EARL GREY SHORTBREAD COOKIES
Steps:
- In a food processor, pulse together the flour, tea, and salt, until the tea is just spotted throughout the flour. Add the confectioners' sugar, vanilla, and butter. Pulse together just until a dough is formed. Place dough on a sheet of plastic wrap, and roll into a log, about 2 1/2-inches in diameter. Tightly twist each end of wrap, and chill in refrigerator for 30 minutes.
- Preheat oven to 375 degrees F.
- Slice the log into 1/3-inch thick disks. Place on parchment or silpat lined baking sheets, 2 inches apart (2 probably needed depending on size of sheets). Bake until the edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks and cool to room temperature.
ICED LEMON SHORTBREAD BARS
Buttery, rich shortbread bursts with a twist of lemon flavor.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 36
Number Of Ingredients 12
Steps:
- Heat oven to 325°F (if using dark or nonstick pan, heat oven to 300°F). Grease bottom and sides of 13x9-inch pan with shortening or spray with cooking spray.
- In large bowl, beat 3/4 cup powdered sugar, the granulated sugar and butter with electric mixer on low speed until combined. Beat on medium speed until light and fluffy. Stir in 2 tablespoons lemon peel and 1/4 cup lemon juice. Stir in flour, cornstarch and salt. Press dough in pan with floured fingers.
- Bake 35 to 45 minutes or until top is light golden brown. Cool completely, about 45 minutes.
- Meanwhile, in medium bowl, stir all Lemon Icing ingredients until smooth and spreadable. Spread cooled bars with Lemon Icing; let stand 15 minutes or until set. For bars, cut into 6 rows by 6 rows.
Nutrition Facts : Calories 120, Carbohydrate 18 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Bar, Sodium 50 mg, Sugar 10 g, TransFat 0 g
EMILY'S ICED SHORTBREAD COOKIES
Emily brought these to a Christmas cookie exchange one year and everyone loved them. I have made these many times and they are on my favorite cookie list.
Provided by HeatherFeather
Categories Dessert
Time P1DT10m
Yield 36 serving(s)
Number Of Ingredients 7
Steps:
- Cream the butter and sugar until smooth.
- Add flour and mix to combine well.
- Cover and chill until firm enough to roll out.
- Roll out on a lightly floured cutting board and cut out using lightly floured cookie cutters.
- Bake at 350°F on baking sheets until pale golden in color, about 10 minutes.
- Remove to racks to cool completely.
- Mix icing together and tint as desired and chill slightly.
- When cookies are cooled, ice cookies as desired.
Nutrition Facts : Calories 105.3, Fat 6.5, SaturatedFat 4.1, Cholesterol 16.9, Sodium 9.9, Carbohydrate 11.3, Fiber 0.2, Sugar 6, Protein 0.8
EMILY'S FAMOUS CHOCOLATE SHORTBREAD COOKIES
These extra chocolaty cookies will cast a chocolate spell on you. Once you have eaten them, you will want nothing else. Serve with ice cream and coffee. If you can't find Dutch process cocoa at your store, just add a pinch of baking soda to the dry ingredients. They are great with frosting too!
Provided by Emily
Categories Cut-Out Cookies
Time 50m
Yield 60
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, stir together the confectioners' sugar, cocoa, flour and salt until well blended. Cut in the butter until lumps are no larger than peas. Add eggs and vanilla; mix until a stiff dough forms. It may take a minute to come together.
- On a lightly floured surface, roll out dough to 1/4 inch thickness and cut into desired shapes using cookie cutters. If the dough is too sticky, chill for a little bit. Place cookies 2 inches apart onto an ungreased baking sheet.
- Bake for 8 to 10 minutes in the preheated oven, or until the surface appears dry. Allow cookies to cool for a couple minutes on the baking sheet before removing to wire racks to cool completely. When cookies are completely cool, melt the chocolate over a double boiler or in the microwave. Stir frequently until smooth. Dip cookies or drizzle with the chocolate and place on waxed paper to set.
Nutrition Facts : Calories 101 calories, Carbohydrate 11.6 g, Cholesterol 18.4 mg, Fat 5.8 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 3.5 g, Sodium 22.7 mg, Sugar 5.4 g
EMILY'S FAMOUS CHOCOLATE SHORTBREAD COOKIES
These extra chocolaty cookies will cast a chocolate spell on you. Once you have eaten them, you will want nothing else. Serve with ice cream and coffee. If you can't find Dutch process cocoa at your store, just add a pinch of baking soda to the dry ingredients. They are great with frosting too!
Provided by Emily
Categories Cut-Out Cookies
Time 50m
Yield 60
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, stir together the confectioners' sugar, cocoa, flour and salt until well blended. Cut in the butter until lumps are no larger than peas. Add eggs and vanilla; mix until a stiff dough forms. It may take a minute to come together.
- On a lightly floured surface, roll out dough to 1/4 inch thickness and cut into desired shapes using cookie cutters. If the dough is too sticky, chill for a little bit. Place cookies 2 inches apart onto an ungreased baking sheet.
- Bake for 8 to 10 minutes in the preheated oven, or until the surface appears dry. Allow cookies to cool for a couple minutes on the baking sheet before removing to wire racks to cool completely. When cookies are completely cool, melt the chocolate over a double boiler or in the microwave. Stir frequently until smooth. Dip cookies or drizzle with the chocolate and place on waxed paper to set.
Nutrition Facts : Calories 101 calories, Carbohydrate 11.6 g, Cholesterol 18.4 mg, Fat 5.8 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 3.5 g, Sodium 22.7 mg, Sugar 5.4 g
COFFEE SHORTBREAD COOKIES
Make and share this Coffee Shortbread Cookies recipe from Food.com.
Provided by Vino Girl
Categories Dessert
Time 52m
Yield 5 dozen, 60 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 300°F.
- Cream butter, sugars and coffee granules together; gradually beat in flour and salt.
- On a lightly floured surface, roll out dough to 1/4 inch thickness.
- Cut with floured 2-3 inch cookie cutters; place cookies 2 inches apart on ungreased baking sheets.
- Bake for 20-22 minutes or until set.
- Remove to wire racks to cool.
- Drizzle with melted chips.
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