PERFECT BUTTERY SHORTBREAD COOKIES
We love these rich and buttery shortbread cookies. The recipe is simple and the cookies are sturdy enough to be kept for days (if not weeks when chilled). There are only a few ingredients required and no mixer! You only need a a bowl and spoon.
Provided by Adam and Joanne Gallagher
Categories Cookies
Time 1h50m
Yield Makes approximately 16 cookies
Number Of Ingredients 6
Steps:
- Line an 8-inch square pan with aluminum foil so that it hangs over the sides on two sides (this helps when it comes to removing the baked cookies from the pan).
- Mix sugar, vanilla, orange zest and the salt together. When mixing, be sure to press the zest into the sugar which releases fragrant oils. Stir in the warm melted butter until the sugar is practically dissolved into the butter. Add the flour and gently mix until a dough forms and no streaks of flour remain. It will look very shiny from all the butter.
- Use the tips of your fingers to press the dough into the prepared pan. Set aside at room temperature at least 30 minutes and up to 2 hours. Or, refrigerate overnight. (This gives the flour a chance to absorb moisture and flavor from the butter).
- Place an oven rack in the lower third of your oven and heat the oven to 300 degrees F.
- Bake cookies until set and the edges are a light golden brown, about 45 minutes. Remove the cookies, but keep the oven on. Sprinkle about a tablespoon of sugar over the top of the shortbread and let cool in the pan for 10 minutes.
- Use the aluminum foil overhang to carefully remove the shortbread from the pan. Using a heavy, sharp knife, cut the shortbread into your desired shape - we like either 16 squares or 32 triangles. As you cut, the shortbread may be a little crumbly - don't worry, just be as careful as you can when cutting. A few corners lost isn't a big deal.
- Transfer the cookies to a baking sheet lined with foil, parchment paper or a silicon baking mat. Bake for 15 minutes. Cool cookies on a cooling rack then store in an airtight container for up to a week at room temperature (or freeze for 2 to 3 weeks).
Nutrition Facts : ServingSize 1 cookie, Calories 135, Protein 1 g, Carbohydrate 13 g, Fiber 0 g, Sugar 4 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 23 mg, Sodium 74 mg
BUTTERY 3-INGREDIENT SHORTBREAD COOKIES
With only a few ingredients, these butter shortbread cookies are so simple to prepare. -Pattie Prescott, Manchester, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 cookies.
Number Of Ingredients 4
Steps:
- Preheat oven to 325°. Cream butter and sugar until light and fluffy. Gradually beat in flour. Press dough into an ungreased 9-in. square baking pan. Prick with a fork., Bake until light brown, 30-35 minutes. Cut into squares while warm. Cool completely on a wire rack. If desired, dust with confectioners' sugar.
Nutrition Facts : Calories 183 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 2mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 0 fiber), Protein 2g protein.
BUTTERY SHORTBREAD COOKIES
This is my mom's tried and true shortbread recipe. She got it from my grandmother. We make these every Christmas, and look forward to them every year.
Provided by ciao4293
Categories Dessert
Time 30m
Yield 48-60 cookies
Number Of Ingredients 6
Steps:
- Sift flour and baking powder together in a small bowl.
- Cream butter, add sugar slowly, mixing well.
- Mix in egg and lemon zest.
- Add flour/baking powder mixture, mix in well.
- Shape into balls about the size of a golf ball, place on pan, flatten slightly with the bottom of a glass.
- Bake at 300° for 15-20 minutes, just until a bit golden on the edges.
- These last well if kept in a tightly covered container, and actually taste even better after a day or two as the flavors develop.
Nutrition Facts : Calories 62.5, Fat 4, SaturatedFat 2.5, Cholesterol 14.6, Sodium 32.6, Carbohydrate 6.1, Fiber 0.1, Sugar 2.1, Protein 0.7
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.
LEMON-BUTTER SHORTBREAD COOKIES
You will love the burst of fresh lemon flavor in these buttery, tender shortbread cookies. And if that's not enough to tempt your taste buds, they get dipped in a tart, lemony glaze. Lemony delicious! Cookies taste more lemony the next day.
Provided by Cindy @ My Country Table
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h55m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Sift or whisk flour, salt, and baking powder together in a bowl.
- Place butter in a large mixing bowl and mix with a wooden spoon until very creamy. Add confectioners' sugar, lemon juice, and flour mixture; mix until well combined.
- Roll dough out on a lightly floured surface to 1/4-inch thickness. Cut into rounds using a round cookie cutter. Transfer cookies to ungreased baking sheets.
- Bake in the preheated oven until cookies are light brown on the bottom but still very light on top, about 10 minutes. Allow cookies to cool on the baking sheets for about 2 minutes before transferring to wire racks to cool completely.
