Basic Shortbread Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SHORTBREAD



Shortbread image

I live in Missouri, but many family recipes come from New Zealand where I was born. My parents moved there when I was a year old, so I have a "Down Under" heritage. This easy shortbread recipe brings back warm memories of my childhood, and I'm going to make sure they're passed on to the next generation in my family...no matter where they live! -Allen Swenson, Camdenton, Missouri

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 5 dozen.

Number Of Ingredients 6

1 cup butter, softened
1/2 cup sugar
1/2 cup confectioners' sugar
2 cups all-purpose flour
1/2 cup cornstarch
1/2 teaspoon salt

Steps:

  • In large bowl, cream butter and sugars until light and fluffy. Combine flour, cornstarch and salt; gradually add to creamed mixture and mix well. Roll dough into a 15x2x1-in. rectangle; chill. , Preheat oven to 325°. Cut into 1/4-in. slices; place 2 in. apart on ungreased baking sheets. Prick with a fork. Bake 10-12 minutes or until set. Remove to wire racks to cool.

Nutrition Facts : Calories 57 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 44mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.

EASY BASIC SHORTBREAD



Easy Basic Shortbread image

This buttery cookie gets better with age: It can be stored up to a month, and over that time its flavor deepens. Dip the tips of the cookies in melted chocolate for a decorative touch.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 36 bars

Number Of Ingredients 5

1 1/3 cups (2 sticks plus 6 tablespoons) unsalted butter, room temperature, plus more for pans
2/3 cup sugar
3/4 teaspoon salt
3/4 teaspoon pure vanilla extract
3 1/3 cups all-purpose flour

Steps:

  • Preheat oven to 275 degrees. Butter a 9-by-13-by-1-inch baking pan, and line bottom with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 2 minutes. Add salt and vanilla, and beat to combine. Add flour, 1 cup at a time, beating on low speed until just combined.
  • Press dough into prepared pan, leveling and smoothing the top. Using a dough scraper or the back of a knife, cut dough lengthwise into nine strips, each slightly less than 1 inch wide. Cut the strips crosswise into thirty-six 3-inch bars. Using the tines of a fork or a wooden skewer, create a decorative pattern on the surface.
  • Bake shortbread until evenly pale golden, but not browned, 70 to 85 minutes. Transfer pan to a wire rack to cool. Invert pan, and remove parchment. Turn shortbread over, and carefully break, or cut with a serrated knife, into bars. Store in an airtight container for up to 1 month.

BASIC SHORTBREAD



Basic Shortbread image

This wonderful recipe for basic shortbread can be used to make Black-and-White Triangles, and Candied Ginger Shortbread Wedges.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 8 to 10 wedges

Number Of Ingredients 4

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour
3/4 teaspoon coarse salt
1/2 cup confectioners' or granulated sugar

Steps:

  • Preheat oven to 325 degrees. Butter an 8 1/2-inch round cake or springform pan. Sift together flour and salt in a small bowl. In a large bowl, with an electric mixer on medium, cream butter until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until very light in color and fluffy, scraping down sides of bowl as necessary, about 2 minutes more. Add flour mixture, and beat on low, scraping bowl if necessary, until flour is just incorporated and dough sticks together when squeezed.
  • Pat dough into prepared pan. Use a paring knife to score dough into wedges; prick all over in even intervals with a wooden skewer or fork.
  • Bake until firm in the center and just starting to color, about 50 minutes. Transfer pan to a wire rack, and let cool completely. Cut into wedges. Cookies will keep, in an airtight container, at room temperature 3 weeks.

CLASSIC SHORTBREAD



Classic Shortbread image

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

3 sticks (1 1/2 cups) unsalted butter, at room temperature, plus more for the pan
3 cups all-purpose flour (see Cook's Note)
6 tablespoons cornstarch
1/4 teaspoon fine salt
3/4 cup granulated sugar

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.

