MELT - IN - YOUR - MOUTH SHORTBREAD
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
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
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
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)
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
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
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
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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