SHORTBREAD COOKIES
Bake Ina Garten's chocolate-dipped Shortbread Cookies for the perfect bite with tea, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories dessert
Time 1h15m
Yield 20 cookies
Number Of Ingredients 6
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.
TRADITIONAL SCOTTISH PURE BUTTER SHORTBREAD COOKIES - BISCUITS
Scotland's favorite tea-time or Christmas Holiday cookie! The very best fresh dairy butter is a requirement in these cookies, for flavor. Make them into squares or "Petticoat Tails", or any shape you wish. Great for gift giving. Our family favorite recipe, adapted from "Having Tea".
Provided by BecR2400
Categories Dessert
Time 40m
Yield 16-24 Shortbread Cookies
Number Of Ingredients 5
Steps:
- Preheat the oven to 325F degrees.
- Blend the confectioner's sugar into the butter, and then gradually add the flour, 1 cup at a time. Dough will be very thick. At this point, you may add crushed lavender flowers or rosemary, if you wish.
- Place dough on floured surface, pat down, and roll out into a square or circle 1/4 to 1/2 inch thick. Cut into 2 1/2 inch squares or Petticoat Tail wedges, and carefully place on an ungreased baking sheet.
- Prick the top of each square or wedge with a fork.
- Bake at 325F degrees for 25 to 30 minutes; cookies should be pale on top, but golden brown on the bottom.
- Remove from oven, sprinkle with sugar if you wish, and cool on wire racks.
- Store in an airtight container.
COOKIE STAMP SHORTBREAD
Got this recipe with my Rycraft Cookie Stamp purchase. A cookie stamp is a small (2-inch diameter) imprinted clay stamp. When pressed into an unbaked shortbread cookie, a delicate image will appear. Yield for these cookies is approximate. Have not made them yet.
Provided by BecR2400
Categories Dessert
Time 35m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 3
Steps:
- Cream butter and sugar thoroughly.
- Add flour gradually, one cup at a time. Mix this until well blended, but do not overmix.
- Roll into one-inch balls, and place on ungreased cookie sheet.
- Stamp with warm cookie stamp.
- Bake at 325F degrees for 15 to 20 minutes (or 12-15 minutes per reviewer).
Nutrition Facts : Calories 182.8, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 82, Carbohydrate 18.2, Fiber 0.4, Sugar 6.3, Protein 1.7
THOMAS KELLER SHORTBREAD COOKIES
Number Of Ingredients 7
Steps:
- Beat butter with a heavy duty electric stand mixer on medium low until smooth. Add sugar, vanilla bean paste and salt; beat until all ingredients are incorporated (2-3 min). Add flour and beat on low just until combined. Turn dough out onto a piece of parchment paper. Top with second sheet of parchment and roll dough to a 1/4" thickness. Remove top sheet and cut cookies with choice of cookie cutters. Re-roll excess dough and repeat. Place cut cookies onto parchment lined pans 3/4" apart.Cover cookies with parchment and chill until firm (about 45 min). Preheat oven to 325* and remove top layer of parchment from cookies. Sprinkle with decorating sugars and bake until gold brown (13-14 min). Cookies can be stored in an airtight container for up to 3 days.
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