SUPER-EASY SHORTBREAD (3 INGREDIENTS)



Super-Easy Shortbread (3 Ingredients) image

The original recipe (called Shortbread Stars) came from my McCall's recipe box collection, which I subscribed to in the 80's. It was the first shortbread recipe I ever made, and I've never found a better one. The ingredients are so basic and easy that you'll soon have them memorized. Other recipes don't seem to produce the same perfect texture and flavor. My modification to the original was to try using a 9 x 13 pan rather than chilling, rolling out, and cutting into shapes. (Who has time for that, except on special occasions?) However, using a 9 x 13 pan changes the baking time, and the time given is approximate and based on my experience with a convection oven. I tend to overbake them a bit because I like shortbread very crisp. These are perfect with a cup of tea, of course, and ideal for tea parties or even a quick dessert for company. You nearly always have the ingredients on hand. Now you'll never need to buy (delicious but expensive) Walker's shortbread again!

Provided by TapestryThreads

Categories     Drop Cookies

Time 55m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 3

1 cup butter, softened
1/2 cup sugar
2 1/2 cups flour

Steps:

  • Preheat oven to 300°.
  • Cream butter and sugar together.
  • Add flour and mix till texture is like clay.
  • Press dough into ungreased 9 x 13 inch pan, prick all over with a fork, and sprinkle with sugar (tilt pan to cover the top evenly, then shake excess sugar back into the sugar canister).
  • Bake for about 40-45 minutes (till very lightly browned--just golden around the edges).
  • Let stand for 5 minutes, then cut into 24 squares while warm.
  • Leave in pan to cool thoroughly. (Shortbread will not be crisp until cool.).
  • Less easy method: Chill dough. Roll into 1-inch balls, then press balls to about 1/4-inch thickness on ungreased cookie sheets with the bottom of a glass dipped in sugar (sometimes you can find a glass with a pretty design on the bottom, like a star). Bake at 300° for about 20-25 minutes (until edges are very lightly browned).
  • Least easy method: Chill dough. Roll out to about 1/4-inch thickness, sprinkle with sugar, then cut with cookie cutters. Bake on ungreased cookie sheets at 300° for about 20-25 minutes (until edges are very lightly browned).
  • Variation: Add 2 tablespoons dried lavender to the creamed butter and sugar before adding flour. It may sound strange, but the flavor is subtle and elegant. Food-grade lavender is usually available in herb bins at health food stores, and I recently found it at a great price from Atlantic Spice online (their Lavender #1).
  • Variation: After cutting shortbread into squares (it will still be warm), scatter 1 cup of chocolate chips over the top, let the chocolate soften completely, then spread as a thin layer and let cool completely before removing from pan. (No need to sprinkle shortbread with sugar before baking if you plan to do this.).
  • Variation: Stir 1 cup chocolate chips or butterscotch chips into the dough before pressing into pan. You can also try melting the butterscotch over the top, as above. In England, you'll find "caramel shortbread," which has a layer of caramel and a layer of chocolate on top of the shortbread. It's wonderful (of course!). I've tried various ways of doing this and various kinds of caramel, but it's been a while and I don't remember what works best. It can be tricky not to make a mess!

MELT - IN - YOUR - MOUTH SHORTBREAD



Melt - In - Your - Mouth Shortbread image

This quick and easy shortbread will literally melt when you take a bite. Great for Christmas parties with a little bit of decorating.

Provided by Jennifer Wilton

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 25m

Yield 24

Number Of Ingredients 4

1 cup butter, softened
½ cup confectioners' sugar
¼ cup cornstarch
1 ½ cups all-purpose flour

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Whip butter with an electric mixer until fluffy. Stir in the confectioners' sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes. Drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet.
  • Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don't brown too much. Cool on wire racks.

Nutrition Facts : Calories 111.1 calories, Carbohydrate 9.7 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 4.9 g, Sodium 54.8 mg, Sugar 2.5 g

SHORTBREAD BISCUITS



Shortbread biscuits image

Make these moreish shortbread biscuits using just three ingredients. They're wonderfully crumbly and go perfectly with a cup of tea for a mid-morning treat

Provided by Good Food team

Categories     Afternoon tea, Treat

Time 35m

Yield Makes 20 biscuits

Number Of Ingredients 3

150g plain flour, plus extra for dusting
100g butter, chilled and cubed
50g caster sugar, plus 1 tbsp for sprinkling

Steps:

  • Heat the oven 170C/150C fan/gas 3. Put the flour, butter and sugar into a mixing bowl. Use your hands to combine the ingredients until the mixture looks like breadcrumbs, then squeeze until it comes together as a dough.
  • On a lightly floured surface, use a rolling pin to roll out the dough to ½ cm thick. Cut the dough into fingers and place on a lined baking tray. Use a fork to create imprints, then sprinkle with the remaining caster sugar.
  • Chill the dough in the fridge for 20 mins, then bake for 15-20 mins until golden brown. Remove the shortbread fingers from the oven and leave to cool on the tray for 10 mins.

