Dutch Shortbread Recipes

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MELT - IN - YOUR - MOUTH SHORTBREAD



Melt - In - Your - Mouth Shortbread image

This quick and easy shortbread will literally melt when you take a bite. Great for Christmas parties with a little bit of decorating.

Provided by Jennifer Wilton

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 25m

Yield 24

Number Of Ingredients 4

1 cup butter, softened
½ cup confectioners' sugar
¼ cup cornstarch
1 ½ cups all-purpose flour

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Whip butter with an electric mixer until fluffy. Stir in the confectioners' sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes. Drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet.
  • Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don't brown too much. Cool on wire racks.

Nutrition Facts : Calories 111.1 calories, Carbohydrate 9.7 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 4.9 g, Sodium 54.8 mg, Sugar 2.5 g

BASIC SHORTBREAD



Basic Shortbread image

This wonderful recipe for basic shortbread can be used to make Black-and-White Triangles, and Candied Ginger Shortbread Wedges.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 8 to 10 wedges

Number Of Ingredients 4

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour
3/4 teaspoon coarse salt
1/2 cup confectioners' or granulated sugar

Steps:

  • Preheat oven to 325 degrees. Butter an 8 1/2-inch round cake or springform pan. Sift together flour and salt in a small bowl. In a large bowl, with an electric mixer on medium, cream butter until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until very light in color and fluffy, scraping down sides of bowl as necessary, about 2 minutes more. Add flour mixture, and beat on low, scraping bowl if necessary, until flour is just incorporated and dough sticks together when squeezed.
  • Pat dough into prepared pan. Use a paring knife to score dough into wedges; prick all over in even intervals with a wooden skewer or fork.
  • Bake until firm in the center and just starting to color, about 50 minutes. Transfer pan to a wire rack, and let cool completely. Cut into wedges. Cookies will keep, in an airtight container, at room temperature 3 weeks.

BOTERKOEK (DUTCH BUTTER CAKE)



Boterkoek (Dutch Butter Cake) image

Delicious, authentic Dutch butter cake. This cake is moist with a great almond flavor - a favorite in most Dutch households!

Provided by COOKS2MUCH

Categories     World Cuisine Recipes     European     Dutch

Time 50m

Yield 16

Number Of Ingredients 7

1 cup butter, softened
1 ½ cups white sugar
2 eggs, beaten
1 tablespoon almond extract
2 ½ cups all-purpose flour
2 teaspoons baking powder
16 almond halves

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 8 inch round cake pans, or 9 inch pie plates.
  • In a large bowl, use an electric mixer to beat butter and sugar until light and fluffy. Add eggs, reserving just enough to brush over the tops, about 1 tablespoon. Stir in the almond extract. Combine the flour and baking powder; stir into the batter by hand using a sturdy spoon. The dough will be stiff.
  • Press evenly into the two prepared pans. Press almond halves into the top where each slice would be. Brush the tops with a thin layer of the reserved egg.
  • Bake in the preheated oven for about 30 minutes, or until the top is golden brown. Cut into wedges to serve.

Nutrition Facts : Calories 263.9 calories, Carbohydrate 34.1 g, Cholesterol 53.8 mg, Fat 12.9 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 7.6 g, Sodium 151.8 mg, Sugar 18.9 g

DUTCH SHORTBREAD BOTERKOEK 1973



Dutch Shortbread Boterkoek 1973 image

Make and share this Dutch Shortbread Boterkoek 1973 recipe from Food.com.

Provided by andypandy

Categories     Dessert

Time 35m

Yield 24 cookies

Number Of Ingredients 8

1 cup unsalted butter
1 cup solid-type firm margarine
1 cup granulated sugar
3 cups all-purpose flour
1 dash salt, helps bring out flavours (optional)
1 egg, separated
1 teaspoon vanilla
1 tablespoon cold milk

Steps:

  • Cream the room temperature but not too soft butter and margarine together with the sugar using a wooden spoon.
  • Add the vanilla and unbeaten egg white only.
  • Add the flour until a stiff dough forms, and can be handled.
  • With floured hands pat into an 10 x 16 baking pan about 3/4 of an inch thick.
  • Beat the egg yolk with the milk until combined well making an egg wash and brush over the patted out dough.
  • Bake in an 300 degree, preheated oven for about 25 minutes or until slightly golden in colour.
  • When still slightly warm, then score into squares or triangles. Cool thoroughly before storing into cookie tins.

Nutrition Facts : Calories 229.8, Fat 15.8, SaturatedFat 6.5, Cholesterol 29.2, Sodium 95, Carbohydrate 20.4, Fiber 0.4, Sugar 8.4, Protein 2.1

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