BROWN SUGAR SHORTBREAD
These shortbread rounds with a sugared edges and a hint of sea salt are perfect for tea time, coffee breaks, or after-school snacks.
Provided by Diamond Crystal Salt
Categories Trusted Brands: Recipes and Tips Diamond Crystal® Salt
Yield 36
Number Of Ingredients 6
Steps:
- Cream butter, Diamond Crystal® Kosher Salt and dark brown sugar in a bowl for 5 minutes with an electric mixer on high speed. Add flour and mix on low speed until just combined.
- Scrape dough onto a sheet of parchment paper; shape into a log about 2 inches in diameter. Wrap with the parchment paper. Refrigerate until chilled completely, about an hour.
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil cookie sheets.
- Remove dough from parchment and roll in demerara sugar to coat. Slice into rounds 1/4 inch thick and place on cookie sheets.
- Sprinkle each cookie with additional demerara sugar and a pinch of Diamond Crystal® Coarse Sea Salt.
- Bake until very lightly browned and firm to the touch, about 8 to 10 minutes.
Nutrition Facts : Calories 78 calories, Carbohydrate 7.5 g, Cholesterol 13.4 mg, Fat 5.1 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 3.2 g, Sodium 39.9 mg, Sugar 2.8 g
SUGARED SHORTBREAD
In 2012, The Times invited readers to submit their favorite cookie recipes. Amy Casey of Sparta, N.J., submitted this unusual recipe for shortbread that calls for melted butter and a little bit of rice flour (which is now relatively easy to find since it's a popular gluten-free flour). You can mix this recipe in a bowl with a wooden spoon in about three minutes, and the rice flour gives the shortbread a sandy, singular texture that's accentuated by the coating of granulated sugar on the top and bottom. You can substitute cornstarch for the rice flour, but you'll end up with a slightly softer crumb. Bonus: this keeps for weeks - but only if you hide it.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 1h
Yield About 18 cookies
Number Of Ingredients 5
Steps:
- Heat oven to 350 degrees. Line an 8-inch square pan with parchment paper.
- In a bowl, whisk together the flours, sugar and salt. Stir in the butter. Press dough evenly into the bottom of the prepared pan. Bake until golden brown, 40 to 45 minutes. Sprinkle evenly with sugar while warm and slice; cool completely.
Nutrition Facts : @context http, Calories 160, UnsaturatedFat 3 grams, Carbohydrate 15 grams, Fat 10 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 7 grams, Sodium 66 milligrams, Sugar 3 grams, TransFat 0 grams
SUGARED SHORTBREAD COOKIES
These buttery, dense treats are melt-in-your mouth delicious and include rice flour, sugar and butter as ingredients.
Provided by amycaseycooks
Categories dessert
Time 55m
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees. Line the bottom of a 8 x 8 inch baking pan with parchment paper. Set aside.
- In a medium sized bowl, combine the flour, rice flour and sugar. Stir in the melted butter. Add a little more flour if needed for the dough to be a firm consistency.
- Press evenly into prepared pan to a thickness of about 1 inch.
- Bake for about 40 to 45 minutes or until the shortbread is evenly golden brown and slightly pulling away from the sides of the pan.
- Remove from the oven. Sprinkle generously with the extra sugar and immediately cut into cookie sticks about 1 inch by 2 inch each.
- Cool completely before removing from pan.
Nutrition Facts : ServingSize 1 cookie, Calories 120 calories, Sugar 2.1 g, Sodium 55 mg, Fat 7.8 g, SaturatedFat 4.9 g, UnsaturatedFat 0 g, TransFat 0 g, Carbohydrate 11.4 g, Fiber 0.3 g, Protein 1.3 g, Cholesterol 20 mg
BROWN SUGAR SHORTBREAD
I like to sneak a bit of light brown sugar into almost everything I make. I love the flavor of the molasses in brown sugar. White sugar, a peerless product in many ways, doesn't taste like anything but sweet. Using brown sugar, like toasting nuts before adding them to a recipe, adds another level of flavor. You won't think "Oh, this tastes like brown sugar." You'll simply think "Oh, this is the best shortbread I have ever had." Homemade shortbread with ice cream is one of the coziest desserts you could possibly make for a dinner party of friends. Though it used to be commonplace (under the name short'nin' bread), almost no one bakes it at home any more. It's a snap.
Provided by Food Network
Categories dessert
Time 50m
Yield 30 bars
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F. Line a 10 by 14 1/2-inch sheet pan (with sides) with parchment or waxed paper.
