Grandmas Shortbread Recipes

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GRANDMA'S SCOTTISH SHORTBREAD



Grandma's Scottish Shortbread image

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

1 pound butter, softened
8 ounces superfine sugar (about 1-1/4 cups)
1 pound all-purpose flour (3-2/3 cups)
8 ounces white rice flour (1-1/3 cups)

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.

GRANDMA'S SHORTBREAD



Grandma's Shortbread image

this is a melt in your mouth easy recipe, great to make with kids cause you can add sprinkles to them if you desire to

Provided by mmlwjr

Categories     Dessert

Time 30m

Yield 24 cookies

Number Of Ingredients 4

1/2 cup cornstarch
1/2 cup icing sugar
1 cup flour
3/4 cup butter, softened

Steps:

  • Sift together cornstarch, icing sugar and flour.
  • Stir.
  • With wooden spoon blend in butter until soft, smooth dough forms, shape into 1" balls flatten with fork, or you can roll them 1/2 inch thick and cut into shapes.
  • Bake at 350°F for 15-20 minutes.

GRANDMA'S SHORTBREAD COOKIES



Grandma's Shortbread Cookies image

This is a recipe for an amazingly dense and rich yet delicate cookie. You can't eat just one. When I make them, they're gone in a sitting and guests, family members and friends love and look forward to these. I can easily eat 10 in a row. The delicate nature is due to the cornstarch which most recipes I've come across do not include. They taste great with coffee and hot cocoa. This recipe comes from the back of an old box of Benson's Cornstarch. I kept the empty box for years in the hopes of making them one day. I always double the recipe to make about 50 small cookies.

Provided by Kayla in Montreal

Categories     Dessert

Time 20m

Yield 25 small cookies

Number Of Ingredients 4

1/2 cup cornstarch
1/2 cup icing sugar (confectioner's sugar, in Canada it's 'icing')
1 cup all-purpose flour
3/4 cup unsalted butter, softened (= 1 1/2 sticks, no margarine or substitute)

Steps:

  • Sift together corn starch, icing sugar and flour.
  • With wooden spoon (or by hand as I do it), blend in butter until soft, smooth dough forms.
  • Shape into 1 inch (2.5 cm) balls.
  • Place 1 1/2 inches (4 cm) apart on an ungreased cookie sheet, flatten with lightly floured fork.
  • Alternatively, roll dough to 1/4 inch (6 mm); cut into shapes with cookie cutters.
  • Decorate with candied cherries, colored sprinkles or nuts if desired.
  • Bake in 300 Fahrenheit oven for 15-20 minutes or until edges are lightly browned.
  • Cool on wire rack.
  • Tips:.
  • Do not substitute anything for the butter otherwise it's not a genuine shortbread cookie. ETA: Sadielady reminded that I forgot to mention the type of butter. Please forgive the D'oh moment. Please use unsalted butter. I never ever add salt. Any added salt in baked goods is not pleasing to my palate and too much salt is unhealthy but you may want to add a bit.
  • You can "nuke" aka microwave the butter to soften it rather than letting it sit out. It saves time and won't alter the taste. Just make sure you don't melt it.
  • If dough is too soft to handle then cover and chill for 30-60 minutes (15 minutes worked for me).
  • To make Crescents:.
  • Add 1/2 cup (125 ml) ground almonds or hazelnuts to flour mixture.
  • Shape into logs about 1/2 inch (1 cm) thick and 3 inches (7 cm) long.
  • Twist into crescent shapes.
  • When baked and cool, dip ends in melted chocolate.

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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