SHORTBREAD WEDGE COOKIES
Let me teach you how to make buttery shortbread wedge cookies using a simple 6 ingredient dough. There's no chilling necessary and the cookies will never over-spread because you're baking them in round pans. See above for optional flavors & add-ins.
Provided by Sally
Categories Dessert
Time 55m
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F (163°C). Line two 8-inch cake pans with parchment paper leaving enough overhang around the sides to easily lift shortbread out. (Tip: Parchment is used so you can easily remove the shortbread and not cut it while it's in the pan. I like to use a square of parchment and I cut a 1-inch slit in the center of each side. This helps reduce the amount of creases when lined in the pan.)
- Using a hand mixer or a stand mixer fitted with paddle attachment, beat the butter and granulated sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl as necessary. Add the vanilla and salt and beat until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl as necessary. Add the flour and cornstarch and beat on low speed for 1 minute as the mixture begins to combine. Turn the mixer up to medium speed and beat for 1-3 minutes or until the dough clumps together. (It will eventually, just keep mixing it.) If you're adding dry add-ins (see above), this is when you'll add them.
- Divide dough in half. If you want to be totally accurate, weigh the halves to make sure they're even. Recipe makes almost 1.5 lbs of plain dough (will weigh more if you added add-ins). Press each half of dough into a prepared cake pan. You want it nice and compact in the pans. Sprinkle with optional coarse sugar. Dock the surface all over with a fork to prevent air bubbles.
- Bake the shortbread for 28-30 minutes or until very lightly browned on top and around the edges.
- Remove from the oven, place pans on a wire rack, and cool shortbread for 10-15 minutes. Carefully remove the shortbread from the pans by picking it up with the parchment paper on the sides. Cut each into 8 large, 12 medium, or 16 small wedges. You want to make sure you cut the shortbread while it's still warm. Enjoy warm or cool shortbread completely on wire racks.
- Cover and store shortbread at room temperature for up to 1 week. If you added a topping such as glaze, icing, buttercream, or melted chocolate, refrigerate after 2 days.
HAWAIIAN SHORTBREAD COOKIE RECIPE
This macadamia nut studded crunch shortbread is coated with dark chocolate. It is the stuff of vacation dreams.
Provided by cookspacebrooklyninfo
Categories Dessert
Number Of Ingredients 8
Steps:
- In the bowl of a mixer using a paddle attachment, or in a large bowl using a hand mixer, cream butter on high speed until smooth.
- Add the powdered sugar and vanilla to the creamed butter mixture and beat until smooth. Reduce to low speed, and gradually add the flour and salt, then mix in the 1/2 cup of chopped macadamia nuts.
- Shape the cookie batter into a 3 inch diameter roll, then wrap tightly in plastic wrap. We like square cookies, so we used a bench scraper to make a roughly 3 x 3 inch square log with nice square corners. Let the cookie dough roll chill in refrigerator for at least 2 hours and up to overnight.
- Alternatively, roll the shortbread dough out to a quarter inch. If you want to make square cookies, shape into a square, and then chill at least two hours and up to overnight.
- Preheat oven to 300 F and line two baking sheets with parchment paper or a silicone baking mat.
- If you are using the log technique, remove the chilled cookie dough log from the refrigerator and use a sharp knife to cut off 1/4 inch slices.
- Otherwise, remove the rolled dough and either use a sharp knife and a ruler to cut into squares, or use a pineapple cookie cutter for Honolulu Cookie Company look alikes.
- Place the cookie dough slices on the prepared baking sheet. Repeat, filling second sheet. Bake in preheated oven for 20 minutes until the edges are golden brown. Cool the cookies completely on wire rack.
- While the cookies cool, temper the chocolate. Finely chop the chocolate. Place two-thirds of the chocolate in a medium bowl set over a saucepan of simmering water. Make sure the bottom of the metal bowl isn't touching the water, or the chocolate can get too hot and burn. Place a candy thermometer in the chocolate and stir frequently with a rubber spatula until the chocolate is melted (do not let it get hotter than 120 F for dark chocolate or 105 F for milk or white chocolate).
