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, 10 WAYS
Shortbread is not only one of the easiest desserts you can possibly make, it's also one of the most adaptable. As long as you keep the butter-to-flour ratio constant (1 stick butter to 1 cup flour), everything else is negotiable. You can reduce or increase the sugar and salt, or mix in any type of flavoring from citrus zest to vanilla to herbs and spices. You can even alter the type of flour, swapping in some rice flour for all-purpose flour for increased crunch, or cornmeal for a nubby texture. Just be cautious about adding liquid to the dough; any more than one tablespoon could interfere with the texture. Here we give a master recipe and nine variations to play around with.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 1h
Yield 24 servings
Number Of Ingredients 4
Steps:
- Heat oven to 325 degrees. Pulse together flour, sugar and salt in a food processor. Add butter and pulse to fine crumbs. Pulse a few more times until some of the crumbs start to come together, but don't overprocess; the dough should be somewhat crumbly. (You can also mix the dough in a bowl using two knives or a pastry cutter.)
- Press dough into an even layer in an ungreased 8- or 9-inch-square baking pan, or a 9-inch pie pan. Prick dough all over with a fork. Bake until golden brown, about 35 to 40 minutes for the 9-inch square or pie pan, 45 to 50 minutes for the 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm.
Nutrition Facts : @context http, Calories 130, UnsaturatedFat 2 grams, Carbohydrate 14 grams, Fat 8 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 5 grams, Sodium 61 milligrams, Sugar 6 grams, TransFat 0 grams
BASIC SHORTBREAD WITH VARIATIONS
A lovely way to enjoy these great cookies is with French Vanilla coffee. The yield of this recipe will depend on the thickness you roll it to and size that to cut them into so don't take the info for yield and baking time as gospel. Just follow the given instructions and they will be fine. Note* after 2 reviews agree, I have removed the unsalted butter. Please use regular salted butter.
Provided by Annacia
Categories Dessert
Time 35m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Line two cookie sheets with parchment paper. In a bowl, combine flour and salt.
- In a separate bowl, cream butter with an electric mixer until light and fluffy.
- Add sugar and continue beating until smooth. Stir in vanilla.
- Add flour and salt to mixture and stir until smooth.
- Divide dough into two flat disks roughly an inch thick and wrap in plastic.
- Chill for an hour.
- Preheat oven to 300°F.
- On a slightly floured surface, roll out dough to desired thickness.
- Shape with lightly floured cookie cutters. Place on cookie sheets and refrigerate 20 more minutes.
- Bake for 20 minutes, or until cookies are firm without browning.
- Cool on a rack.
- Now for the Variations on the Theme:.
- White-Chocolate Dipped:.
- Roll out dough roughly 1/3 of an inch thick. Cut into rounds and place cookies onto prepared baking sheets. Refrigerate and bake as per above instructions. After cooling, melt 6 ounces of white chocolate in a double boiler. Dip cookies into white chocolate and return to rack. Let chocolate set before handling.
- Cranberry Clementine:.
- Prepare one batch of basic shortbead dough, omitting vanilla extract. Work 1/2 cup finely chopped dried cranberries and 2 tbs grated clementine zest into dough. Roll out dough 1/2 inch thick. Cut into desired shapes. Refrigerate and bake as per above instructions.
- Pecan Macadamia Bites:.
- Add 1/4 cup finely chopped pecans and 1/4 cup finely chopped macadamia nuts to dough. Scoop out tablespoons of dough and roll into balls. Flatten each ball between your palms into bite-sized disks about an inch across. Place on prepared cookie sheets, refrigerate and bake as per instructions above. After cooking, dust cookies with icing sugar through a fine wire strainer.
- Sugar Stars:.
- Roll out dough roughly 1/3 of an inch thick. Cut into stars and place cookies onto prepared baking sheets. Using a pastry brush, lightly brush tops of cookies with egg white and sprinkle each cookie with coarse white sugar. Refrigerate and bake as per above instructions.
- Enjoy!
BUTTER SHORTBREAD WITH DANCING DEER RECIPE VARIATIONS
From Food and Wine, Ming Tsai. Recipe variations include some from Ming Tsai (first three) and then "Trish Karter's Dancing Deer Shortbread Recipe Variations". Makes 4 logs 10 inches long by 1 1/4 inches in diameter. Lasts 2 weeks, frozen. I am hoping one log equals 2 cups of dough, however, the recipe does not state.
Provided by swissms
Categories For Large Groups
Time 1h45m
Yield 80 cookies, 40 serving(s)
Number Of Ingredients 38
Steps:
- In the bowl of a mixer, combine the butter, sugar, and salt and cream on medium speed until blended, about 2 minutes. One by one, add the egg yolks, mixing until incorporated. Add the vanilla extract and the scrapings of the vanilla bean. Scrape down the bowl.
