BERRY SHORTBREAD DREAMS
Raspberry jam adds fruity sweetness to these rich shortbread thumbprint cookies. They will absolutely melt in your mouth! -Mildred Sherrer, Fort Worth, Texas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Beat in extract; gradually add flour until dough forms a ball. Cover and refrigerate until dough is easy to handle, 1 hour. , Preheat oven to 350°. Roll into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center. Fill with jam., Bake until edges are lightly browned, 14-18 minutes. Remove to wire racks to cool. , If desired, spoon additional jam into cookies. Combine confectioners' sugar, extract and enough water to achieve drizzling consistency; drizzle over cookies.
Nutrition Facts : Calories 91 calories, Fat 4g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 35mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
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.
BERRY SHORTBREAD DREAMS COOKIES
A shortbread variation of the familiar thumbprint cookie. Please add an hour refrigeration time for the dough. From Taste of Home (April/May 2001)
Provided by Vino Girl
Categories Dessert
Time 48m
Yield 3 1/2 dozen, 42 serving(s)
Number Of Ingredients 8
Steps:
- Cream butter and sugar together until fluffy.
- Beat in almond extract; gradually add flour until dough forms a ball.
- Cover and refrigerate for 1 hour or until easy to handle.
- Preheat oven to 350°F
- Roll into 1 inch balls; place them 1 inch apart on ungreased baking sheets.
- Using the end of a wooden spoon handle, make an indentation in the center; fill imprint with jam.
- Bake for 14-18 minutes or until edges are lightly browned.
- Remove to wire racks to cool.
- Spoon additional jam into cookies if desired.
- GLAZE: Combine all glaze ingredients and drizzle over cookies.
Nutrition Facts : Calories 91.2, Fat 4.5, SaturatedFat 2.8, Cholesterol 11.6, Sodium 32.1, Carbohydrate 12.3, Fiber 0.2, Sugar 7.2, Protein 0.7
BERRY SHORTBREAD DREAMS
From Bay City, Texas, Mildred Sherrer writes, 'Raspberry jam adds fruity sweetness to these rich-tasting cookies. They will absolutely melt in your mouth!'
Provided by Allrecipes Member
Time 35m
Yield 21
Number Of Ingredients 8
Steps:
- In a mixing bowl, cream butter and sugar. Beat in extract; gradually add flour until dough forms a ball. Cover and refrigerate for 1 hour or until easy to handle. Roll into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center. Fill with jam.
- Bake at 350 degrees F for 14-18 minutes or until edges are lightly browned. Remove to wire racks to cool. Spoon additional jam into cookies if desired. Combine glaze ingredients; drizzle over cookies.
Nutrition Facts : Calories 181.7 calories, Carbohydrate 24.6 g, Cholesterol 23.2 mg, Fat 8.9 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 5.6 g, Sodium 62.6 mg, Sugar 15.2 g
RASPBERRY TREASURE DREAM BARS
This is a delicious bar cookie with a raspberry and chocolate layer between a shortbread bottom layer and a crumb topping top layer. These are Christmas tradition at our house.
Provided by akgrown
Categories Bar Cookie
Time 1h30m
Yield 12-15 serving(s)
Number Of Ingredients 9
Steps:
- Combine shortbread layer ingredients with a fork or food processor until crumbly.
- Press into the bottom of a buttered 9x13 baking dish.
- Bake for 20-25 minutes at 350*, until lightly browned. Remove and let cool for 10 -15 minutes.
- Then spread the jam over the baked shortbread layer.
- Sprinkle chocolate chips over jam layer.
- Combine Crumb topping ingredients with a fork or food processor until crumbly then sprinkle over chocolate chip layer.
- Bake at 350* for 15-20 minutes. Until top layer is lightly browned.
Nutrition Facts : Calories 757.4, Fat 41.8, SaturatedFat 22.6, Cholesterol 84.6, Sodium 290.9, Carbohydrate 91.8, Fiber 2.7, Sugar 53.9, Protein 6.5
BERRY SHORTBREAD DREAMS
From Bay City, Texas, Mildred Sherrer writes, 'Raspberry jam adds fruity sweetness to these rich-tasting cookies. They will absolutely melt in your mouth!'
Provided by Allrecipes Member
Time 35m
Yield 21
Number Of Ingredients 8
Steps:
- In a mixing bowl, cream butter and sugar. Beat in extract; gradually add flour until dough forms a ball. Cover and refrigerate for 1 hour or until easy to handle. Roll into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center. Fill with jam.
- Bake at 350 degrees F for 14-18 minutes or until edges are lightly browned. Remove to wire racks to cool. Spoon additional jam into cookies if desired. Combine glaze ingredients; drizzle over cookies.
Nutrition Facts : Calories 181.7 calories, Carbohydrate 24.6 g, Cholesterol 23.2 mg, Fat 8.9 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 5.6 g, Sodium 62.6 mg, Sugar 15.2 g
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