- Remove from heat, add the remaining third of the chocolate a little at a time, letting each bit melt before adding more. Let the chocolate cool to 82 F. If its warmer, keep stirring to cool. If it's already cooler than 82 F, move on to the next step.
- Once the chocolate is at 82 F, place it back over the simmering water. Reheat to 88 to 91 F for dark chocolate or 85 to 87 F for white or milk chocolate. Remove the bowl from the heat once you have reached the right temperature. Spread a small spoonful of the chocolate on a piece of wax paper. If it looks dull or waxy, restart the process. If it dries quickly with a glossy finish, it's ready!
- In that case, quickly dip each cookie in the melted chocolate, then sprinkle with finely chopped macadamia nuts, and then place it on a sheet of parchment paper to set. Do not let the chocolate get below 84 F, or you will need to retemper.
SHORTBREAD WEDGES
These rich and crumbly cookies couldn't be any easier to bake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 45m
Number Of Ingredients 3
Steps:
- Preheat oven to 300 degrees. In mixing bowl, cream butter. Add flour and sugar; mix just to combine (chill 10 minutes if too soft).
- Pat into an 8-inch round cake pan; crimping edge with a floured fork. Bake until firm and slightly browned, 30 to 35 minutes (drape with foil if browning too quickly). Immediately score into eight wedges; cool completely. Turn out of pan; slice with a serrated knife.
Nutrition Facts : Calories 178 g, Fat 12 g, Protein 2 g
HAWAIIAN COCONUT SHORTBREAD COOKIES
This is a recipe from an old Sunset Desserts Cookbook, likely from the 1970's, that was lost during a move. I searched high and low on the internet for this exact recipe, as I remembered it, to no avail. I finally found a copy of the recipe I had handwritten and placed in my mother's very old cookbook many years ago. Eureka! I wanted to post it here, so that I wouldn't lose it, and to share so others could enjoy them as well. I used to make these occasionally as a special treat for our family and for holidays and events. Rich and buttery with that wonderful coconut taste with a powdered sugar coating similar to wedding cookies. These are pretty simple to make and are "jr. chef assistant" friendly, especially for little hands to coat them in powdered sugar. Probably one of the best things about these cookies is that they are so great for a "make-ahead" cookie, as the dough is refrigerated and sliced, so you can break up the prep time into different days. Also, the baked cookies improve in flavor as they mature, so another "do-ahead" advantage. They are ideal for "care packages" to mail, if cushioned and packed securely, as they don't go stale. I hope you enjoy these as much as our family and guests have :)
Provided by Ismy Echo
Categories Dessert
Time 1h5m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 7
Steps:
- Cream the butter until smooth. Add granulated sugar and vanilla, creaming again until smooth and slightly fluffy.
- Sift flour and then measure the 2 cups of flour. Add salt to flour and sift again.
- Gradually add to the creamed butter mixture until you have added all the flour and mixture is smooth. Mix the coconut into the cookie dough.
- Shape into a one and half (1.5) inch diameter roll and wrap in plastic wrap. Refrigerate until it the dough is firm, about 2-4 hours, or for several days until ready to use. May be frozen for later baking.
- Using a sharp knife, cut 1/4 inch slices from the cookie dough roll and place on a very lightly greased cookie sheet, about 1 inch apart.
- Bake at 300 degrees for about 20 minutes, until a light golden brown at edges, but not browned entirely across the top.
- Cool cookies on sheet just until they are set, easy to remove and have cooled slightly, usually about 2 to 3 minutes. Remove cookies with a spatula and place on the 1 cup of powdered sugar that you have sifted onto a piece of wax paper or similar surface. Cover cookies with powdered sugar on all sides by sifting more sugar over them or "rolling" them in the sugar. After they have cooled and the powdered sugar has "set", you can coat them with more powdered sugar if you would like. Cool completely and then store in an airtight container, for however long you can keep them from being eaten!
- Try these the first time following the recipe as given. The next time, you can play around with adding other ingredients to tweak these to your exact tastes. Some ideas, toasting some of the coconut before adding to the dough, adding finely chopped macadamia nuts, ginger, cardamom or any citrus zest. Key lime zest and macadamias is a great combo, truly a cookie that takes you to tropical islands without the frequent flier miles :).
