Browned Butter Ginger Shortbread Recipes

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GINGER SHORTBREAD



Ginger Shortbread image

Provided by Ina Garten

Categories     dessert

Time 1h20m

Yield 20 to 24 cookies

Number Of Ingredients 6

3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon kosher salt
3/4 cup minced crystallized ginger (not in syrup)

Steps:

  • Preheat the oven to 350 degrees F.
  • In the bowl of an electric mixer fitted with the paddle attachment, mix the butter and 1 cup of sugar on medium-low speed, just until they are combined. (Don¿t whip!) Add the vanilla and 2 teaspoons water and mix until combined. In a medium bowl, sift together the flour and salt. With the mixer on low, slowly add the flour mixture to the butter mixture and mix until the dough starts to come together. Add the ginger, then dump onto a surface generously dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
  • Roll the dough 3/8 inch thick and cut circles with a 2 3/4-inch plain round cookie cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges start to brown.
  • Cool to room temperature and serve.

BROWN-BUTTER SHORTBREAD



Brown-Butter Shortbread image

Irish butter has a high butterfat content, making it especially flavorful. It's expensive to use for everyday baking but worth the splurge for this shortbread, where the ingredient shines.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 2h35m

Yield Makes 8 wedges

Number Of Ingredients 6

9 ounces salted Irish butter, preferably Kerry Gold, or regular salted butter, cut into small pieces, plus more for pan
2 tablespoons nonfat milk
3/4 cup confectioners' sugar, sifted
1/2 teaspoon pure vanilla extract
2 cups all-purpose flour, sifted
2 tablespoons coarse sanding sugar or granulated sugar

Steps:

  • Prepare an ice-water bath with a medium metal bowl set inside. Melt butter in a medium saucepan over medium-high heat. Continue to cook, stirring constantly, until deep golden brown, about 8 minutes. Immediately pour butter into bowl in ice-water bath and whisk in milk. Stir mixture constantly with a rubber spatula, scraping the sides of the bowl, until mixture begins to thicken, about 3 minutes.
  • Remove bowl from ice-water bath and let stand until mixture thickens to the consistency of room-temperature butter, about 30 minutes.
  • Beat butter mixture with a mixer on medium-high speed until pale and fluffy, about 2 minutes. Gradually beat in confectioners' sugar and vanilla, and continue to beat for 2 minutes more. Reduce speed to low; beat in flour.
  • Butter a 10-inch fluted tart pan with a removable bottom. Press dough evenly into bottom of pan using plastic wrap. (Make sure dough is flat; a small offset spatula may help.) Refrigerate, covered with plastic wrap, for 20 minutes.
  • Preheat oven to 300 degrees. Cut through dough to make 8 wedges using a sharp paring knife and a ruler. Cut a round from the center using a 2 1/4-inch ovenproof cookie cutter; discard dough. Return cutter to hole. Prick wedges all over with a wooden skewer. Refrigerate, covered, for 20 minutes.
  • Sprinkle sanding sugar evenly over shortbread. Bake, rotating pan halfway through, until golden brown, 55 minutes to 1 hour 5 minutes. Let cool in pan set on a wire rack for 5 minutes. Remove shortbread from pan, and cut along lines into wedges. Let cool completely on rack.

BROWN BUTTER SHORTBREAD



Brown Butter Shortbread image

How to make perfect Scottish Shortbread, only 4 ingredients this is one of the easiest dessert recipes around. Easy to double or triple so a perfect dessert for a crowd. Brown Butter Shortbread is perfect for a party or cuddled up with tea!

