COOKIES 'N CREAM SHORTBREAD STARS
There's nothing more patriotic than using America's favorite cookies for a Fourth of July treat. The chocolate sandwich cookies are repurposed into buttery star-shaped shortbread then glazed with white chocolate. The final touch: red, white, and blue sprinkles.
Provided by Lasheeda Perry
Categories dessert
Time 1h55m
Yield 18 to 20 cookies
Number Of Ingredients 8
Steps:
- Line a 13-by-9-inch sheet pan with parchment paper.
- Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Cream at low speed until light and fluffy, 3 to 4 minutes. Stop and scrape down the sides of the bowl. Add the vanilla and mix until incorporated.
- Add the 2 1/4 cups flour. Mix at low speed just until it's incorporated. Stop and scrape down the sides of the bowl. Add the cookie pieces and mix at low until they are evenly distributed throughout the dough.
- Press the dough into the prepared 13-by-9-inch sheet pan. Get it as smooth as possible and refrigerate for 30 minutes.
- Line 2 half sheet pans (18-by-13-inch each) with parchment paper.
- Using a 3-inch star-shape cookie cutter, cut out stars from the chilled dough, dipping the cookie cutter in the 3 tablespoons flour in between cuts. Place the stars on each prepared half sheet pan then refrigerate.
- Meanwhile, position racks in the upper and lower thirds of the oven and preheat to 325 degrees F.
- Gently gather the dough scraps and press them back into the 13-by-9 inch sheet pan-however, only press into half of the pan. Then, refrigerate for 30 minutes or wrap with plastic and save for another time, for up to 5 days. Repeat the cutting with the cookie cutter and transfer the stars to the prepared sheet pans.
- Bake the cookies until they are lightly golden around the edges, rotating the sheet pans halfway through baking, 27 to 29 minutes.
- Allow the cookies to cool completely on the sheet pan.
- Combine the white chocolate chips with the vegetable oil in a small microwave-safe bowl. Microwave for 10 seconds at a time until the chips are melted, stirring after each interval. Transfer to a piping bag. Cut a small hole at the tip then pipe the white chocolate onto each cooled cookie.
- Before the white chocolate sets, decorate each cookie with the patriotic sprinkles. Allow the white chocolate to set completely before serving.
MEXICAN CHOCOLATE AND PEPITA SHORTBREAD STARS
Yield Makes about 20
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F. Grind pepitas in coffee grinder or blender until coarsely ground. Set aside. Stir chocolate in top of double boiler set over simmering water until melted and smooth. Transfer chocolate to large bowl. Cool slightly.
- Add butter, 1/2 cup sugar, ground cinnamon and salt to melted chocolate. Using electric mixer, beat until well blended. Add flour and ground pepitas and stir until just blended.
- Roll out dough on floured surface to -inch thickness. Using 3-inch star cookie cutter dipped into flour, cut out cookies. Transfer cookies to ungreased baking sheets, spacing 1 inch apart. Reroll dough scraps; cut out additional cookies and place on baking sheets. Brush cookies with egg white; sprinkle with remaining 2 tablespoons sugar. Bake cookies until just firm to touch, about 18 minutes. Cool 5 minutes on baking sheets. Transfer to rack; cool.
CHOCOLATE SHORTBREAD "HOLLYWOOD STARS"
_**Editor's note:** This recipe is from chef Wolfgang Puck._
Provided by Wolfgang Puck
Yield Makes 12 small cookies
Number Of Ingredients 8
Steps:
- In bowl of standing mixer fitted with paddle attachment, beat butter and sugar on high speed until fluffy, about 5 minutes. Add flour and cocoa and mix on low speed until just combined.
- Form dough into ball and flatten into disk. Chill, wrapped in plastic, until firm, at least 1 hour.
- Position racks in upper and lower thirds of oven; preheat to 350°F. Line 2 large baking sheets with parchment paper.
