Swedish Shortbread Food
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
SCOTTISH SHORTBREAD III
My mother is from Scotland and this is her authentic Scottish shortbread recipe. It makes bars, not cookies!
Provided by Lesley Lombardo
Categories World Cuisine Recipes European UK and Ireland Scottish
Time 1h15m
Yield 36
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Cream butter and sugar with mixer. Add flour and mix with a wooden spoon. Use hands to thoroughly mix.
- Press into a jelly roll pan. Prick to bottom all over with a fork being sure the fork hits the bottom and the pricks are close together.
- Bake for 10 minutes. Reduce the heat to 300 and continue to bake for 40 minutes more. Wait 2 minutes then cut into finger size bars. Cool thoroughly in pan.
Nutrition Facts : Calories 175.1 calories, Carbohydrate 18.8 g, Cholesterol 27.1 mg, Fat 10.4 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 6.5 g, Sodium 1.7 mg, Sugar 5.6 g
SCOTTISH SHORTBREAD
Scottish settlers first came to this area over 150 years ago. My mother herself was Scottish, and-as with most of my favorite recipes-she passed this shortbread recipe on to me. I make a triple batch of it each year at Christmas, to enjoy and as gifts. -Rose Mabee, Selkirk, Manitoba
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 4 dozen.
Number Of Ingredients 3
Steps:
- Preheat oven to 325°. Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add 3-3/4 cups flour; mix well. Turn dough onto a floured surface; knead for 5 minutes, adding enough remaining flour to form a soft dough. , Roll to 1/2-in. thickness. Cut into 3x1-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with fork. Bake until cookies are lightly browned, 20-25 minutes. Cool.
Nutrition Facts : Calories 123 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 62mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
SWEDISH BUTTER COOKIES
It's impossible to eat just one of these Swedish cookies. Naturally, they're a favorite with my Swedish husband and children-but anyone with a sweet tooth will appreciate this treat. My recipe is "well-traveled" among our friends and neighbors. -Sue Soderland, Elgin, Illinois
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 6 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 300°. In a large bowl, cream butter and sugar until light and fluffy. Add syrup. Combine flour and baking soda; gradually add to creamed mixture and mix well. , Divide dough into eight portions. Roll each portion into a 9-in. log. Place 3 in. apart on ungreased baking sheets. Bake 25 minutes or until lightly browned. Cut into 1-in. slices. Remove to wire racks. Dust with confectioners' sugar.
Nutrition Facts : Calories 47 calories, Fat 3g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 38mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.
SWEDISH SHORTBREAD
Provided by Nika Standen Hazelton
Categories Cookies Bake Winter House & Garden
Yield Makes about 30-40 shortbreads
Number Of Ingredients 5
Steps:
- Cream butter and sugar until light and fluffy; beat in vanilla. Sift together cornstarch and flour and add to butter mixture. Mix or knead until smooth. On waxed paper, roll dough into a square 1/4" thick, then cut into 1 1/2" squares with pastry wheel or knife. Bake on buttered cookie sheets in a 350°F. oven about 10-12 minutes, or until golden.
SWEDISH JAM SHORTBREAD
This is another one of the gems from an old Pillsbury mini cookbook. Easy and delicious. Looks wonderful on a holiday cookie tray.
Provided by mandabears
Categories Bar Cookie
Time 35m
Yield 36 bars
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Grease and flour 13 x9 pan, I use Bakers Joy spray.
- In a large bowl combine cake mix, nuts, butter and egg.
- Beat on low speed until crumbly.
- Press evenly in prepared pan.
- Spread with raspberry jam.
- (I usually heat the jam in the microwave for 30 seconds to make it easier to spread).
- Bake for 25 minutes or until edges are golden brown.
- Combine glaze ingredients until smooth, add additional water a drop at a time for desired consistency.
- Drizzle over warm shortbread.
- Cool completely.
- Cut into bars.
SCOTTISH SHORTBREAD
Steps:
- Preheat the oven to 325 degrees. Place butter in mixer and beat with paddle until soft and light. Beat in sugar in a stream and continue beating 5 to 10 minutes until the mixture is very light and whitened. Stir in the flour by hand until it absorbed, no more or the dough will toughen.
- Scrape the dough onto a floured surface and flour the dough with pinches of flour. Press the dough out with your hands, then roll over once or twice very gently with a rolling pin until the dough is about 1/2-inch thick. Cut the dough with floured cutters and transfer the cut pieces to a paper lined pan.
- Bake the shortbread for about 15 minutes until it is very lightly colored. Cool the shortbread on a rack.
- To use a shortbread mold to shape, press the mold into the floured dough and cut around it. Transfer the cut and molded dough to a paper lined pan and chill about 1 hour until firm. Bake as above.
SCOTTISH SHORTBREAD
My Great Grandmother brought this recipe with her from Scotland to Boston, MA in 1903. I learned how to make it from my Grandmother. To this day, we would not be caught without having this on hand during the Holidays. This recipe is not for the faint at heart. It is a labor of love. The hand kneading process can take up to 20 minutes (really) due to the ingredient ratios. The true keys to the success of this simple, rustic recipe are that the butter needs to be at room temperature (limp) and that you need to use the warmth of your hands to get the entire ball to a glistening stage. The flour needs to melt into the butter and sugar. You need to work it to the point that when cut in half, the interior of the ball glistens like the exterior. I know it sounds like a lot of work but the end results are well worth it. Put on some holiday music and share the process with people you love. Pass the ball around and take turns kneading it. Make some special Holiday memories with your family. I hope you enjoy making, eating and giving this shortbread as a small gift as much as we do... Enjoy!
Provided by Karens Krazy Kitchen
Categories Dessert
Time 1h15m
Yield 2 large cookie, 16 serving(s)
Number Of Ingredients 4
Steps:
- Cream the butter and sugar to whipped cream consistancy in a food processor.
- Hand knead in the flour, one third at a time always forming a ball.
- Don't add the next one third of flour until all of the dough you are currently working with is glistening. The only way to achieve this consistency is using the heat from your hands. You need to squeeze and knead the dough to get it to stick together. An electric mixer will not work for this part of the recipe.
- Pre-heat the oven to 325 when you add the last 1/3 of the flour.
- Once the kneading is complete, cut the dough in half and hand form 2 seven inch round by 3/4 inch high rounds.
- Lightly prick the top of the rounds all over with fork tines.
- Bake for 40-45 minutes. It should be a pretty, light tan color.
- Cool for at least an hour before cutting into 8 pie shaped pieces.
- I like mine with my morning tea� Enjoy!
Nutrition Facts : Calories 210.2, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 82.2, Carbohydrate 24.2, Fiber 0.6, Sugar 7.9, Protein 2.3
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