Holiday Shortbread Cookies Recipes

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HOLIDAY SHORTBREAD COOKIES



Holiday Shortbread Cookies image

What's great about basic buttery shortbread cookies is how you can add flavors to them. Or just leave them as is.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 55m

Yield Makes 24

Number Of Ingredients 5

1 cup (2 sticks) unsalted butter, room temperature
3/4 cup confectioners' sugar
1 1/2 teaspoons coarse salt
2 1/3 cups all-purpose flour (spooned and leveled)
1/3 cup coarse or sanding sugar (optional), for decorating

Steps:

  • In a food processor, combine butter, confectioners' sugar, and salt; process until smooth. Add flour and pulse just until combined. Form dough into an 8-inch-long round or square log; wrap tightly in plastic and freeze until firm, 30 minutes (or up to 1 month).
  • Preheat oven to 350 degrees, with racks in upper and lower thirds. Cut dough into 1/4-inch-thick slices. Dip edges in sugar if desired and transfer to two parchment-lined baking sheets. Bake until cookies are golden brown around edges, 15 to 18 minutes, rotating sheets halfway through. Let cookies cool 5 minutes on sheets. Transfer to wire racks to cool completely.

Nutrition Facts : Calories 251 g, Fat 15 g, Protein 2 g

HOLIDAY SHORTBREAD COOKIES



Holiday Shortbread Cookies image

This special Christmas treat came to me from Scotland through a relative. I compared this recipe with one a friend makes, since her husband is of Scottish descent, and found this shortbread to be quite authentic. -Erma Hiltpold, Kerrville, Texas

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 5 dozen.

Number Of Ingredients 4

5 cups all-purpose flour
1 cup sugar
1/2 teaspoon salt
2 cups cold butter, cubed

Steps:

  • In a large bowl, combine flour, sugar and salt. Cut in butter until mixture resembles fine crumbs. Pat into an ungreased 15x10x1-in. baking pan. Prick all over with a fork., Bake at 325° for 35 minutes or until center is set. Cool for 10-15 minutes. Cut into small squares. Continue to cool to room temperature.

Nutrition Facts : Calories 105 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 69mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.

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.

HOW TO DECORATE SHORTBREAD HOLIDAY CUT-OUT COOKIES WITH ROYAL ICING RECIPE BY TASTY



How To Decorate Shortbread Holiday Cut-Out Cookies With Royal Icing Recipe by Tasty image

Holiday Shortbread Cookies with Royal Icing

Provided by Betsy Carter

Categories     Bakery Goods

Yield 24 cookies

Number Of Ingredients 16

3 cups all purpose flour, plus more for dusting
2 teaspoons baking powder
½ teaspoon kosher salt
16 tablespoons unsalted butter, cubed and chilled
1 cup sugar
1 large egg
1 tablespoon vanilla extract
3 cups powdered sugar, sugar, sifted
2 tablespoons meringue powder
¼ teaspoon vanilla extract, or almond extract
4 tablespoons water
green gel food coloring
red gel food coloring
1 tablespoon brown gel food coloring
blue gel food coloring
yellow gel food coloring

Steps:

  • Preheat the oven to 350˚F (180˚C). Line baking sheets with parchment paper.
  • In a large bowl, combine the flour, baking powder, and salt. Mix with a fork.
  • In a separate large bowl, cream together the butter and sugar with an electric hand mixer for 3-5 minutes, until the butter and sugar are fully combined, but before the mixture becomes fluffy. Add the egg and vanilla and beat to incorporate.
  • Add the flour mixture and mix until just combined, but crumbly. Finish mixing with your hands until the dough comes together in a ball.
  • Transfer the dough to a floured surface. Lightly flour the top of the dough and roll out to about ¼-inch thick. Use cookie cutters of your choice to punch out cookies. Place the cookie cut-outs on the prepared baking sheets.
  • Bake for 8-10 minutes, until lightly browned around the edges. Let cool completely.
  • To make the royal icing: In a medium bowl, add the meringue powder to the powdered sugar. Whisk to combine. Add the vanilla and 4-6 tablespoons of water (depending on how runny or thick you'd like your icing.) Whisk until completely combined.
  • Divide the icing into smaller bowls and add any desired gel food colors. Immediately transfer to piping bags, or cover with plastic wrap. Do not leave the icing uncovered, as it will develop a film. If this happens, add a small amount of water and whisk to incorporate.
  • Decorate the cookies with royal icing as desired and let dry completely, at least 3-4 hours or overnight.
  • Enjoy!

