6
Steps:
- Dissolve coffee in hot water.
- Beat butter, coffee and sugar until fluffy.
- Stir together flour and toffee bits.
- Mix into butter mixture the flour and toffee bits half a cup at a time until combined.
- Press dough into a 9x13-inch pan.
- Bake in 350°F oven for about 20 minutes or until golden.
- Remove from oven and cool in pan.
- Cut into bars and enjoy.
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