SIMPLE SHORTBREAD COOKIES
Something so simple yet so necessary to daily life. Wonderful dunked in a cup of milky coffee or tea.
Provided by Mirj2338
Categories Dessert
Time 20m
Yield 24 serving(s)
Number Of Ingredients 3
Steps:
- Cream butter and sugar.
- Add flour, mix well.
- Roll out and cut into desired shapes, place on a parchment lined baking sheet.
- Bake at 350°F for 10 to 12 minutes until pale golden.
SHORTBREAD COOKIES II
Use only butter in these for best flavor.
Provided by Sally
Categories Desserts Cookies Butter Cookie Recipes Shortbread Cookie Recipes
Yield 12
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Cream butter and sugar until fluffy. Stir in vanilla; add flour and mix well.
- Put through cookie press and form cookies onto baking sheets. Bake for 10 - 12 minutes.
Nutrition Facts : Calories 489.5 calories, Carbohydrate 48.6 g, Cholesterol 81.3 mg, Fat 31.1 g, Fiber 1.1 g, Protein 4.6 g, SaturatedFat 19.5 g, Sodium 218.8 mg, Sugar 16.9 g
SCOTTISH SHORTBREAD II
Light, very buttery. Does not make a large batch, but are simple enough to make many batches. Recipe does not double well.
Provided by Cheryl Otten
Categories World Cuisine Recipes European UK and Ireland Scottish
Yield 12
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Blend all ingredients well. Dough will be stiff.
- Press into a 9 x 9 inch buttered dish. Prick top with a fork.
- Bake until pale golden brown on the edges. Cool and cut into squares.
Nutrition Facts : Calories 180.1 calories, Carbohydrate 17.5 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 7.3 g, Sodium 82 mg, Sugar 5.6 g
SHORTBREAD COOKIES
Provided by Ina Garten
Categories dessert
Time 2h30m
Yield about 3 dozen 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, about 1-inch thick. Wrap in plastic and chill for 30 minutes, until firm but still pliable.
- Roll the dough 1/2-inch thick on a lightly floured surface 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. If there are still bits of unmelted chocolate after about 5 minutes, return to the microwave in 5-second intervals, stirring, until completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
- Drizzle or dip 1/2 of each cookie with just enough chocolate to coat it. Place the cookie back on the parchment-lined baking sheet and let stand at room temperature until the chocolate has firmed up, about 20 minutes.
- Cook's Note: If a 3-by-1-inch cookie cutter is not available, you can cut the shortbread into rectangles using a fluted pastry wheel for decorative edges or simple cut with a butter knife.
MILLIONAIRE SHORTBREAD COOKIES
Marc Murphy's shortbread cookies are made even more decadent with a layer of cookie butter and a dark chocolate topping. Finish each square with a sprinkle of salt.
Provided by Marc Murphy
Categories dessert
Time 3h25m
Yield 36 bars
Number Of Ingredients 11
Steps:
- For the shortbread layer: Preheat the oven to 350 degrees F. Using a pastry brush, butter a 9-by-13-inch baking dish and coat with flour, tapping off excess.
- Put the flour, sugar and salt in a food processor and pulse. Add the butter and pulse until the dough just comes together. Press the shortbread mixture into the prepared pan and bake until golden brown around the edges, about 20 minutes. Remove from the oven and let cool completely.
- For the cookie butter layer: In a 5-quart saucepan over moderately-low heat, combine the sweetened condensed milk, brown sugar, cookie butter and salt. Slowly bring the mixture to a boil, stirring continuously. Continue stirring over the heat until the mixture becomes thick and amber in color, about 15 minutes. Pour the mixture over the cooked shortbread and spread evenly using an offset spatula. Cool to room temperature.
- For the chocolate topping: In a bowl set over a saucepan of simmering water, melt the chocolate with the oil. Once the chocolate has melted, pour it over the cooled caramel layer. Cool at room temperature for about 10 minutes, and then put in the refrigerator to cool completely, allowing the chocolate to slightly harden but not too hard. Cut into 2-inch pieces. Garnish with flaky salt before serving.