- Roll out dough to 1/4-inch-thick round and cut out cookies with 2-inch star-shaped cutter. Place on baking sheets, spacing 1/2 inch apart. If desired, reroll scraps and cut out more cookies.
- Bake cookies, switching position of sheets halfway through baking, until slightly firm to touch, about 15 minutes. Cool on pans 2 minutes, then transfer to racks to cool completely.
- In medium bowl, mix together Mascarpone and confectioners' sugar until well blended.
- Turn 1 cookie upside-down and spread with 1 teaspoon filling. Top with a second cookie, right-side up. Repeat with remaining cookies and filling.
- In medium bowl, combine confectioners' sugar and 1 tablespoon of egg white. Mix until consistency is very smooth. Pour icing into pastry bag fitted with #1 round tip. Pipe decorative design onto cookies. Let icing dry completely (about 1 hour, depending on humidity) before storing cookies.
STRAWBERRY SHORTBREAD AND CREAM
In this summery dessert, golden-edged cookies are paired with syrupy strawberries and fluffy whipped cream for a result that's a bit like strawberry shortcake, but crunchier and a lot more buttery. These cookies have a little more sugar than most shortbread recipes, so they're especially crisp, but since they are on the sweet side, use a light hand when adding sugar to the berries. You just need enough to get the juices flowing. A few pinches should do it. And if you use cultured butter, the cookies will be even richer.
Provided by Melissa Clark
Categories cookies and bars, parfaits and trifles, dessert
Time 1h
Yield 4 servings, plus extra shortbread
Number Of Ingredients 10
Steps:
- Using an electric stand mixer fitted with the paddle attachment, or an electric hand mixer, cream butter and sugar until light and fluffy, about 2 minutes. Beat in egg yolk, salt, vanilla seeds and orange blossom water, if using. Beat in flour until smooth, scraping the sides of the bowl with a rubber spatula.
- Scrape the dough onto a 12-inch-long piece of plastic wrap and form it into a log, 1 1/2 inches in diameter. It will be very sticky, so use the plastic wrap to help form the log (or make two shorter logs if that's easier). Then wrap it up and chill until it's thoroughly cold, at least 3 hours (and up to 5 days).
- When ready to bake, heat oven to 350 degrees and line two baking sheets with parchment paper or nonstick liners.
- Unwrap the dough log and slice it into 1/4-inch-thick rounds. Arrange them on the prepared baking sheets and bake until the cookies are golden at the edges, 10 to 15 minutes. Transfer baking sheets to a wire rack to cool completely. Cookies can be bake up to 4 days ahead and stored in an airtight container at room temperature.
- When ready to serve, sprinkle strawberries with a little sugar and let them sit for 15 minutes to release their juices.
- Using an electric mixer fitted with the whisk, or a whisk and elbow grease, whip the cream, adding a teaspoon or two of sugar, if you like. Note that the cookies are very sweet so you may not want to add any sugar at all.
- Spoon the strawberries into serving bowls and top with whipped cream. Drizzle cream with juices from the strawberry bowl. Tuck a cookie or two in each bowl and serve with spoons.
GG'S SHORTBREAD COOKIES
My husband's grandma has been making these delicious cookies for as long as he can remember. They are a family favorite and by far the best shortbread any of us have ever tasted. They're loaded with butter, dipped in sugar, and baked to a crispy perfection.
Provided by PLONGSTOCKING
Categories Desserts Cookies Butter Cookie Recipes Shortbread Cookie Recipes
Time 30m
Yield 48
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat butter, 1 1/2 cup white sugar, and confectioners' sugar together in a bowl using an electric mixer until smooth and creamy; mix in cornstarch and 2 cups flour. Make a well in the center of the dough; add egg and mix well. Knead the remaining 1 cup flour into dough using your hands until dough pulls away from the sides of the bowl.