GRANDMA MULHERN'S HAWAIIAN SHORTBREAD COOKIES
Steps:
- Cream butter and suger in large bowl using electric mixer. Add flour and vanilla. Mix to blend. Stir in coconut. Place rounded teasponfuls on cookie sheet. Bake at 325 for 25 minutes or until beginning to brown. Cool on wire rack.
BASIC SHORTBREAD WEDGES
Baking times for each variety of shortbread will vary depending on the kind of baking pan and cutters used.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 8 to 12 wedges
Number Of Ingredients 5
Steps:
- Butter an 8 1/2-inch cake or springform pan; set aside. Sift together flour and salt into a small bowl; set aside. Place butter in bowl of electric mixer fitted with paddle attachment. Cream until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until very light in color and fluffy, occasionally scraping down the sides of the bowl with a spatula, about 2 minutes more. Add vanilla, if using. Add flour mixture, and combine on low speed, scraping with spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
- Pat dough into prepared pan. If rolling out dough to cut into shapes, form into a flat disk; wrap in plastic. Chill until firm, at least 1 hour.
- Heat oven to 325 degrees. Bake until firm and just starting to color, about 50 minutes. Cool completely on wire rack before packaging. Will keep 3 to 4 weeks in an airtight container.
PECAN SHORTBREAD
This pecan shortbread - crumbly, salty and buttery, with a touch of cardamom - is delicate in flavor but sturdy enough in structure for a dessert on the go, ready for picnics or potlucks. Make this easy shortbread a day or two before you need it. After slicing, store the pieces in a tightly closed cookie tin. They're lovely alone, just out of the tin, but you can augment them with a bowl of cherries, nectarines and peaches, or ice cream, if you wish.
Provided by David Tanis
Categories cookies and bars, dessert
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Heat oven to 325 degrees. Put butter, sugar, vanilla and cardamom in the bowl of a stand mixer fitted with the paddle attachment. Mix at medium speed until light and fluffy, about 5 minutes, scraping the bowl occasionally.
- Carefully add flour and pecans, and mix a few minutes more, at low speed at first, then medium, until dough comes together. Remove dough and knead for 1 minute. Press dough into a 9-inch square cake pan. (Alternatively, press into a 9-inch fluted French tart pan with a removable bottom.)
- Bake until golden brown, about 45 minutes. Let cool and cut into squares, bars or wedges with a serrated knife while still slightly warm. Store in a tin until needed. To serve, arrange on a plate and dust with confectioners' sugar.
HAWAIIAN SHORTBREAD WEDGES
Studded with macadamia nuts, dried mango and shredded coconut, these delicious tropical treats are ideal for giving as gifts or enjoying at the end of a luau feast. From Williams-Sonoma Holiday Baking.
Provided by skat5762
Categories Scottish
Time 43m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Position a rack in the middle of an oven and preheat to 325-degrees (165C).
- On a baking sheet, mix together the coconut and macadamia nuts.
- Bake, stirring occasionally, until lightly toasted, about 8 minutes.
- Remove from oven and let cool- leave oven set at 325-degrees (165C).
- In a bowl, using an electric mixer set on medium speed, beat the butter until fluffy, about 4 minutes.
- Add the sugar and beat, stopping once or twice to scrape the sugar to the center of the bowl with a rubber spatula, until light, about 1 minute.
- Beat in the egg yolk, vanilla and salt.
- On low speed, beat in the flour and then the coconut mixture and the mango to form a soft dough.
- Divide the dough in half and press each half into a round cake pan 9 inches (23 cm) in diameter.
- Using fork tines, mark each round into 8 wedges.
- Bake until the shortbread is golden brown, about 20 minutes.
- Transfer the pans to a rack and, using the marks as guides, cut into wedges.
- Let cool completely.
- Store in an airtight container at room temp up to 3 days.