Nutrition Facts : Calories 229 calories, Carbohydrate 37 grams, Fat 8 grams, Fiber 0 grams, Protein 2 grams, Sugar 23 grams

SHORTBREAD CHRISTMAS COOKIES



Shortbread Christmas Cookies image

These buttery shortbread cookies are so tasty and hold their shape very well. Make beautiful Valentine hearts also!

Provided by HANNER

Categories     Desserts     Cookies     Cut-Out Cookie Recipes

Time 1h15m

Yield 36

Number Of Ingredients 12

3 cups all-purpose flour
¾ cup white sugar
¼ teaspoon salt
1 ½ cups cold butter
½ teaspoon rum extract
½ teaspoon almond extract
2 tablespoons cold water
2 cups confectioners' sugar
2 tablespoons milk
2 teaspoons milk
1 drop food coloring, or to desired shade
1 tablespoon colored edible glitter, or as desired

Steps:

  • Whisk together flour, sugar, and salt in a large bowl; with a pastry cutter, chop in the butter until the mixture resembles coarse crumbs. Stir the rum extract and almond extract into the water in a small bowl. Mix into the dry ingredients, a little bit at a time, until the mixture holds together in a ball when you squeeze it.
  • Place the dough onto a floured work surface, and sprinkle with flour; roll out into a sheet 1/4 inch thick. Cut into shapes with floured cookie cutters, and place 1 inch apart on ungreased baking sheets. Cover with a layer of plastic wrap, and refrigerate for 30 minutes.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Bake the cookies just until the edges are lightly browned, 15 to 18 minutes. Allow to cool on sheets for 2 minutes before removing to wire racks to finish cooling. Cool completely before decorating.
  • For frosting, whisk the confectioners' sugar and milk in a bowl until smooth. If desired, divide frosting into small bowls, and tint each bowl a desired shade with food coloring. Frost fully cooled cookies, and sprinkle with edible glitter before the frosting sets.

Nutrition Facts : Calories 148.8 calories, Carbohydrate 18.9 g, Cholesterol 20.4 mg, Fat 7.8 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 4.9 g, Sodium 71.3 mg, Sugar 10.8 g

HOLIDAY SHORTBREAD



Holiday Shortbread image

At Wendy Masters' Grand Valley, Ontario home, it just wouldn't' be Christmas if she didn't make her great-grandmother's shortbread. "Everyone looks forward to it," she says. "All I do differently is sprinkle colored sugar on mine."

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 3-1/2 dozen.

Number Of Ingredients 5

2 cups butter, softened
1 cup sugar
1 teaspoon vanilla extract
4 cups all-purpose flour
Colored sugar, optional

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Gradually add flour; mix until dough forms a ball., On a lightly floured surface, roll dough to 1/2-in. thickness. Cut into 1-1/2-in. squares, diamonds and/or triangles. Place on ungreased baking sheets; sprinkle with colored sugar if desired. , Bake at 325° for 14-18 minutes or until edges are lightly browned. Cool on wire racks.

Nutrition Facts : Calories 138 calories, Fat 9g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 62mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

ROSE'S CRESCENTS (HOLIDAY SHORTBREAD COOKIES)



Rose's Crescents (Holiday Shortbread Cookies) image

These nutty, shortbread-like cookies are a holiday tradition in our family -- my mom has been making these for the past 20 years and I've picked up from her. I don't know where the recipe came from, but I'm posting it for all to enjoy. A couple of tips: 1) refrigerating the dough is an absolute must. Be sure to wrap it tightly in wax paper and plastic wrap so it doesn't dry out, 2) the cooking time is an estimate so you'll need to experiment with your oven, but the key is that the cookies should look almost uncooked on the top, but slightly golden brown around the edges, 3) the butter and margarine need to be at room temperature but DO NOT microwave in an attempt to speed up the process, 4) the prep time DOES NOT include the refrigeration time and 5) be sure to remove the cookies from the pan at the 10 minute mark otherwise they are likely to stick to the pan. Enjoy!

