Black White Shortbread Wedges Recipes

BLACK & WHITE SHORTBREAD WEDGES

Steps:

• Preheat oven to 325°F. Beat butter and sugar in large bowl with electric mixer on high speed 3 minutes or until light and fluffy. Combine flour and cornstarch. Gradually add to butter mixture, beating until well blended. Stir in chocolate.
• Shape dough into ball, then divide into 3 equal pieces. Flatten 1 piece into 4-inch round on baking sheet. Score into 8 wedges with sharp knife. Repeat with remaining dough.
• Bake 30 minutes or until shortbread is set and lightly browned. Cool 5 minutes on baking sheet. Remove to wire racks; cool completely. Cut each round into 8 wedges to serve.

GINGER SHORTBREAD WEDGES

Steps:

• In a mixing bowl, cream the butter, sugar and ginger. Add flour; mix well (dough will be crumbly). Press dough into an ungreased 8-in. round baking pan. Using a fork, prick score lines to form eight wedges. Bake at 325 degrees F for 32-35 minutes or until edges are golden brown. Immediately cut into wedges along score marks. Cool in pan on a wire rack.

BLACK-AND-WHITE SHORTBREAD TRIANGLES

Steps:

• Butter an 8 1/2-inch cake or springform pan; set aside. Sift together flour and salt into a small bowl; set aside. Place butter in bowl of electric mixer fitted with paddle attachment. Cream until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until very light in color and fluffy, occasionally scraping down the sides of the bowl with a spatula, about 2 minutes more. Add vanilla, if using. Add flour mixture, and combine on low speed, scraping with spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
• Pat dough into prepared pan. If rolling out dough to cut into shapes, form into a flat disk; wrap in plastic. Chill until firm, at least 1 hour.
• Roll basic dough 1/4 inch thick; chill. Roll chocolate dough (see Chocolate Wedges recipe) 1/4 inch thick. Place basic dough on top of chocolate dough. Cut into 1 1/2-by-3-inch triangles; chill. Heat oven to 325 degrees. Bake until firm and just starting to color, 20 to 25 minutes.

TRADITIONAL SHORTBREAD WEDGES

Steps:

• Sift together flour, sugar, and salt into a bowl. Place butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl. Gradually add flour mixture; beat until pale and fluffy, about 2 minutes.
• Preheat oven to 300 degrees, with rack in upper third.
• Using plastic wrap, press dough into a buttered 10-inch fluted tart pan with a removable bottom. With plastic on dough, refrigerate 20 minutes. Remove plastic wrap. Cut dough into eight wedges with a paring knife. Using a wooden skewer, prick all over at 1/4-inch intervals.
• Bake until golden brown and firm in center, about 1 hour. Transfer pan to a wire rack. Recut shortbread into wedges; let cool completely in pan. Cookies can be stored in an airtight container at room temperature up to 2 weeks.

HAWAIIAN SHORTBREAD WEDGES

Steps:

• Position a rack in the middle of an oven and preheat to 325-degrees (165C).
• On a baking sheet, mix together the coconut and macadamia nuts.
• Bake, stirring occasionally, until lightly toasted, about 8 minutes.
• Remove from oven and let cool- leave oven set at 325-degrees (165C).
• In a bowl, using an electric mixer set on medium speed, beat the butter until fluffy, about 4 minutes.
• Add the sugar and beat, stopping once or twice to scrape the sugar to the center of the bowl with a rubber spatula, until light, about 1 minute.
• Beat in the egg yolk, vanilla and salt.
• On low speed, beat in the flour and then the coconut mixture and the mango to form a soft dough.
• Divide the dough in half and press each half into a round cake pan 9 inches (23 cm) in diameter.
• Using fork tines, mark each round into 8 wedges.
• Bake until the shortbread is golden brown, about 20 minutes.
• Transfer the pans to a rack and, using the marks as guides, cut into wedges.
• Let cool completely.
• Store in an airtight container at room temp up to 3 days.

BUTTER SHORTBREAD WEDGES

Steps:

• Preheat oven to 300°F.
• Lightly grease an 8-inch cake round cake pan In a large mixing bowl, cream together the butter and two sugars until fluffy Sift the flour and salt into the butter and sugar mixture.
• Add the extract and water mixture and bring everything together to form a soft dough Press the dough out evenly in the pan.
• Prick the dough well and score into 8 triangles with a knife.
• Bake for 30-35 minutes or until the cookie is pale golden and crisp.
• Sprinkle with the extra sugar, then cut along the marked lines to make the fantails. Leave the shortbread in the pan to cool before cutting and removing from the pan Store in an air tight container.

GINGER SHORTBREAD WEDGES

Steps:

• In a mixing bowl, cream the butter, sugar and ginger. Add flour; mix well (dough will be crumbly). Press dough into an ungreased 8-in. round baking pan. Using a fork, prick score lines to form eight wedges. Bake at 325 degrees F for 32-35 minutes or until edges are golden brown. Immediately cut into wedges along score marks. Cool in pan on a wire rack.