SHORTBREAD COOKIES
This is a delicious tender drop shortbread, different from typical firm styles.You might also like these Melt-In-Your-Mouth Shortbread Recipes
Provided by Anna Olson
Categories bake,chocolate,christmas,dessert,eggs and dairy,Party Favourites,snack,Summer
Time 23m
Yield 36 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350 °F. Beat butter until light and fluffy. Sift in icing sugar and beat again until fluffy, scraping down sides of the bowl often. Sift in cornstarch or rice flour and blend in. Sift in all purpose flour and salt and mix until dough comes together (it will be soft). Stir in vanilla.
- Spoon large teaspoonfuls of cookie dough (or use a small ice cream scoop) onto an un-greased cookie sheet, leaving 2 inches between cookies and bake for 18 to 20 minutes, until bottoms brown lightly. Remove from cookie sheet to cool.
- Prepare shortbread recipe as above and spoon onto an ungreased baking sheet. Press a triangle piece of chocolate nougat candy into the center of each cookie and bake for 18 to 20 minutes, until bottoms brown lightly.
CLASSIC SHORTBREAD COOKIES IN 4 INGREDIENTS WITH ADDED 1 INGREDIENT VARIATIONS
Provided by Claire Robinson
Categories dessert
Time 1h4m
Yield approximately 65 cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- Add the flour, salt, and powdered sugar to a food processor and pulse to combine. Add in the vanilla, the butter and the 1 teaspoon of water. Pulse together just until a dough is formed. Put the dough on a sheet of plastic wrap and roll into a log, about 2 1/2 inches in diameter and 5 inches long. Tightly twist each end of the wrap in opposite directions. Chill the dough in the refrigerator for at least 30 minutes.
- Slice the log into 1/3-inch thick disks. Arrange on nonstick cookie sheets, parchment lined or silpat lined baking sheets, 2 inches apart. Bake until the edges are just light brown, about 12 to 14 minutes, rotating the pans half way through the baking process. Remove from the oven and let cool on the cookie sheets for 5 minutes. Transfer to wire racks and cool until room temperature. Enjoy!
- Variations:
- Pulse together the tea with the flour and salt in a food processor just until the tea is in small pieces evenly distributed throughout the flour. Then add the powdered sugar, vanilla, the butter and the 1 teaspoon of water. Continue as instructed above.
- Pulse the toasted and chopped pecans into the dough and then shape into a flattened round disk. Wrap in plastic wrap and refrigerate for 1 hour. On a flour dusted surface, roll the dough out to approximately 1/3-inch thick. (If the dough is too hard to roll or begins to crack, let it rest at room temperature for a few minutes until pliable.) With a sharp knife, cut the dough into rectangle shapes about 1 by 3-inches. Arrange on the prepared baking sheets and follow the cooking instructions as above. Dust slightly cooled cookies with powdered sugar through a fine mesh strainer.
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.
PERFECT SHORTBREAD COOKIES
This is from Flo Bjielke-Peterson's Country Cooking book, they are so good, real melt in your mouth type cookies. I make them every year at Christmas.
Provided by Sara 76
Categories Dessert
Time 25m
Yield 18 cookies
Number Of Ingredients 5
Steps:
- Soften butter.
- Place in a mixing bowl with the rest of the ingredients and knead well.
- Roll tablespoon fulls of dough into balls, and flatten slightly on a lined biscuit tray.
- Bake at 180C for 15 minutes, or until a light golden brown.
- Be careful not to let them burn, they should only change colour slightly!
Nutrition Facts : Calories 106.1, Fat 5.8, SaturatedFat 3.6, Cholesterol 14.8, Sodium 58.3, Carbohydrate 12.5, Fiber 0.5, Sugar 3.3, Protein 1.2
BUTTERY 3-INGREDIENT SHORTBREAD COOKIES
With only a few ingredients, these butter shortbread cookies are so simple to prepare. -Pattie Prescott, Manchester, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 cookies.