- Roll dough into walnut-sized balls. Pour 1/4 cup white sugar into a bowl; dip top of each ball in sugar. Arrange balls on a baking sheet. Slightly flatten each ball using the bottom of a drinking glass.
- Bake in the preheated oven until edges of cookies are lightly browned, about 5 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 141.2 calories, Carbohydrate 17 g, Cholesterol 24.2 mg, Fat 7.9 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 4.9 g, Sodium 56.3 mg, Sugar 8.6 g
SHORTBREAD COOKIES
A melt in your mouth cookie that is a holiday tradition in our home. If you use parchment paper on the cookie sheet, they stay very white.
Provided by Chelle_N
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Cream butter& corn starch.
- Add icing sugar& cream again.
- Add flour, salt.
- Mix well.
- Shape into small balls by rolling in palm of hand.
- Place on ungreased cookie sheet and flatten slightly.
- Bake at 300 degrees for about 20 minutes.
- It has been awile since I made these so I can't remember how many it makes.
Nutrition Facts : Calories 213.3, Fat 15.4, SaturatedFat 9.7, Cholesterol 40.7, Sodium 206.6, Carbohydrate 17.8, Fiber 0.3, Sugar 4.9, Protein 1.2
FROSTED SHORTBREAD COOKIES
Buttery shortbread-style cut-out cookies with creamy flavored frosting. These cookies are very delicate and break easily.
Provided by elena5412
Categories Dessert
Time 45m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 15
Steps:
- Cream butter, suagar, vanilla. Add egg and beat well.
- Stir in sifted dry ingredients. Stir well and form into disk.
- Chill for at least 1 hour.
- Roll out dough 1/4 to 1/2 inches thick and cut out in favorite shapes.
- Place on parchment paper lined baking sheet.
- Bake for 8 - 10 minutes at 375 degrees.
- Transfer on rack until cool.
- Combine cream chees, butter, powdered sugar, milk and extract and mix well until very smooth. Adjust to desired consistency with additional milk or powdered sugar. Tint to desired shades. Store in tighly covered containers.
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Estimated Reading Time 2 minsCalories 90 per servingTotal Time 2 hrs
- In bowl, whisk together flour, cocoa and salt. In another bowl, beat butter and sugar with electric beaters until light and fluffy. Beat in dry ingredients just until blended. Stir in grated chocolate. Turn onto lightly floured surface and pat dough into 2 disks. Wrap each in plastic wrap and refrigerate at least 1 hr.
- Preheat oven to 325°F (160°C). F. Line 2 baking sheets with parchment paper. One at a time, roll each dough disk between 2 large sheets of parchment paper to 1/4-in. (5-mm) thickness. With lightly floured 2-in. (5- cm) round cookie cutters, cut out circles of dough. Re-roll scraps once and cut more cookies. Make 24 cookies. Place on prepared baking sheets, spaced 1-in. (2.5 cm) apart. Chill at least 10 min. before baking.
- Bake 8 to 10 min., swapping racks and rotating sheets halfway through, until bottoms of cookies are lightly golden and tops are set. Transfer cookies to wire racks to cool completely.
- Meanwhile make buttercream frosting. Beat butter with electric mixer until fluffy. On low speed, beat in icing sugar, cream and vanilla until smooth. Increase speed to high; beat 1 to 2 min. until frosting is light and fluffy.
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3.1/5 Total Time 40 minsServings 24Calories 171 per serving
- Make the Cookies: Preheat the oven to 300°F and line two baking sheets with parchment paper.
- In the bowl of a food processor, pulse the cookies until they form fine crumbs, about 1 minute. Remove 2 tablespoons of the cookie crumbs and reserve in a small bowl.
- Add the confectioners' sugar to the food processor and pulse to combine. Add the butter and process until the mixture is light and fluffy, about 1 minute. Scrape the bowl of the food processor well.
- Add the flour and salt, and pulse until the dough comes together, about 30 seconds. Add the vanilla and process until combined.
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