Nutrition Facts : Calories 79 calories, Fat 4 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Fiber 0.3 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium

SHORTBREAD COOKIES



Shortbread Cookies image

Can a cookie that's so tender, so buttery and so delicate really only be 3 ingredients? Yes, it can! This iconic shortbread recipe is as simple as mixing butter, flour and sugar together to create a dough that's not too sweet but oh-so delicious. And, since this shortbread can be made in under an hour, you can have tasty treats for tea parties, birthdays, showers and any occasion in between. Possibly the best part about this recipe is that it's up to you to get creative-keep it simple with classic shortbread or try dipping your finished cookie in melty chocolate for a showstopping finish. But that's not all-you can mix in crushed toffee, chopped dried fruit and nuts for a twist on this timeless favorite.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 40m

Yield 24

Number Of Ingredients 3

3/4 cup butter, softened
5 tablespoons sugar
2 cups Gold Medal™ all-purpose flour

Steps:

  • Heat oven to 350°F. In large bowl, stir butter and 4 tablespoons of the sugar until well mixed. Stir in flour. (If dough is crumbly, mix in 1 to 2 tablespoons more softened butter.)
  • Roll dough on lightly floured surface until 1/2 inch thick; sprinkle with remaining 1 tablespoon sugar. Cut into small shapes with knife or use cookie cutters. On ungreased cookie sheets, place shapes 1/2 inch apart.
  • Bake about 20 minutes or until set. Immediately remove from cookie sheets to cooling racks.

Nutrition Facts : Calories 100, Carbohydrate 11 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 3 g, TransFat 0 g

SHORTBREAD



Shortbread image

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

¼ cup white sugar
½ cup unsalted butter
1 cup all-purpose flour
⅓ cup white rice flour

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

BASIC SHORTBREAD



Basic Shortbread image

This buttery cookie gets better with age: It can be stored up to a month, and over that time its flavor deepens. Dip the tips of the cookies in melted chocolate for a decorative touch.

Provided by CobaltBlueMixer

Categories     Dessert

Time 25m

Yield 36 bars

Number Of Ingredients 5

1 1/3 cups unsalted butter, room temperature, plus more for pans (2 sticks plus 6 tablespoons)
2/3 cup sugar
3/4 teaspoon salt
3/4 teaspoon pure vanilla extract
3 1/3 cups all-purpose flour

Steps:

  • Preheat oven to 275°. Butter a 9-by-13-by-1-inch baking pan, and line bottom with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 2 minutes. Add salt and vanilla, and beat to combine. Add flour, 1 cup at a time, beating on low speed until just combined.
  • Press dough into prepared pan, leveling and smoothing the top. Using a dough scraper or the back of a knife, cut dough lengthwise into nine strips, each slightly less than 1 inch wide. Cut the strips crosswise into thirty-six 3-inch bars. Using the tines of a fork or a wooden skewer, create a decorative pattern on the surface.
  • Bake shortbread until evenly pale golden, but not browned, 70 to 85 minutes. Transfer pan to a wire rack to cool. Invert pan, and remove parchment. Turn shortbread over, and carefully break, or cut with a serrated knife, into bars. Store in an airtight container for up to 1 month.

Nutrition Facts : Calories 117, Fat 6.9, SaturatedFat 4.3, Cholesterol 18.1, Sodium 49.6, Carbohydrate 12.6, Fiber 0.3, Sugar 3.8, Protein 1.3

CLASSIC SHORTBREAD



Classic Shortbread image

Provided by Food Network Kitchen

Categories     dessert

Number Of Ingredients 0

Steps:

  • Beat 2 sticks butter, 1/4 cup granulated sugar and 1/2 cup confectioners' sugar until fluffy. Whisk 2 cups flour and 1 teaspoon salt, then stir into the butter mixture. Press into a buttered 8-inch square or 9-inch round tart pan. Score into wedges, strips, squares or diamonds with a fork, then chill 30 minutes. Bake about 1 hour at 300 degrees. Cool, then slice along the scored lines.