Number Of Ingredients 4
Steps:
- Preheat oven to 325°. Cream butter and sugar until light and fluffy. Gradually beat in flour. Press dough into an ungreased 9-in. square baking pan. Prick with a fork., Bake until light brown, 30-35 minutes. Cut into squares while warm. Cool completely on a wire rack. If desired, dust with confectioners' sugar.
Nutrition Facts : Calories 183 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 2mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 0 fiber), Protein 2g protein.
CANADIAN SHORTBREAD COOKIES
These cookies combine the rich taste of butter and maple syrup. Recipe courtesy of Allrecipes. Posted for Zaar World Tour II.
Provided by Stacky5
Categories Dessert
Time 30m
Yield 36 cookies
Number Of Ingredients 4
Steps:
- Preheat oven to 300°F (150°C).
- Combine the butter, sugar, flour and maple syrup, blend until smooth.
- On a lightly floured surface roll dough out 1/2 inch thick. Cut into desired shapes and place on ungreased cookie sheets.
- Bake at 300°F (150°C) for 20 minutes, watch carefully so as not to overcook. Let cookies cool before eating.
CHOCOLATE CHIP SHORTBREAD COOKIES II
Shortbread cookies with chocolate chips and pecans. If you don't like pecans, you could add toasted coconut instead. Don't be put off by the amount of butter, this recipe makes a very large batch.
Provided by LINDY LESSARD
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 30m
Yield 96
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter and 2 cups confectioners' sugar. Beat in the vanilla and coconut extracts and salt. Add flour one cup at a time, mixing well after each. Stir in the chocolate chips and pecans. Roll the dough into 1 inch balls and place them 2 inches apart onto an ungreased cookie sheet. Flatten with a fork dipped in confectioners' sugar.
- Bake for 12 to 15 minutes in the preheated oven, until a light golden brown. While cookies are still warm from the oven, dust with the remaining confectioners' sugar.
Nutrition Facts : Calories 80.4 calories, Carbohydrate 8 g, Cholesterol 10.2 mg, Fat 5.2 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 2.8 g, Sodium 39.7 mg, Sugar 3.7 g
SHORTBREAD COOKIES
This is from the box of Canada Cornstarch, we make them every year for Christmas. Being we were poor we used margarine instead of butter.
Provided by tasb395
Categories Dessert
Time 30m
Yield 24 cookies
Number Of Ingredients 5
Steps:
- Sift together cornstarch, confectioner's sugar and flour.
- Blend in butter with spoon until smooth soft dough forms.
- Shape into 1 inch balls. Place 1 1/2 inches apart on ungreased cookie sheet. Flatten with lightly floured fork.
- Bake in 300 F oven for 20-25 minutes or until lightly browned.
- Note: If dough is too soft to handle, cover and chill for 1 hour.
- Hints: my sister got me into using confectioner's sugar instead of flour for flattening these cookies. We use the maraschino cherries cut in half and pressed into the center of the cookies after flattened. You can use glazed cherries too. We use one 1/2 red cherry and 2 1/4 green cherry to make holly berries on some cookies. We leave some without cherries, just in case someone doesn't want them.
Nutrition Facts : Calories 89.7, Fat 5.8, SaturatedFat 3.6, Cholesterol 15.2, Sodium 41.2, Carbohydrate 8.9, Fiber 0.2, Sugar 2.5, Protein 0.6
SHORTBREAD COOKIES III
Great for Christmas. Rich and buttery.
Provided by Carol
Categories Desserts Cookies Butter Cookie Recipes Shortbread Cookie Recipes
Yield 24
Number Of Ingredients 5
Steps:
- Work all the ingredients together with your hands until blended. Shape all of the dough into 1 inch balls.
- Bake cookies on ungreased cookie sheets, 2 inches apart at 300 degrees F (150 degrees C) for 20 minutes.
- Let cool 10 minutes then carefully lift with spatula to cake racks to cool. Store in air tight container with wax paper between layers. Cookies keep well.
- Variations: Flatten some balls with tines of fork and press 1/4 of a red or green glace cherry in center of each. Make thumbprint indentation in some balls and fill with a tiny bit of jam, jelly or marmalade. Dip some balls in slightly beaten egg white and roll in finely chopped walnuts. Bake as they are or make an indentation in top and spoon in a little jam or marmalade. Dip some balls in egg white and roll in desiccated coconut. Bake as they are or make an indentation and spoon in a little jam, jelly or marmalade.