Provided by Elizabeth Waterson I Confessions of a Baking Queen

Categories     Dessert

Time 30m

Number Of Ingredients 5

312 Grams (2 1/2 Cups) All-Purpose Flour/ Plain Flour
8oz (1 Cup) Cold Browned Butter, previously browned and chilled**
125 Grams (1/2 Cup Plus 2 Tablespoons) Granulated Sugar/ Caster Sugar
1/4 Teaspoon Salt
3 Tablespoons Granulated Sugar, for sprinkling on top

Steps:

  • Preheat oven to 350F/180C and get a 9"X13" pan out- no need to grease it.
  • In the bowl of a stand mixer fitted with a paddle attachment or a regular medium-sized bowl add the flour, butter, sugar, and salt. Mix on low/medium speed until the butter is mixed in and pea-size pieces of butter are left OR mix by using your hands to rub the butter into the dry ingredients. If you grab a handful of the dough you should be able to squeeze it in your hand into one piece.
  • Transfer the dough to the pan and press down evenly. Use a rolling pin or glass to roll the shortbread dough to ensure it's tightly in the pan. Using a butter knife score the shortbread, basically marking the shortbread - you are not cutting all the way through, into whichever size pieces you want. Scoring up, down, and across. Prick all over with a fork. If your fork sticks and pulls some of the shortbread up then gently use your clean finger next to the fork as you press down to kind of hold the shortbread in place.
  • Bake for approximately 18-25 minutes, or until golden brown on edges. Once baked cool on a wire rack for 10 minutes. Sprinkle sugar on top and shake pan side to side to distribute evenly. Cut on the previously scored marks and store them in an airtight container. Last for up to a week.

GINGER SHORTBREAD CUTOUTS



Ginger Shortbread Cutouts image

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield about 24 cookies

Number Of Ingredients 9

Cooking spray
23/4 cups all-purpose flour, plus more for dusting
1 teaspoon ground ginger
1/4 teaspoon salt
2 sticks unsalted butter, at room temperature
1/2 cup packed dark brown sugar
1 tablespoon molasses
1/2 cup plus 1 tablespoon confectioners' sugar
1 tablespoon fresh lemon juice

Steps:

  • Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Coat 2 baking sheets with cooking spray. Whisk the flour, ginger and salt in a medium bowl. Beat the butter, brown sugar and molasses in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes. Reduce the mixer speed to low and gradually beat in the flour mixture until incorporated.
  • Roll out the dough until 1/4 inch thick on a lightly floured surface. Cut out cookies with 3-inch cookie cutters; arrange 1 inch apart on the prepared baking sheets. Gather the scraps and reroll to cut out more cookies. Bake, switching the pans halfway through, until the cookies are lightly browned around the edges, 14 to 16 minutes. Let cool completely on the baking sheets.
  • Whisk the confectioners' sugar and lemon juice in a small bowl until smooth and thick. Transfer the icing to a small resealable bag. Snip a small corner and decorate the cookies. Let set 15 minutes.

BROWNED BUTTER GINGER SHORTBREAD



Browned Butter Ginger Shortbread image

Make and share this Browned Butter Ginger Shortbread recipe from Food.com.

Provided by Candy B

Categories     Dessert

Time 1h8m

Yield 30 cookies

Number Of Ingredients 4

1 cup butter
3/4 cup icing sugar
2 cups flour
1/2 cup finely chopped smooth and spicy candied ginger

Steps:

  • Melt butter in saucepan over medium heat and do not take your eyes off it. Watch it carefully as it begins to separate and brown and smell richly nutty. Immediately remove from heat and allow to cool to room temperature.
  • Cream the cooled butter and make sure to include all the rich goodness from the bottom of the saucepan.
  • Add the icing sugar and slowly cream together.
  • Add the flour and mix just until incorporated.
  • Add the ginger and mix just until evenly distributed in dough.
  • Turn the dough out onto an 18" x 12" sheet of parchment paper. Form into an 18" long and 1 1/2" diameter round or rectangular log. Wrap in the parchment paper and refrigerate for 2 hours.
  • Working fairly quickly, remove from parchment paper and with a sharp knife slice into 1/4" disks or rectangles and place 1/2" apart on parchment papered baking sheets.
  • Bake 8-10 min at 375°F (190°C) until bottoms are just turning golden.
  • Cool on rack and keep in airtight container or freeze and serve as needed.