QUICK AND EASY SHORTBREAD



Quick and Easy Shortbread image

This shortbread is quick and easy to make with only 3 ingredients. plus yummy for the whole family!

Provided by peter-jane

Time 1h

Yield Makes Pieces

Number Of Ingredients 0

Steps:

  • Set the oven to 150C.
  • Sieve the sugar and flour together in to a medium sized mixing bowl.
  • Thoroughly mix the sugar and flour together.
  • Cut the butter in to squares of approximately 2cm and add to the mixing bowl.
  • Rub in the butter. It should start to look like breadcrumbs.
  • Continue to rub in the butter until it reaches a gooey state.
  • Grease a small baking tray and line with grease paper.
  • Layer the mixture in to the greased tray and put in the oven, after 5 minutes remove.
  • Then use a fork to poke hole in the mixture and outline the pieces. Continue to poke holes into the mixture until it is covered in the holes.
  • Put it back in the oven for 40 minutes or until it is a pale brown colour.
  • Leave it to cool and then serve.
  • Tip: To make it sweeter sprinkle it with caster sugar.

BASIC SHORTBREAD RECIPE BY TASTY



Basic Shortbread Recipe by Tasty image

Here's what you need: butter, flour, corn starch, sugar

Provided by The Weird Cook

Yield 4 servings

Number Of Ingredients 4

½ cup butter
1 ¼ cups flour
¼ cup corn starch
¼ cup sugar

Steps:

  • Soften the butter and add sugar.
  • Then, add the cornstarch and flour.
  • Mix!
  • Put in a lightly-buttered tin and bake at 350°F for 15 mins.
  • Serve.
  • Enjoy!

Nutrition Facts : Calories 393 calories, Carbohydrate 42 grams, Fat 23 grams, Fiber 1 gram, Protein 3 grams, Sugar 8 grams

More about "basic shortbread recipes"

BEST SHORTBREAD COOKIES RECIPE - HOW TO MAKE …
best-shortbread-cookies-recipe-how-to-make image
2020-09-25 On a floured surface, roll dough out into an 8"-x-8" square, about ½” thick. Use a bench knife to guide edges of dough into a neat square shape. Cut dough into 2” squares and place on ...
From delish.com


A BASIC SHORTBREAD RECIPE & 6 TEA-TIME VARIATIONS
a-basic-shortbread-recipe-6-tea-time-variations image
2013-06-14 Directions. Preheat oven to 325 degrees. Butter an 8 1/2-inch round cake pan, springform pan, or round cookie sheet. Sift together flour and salt in a small bowl. In a large bowl, with an electric mixer on …
From deeprootsathome.com


EASY 3 INGREDIENT SHORTBREAD RECIPE - CREATE BAKE MAKE
easy-3-ingredient-shortbread-recipe-create-bake-make image
2018-10-22 Combine the sugar and butter into the bowl of an electric mixer and mix until smooth and creamy. 2. Add the plain flour and mix until a dough forms. 3. Turn the dough onto your bench and form a ball before rolling and cutting in …
From createbakemake.com


EASY AND DELICIOUS SHORTBREAD COOKIES - TABLESPOON.COM
easy-and-delicious-shortbread-cookies-tablespooncom image
2019-10-04 In large bowl, beat butter, powdered sugar and vanilla with spoon. Stir in flour. (If dough is crumbly, mix in 1 to 2 tablespoons butter or margarine, softened.) 2. Roll dough 1/2 inch thick on lightly floured surface. Cut into small …
From tablespoon.com


SHORTBREAD RECIPE - BBC FOOD
shortbread-recipe-bbc-food image
Preheat the oven to 190C/170C Fan/Gas 5. Beat the butter and the sugar together until smooth. Stir in the flour to get a smooth paste. Turn on to a work surface and gently roll out until the paste ...
From bbc.co.uk