- In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until soft and smooth. Add the brown sugar and mix until incorporated.
- In a separate bowl, stir together the flour and cornstarch. Add to the butter mixture and mix at low speed just until the ingredients are incorporated and the dough comes together. Turn the dough out onto a floured work surface and knead it 5 to 10 times, just to smooth the dough.
- Reflour your work surface. With a rolling pin, roll the dough out to fit the sheet pan. To transfer to the sheet pan, roll the dough up onto the rolling pin, lift it up, and unroll into the pan. Using light strokes of the rolling pin, roll the dough evenly into the corners and edges of the pan, and roll out any bumps. (Or, press the rolled-out dough thoroughly into the pan with your fingers.) Prick the shortbread all over with a fork to prevent any buckling or shrinking.
- Bake in the center of the oven for 15 minutes. After 15 minutes, rotate the pan and knock it once against the oven rack, to ensure even cooking and a flat surface. Bake 10 to 15 minutes more, until very lightly browned.
- Immediately sprinkle the granulated sugar evenly over the surface. Let cool 10 minutes, then cut into 1 1/2 by 3-inch bars. Let cool completely in the pan, then store in an airtight container.
SUGARED FLOWER SHORTBREADS
These delicate shortbreads make a perfect gift. Given a floral hint with rosewater, you could also use orange blossom extract or dried lavender
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 1h12m
Yield Makes 15-20
Number Of Ingredients 17
Steps:
- Remove the stalks and any leaves from small flowers like violas or pansies, and carefully pull apart the roses to separate the petals. Place a sheet of baking parchment on your work surface. Sprinkle the caster sugar over a saucer, then lightly whisk the egg white in a small bowl. Holding a flower or petal with tweezers, use a small paintbrush to paint both sides with egg white. Spoon the sugar over, then shake off the excess and place on the parchment. Repeat with the remaining petals or flowers. Leave to dry for 3 hrs, or overnight if you can. Will keep in an airtight container for up to 1 month, but their colour may start to fade after a few weeks.
- Tip the flour into a large bowl and add the butter. Use your fingertips to rub the butter into the flour until you have a damp, crumby texture. Pour in the sugar and gently mix in with your fingertips. Whisk the vanilla, rosewater and egg yolks together in a small bowl with a fork, then drizzle the mixture over the buttery flour. Mix again, squashing the crumbs together to form a dough. If the mixture is a little crumbly, drizzle over 1-2 tsp cold water, then mix again. Tip onto your work surface and knead very briefly until the dough looks even, with no streaks of egg. Wrap in cling film, pat into a round disc and chill for 30 mins.
- Heat oven to 180C/160C fan/gas 4 and line two large baking trays with baking parchment. Remove the dough from the fridge - if it's very firm, leave it at room temperature for 15 mins to soften. Lightly dust the work surface with flour, unwrap the dough and roll it to the thickness of a £1 coin. Stamp out 8cm disks with the fluted side of a biscuit cutter and transfer them to the baking trays. Bake for 10-12 mins, swapping the trays over halfway through cooking. Once lightly golden and firm, remove the biscuits from the oven. Leave to cool on the trays for 10 mins or until stable enough to transfer to a wire rack to cool completely.
- Mix the icing sugar with enough water to make a thick icing. Divide the icing between as many bowls as the number of colours you'd like to use, and dye each one a pastel shade with a drop of food colouring. Transfer half of one of the icings to a disposable piping bag fitted with a fine writing nozzle. Pipe a ring around the outside of the biscuit and set aside to dry. Continue until you've iced a third of the biscuits (if you're using three colours), then move on to the next colour, transferring any leftover icing back to its original bowl. Leave the biscuits to dry for 10-15 mins.
- Add 2-3 tsp water to each icing to make it a little runnier. Spoon the icing onto the biscuits, matching the colour to the rings. Encourage the icing to flood the surface by easing it to the edges with your spoon - don't be too generous with the icing as it may overspill when you add the flowers and petals. You can now dust the surface of each biscuit with a little shimmer dust, if you like, then top with the flowers. Leave the biscuits to set for at least 1 hr before wrapping in tissue paper in a pretty box. Will keep for up to 1 week.