Nutrition Facts : Calories 96.3, Fat 6.2, SaturatedFat 3.9, Cholesterol 16.3, Sodium 54.2, Carbohydrate 9.4, Fiber 0.2, Sugar 3, Protein 0.9

CURRANT-GINGER SHORTBREAD



Currant-Ginger Shortbread image

Creaming butter correctly, keeping butter doughs cold, and starting with fresh, good-tasting butter are vital details that professionals take for granted, and home bakers often miss. For mixing and creaming, butter should be about 65 degrees: cold to the touch but warm enough to spread. Just three degrees warmer, at 68 degrees, it begins to melt.

Provided by Julia Moskin

Categories     easy

Time 45m

Yield About 4 dozen cookies.

Number Of Ingredients 6

4 ounces (1 stick) cold unsalted butter, cut into 8 pieces
1/4 cup sugar
1 cup plus 2 tablespoons all-purpose flour, more for flouring paper
Pinch of fine salt
1/3 cup dried currants (see note)
1 packed tablespoon finely diced crystallized ginger.

Steps:

  • In a mixer, cream together the butter and sugar at medium speed until light and smooth, about 3 minutes. Add flour, salt, currants and ginger, and mix until well blended, about 3 minutes. Gather dough into a ball and flatten slightly.
  • Lightly flour a piece of parchment paper (or use nonstick baking mat). Place dough on paper or mat and roll out into a 10-inch square, an even 1/4-inch thick. Cover with a towel or plastic wrap and refrigerate until firm, about 1 hour.
  • Position an oven rack in center of oven. Heat to 350 degrees. Line two cookie sheets with parchment paper. Using a sharp knife, cut dough into 10 1-inch-wide strips (if using mat, remove dough to a cutting surface first). Cut each strip into 1 1/2-inch-long rectangles. Gather and roll out scraps and cut out more cookies. (Triangles or cookie cutter shapes can be made as an alternative to rectangles.)
  • One sheet at a time, bake until edges are lightly golden, 12 to 15 minutes. Cool on sheets 5 minutes, then transfer to a rack and cool completely before storing in airtight containers up to 1 week.

Nutrition Facts : @context http, Calories 35, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 2 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 1 gram, Sodium 7 milligrams, Sugar 2 grams, TransFat 0 grams

GINGER SHORTBREAD



Ginger Shortbread image

This Ginger Shortbread, perfect for the holiday season, is a variation of our Basic Shortbread Wedges.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 1 dozen

Number Of Ingredients 9

8 ounces (2 sticks) unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour
3/4 teaspoon coarse salt
1/2 cup packed dark-brown sugar
1 teaspoon pure vanilla extract (optional)
1 teaspoon ground ginger
1 teaspoon ground cinnamon
pinch of ground cloves
pinch of pepper

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.
  • Sift 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, a pinch of ground cloves, and a pinch of pepper with flour and salt. Roll dough on lightly floured surface to 1/2 inch thick. Cut out gingerbread men using a 3-inch cutter; sprinkle with crystal sugar; chill.
  • Heat oven to 325 degrees. Bake until firm, about 30 minutes.

BROWNED BUTTER SHORTBREAD



Browned Butter Shortbread image

Browning the butter gives this shortbread a toastiness which sets it apart from other shortbread recipes. I usually double this recipe. The preparation time doesn't include the chilling of the browned butter.

Provided by greenery

Categories     Bar Cookie

Time 1h30m

Yield 16-20 serving(s)

Number Of Ingredients 4

12 tablespoons unsalted butter, softened (1 1/2 sticks)
1/2 cup sugar
1 3/4 cups all-purpose flour
1/2 teaspoon salt

Steps:

  • Preheat oven to 350 degrees F.
  • In a heavy two-quart saucepan, melt all the butter over low heat. Cook butter 8 to 12 minutes, stirring consistently, until butter solids at bottom of pan are a rich brown color and butter has a nutty aroma. Be careful not to burn the butter.
  • Pour browned butter into a bowl; refrigerate until almost firm, about a half hour.
  • In large bowl, with mixer at medium speed, beat sugar with cooled browned butter.
  • Mix flour and salt into butter mixture by hand -- don't overwork the dough. It will be crumbly.
  • Pat shortbread crumbs into pan of choice. I like to use a square pan.
  • Bake shortbread 40 to 45 minutes, until browned around the edge. Watch carefully lest they burn. Let cool in pan on wire rack 10 minutes.
  • Remove shortbread from pan to cutting board. While still warm, cut the whole in half, in half again, and in half again until you have small squares. These are rich, and shouldn't be large.

