Grandma Littles 50 Year Old Shortbread Recipes
GRANDMA'S SCOTTISH SHORTBREAD
My Scottish grandmother was renowned for her baking, and one of the highlights whenever we visited my grandparents was her bringing out the baking tin. Her shortbread cookies were my favorite, and now, whenever I make them, I remember her. This is not a thin, crispy dessert shortbread; it's a deep bar that is best served with a cup of tea. -Jane Kelly, Wayland, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 4 dozen.
Number Of Ingredients 4
Steps:
- Preheat oven to 300°. Cream butter and sugar until light and fluffy, 5-7 minutes. Combine flours; gradually beat into creamed mixture. Press dough into an ungreased 13x9-in. baking pan. Prick with a fork., Bake until light brown, 45-50 minutes. Cut into 48 bars or triangles while warm. Cool completely on a wire rack.
Nutrition Facts : Calories 139 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 61mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
GRANNY'S SHORTBREAD COOKIES
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
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
GRANDMA LITTLE'S 50 YEAR OLD SHORTBREAD RECIPE
Handwritten recipe from my grandma dated 1961. She made amazing shortbread and sold it at fetes and other markets. This is her original recipe.
Provided by cookingpompom
Categories Dessert
Time 40m
Yield 30 cookies
Number Of Ingredients 7
Steps:
- In a larbe bowl, beat the butter until light, thick and airy.
- Add the sugar, vanilla and corn flour, beat again - at a low speed, it will go every where otherwise.
- Sift in the plain flour and stir to incorporate.
- Seperate into two equal parts.
- Roll into logs using foil to cover.
- Refridgerate for 30 minutes (or until firm, freezer would do this faster I guess).
- Remove from fridge and foil, cut each log into 15 slices.
- Bake on lined trays.
- Bake at 150oC for 20-30 minutes until golden.
- Once out of the oven, cool for 5 minutes on the tray.
- Remove to airer and sift extra icing sugar over the top and let cool completely.
- Note - these logs can be frozen (upto a month) or refridgerated (for upto a week) ready for use. If frozen, bring be sure that they are thawed prior to baking.
Nutrition Facts : Calories 120.3, Fat 7, SaturatedFat 4.4, Cholesterol 18.5, Sodium 67.2, Carbohydrate 13.7, Fiber 0.2, Sugar 6.9, Protein 0.7
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