EASY SHORTBREAD RECIPE - JUST 3 INGREDIENTS, BASIC AND …
easy-shortbread-recipe-just-3-ingredients-basic-and image
2019-04-02 Ingredients for this quick and easy shortbread recipe in ounces as well as grams. 250g/8 oz Unsalted Butter. 125g/4 oz Caster Sugar. 375g/12 oz all purpose flour or Plain flour. Has to be the simplest easy shortbread recipe …
From family-budgeting.co.uk


CLASSIC BUTTER SHORTBREAD RECIPE - THE SPRUCE EATS
classic-butter-shortbread-recipe-the-spruce-eats image
2021-07-22 Prick the dough all over with a fork. Alternatively, roll the dough out on a lightly floured surface and cut out with round or square cookie cutters. The Spruce. Bake in the preheated oven for 40 to 45 minutes until just lightly …
From thespruceeats.com


THE BEST BUTTERY SHORTBREAD RECIPES THAT’LL MELT IN YOUR MOUTH
2019-12-06 Keto Almond Shortbread Cookies. These keto-friendly and gluten-free cookies are made with almond extract, sliced almonds and almond flour, giving them an extra nutty flavour, while cream cheese and butter provide that tender shortbread texture. Get The Recipe. 8 / 9.
From foodnetwork.ca


QUICK AND EASY SHORTBREAD RECIPE - RACHELS RECIPE PANTRY
2021-12-17 Instructions. Pre-heat oven 160° Fan oven. Grease or line a swiss roll tin 33x23cm. Mix the flour and sugr in a bowl. Rub in butter until fine breadcrumbs. Knead mixture together and press into the tin. Prick the shortbread lightly with a fork all over. Score lightly into fingers using a cutter but don't cut through.
From rachelsrecipepantry.com


SUPER SIMPLE 123 RATIO SHORTBREAD RECIPE - THE BAKE SCHOOL
2014-04-28 Preheat the oven to 350 ºF. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, sugar, and salt until it is smooth, light, and creamy. This takes 3–4 minutes. Scrape down the sides of the bowl with a spatula …
From bakeschool.com


EASY SHORTBREAD RECIPE - SOMETHING SWEET SOMETHING SAVOURY
2021-04-28 Instructions. Preheat the oven to 160C/140Fan/325F/Gas mark 3. Grease and line a couple of large baking sheets. Beat together the butter and sugar until soft and creamy. Using an electric mixer will make a much easier job and save your arms from becoming sore.
From somethingsweetsomethingsavoury.com


BEST TRADITIONAL SHORTBREAD RECIPE (EVER!) • THE FRESH COOKY
2020-11-04 Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well about 2-3 minutes. Stir in vanilla. Combine flour, cornstarch, and salt and whisk until combined. Gradually add flour mixture to …
From thefreshcooky.com


BASIC SHORTBREAD RECIPE | MYRECIPES
Combine flour and salt; gradually add to butter mixture, beating at low speed until blended. Roll dough to 1/2" thickness on a lightly floured surface. Cut with a 2 1/2" round cutter or Christmas cookie cutter. Place 2" apart on an ungreased baking sheet. Bake at 275° for 50 minutes. Cool 2 minutes on baking sheet.
From myrecipes.com


EASY SHORTBREAD COOKIES RECIPE | THEHUB FROM WALMART CANADA
2021-10-06 Roll dough into 1-in balls. Arrange 2-in apart on two baking sheets. Flatten with fingers or tines of a fork to 1/4-in thickness. Sprinkle dough with coloured sugar, if desired. 4. Bake until bottoms are light golden brown, about 12 to 14 minutes. Cool cookies on baking sheet for 1 minute, then transfer cookies to a rack to cool completely.
From ideas.walmart.ca


EASY SHORTBREAD RECIPE | BAKING MAD
Step 1: Preheat the oven to 180°C (fan 160°C, gas mark 4) and line an 8" round tin. Step 2: Sift flour into a bowl with the sugar. Chop the butter into cubes and then add to the other ingredients. Step 3: Rub the butter into the flour and sugar with your finger tips. When the dough begin to form shape, add a few drops of vanilla extract.
From bakingmad.com