Nutrition Facts : Calories 193 calories, Fat 6 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
BROWN SUGAR SHORTBREAD
These rich buttery cookies have just three ingredients! They're a snap to make for a last-minute gift or when guests will be arriving on short notice. For best results, gradually stir the flour into the dough. -Shirley Gardiner Clearwater, Manitoba
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3-1/2 dozen.
Number Of Ingredients 3
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Gradually stir in flour and mix well. Turn onto a lightly floured surface and knead until smooth, about 3 minutes. Pat into a 1/3-in.-thick rectangle measuring 11 in. x 8 in. , Cut into 2-in. x 1-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with a fork. , Bake at 300° for 25 minutes or until bottoms are lightly browned. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 145 calories, Fat 9g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 90mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
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
SUGAR-DUSTED VANILLA SHORTBREAD
Great for keeping the biscuit tin topped up over Christmas, these sweet shortbread thins make a perfect treat
Provided by Good Food team
Categories Dessert, Snack
Time 40m
Yield Makes 35 biscuits
Number Of Ingredients 6
Steps:
- Tip the flour into a food processor. Cut the butter into small pieces and drop them into the bowl, then whizz until the mixture looks like breadcrumbs. Add the sugar, vanilla and egg yolks and whizz to a smooth dough.
- With your hands, roll the dough on a lightly floured surface into a sausage shape about 25cm/9in long and 5cm/2½in in diameter. Wrap the roll and chill for at least 1 hour. (The roll can be frozen for up to 6 weeks. To use, remove from the freezer and allow to thaw for one hour at room temperature so that the dough is soft enough to be sliced into biscuits.)
- Preheat the oven to 180C/gas 4/fan 160C and lightly grease 2 large baking sheets. Using a sharp knife, cut the dough into slices, each a generous 5mm/¼in thick, then arrange them on the greased baking sheets, spacing the biscuits slightly apart so they have a bit of room to spread as they cook.
- Bake for 20 minutes until the biscuits are just turning pale golden around the edges, then transfer to a wire rack to cool. Dust generously with icing sugar. The biscuits will keep fresh for up to one week stored in an airtight tin.
SUGARED SHORTBREAD COOKIES
These sparkling cookies work beautifully with an afternoon cup of tea or a morning cup of coffee.
Provided by Mary Younkin
Categories Dessert
Time 32m
Number Of Ingredients 13
Steps:
- Preheat the oven to 325°F. In a small bowl, whisk together the flour, baking powder, and salt. In a large mixing bowl, beat the butter with the sugar. Add the egg and the vanilla extract and mix until light and fluffy. Add half the flour mixture to the butter mixture, beat until combined. Add the remaining flour and beat once more. The mixture should be dry and crumbly, but hold together when you press it between your fingers.
- Place a sheet of parchment paper (about the size of a baking tray) on the counter and dump the dough out of the bowl on top of it. Place a second sheet of parchment over the dough. Flatten the dough with your hands and then roll it out to approximately 1/4-inch thickness. Remove the top sheet of parchment and place the parchment on a baking tray. Sprinkle the rolled out dough very generously with about 1/4 cup of Sugar In The Raw. Lightly press the sugar into the dough with your hands or the rolling pin.
- Cut into cookies with a circle shaped cutter. Use a thin metal spatula to transfer the cut out cookies to the parchment lined baking sheet, leaving about an inch of space between the cookies. Sprinkle the cookies with the remaining sugar. Bake for 10-12 minutes, or until just barely puffed and not yet brown around the edges.
- Let the cookies cool on the pan for 1-2 minutes and then use a metal spatula to transfer the cookies to a wire cooling rack and allow them to cool completely before storing in an airtight container. Enjoy!
Nutrition Facts : Calories 157 kcal, Carbohydrate 26 g, Protein 2 g, Fat 6 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 23 mg, Sodium 77 mg, Fiber 1 g, Sugar 15 g, UnsaturatedFat 2 g, ServingSize 1 serving
BROWN SUGAR SHORTBREAD
Provided by Rick Rodgers
Yield Makes 10 large cookies
Number Of Ingredients 5
Steps:
- 1. Position a rack in the center of the oven and preheat to 350 degrees. Lightly butter a 9- to 9 1/2 inch springform pan.
- 2. Beat the butter in a medium bowl with an electric mixer set at high speed until smooth, about 1 minute. Add the sugar and beat until the mixture is light in color and texture, about 2 minutes. Using a wooden spoon, stir in the flour, cornstarch, and salt. Press the dough evenly into the pan. Using the tines of a fork, press around the perimeter of the dough. Prick the dough, reaching down to the bottom of the pan, into 10 equal wedges.