Nutrition Facts : Calories 188.7, Fat 12.9, SaturatedFat 6.3, Cholesterol 27.1, Sodium 53.4, Carbohydrate 17.3, Fiber 1.1, Sugar 8.4, Protein 1.9
More about "hawaiian shortbread wedges recipes"
15 TRADITIONAL HAWAIIAN DESSERTS
From insanelygoodrecipes.com
CAFETERIA SHORTBREAD SO EASY, ONO
From staradvertiser.com
CLASSIC SHORTBREAD RECIPE - WESTERN LIVING MAGAZINE
From westernliving.ca
TOP 46 SHORTBREAD COOKIES FROM HAWAII RECIPES
From laurent490.dixiesewing.com
LEMON-GLAZED SHORTBREAD WEDGES - THE WASHINGTON POST
From washingtonpost.com
HAWAIIAN SHORTBREAD WEDGES | FOOD.COM | RECIPE | SHORTBREAD, …
From pinterest.co.uk
TOP 44 HAWAIIAN CHOCOLATE DIPPED SHORTBREAD COOKIES RECIPES
From music-e.dcmusic.ca
TOP 46 HAWAII SHORTBREAD COOKIES RECIPES - JUS.MOTORETTA.CA
From jus.motoretta.ca
TOP 49 HAWAIIAN SHORTBREAD COOKIES FROM HAWAII RECIPES
From kramke.motoretta.ca
WORLD BEST COCONUT COOKING RECIPES: HAWAIIAN SHORTBREAD WEDGES
From worldbestcoconutrecipes.blogspot.com
RECIPE: HAWAIIAN SHORTBREAD WEDGES - RECIPELINK.COM
From recipelink.com
HAWAIIAN SHORTBREAD WEDGES RECIPE
From recipenode.com
HOW TO MAKE EVERYTHING BAGEL SEASONING SHORTBREAD | MYRECIPES
From myrecipes.com
TRADITIONAL SHORTBREAD WEDGES RECIPES
From tfrecipes.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
TOP 50 HAWAIIAN PINEAPPLE SHORTBREAD COOKIES RECIPES
From kace.tinosmarble.com
HAWAIIAN SHORTBREAD COOKIE RECIPE - STUDIO DELICIOUS
From studiodelicious.com
HAWAIIAN SHORTBREAD WEDGES | NATURALLY SAVVY
From naturallysavvy.com
EASY HAWAIIAN PINEAPPLE SQUARES {VIDEO} - SALADS FOR LUNCH
From salads4lunch.com
HAWAII CAFETERIA SHORTBREAD COOKIES RECIPES
From tfrecipes.com
HAWAIIAN SHORTBREAD WEDGES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
HAWAIIAN SHORTBREAD WEDGES | FOOD.COM - PINTEREST.COM.AU
From pinterest.com.au
HAWAIIAN CHEESECAKE BARS - THE KITCHEN MAGPIE
From thekitchenmagpie.com
HAWAII SCHOOL KINE SHORTBREAD COOKIES - SHARE RECIPES
From share-recipes.net
HAWAIIAN SHORTBREAD - APPLE CAKE ANNIE
From applecakeannie.com
CANDIED GINGER SHORTBREAD RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
SHORTBREAD WEDGES
From ukrainianclassickitchen.ca
SHORTBREAD WEDGES RECIPES - ALL RECIPES IT IT
From recipesit.com
SHORTBREAD WEDGES RECIPE - REAL SIMPLE
From realsimple.com
SHORTBREAD WEDGES - RECIPES - TASTY QUERY
From tastyquery.com
HAWAIIAN MACADAMIA NUT SHORTBREAD COOKIES FOOD
From homeandrecipe.com
PREMIUM SHORTBREAD COOKIE GIFTS, OMIYAGE, FAVORS FROM HAWAII
From honolulucookie.com
HAWAIIAN SHORTBREAD COOKIES RECIPE RECIPES - STEVEHACKS
From stevehacks.com
SHORTBREAD WEDGES | SHORTBREAD, BUTTER CREAM, RECIPES
From pinterest.com
RIDICULOUSLY EASY PEANUT BUTTER SHORTBREAD COOKIES
From thecafesucrefarine.com
TOP 40 DIAMOND BAKERY HAWAIIAN SHORTBREAD COOKIES RECIPES
From jus.motoretta.ca
HAZELNUT SHORTBREAD WEDGES | CANADIAN LIVING
From canadianliving.com
HAWAIIAN SHORTBREAD MACADAMIA COOKIE RECIPE RECIPES
From music-e.dcmusic.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love