SPANISH SHORTBREAD
Very lovely with a cup of tea just before bed. These cookies are called Mantecados, and are a favorite among young Spanish children. I think that the are a little difficult to prepare, but so worth it. The also make a nice give-away basket in the spring. :)
Provided by Little Italy
Categories Dessert
Time 1h
Yield 3 dozen, 40 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F (160°F) and grease four cookie sheets.
- Sift flour, and salt into a large bowl.
- Beat the Lard and sugar into a second large bowl with an electric mixer at high speed until creamy.
- Add the egg yolks, beating until nicely blended. Then mix in the dry ingredients and lemon zest.
- Stir in the ground almonds and lemon juice until blended well. Turn out onto a lightly floured countertop and knead to form a smooth dough.
- Cover with parchment paper, and roll out the dough about 1cm thick.Remove paper, and using a 6cm cookie cutter, cut out 40 cookies. Use a spatula and transfer to prepared cookie sheets, placing them 2.5cm apart.
- Bake, one batch at a time for 20 minutes. Lower the temperature to 350°F and bake for 5-10 minutes, or until lightly golden.
- Cool on cookie sheets for about 1 minute, and transfer to a cooling rack.
- Cool completely and enjoy!
- Keeps 8 days.
Nutrition Facts : Calories 163.2, Fat 10, SaturatedFat 2.5, Cholesterol 15.4, Sodium 37.2, Carbohydrate 16.2, Fiber 1.5, Sugar 6.7, Protein 3.1
SPANISH POLVORONES
Rich and crumbly these traditional Spanish shortbread cookies take on a unique flavor by toasting the flour.
Provided by Lisa & Tony Sierra
Categories Dessert
Time 1h
Number Of Ingredients 7
Steps:
- Gather the ingredients.
- Preheat oven to 350 F. Pour flour onto a cookie sheet.
- Place the flour in the oven and toast it for about 8 minutes, occasionally stirring it so it toasts evenly. Alternatively, place flour in a non-reactive pan on the stove at medium heat and toast for 8 to 10 minutes while stirring. Remove from oven or pan and set aside.
- Place raw almonds on another cookie sheet. Toast the almonds until they change color just slightly, or about 8 to 10 minutes.
- Remove and place almonds into a food processor. Process almonds until they are finely ground into a flour-like texture.
- Reduce oven temperature to 250 F. In a large mixing bowl, cream butter, sugar, salt, and vanilla together with a hand or electric whisk.
- Add the flour and finely ground almonds to the butter mixture and incorporate all the ingredients well. The resulting dough will be very crumbly.
- Place a sheet of waxed paper on a cutting board or another flat work surface. Press the dough together to form a ball. Then press the dough onto the waxed paper.
- Carefully flatten it down with a floured rolling pin, into a 1/2-inch uniform thickness. Use a cookie cutter to cut out the cookies.
- Since the dough is dry and flakey, use a small spatula to carefully move the cookies to the cookie sheet.
- Bake cookies for 25 to 30 minutes until you see golden brown on the edges. Allow cookies to cool completely before removing them from the cookie sheet. They are so delicate that moving them while still hot will break them apart.
- Once cooled, sift powdered sugar over the cookies and serve. Cookies can be stored in an airtight container for up to 10 days.
Nutrition Facts : Calories 2792 kcal, Carbohydrate 312 g, Cholesterol 305 mg, Fiber 15 g, Protein 38 g, SaturatedFat 75 g, Sodium 652 mg, Sugar 155 g, Fat 158 g, UnsaturatedFat 0 g
CLASSIC SHORTBREAD
This satisfying shortbread is as easy as it gets. It's simultaneously crisp, crumbly and tender because we've added a little cornstarch to the flour. And granulated sugar gives the cookies their gorgeous golden color.
Provided by Food Network Kitchen
Categories dessert
Time 1h55m
Yield 36 bars
Number Of Ingredients 5
Steps:
- Position an oven rack in the center of the oven and preheat to 325 degrees F. Butter a 9-by-12-1/2-inch jelly roll pan and line it with parchment, then butter the paper.
- Whisk together the flour, cornstarch and salt in a bowl. Beat the butter and sugar with an electric mixer on medium speed until light and fluffy, 5 to 7 minutes. Slowly add the flour mixture and beat on low until the dough is just combined; do not overwork.
- Transfer the dough to the prepared pan, spreading it out as evenly as possible with a spatula. Cover with plastic wrap, then use your hands to press and flatten the dough into a smooth even layer. Remove the plastic and cut the dough with a sharp knife into approximately 1-by-3-inch bars. Use a fork to prick a decorative pattern into the tops.
- Bake, rotating the pan from front to back halfway through, until golden, 60 to 70 minutes. Let stand for 5 minutes in the pan, then re-cut the bars along the previous cuts. Carefully lift the bars off the parchment with a small spatula and transfer them to a wire rack to cool completely. Store the cookies in an airtight container for up to 5 days.
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
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