Provided by SGpratt

Categories     Dessert

Time 30m

Yield 40 cookies

Number Of Ingredients 8

2/3 cup blanched slivered almond, finely chopped
1/2 cup butter, room temperature
1/2 cup margarine, room temperature
1/3 cup sugar
1 2/3 cups flour, unsifted
1/4 teaspoon salt
1/2 cup sugar
1/2 teaspoon cinnamon

Steps:

  • Sift the flour and salt together and set aside.
  • Chop the almonds in a food processor or with a hand chopper until finely chopped.
  • In a large bowl (I use a KitchenAid standing mixer), combine butter, margarine, sugar and almonds. Beat at medium speed until light and fluffy. It may require stopping the mixer and scrapping the sides.
  • Gradually add the flour mixture and beat until well mixed. You'll likely have to scrap the sides of the bowl occasionally to ensure that all the ingredients are combined. The result will be a fairly sticky dough.
  • Place the dough on wax paper and shape into a rectangle (4 x 6 x 1) and then wrap tightly in plastic wrap. Refrigerate for a minimum of two hours or overnight.
  • Preheat the oven to 325. Cut the dough into eight sections. Working with two sections at a time (keep the rest of the dough refrigerated), pinch off small balls of dough (bigger than a marble but smaller than a golf ball). On a floured surface, roll the dough into a rope about the size and length of your pinkie. Shape the ropes into crescent (half-moon) shapes.
  • Place on ungreased cookied sheets and bake for 10-13 minutes until set. The edges should be golden brown.
  • Cool on the cookie sheet for 10 minute. Remove promptly and roll in topping mixture.

Nutrition Facts : Calories 89.8, Fat 5.8, SaturatedFat 1.9, Cholesterol 6.1, Sodium 58.3, Carbohydrate 8.7, Fiber 0.4, Sugar 4.3, Protein 1.1

HOLIDAY SWIRL SHORTBREAD COOKIES



Holiday Swirl Shortbread Cookies image

Get ahead of the holidays with this make-ahead recipe that's easy enough for a novice baker! It all starts with the tried-and-true shortbread formula: sugar, butter and flour. These three basic ingredients-plus a dash of vanilla-are all that's needed to make a dough that bakes up into almost inexplicably buttery and tender cookies, so they've got substance, as well as style. Their swirled look is the result of a little bit of food color and Betty's clever technique. Dough gets divided into three parts, dyed and recombined. A little bit of gentle kneading is all it takes to add the holly-jolly swirled effect!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h55m

Yield 24

Number Of Ingredients 7

1 cup butter, softened
1/2 cup granulated sugar
1 teaspoon vanilla
2 cups Gold Medal™ all-purpose flour
1/2 teaspoon Betty Crocker™ green gel food color
1/2 teaspoon Betty Crocker™ red gel food color
2 tablespoons coarse sparkling white sugar

Steps:

  • In large bowl, beat softened butter, 1/2 cup granulated sugar and the vanilla with spoon until well mixed. Stir in flour until blended. Knead 5 to 10 times or until dough is smooth.
  • Divide dough into 3 pieces. Place 2 pieces of dough into 2 small bowls. To one bowl, add green food color; stir or knead to mix color thoroughly into dough. Repeat with red food color and second piece of dough.
  • Cut each of the 3 doughs in half. Take one half of each of the doughs, and press together into a ball. Gently knead to mix colors (don't overwork dough or it will lose marbling). Shape into a roll, 6 inches long by 1 1/2 inches in diameter. Spread 1 tablespoon sparkling sugar on plastic wrap; roll log to cover. Wrap dough log tightly with plastic wrap. Repeat forming, shaping and rolling with remaining dough pieces. Refrigerate about 1 hour 30 minutes or until firm.
  • Heat oven to 350°F. Unwrap 1 of the dough logs; cut into 1/2-inch slices. Place 2 inches apart on ungreased cookie sheet, reshaping if necessary.
  • Bake 9 to 11 minutes or until edges are set. Cool 2 minutes; remove from cookie sheet to cooling rack. Unwrap remaining dough log, and repeat slicing and baking. Cool completely, about 30 minutes. Store covered in airtight container.