- Turn the mixer off and add the flour. Turn the machine to low and mix until the flour is completely incorporated. Remove the dough from the bowl. Working on parchment or wax paper, form the dough into 4 logs 10 inches long and 1 1/4 inches in diameter, wrap, and chill.
- Allow Butter Shortbread Cookie Dough to soften to room temperature.
- Classic:.
- Preheat the oven to 325°F Place the sugar in a small bowl.
- Cut the log into twenty 12-inch rounds. Dip one cut surface of each of the rounds into the sugar and arrange them 2 inches apart on all sides on a parchment-lined or nonstick cookie sheet or sheets.
- Bake until golden brown, 15 to 20 minutes. Cool the cookies on a wire rack.
- Five Spice:.
- Preheat the oven to 325°F In a small bowl, combine the ginger, cinnamon, cardamom, cloves, star anise, and sugar.
- Cut the chilled log into twenty 12-inch rounds. Dip one cut surface of each round into the spice mixture and arrange the rounds 2 inches apart on all sides on a parchment-lined or nonstick cookie sheet or sheets.
- Bake until golden brown, 15 to 20 minutes. Remove the cookies with a spatula and cool on a wire rack.
- Double Chocolate-Ginger:.
- Preheat the oven to 325°F On a large plate, combine the sugar, cocoa, gingers, and chocolate and mix. Set aside.
- Cut the log into twenty 12-inch rounds. Firmly press one cut surface of each round into the cocoa mixture and arrange the rounds 2 inches apart on all sides on a parchment-lined or nonstick cookie sheet or sheets.
- Bake until golden brown, 15 to 20 minutes. Remove the cookies with a spatula and cool on a rack.
- Other Variations:.
- Knead all ingredients into dough.
- Roll dough into a log about 1 ¼ inch thick in diameter (*For Parmesan with Pinenuts, roll dough flat, sprinkle with extra parmesan and roll into a log).
- Slice log into ¼-inch slices or roll out dough ¼ inch thick for cut-outcookies.
- Bake cookies at 350 degrees for 10-12 minutes. Allow to cook on a rack.
- Store cooled cookies in airtight containers.
Nutrition Facts : Calories 232.4, Fat 12.8, SaturatedFat 6.1, Cholesterol 34.1, Sodium 118.8, Carbohydrate 27.6, Fiber 1.3, Sugar 16.4, Protein 3.5
SHORTBREAD
This is a compilation of several Shortbread recipes I have from British cookbooks. I have been to England three times and REAL shortbread is a favorite. It should use real butter and not be TOO sweet.
Provided by Norita Solt
Categories World Cuisine Recipes European UK and Ireland English
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Line a baking sheet with greaseproof (parchment) paper. Sift the flour and rice flour into a medium mixing bowl. Add the sugar and mix.
- Cut butter into pieces and rub into the flour with your fingertips until the mixture begins to bind together. Knead into soft dough.
- Roll the dough into an 8 inch round (or for exact round, mold it in an 8 inch cake pan). Place on baking sheet. Using a fork, prick top and make tine marks along edge. Using a table knife, score top with wedge marks. (This is where it will break when cooled)
- Bake 45 minutes or until pale golden in color. Sprinkle a little superfine sugar over top and cool on baking sheet. Cut into wedges. Keeps for weeks in airtight tin.
Nutrition Facts : Calories 275.8 calories, Carbohydrate 31.3 g, Cholesterol 40.7 mg, Fat 15.7 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 9.8 g, Sodium 2.5 mg, Sugar 8.4 g
CHOCOLATE SHORTBREAD
Chocolate shortbread is an easy and delicious treat enjoyed during the holidays. This recipe is highly adaptable, so you can swap and substitute different flavors.
Provided by Karishma Pradhan
Categories Dessert
Time 1h15m
Yield 24
Number Of Ingredients 6
Steps:
- Add the vanilla and salt: On low speed, add the vanilla and salt and mix until combined.
- Chill the dough: Refrigerate the cookie logs for 1 hour or until firm.
- Preheat the oven and prepare the baking sheets: About ten minutes before the cookies finish chilling in the refrigerator, arrange two racks in the middle and bottom third of the oven and preheat it to 350°F. Line two baking sheets with parchment paper.
- Bake the cookies: Bake for 10 minutes or until the cookies are set, rotating the pans between racks halfway through. The cookies will go from glossy and wet to dry and matte when baked properly. They will feel slightly soft out of the oven but should barely make an indent when gently tapped with your fingers. If they look shiny or feel too soft, continue baking them until firmed up, about 2 minutes.
Nutrition Facts : Calories 131 kcal, Carbohydrate 14 g, Cholesterol 21 mg, Fiber 1 g, Protein 1 g, SaturatedFat 5 g, Sodium 28 mg, Sugar 5 g, Fat 8 g, UnsaturatedFat 0 g
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