Nutrition Facts : Calories 179.4 calories, Carbohydrate 17.8 g, Cholesterol 30.5 mg, Fat 11.6 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 7.3 g, Sodium 106.7 mg, Sugar 4.9 g
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.
More about "shortbread cookies ii food"
SHORTBREAD COOKIES II | ALLRECIPES
From freeaisyahkitchen.netlify.app
SHORTBREAD COOKIES | METRO
From metro.ca
23 BUTTERY AND DELICIOUS SHORTBREAD COOKIES | CHATELAINE
From chatelaine.com
MELT IN YOUR MOUTH SHORTBREAD COOKIES - THE ENDLESS MEAL®
From theendlessmeal.com
SHORTBREAD COOKIES II - YUM TASTE
From yumtaste.com
GLAZED HIBISCUS SHORTBREAD COOKIES RECIPE - FOOD NEWS
From foodnewsnews.com
SHORTBREAD COOKIES RECIPE - MAMA LOVES FOOD
From mamalovesfood.com
SHORTBREAD COOKIES II - COOKING MADE EASY
From cookingmama.buzz
BEST SHORTBREAD COOKIES | CANADIAN LIVING
From canadianliving.com
SHORTBREAD COOKIES II | RECIPE | BUTTER COOKIES RECIPE, COOKIE BAR ...
From pinterest.com
SHORTBREAD COOKIES RECIPE (3 INGREDIENTS ... - DINNER, THEN DESSERT
From dinnerthendessert.com
SHORTBREAD COOKIE RECIPES | ALLRECIPES
From allrecipes.com
CANADA'S FAVOURITE COOKIE - CREATORS VANCOUVER
From creatorsvancouver.com
SHORTBREAD COOKIES | RECIPETIN EATS
From recipetineats.com
HOW TO MAKE SHORTBREAD COOKIES - KITCHN
From thekitchn.com
MOM’S CANADIAN TRADITIONAL SHORTBREAD COOKIE RECIPE 2016
From acanadianfoodie.com
VANILLA SHORTBREAD COOKIES | RICARDO
From ricardocuisine.com
CLASSIC SHORTBREAD COOKIES: SO SIMPLE BUT SO GOOD ... - BAKING A …
From bakingamoment.com
EASY SHORTBREAD COOKIES: THE 3 INGREDIENT SHORTBREAD RATIO
From theflourhandprint.com
TRADITIONAL CANADIAN SHORTBREAD COOKIES
From acanadianfoodie.com
25 SHORTBREAD IDEAS | COOKIE RECIPES, FOOD, SHORTBREAD COOKIES
From pinterest.ca
WORLD BEST CANOLA OIL RECIPES: SHORTBREAD COOKIES II
From canolafood.blogspot.com
CHOCOLATE CHIP SHORTBREAD COOKIES II RECIPE - FOOD NEWS
From foodnewsnews.com
SHORTBREAD COOKIES | RECIPE | SHORTBREAD COOKIES CHRISTMAS, …
From pinterest.com
CHINESE SHORTBREAD COOKIES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SHORTBREAD COOKIES | RICARDO
From ricardocuisine.com
SHORTBREAD COOKIES II - CRECIPE.COM
From crecipe.com
SHORTBREAD COOKIES - THE PIONEER WOMAN
From thepioneerwoman.com
ALMOND SHORTBREAD II RECIPE - FOOD NEWS
From foodnewsnews.com
SHORTBREAD COOKIES RECIPE - COOKING CLASSY
From cookingclassy.com
SHORTBREAD COOKIES II - LACTO OVO VEGETARIAN RECIPES
From fooddiez.com
CHOCOLATE CHIP SHORTBREAD COOKIES II - ANTIPASTI RECIPES
From fooddiez.com
16 SHORTBREAD RECIPES EVERY BAKER HAS TO TRY | TASTE OF HOME
From tasteofhome.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love