- 3. Bake until lightly browned, about 30 minutes. Cool completely in the pan. Remove the sides of the pan. Cut the shortbread into wedges, following the perforations in the dough. (The shortbread can be stored in an airtight container for up to 5 day.)
BROWN SUGAR SHORTBREAD
Make and share this Brown Sugar Shortbread recipe from Food.com.
Provided by Parsley
Categories Breakfast
Time 35m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 325.
- Grease a 9" baking pan (square or round).
- In a mixing bowl, beat together butter, brown sugar and vanilla.
- Gradually beat in pecans and flour.
- Press mixture into prepared pan and prick top with tines of a fork.
- Bake at 325 for about 30 minutes or until slightly browned and puffy.
- Remove from the oven and carefully cut into wedges using a sharp knife BEFORE allowing it to cool.
Nutrition Facts : Calories 294.8, Fat 20.3, SaturatedFat 8.5, Cholesterol 32.5, Sodium 91.9, Carbohydrate 26.6, Fiber 1.6, Sugar 11.1, Protein 3.1
SCOTTISH BROWN SUGAR SHORTBREAD
A melt-in-your mouth, first prize winning recipe from a Scottish Mother, and published in Taste of Home magazine. This shortbread also won a red ribbon at a fair. Easy to make with only three ingredients; butter, brown sugar and flour. I use a plastic quilt ruler, that I keep just for baking, to measure out the dough strips. Instead of the ruler, you could make a pattern from wax paper or a plastic lid to get all your cookies a nice even size. Makes a wonderful gift for any occasion.
Provided by foodtvfan
Categories Dessert
Time 45m
Yield 4 dozen cookies
Number Of Ingredients 3
Steps:
- In a mixing bowl, cream the butter and brown sugar.
- Add 3-3/4 cups flour; mix well.
- Sprinkle a board with some of the remaining flour.
- Place butter/sugar/flour mixture on the floured board. Knead for 5 minutes, adding enough of the remaining flour to make a soft, non-sticky dough.
- Roll dough to 1/2 inch thickness. Cut into three-inch by one-inch strips.
- Place strips one inch apart on ungreased baking sheets. Use a fork on a slight angle and prick each strip six times.
- Bake at 325 degrees Fahrenheit for 20 to 25 minutes or until cookies are lightly browned.
Nutrition Facts : Calories 1476.1, Fat 93.3, SaturatedFat 58.5, Cholesterol 244, Sodium 677.7, Carbohydrate 149, Fiber 3.4, Sugar 53.3, Protein 13.9
BROWN SUGAR SHORTBREAD
Four ingredients and four easy steps yield sixteen buttery cookie wedges!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 16
Number Of Ingredients 4
Steps:
- Heat oven to 325°F. Grease 9-inch round pan.
- Beat spread and brown sugar in large bowl with electric mixer on medium speed 5 minutes. Beat in flour on low speed or with spoon. Spread evenly in pan. Partially cut surface into 16 wedges.
- Bake 40 to 45 minutes or until golden. Cool in pan 20 minutes. Remove from pan to wire rack. Cool completely, about 30 minutes.
- Pour melted chocolate into small plastic food-storage bag. Twist bag to seal; cut tiny corner off bag and drizzle chocolate over shortbread. Cut into 16 wedges.
Nutrition Facts : Calories 205, Carbohydrate 24 g, Cholesterol 0 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 160 mg
BROWN SUGAR SPICED SHORTBREAD
A yummy, melt-in-your mouth, cinnamon spiced spin on the traditional Scottish cookies.
Provided by SURFCITYGIRL
Categories World Cuisine Recipes European UK and Ireland Scottish
Time 45m
Yield 16
Number Of Ingredients 5
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- In a medium bowl, stir together the flour, brown sugar, white sugar and cinnamon. Cut in the butter until the mixture is like fine crumbs. Pack the crumbs into a ball, then knead by hand until smooth. On a lightly floured surface, roll the dough out into an 8 inch circle. Place the circle on a baking sheet, and slice into 16 wedges. Leave the circle intact.
- Bake for 25 minutes in the preheated oven, or until the center has set. Cut the circle into wedges again while it is still warm, and transfer to a wire rack to cool.
Nutrition Facts : Calories 99.3 calories, Carbohydrate 10.8 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 3.7 g, Sodium 41.8 mg, Sugar 3.3 g
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