Nutrition Facts : Calories 150.3, Fat 8.8, SaturatedFat 5.5, Cholesterol 22.9, Sodium 74.1, Carbohydrate 16.7, Fiber 0.4, Sugar 6.3, Protein 1.5

GINGER SHORTBREAD COOKIES



Ginger Shortbread Cookies image

The traditional holiday flavor of gingerbread meets the buttery goodness of shortbread in this irresistible cookie. Pretty flecks of candied ginger make the treats a pretty addition to any cookie platter.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 5 dozen.

Number Of Ingredients 8

1 cup butter, softened
1/3 cup confectioners' sugar
2 cups all-purpose flour
1 teaspoon ground ginger
3/4 teaspoon baking powder
1/4 teaspoon salt
1/3 cup finely chopped walnuts
1/4 cup crystallized ginger, finely chopped

Steps:

  • In a large bowl, cream butter and confectioners' sugar until light and fluffy. Combine the flour, ground ginger, baking powder and salt; gradually add to creamed mixture and mix well. Stir in walnuts and crystallized ginger., Shape into two 10-in. rolls; wrap each in plastic wrap. Refrigerate for 2 hours or until firm. Cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets., Bake at 350° for 12-15 minutes or until lightly browned. Remove to wire racks to cool. Store in an airtight container.

Nutrition Facts : Calories 52 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 37mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

GINGER SHORTBREAD



Ginger Shortbread image

This is a very tasty cookie with a bit of a kick from ginger. These go very well with tea. Please only use real butter - shortbread does not lend itself to any substitutions. My dear friend,Michelle,used to serve these and shared the recipe with me. The recipe is adapted from "Traditional Scottish Cookery" by Theodora Fitzgibbon. The amount of cookies you get will very depending upon how small you cut them. I like to use a shortbread mold. NOTE: If you can't find golden syrup (also known as Cane Syrup), you may subsitute corn syrup or honey - or mix honey & corn syrup together.

Provided by HeatherFeather

Categories     Dessert

Time 50m

Yield 10-15 cookies

Number Of Ingredients 10

4 ounces unsalted butter
2 ounces caster sugar or 2 ounces superfine sugar
10 ounces all-purpose flour
1 teaspoon ground ginger
1 teaspoon baking powder
2 ounces unsalted butter
2 tablespoons golden syrup or 2 tablespoons honey
3/4 teaspoon ground ginger
1 ounce candied ginger, cut in small pieces (optional)
4 tablespoons powdered sugar or 4 tablespoons icing sugar

Steps:

  • Cream the 4 ozs butter with the sugar.
  • Combine flour, 1 tsp. ginger, and baking powder; add to the butter mixture.
  • Put into a greased shortbread pan (or a 7-8" round or square baking pan) and bake at 325 F (170 C) for about 40 minutes or until done.
  • While the shortbread is baking, prepare the icing: melt together the butter, ginger, and golden syrup in a saucepan over low heat until blended and smooth.
  • Pour the icing over the hot shortbread and let it cool a little.
  • When the icing has cooled a bit, decorate the top with pieces of candied ginger.
  • Cut shortbread into shapes (wedges or rectangles).
  • Cool completely before removing from pan.
  • *Note:You may leave out the candied ginger- some may find it too spicy, especially children.

BROWN SUGAR SHORTBREAD



Brown Sugar Shortbread image

These shortbread rounds with a sugared edges and a hint of sea salt are perfect for tea time, coffee breaks, or after-school snacks.

