Christmas Shortbread Cookie Bites Only 4 Ingredients Recipes
CLASSIC SHORTBREAD COOKIES IN 4 INGREDIENTS WITH ADDED 1 INGREDIENT VARIATIONS
Provided by Claire Robinson
Categories dessert
Time 1h4m
Yield approximately 65 cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- Add the flour, salt, and powdered sugar to a food processor and pulse to combine. Add in the vanilla, the butter and the 1 teaspoon of water. Pulse together just until a dough is formed. Put the dough on a sheet of plastic wrap and roll into a log, about 2 1/2 inches in diameter and 5 inches long. Tightly twist each end of the wrap in opposite directions. Chill the dough in the refrigerator for at least 30 minutes.
- Slice the log into 1/3-inch thick disks. Arrange on nonstick cookie sheets, parchment lined or silpat lined baking sheets, 2 inches apart. Bake until the edges are just light brown, about 12 to 14 minutes, rotating the pans half way through the baking process. Remove from the oven and let cool on the cookie sheets for 5 minutes. Transfer to wire racks and cool until room temperature. Enjoy!
- Variations:
- Pulse together the tea with the flour and salt in a food processor just until the tea is in small pieces evenly distributed throughout the flour. Then add the powdered sugar, vanilla, the butter and the 1 teaspoon of water. Continue as instructed above.
- Pulse the toasted and chopped pecans into the dough and then shape into a flattened round disk. Wrap in plastic wrap and refrigerate for 1 hour. On a flour dusted surface, roll the dough out to approximately 1/3-inch thick. (If the dough is too hard to roll or begins to crack, let it rest at room temperature for a few minutes until pliable.) With a sharp knife, cut the dough into rectangle shapes about 1 by 3-inches. Arrange on the prepared baking sheets and follow the cooking instructions as above. Dust slightly cooled cookies with powdered sugar through a fine mesh strainer.
BASIC SHORTBREAD COOKIES
This is from the 2005 Hallmark Christmas Cookie Book. The key to success with this thick shortbread is baking it slowly so that it doesn't brown.
Provided by Heidi Swanson
Categories Dessert
Time 1h8m
Yield 1 dozen
Number Of Ingredients 5
Steps:
- Beat butter at medium speed until creamy; gradually add sugar, beating well.
- Stir in vanilla.
- Combine flour and salt, gradually add to butter mixture, beating at low speed until blended.
- Roll dough to 1/2 inch thickness on a lightly floured surface.
- Cut with 2 1/2 inch round cutter or Christmas cookie cutter.
- Place 2 inches apart on an ungreased baking sheet.
- Bake at 275 for 50 minutes, or until bottoms begin to brown. Cool 2 minutes on baking sheet; remove to wire rack to cool completely.
Nutrition Facts : Calories 3041.4, Fat 186.9, SaturatedFat 117, Cholesterol 488.1, Sodium 1603.9, Carbohydrate 314.9, Fiber 7.6, Sugar 100.9, Protein 31
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