EASY SHORTBREAD COOKIES RECIPE | BEST SHORTBREAD BISCUITS - RECIPE …
2020-12-19 Arrange the cut dough on a baking sheet lined tray then use a fork to poke holes in them before dusting the cookies with caster sugar. Bake in the oven at a temperature of 150C for 20 minutes. When the shortbread cookies are baked, bring out of the oven and leave to cool. Serve or store in a cool dry place.
From recipevibes.com


BUTTERY SHORTBREAD COOKIES – EASY NO-FAIL RECIPE
2022-03-07 Traditional shortbread recipe. 1 PREHEAT. First, preheat your oven to 375F. Grease an 8×8 inch baking pan and set aside. 2 BUTTER. In a large bowl using an electric hand mixer or using a stand mixer fitted with the paddle attachment, beat butter on medium high speed until light and fluffy (2-3 minutes). 3 SUGARS.
From theunlikelybaker.com


THE BEST EASY SHORTBREAD RECIPE - IT'S ALWAYS AUTUMN
2021-06-13 Instructions. Preheat oven to 325 degrees. In a bowl, beat the softened butter until smooth and creamy. Beat in sugar, vanilla, and salt. Beat in half the flour. Beat the remaining flour JUST until mixture comes together - it will still be quite crumbly.
From itsalwaysautumn.com


BASIC SHORTBREAD RECIPE - RECIPES.NET
2022-03-22 Soften the butter and add sugar. Then, add the cornstarch and flour. Mix together all the ingredients. Put in a lightly-buttered tin and bake at 350 degrees F for 15 mins.
From recipes.net


EASY SHORTBREAD COOKIE RECIPE - LIVING ON A DIME
Preheat oven to 375°. Whip the butter. Add sugar and flour. Beat until it is light and fluffy. Pat the dough 1/2 inch thick into a 9×9 inch pan. Prick with a fork and sprinkle a little sugar on top. Bake for 15-20 minutes until it is light brown. Cool before serving. Makes 9 pieces.
From livingonadime.com


HOW TO MAKE EVERYTHING BAGEL SEASONING SHORTBREAD | MYRECIPES
2022-07-15 1-2 Tbsp. Everything Bagel Seasoning. 1. Grease and flour an 8-inch tart pan with removeable bottom. Heat the oven to 350°. 2. In a mixing bowl using the paddle attachment, beat the sugar and lemon zest on low speed until the sugar is damp and sandy. 3. Add the butter, increase the speed, and beat until light and fluffy.
From myrecipes.com


EASY SHORTBREAD COOKIE RECIPE | FOODTALK
2022-06-27 Slicing and baking the shortbread cookies . STEP 6: When ready to bake, preheat the oven to 350°F/177°C and line two cookie sheets with parchment paper.. STEP 7: Using a sharp knife, slice the log into ½" thick slices.. Roll the log a quarter turn after cutting each slice to keep the round shape. If any pieces start to break off, press them back into the dough and …
From foodtalkdaily.com


BASIC SHORTBREAD COOKIE DOUGH | CANADIAN LIVING
2013-10-25 Method. In stand mixer using paddle attachment, or in bowl using wooden spoon, beat together butter, icing sugar and vanilla until light and fluffy; stir in flour just until combined. Divide dough in half; press into discs. Wrap each in plastic wrap; refrigerate until firm but still soft enough to roll out, about 30 minutes. Makes 1 batch dough.
From canadianliving.com


CLASSIC SHORTBREAD | CANADIAN LIVING
2012-09-21 Place, about 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. Chill until firm, about 15 minutes. Repeat with remaining dough, re-rolling scraps once. Bake in 300°F (150°C) oven until pale golden, about 20 minutes. Let cool on pans on rack for 10 minutes; transfer to racks and let cool completely.
From canadianliving.com


EASY SHORTBREAD RECIPE IN CUPS - THE CAREY MUM
2020-04-22 Preheat oven at 150 fan assisted. Line a baking tray with greaseproof paper. Easy shortbread recipe. Remove from the fridge and roll/cut. Don’t roll them too thin. We do ours about 1-1.5cm thick. Place your shortbread shapes onto the prepared baking tray and pop into the oven for 15 minutes or until slightly brown. Beware not to over cook them.
From thecareymum.com