Provided by Diamond Crystal Salt

Categories     Trusted Brands: Recipes and Tips     Diamond Crystal® Salt

Yield 36

Number Of Ingredients 6

8 ounces unsalted butter at room temperature
½ teaspoon Diamond Crystal® Kosher Salt
3 ½ ounces dark brown sugar
8 ounces all-purpose flour
Demerara, turbinado, or other coarse sugar, as needed
Diamond Crystal® Coarse Sea Salt, as needed

Steps:

  • Cream butter, Diamond Crystal® Kosher Salt and dark brown sugar in a bowl for 5 minutes with an electric mixer on high speed. Add flour and mix on low speed until just combined.
  • Scrape dough onto a sheet of parchment paper; shape into a log about 2 inches in diameter. Wrap with the parchment paper. Refrigerate until chilled completely, about an hour.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly oil cookie sheets.
  • Remove dough from parchment and roll in demerara sugar to coat. Slice into rounds 1/4 inch thick and place on cookie sheets.
  • Sprinkle each cookie with additional demerara sugar and a pinch of Diamond Crystal® Coarse Sea Salt.
  • Bake until very lightly browned and firm to the touch, about 8 to 10 minutes.

Nutrition Facts : Calories 78 calories, Carbohydrate 7.5 g, Cholesterol 13.4 mg, Fat 5.1 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 3.2 g, Sodium 39.9 mg, Sugar 2.8 g

GINGERED SHORTBREAD



Gingered Shortbread image

Provided by Rick Rodgers

Categories     Cookies     Mixer     Ginger     Dessert     Bake     Christmas     Spice     Fall     Winter     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 large cookies

Number Of Ingredients 6

1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup sugar
1 2/3 cups all-purpose flour
1/3 cup white rice flour (available at natural food stores and many supermarkets) or cornstarch
1 teaspoon ground ginger
1/2 cup (about 2 ounces) finely chopped crystallized ginger

Steps:

  • Position a rack in the center of the oven and preheat to 350°F. Lightly butter a 9 1/2-inch springform pan.
  • In a medium bowl, using a hand-held electric mixer at high speed, beat the butter until creamy, about 1 minute. Add the sugar and beat until the mixture is light in color and texture, about 2 minutes. Using a wooden spoon, stir in the flour, rice flour, and ground ginger to make a soft dough. Stir in the crystallized ginger. Press the dough evenly into the prepared pan. Using the tines of a fork, press around the perimeter of the dough. Prick the dough, reaching down to the bottom of the pan, into 12 wedges.
  • Bake until lightly browned, about 30 minutes. Cool completely in the pan. Remove the sides of the pan. Cut or break the shortbread into wedges, following the perforations in the dough. (The shortbread can be prepared up to 5 days ahead, stored in an airtight container at room temperature.)

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2019-09-19 Heidesand. In a bowl, cream together brown butter and sugar. Add vanilla and stir to combine. In a separate bowl, sift (or whisk) together flour and salt. Add dry ingredients to butter mixture and mix until a dough forms. Dough will be slightly crumbly, but will hold together when pinched between two fingers.
From thetoastykitchen.com


THREE-INGREDIENT BROWN SUGAR SHORTBREAD | ALEXANDRA'S KITCHEN
2015-11-17 Instructions. With a wooden spoon (or electric mixer) cream the butter and brown sugar together until fluffy and pale. Add the flour, and stir just until incorporated. Transfer the dough to an 8-inch square pan, and press into an even layer with your fingers — this will feel like a very thin layer. Prick the dough evenly across the surface ...
From alexandracooks.com


BROWNED BUTTER SHORTBREAD RECIPE | LAND O’LAKES - MASTERCOOK
2021-12-14 Ingredients. 1 cup Land O Lakes® Butter. 1 / 2 cup firmly packed brown sugar. 1 / 2 cup powdered sugar. 1 teaspoon vanilla. 1 1 / 2 cups all-purpose flour. 1 cup cake flour. Glaze. 3 tablespoons Land O Lakes® Butter.
From mastercook.com


BROWN BUTTER GINGERBREAD MEN - BAKER BY NATURE
2016-11-21 1/8 teaspoon salt. Food coloring, optional. Instructions. For the Brown Butter Gingerbread Cookies: In a medium-sized bowl combine the flour, cinnamon, allspice, and ginger; whisk well and set aside. In the bowl of a stand mixer fitted with the paddle attachment beat the butter on medium speed until smooth and creamy.
From bakerbynature.com


