Shortbread Lime And Cherry Cookies Food

ICED LIME SHORTBREAD COOKIES

Steps:

• In a bowl, cream together butter and sugar. Add vanilla and lime zest and stir to combine.
• In a separate bowl, sift (or whisk) together flour and salt. Add dry ingredients to butter mixture and mix until a dough forms. Dough may look crumbly, but will hold together when pinched between two fingers.
• Shape into a long, round tube about 2 inches thick and wrap in wax paper. Refrigerate for 30 minutes.
• Meanwhile, preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
• Remove dough from refrigerator and unwrap. Using a sharp knife, slice dough into 1/4 inch slices and place on lined baking sheet.
• Bake for 10-12 minutes or until cookies barely begin to brown around edges. Remove from oven and allow to cool for 2-3 minutes before removing from sheet to cool completely.

LIME MELTAWAYS

Steps:

• In a large bowl of a stand mixer fitted with the paddle attachment, beat the butter and 1/3 cup of the powdered sugar on medium-high speed until light and pale, about 2-3 minutes.
• Add the lime zest, lime juice, and vanilla and mix again, scraping down the sides of the bowl.
• Add the flour, cornstarch, and salt, mixing until combined. At first it might not seem like the dough will come together, but let it keep mixing and it will form into a nice dough, about the consistency of play-dough.
• Divide the dough into 2 equal pieces and roll each half into a 1 1/4-inch diameter log (about 9-inches long each). Wrap tightly in plastic wrap and place in the fridge for 1 hour to chill.
• Preheat oven to 350 degrees F. Unwrap the two logs of dough and slice into 1/4-inch discs using a sharp knife. Place the disks on parchment-lined baking sheets and bake for 13-14 minutes until barely golden around the edges.
• Cool for 8-10 minutes, then transfer half of the cookies to a large ziploc bag along with the reserved 2/3 cup of powdered sugar. Toss gently to coat each cookie with powdered sugar, then remove the cookies to a plate and repeat with the remaining cookies. A few of the cookies will probably break while being tossed with the powdered sugar, but they still taste good!
• Store in an airtight container on the counter for up to 2 weeks. Supposedly they taste even better after a week or two since the lime flavor comes through stronger, but I haven't been able to keep any around that long!

SHORTBREAD COOKIES

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.

SHORTBREAD LIME AND CHERRY COOKIES

Steps:

• 1. In a large bowl, cream butter and confectioners' sugar until blended. Beat in lime peel and extracts. In another bowl, mix flour and baking powder and salt; gradually beat into creamed mixture.
• 2. Stir in Cherries. Divide dough in half and shape each into long roll logs. Wrap in plastic wrap and refrigerate for a few hours or until firm.
• 3. Unwrap and cut dough into 1/4 inch slices. Place 2 inches apart on ungreased cookie sheet. Bake at 350 for 9 minutes or until edges are slightly golden. Remove pans and let cool slightly before removing.

CHERRY SHORTBREAD COOKIES

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line a cookie sheet with parchment paper.
• Using a food processor, mix the flour, butter, sugar and salt for 20 seconds.
• Add the cherries and pulse until chopped (about 20 seconds).
• Turn out the mixture onto a work surface and gather into a smooth, compact ball.
• On a lightly floured surface, form the dough into a 7 by 9 inch rectangle, about 1/4 inch thick.
• Cut into 12 rectangles. Prick each cookie 3 times with a fork.
• Using a metal spatula, place the cookies about 1 inch apart on the prepared cookie sheet and refrigerate for 20 minutes.
• Bake until light golden brown (30 minutes).
• Let cool for 10 minutes before transferring to a rack to cool completely and sprinkle with sugar.

SHORTBREAD COOKIES

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.

CHOCOLATE CHERRY SHORTBREAD COOKIES

Steps:

• In a medium bowl, whisk together the flour, cocoa powder, pink pepper and salt. Set aside.
• Place the butter and 1/3 cup sugar in a large bowl and beat with an electric mixer until light pale and fluffy, about 2 minutes. Add the egg yolks and beat for an additional minute. In two additions, add the flour mixture, beating on low speed until just combined between additions. Pulse in the dried cherries and chocolate chips.
• Place a piece of plastic wrap on a clean, dry surface. Transfer the cookie dough to the plastic wrap, form into a 2-inch-wide log, and wrap tightly. Refrigerate for at least 1 hour.
• Preheat the oven to 350 degrees F.
• Using a sharp, thin knife, cut the log into 1/3-inch-thick rounds. Set the cookies on an ungreased baking sheet, spaced 1 inch apart, and sprinkle evenly with the remaining 2 teaspoons sugar.
• Bake until just set, 25 minutes. Cool the cookies completely on the baking sheet before removing to a wire rack.

SOUR CHERRY SHORTBREAD COOKIES

Steps:

• In large bowl, combine brown sugar, cornstarch, flour and salt; stir well.
• Add butter and mix with electric mixer on low speed until the mixture is coarse and crumbly.
• Add cherries and vanilla and mix until the cherries are evenly distributed, 20 to 30 seconds.
• Scrape half of dough from bowl onto a sheet of parchment paper and roll the dough out ¼ inch thick. Lift parchment paper onto a rimmed baking sheet and cover with plastic wrap. Repeat with remaining piece of dough.
• Chill both baking sheets in the refrigerator for at least 1 hour.
• Preheat oven to 325°F Remove baking sheets from the refrigerator. Using a sharp knife or cookie cutter, cut the dough into 2-inch rounds (or shape of your choice).
• Place cookies on baking sheets. Keep cookies refrigerated until ready to bake.
• Bake cookies, one sheet at a time, on center rack of oven for 20 to 25 minutes each.
• Cool on the baking sheet for at least 20 minutes, then dust with confectioners' sugar.

CHERRY SHORTBREAD HEARTS

Steps:

• Heat oven to 180C/160C fan/gas 4. Sift the icing sugar, flour and cornflour together into a bowl. Stir in the ground almonds and butter, then rub in the butter until smooth. Stir in the chopped glacé cherries and almond extract, and bring together to form a dough.
• Roll out on a lightly floured surface, then stamp out biscuits using a heartshaped cutter. Keep re-rolling the trimmings until all the dough is used. Carefully transfer the biscuits to baking trays lined with parchment and bake for just 8-10 mins until just pale golden.
• Using an upturned bottle top or similar, press gently into the centre of each biscuit to make a round indent. Spoon in a little jam and return to the oven for 2 mins. Remove and cool on a wire rack, before dusting with icing sugar to serve.