1 2 3 4 Holiday Shortbread Recipes

HOLIDAY SHORTBREAD

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Gradually add flour; mix until dough forms a ball., On a lightly floured surface, roll dough to 1/2-in. thickness. Cut into 1-1/2-in. squares, diamonds and/or triangles. Place on ungreased baking sheets; sprinkle with colored sugar if desired. , Bake at 325° for 14-18 minutes or until edges are lightly browned. Cool on wire racks.

SHORTBREAD

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.

HOLIDAY SHORTBREAD

Steps:

• Beat butter, sugar, and vanilla until smooth.
• Add cranberries, flour cloves, and cinnamon.
• Mix until doughy.
• If you wish to divide dough in half, now is the time to do it.
• Place dough on floured wax paper and with floured hands, form into a log. Approximately 1 1/2 around.
• Wrap log(s) snugly in paper, then refrigerate until firm. About 1 to 1 1/2 hours.
• Once firm, unwrap log(s) and slice dough into cookies just under 1/2 inch thick. Let sit at room temperature for five minutes if crumbling occurs.
• Place on cookie sheet about 1 inch apart and cook at 350 degrees until lightly golden. (Approximately 20 minutes).
• Cool and enjoy!

HOLIDAY SHORTBREAD COOKIES

Steps:

• In a large bowl, combine flour, sugar and salt. Cut in butter until mixture resembles fine crumbs. Pat into an ungreased 15x10x1-in. baking pan. Prick all over with a fork., Bake at 325° for 35 minutes or until center is set. Cool for 10-15 minutes. Cut into small squares. Continue to cool to room temperature.

HOLIDAY SHORTBREAD COOKIES

Steps:

• In a food processor, combine butter, confectioners' sugar, and salt; process until smooth. Add flour and pulse just until combined. Form dough into an 8-inch-long round or square log; wrap tightly in plastic and freeze until firm, 30 minutes (or up to 1 month).
• Preheat oven to 350 degrees, with racks in upper and lower thirds. Cut dough into 1/4-inch-thick slices. Dip edges in sugar if desired and transfer to two parchment-lined baking sheets. Bake until cookies are golden brown around edges, 15 to 18 minutes, rotating sheets halfway through. Let cookies cool 5 minutes on sheets. Transfer to wire racks to cool completely.

HOLIDAY SHORTBREAD COOKIES

Steps:

• Preheat the oven to 350.
• In medium bowl combine flour, corn starch and 2/3 Celsius of powdered sugar; set aside.
• In large bowl with mixer at medium speed, beat 2 cups of butter until softened and smooth.
• Add flour mixture, 1 1/2 t.
• lemon peel and vanilla; beat until well blended.
• [Ifnecessary, refrigerate dough 1 hour or until easy to handle.
• ]Shape dough into 1 inch balls.
• Place 1 1/2 inches apart on ungreased cookie sheets.
• Bake about 10-12 minutes or until edges are lightly browned.
• Remove from oven; cool completely on wire racks.
• Store in tightly covered container.
• Icing:.
• In a medium bowl beat together the remaining 1/3 Celsius butte and the remaining 1 t.
• lemon peel until butter is softened.
• Add remaining 4 Celsius powdered sugar and beat until well combined.
• Add lemon juice and beat well.
• Decorate cookies with icing.

1-2-3-4 HOLIDAY SHORTBREAD

Steps:

• Position two racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line two baking sheets with parchment paper.
• Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until well incorporated, 1 to 2 minutes. Add the flour and salt and mix on low speed to combine, about 1 minute.
• Put the colored sugars in individual bowls.
• Using a 3/4-ounce cookie scoop, scoop balls of dough and roll them with your hands. (Alternatively scoop 2-tablespoon sized balls.) Roll the balls in your sanding sugar color of choice to coat on all sides, pressing lightly to adhere. Then flatten them into disks about 1/2 inch thick.
• Place the dough rounds on the prepared baking sheets, leaving 1 inch of space between each.
• Bake until set and slightly golden, 22 to 25 minutes. Let cool on the baking sheet.