GINGER SHORTBREAD COOKIE BARS - THERESCIPES.INFO
Ginger Shortbread Recipe | Ina Garten | Food Network hot www.foodnetwork.com. Add the vanilla and 2 teaspoons water and mix until combined. In a medium bowl, sift together the flour and salt. With the mixer on low, slowly add the flour mixture to the butter mixture and mix ...
From therecipes.info


BROWN SUGAR SHORTBREAD - SALLY'S BAKING ADDICTION
2017-12-01 Instructions. Whisk the flour and salt together in a medium bowl. In a large bowl using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter, light brown sugar, and dark brown sugar together on medium-high speed until completely smooth and creamy. Add the vanilla and beat until combined.
From sallysbakingaddiction.com


SLICE AND BAKE BROWN BUTTER SAGE SHORTBREAD COOKIES
2021-05-14 Let the butter cool completely. Add brown butter, salt, vanilla paste, confectioners sugar, and flour to an electric mixer complete with blade or paddle attachment. Blend the ingredients together until the mixture forms a ball. You should be able to remove it easily from the mixer attachment.
From belovedplate.com


BROWNED BUTTER SOFT GINGER COOKIES - OR WHATEVER YOU DO
2019-09-07 Instructions. Brown your butter well and place into a bowl into the fridge. Let cool in fridge until hardened. Remove from fridge about 30 minutes before you want to mix up this cookie dough. Preheat oven to 350 degrees. Sift the flour, ground ginger, baking soda, cinnamon, salt, and allspice together into a mixing bowl.
From orwhateveryoudo.com


BROWNED BUTTER SHORTBREAD COOKIES RECIPE : OPTIMAL RESOLUTION …
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Cookbook Jamie Oliver Vegetarian Spicy Indian Curry Recipe Legumes Recipes Vegetarian Vegetarian Vegetable Soup Recipes ...
From recipeschoice.com


BROWNED BUTTER SHORTBREAD COOKIES - TASTE OF THE SOUTH
2018-01-09 Beat browned butter with a mixer at medium speed until creamy, about 2 minutes. Add confectioners’ sugar and reserved vanilla bean seeds; beat until combined. Reduce mixer speed to low. Add flour, and beat until combined. Wrap dough in plastic wrap, and refrigerate for 20 minutes. On a lightly floured surface, roll dough ¼ inch thick.
From tasteofthesouthmagazine.com


BROWN SUGAR SHORTBREAD COOKIE RECIPE : OPTIMAL RESOLUTION LIST ...
Instructions Checklist Step 1 In large mixer bowl, beat margarine and sugar until creamy. Add vanilla; then gradually beat in flour, blending thoroughly. Step 2 Gather dough into a ball, wrap tightly in plastic wrap, and refrigerate until firm (1 hour) or for up to 3 days.
From recipeschoice.com


GERMAN SHORTBREAD WITH BROWNED BUTTER - MY GERMAN RECIPES
2019-12-01 Preheat the oven to 180°C / 350°F. Now line a baking sheet with parchment paper or a silicone sheet. Cut the dough strings into slices or ¼ inch or 1 cm and place each slice onto the baking sheet. Bake in the oven for about 10 to 15 minutes – more or less time needed, depending on the size and thickness of your cookies.
From mygerman.recipes


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Top Asked Questions

How do you make ginger shortbread?
This Ginger Shortbread, perfect for the holiday season, is a variation of our Basic Shortbread Wedges. 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.
How do you make shortbread?
Shortbread is thick, crumbly, buttery, sandy, not too sweet and snaps. I use my stand mixer but a good 'ole bowl works perfectly as well. Dump everything in the bowl and mix until the butter is pea-sized. The only difference here is you need cold browned butter so it's not as easy as grabbing the butter out of the fridge.
How do you make ginger ginger bread dough?
In a medium bowl, sift together the flour and salt. With the mixer on low, slowly add the flour mixture to the butter mixture and mix until the dough starts to come together. Add the ginger, then dump onto a surface generously dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
What is a gingerbread cake?
It's a mix between gingerbread and shortbread with the texture and butteriness of shortbread with the flavour of gingerbread. I pressed it in a shortbread mold that Joanne from What's On The List was kind enough to send me for Christmas.

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