Nutrition Facts : Calories 130, Carbohydrate 13 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Cookie, Sodium 60 mg, Sugar 5 g, TransFat 0 g

HOLIDAY SHORTBREAD COOKIES



Holiday Shortbread Cookies image

Make and share this Holiday Shortbread Cookies recipe from Food.com.

Provided by Courtly

Categories     Dessert

Time 30m

Yield 72 serving(s)

Number Of Ingredients 7

1 1/3 cups argo cornstarch
2 cups all-purpose flour
4 2/3 cups powdered sugar, sifted
2 1/3 cups butter
1/2 teaspoon vanilla extract
2 1/2 teaspoons grated lemons, rind of
1/3 cup lemon juice

Steps:

  • Preheat the oven to 350.
  • In medium bowl combine flour, corn starch and 2/3 Celsius of powdered sugar; set aside.
  • In large bowl with mixer at medium speed, beat 2 cups of butter until softened and smooth.
  • Add flour mixture, 1 1/2 t.
  • lemon peel and vanilla; beat until well blended.
  • [Ifnecessary, refrigerate dough 1 hour or until easy to handle.
  • ]Shape dough into 1 inch balls.
  • Place 1 1/2 inches apart on ungreased cookie sheets.
  • Bake about 10-12 minutes or until edges are lightly browned.
  • Remove from oven; cool completely on wire racks.
  • Store in tightly covered container.
  • Icing:.
  • In a medium bowl beat together the remaining 1/3 Celsius butte and the remaining 1 t.
  • lemon peel until butter is softened.
  • Add remaining 4 Celsius powdered sugar and beat until well combined.
  • Add lemon juice and beat well.
  • Decorate cookies with icing.

Nutrition Facts : Calories 105.1, Fat 6, SaturatedFat 3.8, Cholesterol 15.8, Sodium 42.8, Carbohydrate 12.7, Fiber 0.1, Sugar 7.7, Protein 0.4

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All cool recipes and cooking guide for Holiday Shortbread Cookie Recipes are provided here for you to discover and enjoy ... Potatoes, Mushroom Soup, Onions, Cheese, Milk Recipe. Christmas Holiday Soup Recipes Easy Soups For Dinner Minestrone Soup Ingredients Olive Garden Reddit The Soup Recipe Boudin Soup Menu Jamaican Goat Soup Recipe Soup …
From recipeshappy.com


WHIPPED SHORTBREAD HOLIDAY COOKIES (CHRISTMAS) - THE BUSY BAKER
2016-12-06 These Whipped Shortbread Holiday Cookies are an old family recipe that’s been around for a long, long time! These Whipped Shortbread Holiday Cookies are the perfect, easy shortbread cookies to make at Christmas time, and they’re great for beginning bakers. And this shortbread recipe only calls for 5 ingredients!
From thebusybaker.ca


WHIPPED SHORTBREAD COOKIES (CHRISTMAS COOKIES) - GREEDY EATS
2019-12-18 Instructions. In a medium mixing bowl beat butter and confectioners' sugar for 3-4 minutes. Don't skimp on the beating time for light textured cookies. Beat sifted flour and cornstarch in the bowl and beat only till combined. Chill the dough for about half an hour in the fridge, or till it's firm to touch.
From greedyeats.com


HOLIDAY SHORTBREAD THIMBLE COOKIES - ENTERTAINING DIVA RECIPES
2018-12-12 Bake at 325°F for 15 minutes, or until the bottoms of the cookies are slightly browned. Remove from the oven and immediately use the thimble to make the dents deeper. Fill the dents with a ¼ teaspoon jelly while the cookies are still hot. Cool on the pan for 10 minutes then remove to wire rack until completely cold.
From entertainingdiva.com


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