- Whisk melted butter and lemon juice together in a small bowl. Add lemon zest and whisk again. Whisk in confectioners' sugar 1 cup at a time. Add more lemon juice if necessary for a thin consistency.
- Dip the top of each cookie in the glaze and transfer to a wire rack placed over waxed paper or parchment paper. Allow cookies to sit until glaze has set, about 2 hours.
- Store cookies in an airtight container between layers of waxed paper.
Nutrition Facts : Calories 317 calories, Carbohydrate 36.6 g, Cholesterol 48.3 mg, Fat 18.4 g, Fiber 0.6 g, Protein 2.4 g, SaturatedFat 11.6 g, Sodium 61.8 mg, Sugar 20 g
BUTTER SHORTBREAD COOKIES
Provided by Ming Tsai
Categories Cookies Mixer Dessert Freeze/Chill Christmas Kid-Friendly Fall Winter Shower Party Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 logs 10 inches long by 1 1/4 inches in diameter
Number Of Ingredients 7
Steps:
- 1. In the bowl of a mixer, combine butter, sugar and salt and cream on medium speed until blended, about 2 minutes. One by one, add the egg yolks, mixing until incorporated. Add the vanilla extract and the scrapings of the vanilla bean. Scrape down the bowl.
- 2. Turn the mixer off and add the flour. Turn the machine to low and mix until the flour is completely incorporated. Remove the dough from the bowl. Working on parchment or wax paper, form dough into 4 logs 10 inches long and 1 1/4 inches in diameter; wrap and chill.
- 3. Use each log to make a different cookie: classic shortbread , five-spice shortbread , double chocolate-ginger shortbread , and .
KITTENCAL'S BUTTERY FLAKY SHORTBREAD PAN COOKIES
This recipe will make two pans of the most delicious flaky buttery shortbread and may I add these travel well for shipping ;-) --- using a food processor insures that you will have a very tender flaky cookie, plus they take only minutes to make, these may be made up to 2 weeks in advance and store at room temperature in an airtight container, but they won't last that long lol! and they only get better with time! If you are using unsalted butter then increase the salt to 1/4 teaspoon --- make certain to slice the cookies while it is still warm and then cool completely --- while the baked cookie dough is still warm you can cut into small shapes or circles if desired --- you will *love* these!
Provided by Kittencalrecipezazz
Categories Dessert
Time 45m
Yield 2 (8-inch) pans
Number Of Ingredients 7
Steps:
- Set oven to 325°F (set oven rack to second-lowest position).
- Prepare two (8-inch) round cake pans (can use 8 x8 -inch square pan also).
- In a food processor blend the first 4 dry ingredients.
- Add in the cold butter pieces, and blend for about 30 seconds or more to combine.
- Mix in the chopped maraschino cherries or cranberries.
- Divide the mixture evenly between the two pans, then press the dough in firmly.
- Bake for about 30-35 minutes (longer for more crispy) or until baked through and pale golden (don't over bake!).
- Cool the baked dough in pans for 10 minutes.
- While the baked dough is still warm cut into small squares (or wedges if using a round pan) then cool completely.
- Using a spatula transfer to a plate.
- Sprinkle lightly with powdered sugar if desired.
- Delicious!
Nutrition Facts : Calories 1720, Fat 93.1, SaturatedFat 58.5, Cholesterol 244, Sodium 962.9, Carbohydrate 215.9, Fiber 4.9, Sugar 127.6, Protein 10.8
PECAN SHORTBREAD
This pecan shortbread - crumbly, salty and buttery, with a touch of cardamom - is delicate in flavor but sturdy enough in structure for a dessert on the go, ready for picnics or potlucks. Make this easy shortbread a day or two before you need it. After slicing, store the pieces in a tightly closed cookie tin. They're lovely alone, just out of the tin, but you can augment them with a bowl of cherries, nectarines and peaches, or ice cream, if you wish.
Provided by David Tanis
Categories cookies and bars, dessert
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Heat oven to 325 degrees. Put butter, sugar, vanilla and cardamom in the bowl of a stand mixer fitted with the paddle attachment. Mix at medium speed until light and fluffy, about 5 minutes, scraping the bowl occasionally.
- Carefully add flour and pecans, and mix a few minutes more, at low speed at first, then medium, until dough comes together. Remove dough and knead for 1 minute. Press dough into a 9-inch square cake pan. (Alternatively, press into a 9-inch fluted French tart pan with a removable bottom.)
- Bake until golden brown, about 45 minutes. Let cool and cut into squares, bars or wedges with a serrated knife while still slightly warm. Store in a tin until needed. To serve, arrange on a plate and dust with confectioners' sugar.
SHORTBREAD COOKIES
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
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
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