BASIC SHORTBREAD COOKIES RECIPE | MYRECIPES
Cinnamon-Orange Squares Prepare recipe through Step 2, omitting vanilla and almond extracts, increasing flour to 2 1/4 cups, and adding 2 Tbsp. orange zest, 3/4 tsp. ground cinnamon, and 1/4 tsp. ground nutmeg to flour mixture in Step Proceed as directed through Step 4, cutting with a 2-inch square cutter.
From myrecipes.com


16 SHORTBREAD RECIPES EVERY BAKER HAS TO TRY | TASTE OF …
2021-03-16 Lemon Shortbread Cookies. I received this recipe from my cousin who tried to duplicate cookies she loved from a restaurant. It was in a cookbook she made for the family for Christmas! —Lorie Miner, Kamas, Utah. Go to Recipe. Discover the secret to the best shortbread (no extra tools or ingredients required!). 2 / 16.
From tasteofhome.com


EASY TO MAKE A TRADITIONAL SHORTBREAD RECIPE - THE SIMPLER KITCHEN
Pop this into the fridge for 30 minutes to chill and preheat the oven to 350F/180C/160 C Fan. Sprinkle a little caster sugar over the shortbread for a charming decorative touch. Once the 30 minutes has passed and the oven is at temperature, place the baking tin into the oven and bake for approximately 30 minutes.
From thesimplerkitchen.com


TRADITIONAL SHORTBREAD RECIPE | COLES
You’ll also need ¼ cup (55g) of caster sugar and 1 cup (150g) plain flour. Next up - ¼ cup (45g) rice flour, which gives shortbread its lovely crumbly texture. How to make shortbread cookies. To make the basic dough for the shortbread, use an electric mixer to beat the softened butter and caster sugar together in a bowl until it’s pale ...
From coles.com.au


BASIC SHORTBREAD - BAKING
Preheat oven to 180˚C (160˚C fan forced). Line 2 baking trays with baking paper. Combine the butter, sugar and vanilla essence in a medium mixing bowl, …
From lighthousebaking.com.au


CLASSIC SHORTBREAD COOKIES RECIPE - SIMPLY RECIPES
2022-07-06 Wrap the dough in plastic or parchment paper and chill for at least 1 hour. Slice cookies between 1/4 and 1/2 inch thick and bake. To bake shortbread wedges, you can even skip chilling the dough. Divide the dough between two parchment-lined 8-inch round cake pans, compressing the dough into an even layer. Bake for about 30 minutes at 325°F.
From simplyrecipes.com


EASY SHORTBREAD BISCUITS: CRISPY BUTTERY DELIGHTS AS A TEATIME SNACK
2022-04-18 Melt butter in a saucepan large enough to mix all ingredients. Remove from heat and sift the flour, cornflour and icing sugar into the saucepan, and mix with a wooden spoon. Knead the dough for 1 ...
From thesouthafrican.com


12 BEST SHORTBREAD RECIPES - THE SPRUCE EATS
2021-05-11 Adding cornstarch to this basic shortbread recipe makes the cookies crispy on the edges while staying soft and crumbly in the center. Use good-quality butter, since it will really stand out among the few ingredients making up these teatime sweets. 11 of 12. Brown Sugar Shortbread . Diana Rattray . The addition of brown sugar gives these shortbread cookies a …
From thespruceeats.com


EASY SHORTBREAD COOKIES - INTO THE COOKIE JAR
Knead the dough together two or three times. Put the dough into your pan and squish it all down until it's evenly spread. Using a fork, poke holes all over the shortbread dough. Bake in the oven at 180 C (370 F) for about 20 minutes or until lightly golden browned on top.
From intothecookiejar.com


SHORTBREAD | KING ARTHUR BAKING
Preheat the oven to 300°F. Lightly grease two 9" round or 8" square cake pans. If you worry about the shortbread possibly sticking in your particular pans, line them with parchment and grease the parchment. In a medium-sized bowl, beat together the butter, sugar, and extracts, then beat in the flour. The mixture may seem a little dry at first ...
From kingarthurbaking.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #cuisine     #preparation     #occasion     #5-ingredients-or-less     #desserts     #easy     #european     #holiday-event     #cookies-and-brownies     #scottish     #dietary     #christmas     #3-steps-or-less

Related Search