Ggs Shortbread Cookies Recipes

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BUTTERY 3-INGREDIENT SHORTBREAD COOKIES



Buttery 3-Ingredient Shortbread Cookies image

With only a few ingredients, these butter shortbread cookies are so simple to prepare. -Pattie Prescott, Manchester, New Hampshire

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 16 cookies.

Number Of Ingredients 4

1 cup unsalted butter, softened
1/2 cup sugar
2 cups all-purpose flour
Confectioners' sugar, optional

Steps:

  • Preheat oven to 325°. Cream butter and sugar until light and fluffy. Gradually beat in flour. Press dough into an ungreased 9-in. square baking pan. Prick with a fork., Bake until light brown, 30-35 minutes. Cut into squares while warm. Cool completely on a wire rack. If desired, dust with confectioners' sugar.

Nutrition Facts : Calories 183 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 2mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 0 fiber), Protein 2g protein.

SHORTBREAD COOKIES



Shortbread Cookies image

Can a cookie that's so tender, so buttery and so delicate really only be 3 ingredients? Yes, it can! This iconic shortbread recipe is as simple as mixing butter, flour and sugar together to create a dough that's not too sweet but oh-so delicious. And, since this shortbread can be made in under an hour, you can have tasty treats for tea parties, birthdays, showers and any occasion in between. Possibly the best part about this recipe is that it's up to you to get creative-keep it simple with classic shortbread or try dipping your finished cookie in melty chocolate for a showstopping finish. But that's not all-you can mix in crushed toffee, chopped dried fruit and nuts for a twist on this timeless favorite.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 40m

Yield 24

Number Of Ingredients 3

3/4 cup butter, softened
5 tablespoons sugar
2 cups Gold Medal™ all-purpose flour

Steps:

  • Heat oven to 350°F. In large bowl, stir butter and 4 tablespoons of the sugar until well mixed. Stir in flour. (If dough is crumbly, mix in 1 to 2 tablespoons more softened butter.)
  • Roll dough on lightly floured surface until 1/2 inch thick; sprinkle with remaining 1 tablespoon sugar. Cut into small shapes with knife or use cookie cutters. On ungreased cookie sheets, place shapes 1/2 inch apart.
  • Bake about 20 minutes or until set. Immediately remove from cookie sheets to cooling racks.

Nutrition Facts : Calories 100, Carbohydrate 11 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 3 g, TransFat 0 g

SHORTBREAD COOKIES



Shortbread Cookies image

Bake Ina Garten's chocolate-dipped Shortbread Cookies for the perfect bite with tea, from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     dessert

Time 1h15m

Yield 20 cookies

Number Of Ingredients 6

3/4 pound unsalted butter, at room temperature
1 cup sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
6 to 7 ounces very good semisweet chocolate, finely chopped

Steps:

  • Preheat the oven to 350 degrees F.
  • In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
  • Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
  • When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
  • Drizzle 1/2 of each cookie with just enough chocolate to coat it.

GG'S SHORTBREAD COOKIES



GG's Shortbread Cookies image

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

2 cups butter, softened
1 ½ cups white sugar
½ cup confectioners' sugar
1 cup cornstarch
3 cups all-purpose flour, divided
1 egg
¼ cup white sugar, or as needed

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

BUTTER SHORTBREAD COOKIES



Butter Shortbread Cookies image

Provided by Ming Tsai

Categories     Cookies     Mixer     Dessert     Freeze/Chill     Christmas     Kid-Friendly     Fall     Winter     Shower     Party     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 4 logs 10 inches long by 1 1/4 inches in diameter

Number Of Ingredients 7

1 1/2 cups (3 sticks) unsalted butter, at room temperature
1 1/3 cups sugar
2 teaspoons kosher salt
3 egg yolks
2 tablespoons vanilla extract
Interior scrapings of 1/2 split vanilla bean, preferably Tahitian
3 3/4 cups all-purpose flour

Steps:

  • 1. In the bowl of a mixer, combine butter, sugar and salt and cream on medium speed until blended, about 2 minutes. One by one, add the egg yolks, mixing until incorporated. Add the vanilla extract and the scrapings of the vanilla bean. Scrape down the bowl.
  • 2. Turn the mixer off and add the flour. Turn the machine to low and mix until the flour is completely incorporated. Remove the dough from the bowl. Working on parchment or wax paper, form dough into 4 logs 10 inches long and 1 1/4 inches in diameter; wrap and chill.
  • 3. Use each log to make a different cookie: classic shortbread , five-spice shortbread , double chocolate-ginger shortbread , and .

GRANNY'S SHORTBREAD COOKIES



Granny's Shortbread Cookies image

Light, buttery shortbread cookies! Cut them into Christmas shapes and decorate with colored sugar and maraschino cherries.

Provided by Lori G

Categories     Desserts     Cookies     Cut-Out Cookie Recipes

Yield 12

Number Of Ingredients 8

1 cup butter, softened
½ cup confectioners' sugar
½ teaspoon salt
⅛ teaspoon ground nutmeg
1 egg yolk
2 cups all-purpose flour
1 (2.25 ounce) jar red decorator sugar
1 (10 ounce) jar maraschino cherries, drained

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cream together the butter, sugar, salt, nutmeg and egg yolk. Add the flour a little at a time until mixture is stiff.
  • Place onto floured board and knead lightly until the dough begins to crack. Roll out 1/4 inch thickness and cut into desired shapes.
  • Place on un-greased cookie sheet, decorate with colored sugar crystals and maraschino cherries.
  • Bake for 10 minutes or until golden brown.

Nutrition Facts : Calories 282.8 calories, Carbohydrate 33.1 g, Cholesterol 57.7 mg, Fat 16 g, Fiber 0.8 g, Protein 2.6 g, SaturatedFat 9.9 g, Sodium 207.3 mg, Sugar 5 g

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Top Asked Questions

How to make shortbread cookies?
How to make shortbread cookies 1 Cream the room temperature butter. 2 Add powdered sugar and while mixing on low. 3 Scrape bowl down and add the flour while mixing on low. Scrape down again and mix until combined. 4 Transfer dough onto a floured surface and shape into a rectangular prism (brick shape). Wrap in plastic and chill... More ...
What does shortbread taste like?
Shortbread is a great example. It’s as simple as can be. And a slightly less sweet cookie puts all the focus on the rich, buttery flavor and the tender, melt-in-your-mouth consistency. These shortbread cookies are so easy to make, and they pair beautifully with a hot cup of tea, coffee, or cocoa. Read on for my best shortbread cookie recipe!
What kind of butter do you use for shortbread cookies?
They are butter shortbread cookies after all. So use a GOOD QUALITY butter, because the flavor of butter is first and foremost in classic shortbread cookies. European butter is even better, because it has a better taste AND has less water than other types of butter.
How do you make crumbly shortbread dough?
The finished shortbread dough will be crumbly, but when you start to form it together with your hands, it should come together just fine. (The heat of your hands will help with this!) In the bowl of a stand mixer, add in butter, sugar, vanilla, and flour. Mix slowly until a crumbly dough forms.

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