Lennies Special Shortbread Recipes

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MELT - IN - YOUR - MOUTH SHORTBREAD



Melt - In - Your - Mouth Shortbread image

This quick and easy shortbread will literally melt when you take a bite. Great for Christmas parties with a little bit of decorating.

Provided by Jennifer Wilton

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 25m

Yield 24

Number Of Ingredients 4

1 cup butter, softened
½ cup confectioners' sugar
¼ cup cornstarch
1 ½ cups all-purpose flour

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Whip butter with an electric mixer until fluffy. Stir in the confectioners' sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes. Drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet.
  • Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don't brown too much. Cool on wire racks.

Nutrition Facts : Calories 111.1 calories, Carbohydrate 9.7 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 4.9 g, Sodium 54.8 mg, Sugar 2.5 g

MILLIONAIRE'S SHORTBREAD



Millionaire's Shortbread image

This is a delicious Millionaire's shortbread recipe! It makes a great dessert or snack that will have your family begging for more. The only problem you are going to have is trying to stop yourself from eating it all!

Provided by Miija Veley

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 1h50m

Yield 12

Number Of Ingredients 7

1 ½ cups all-purpose flour
½ cup butter, cut into small pieces
3 tablespoons brown sugar
1 (14 ounce) can sweetened condensed milk
4 tablespoons butter
3 tablespoons brown sugar
6 ounces milk chocolate, chopped

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch square pan.
  • Sift flour into a bowl. Rub in butter with your fingertips until the mixture resembles fine bread crumbs. Mix in brown sugar and shape dough into a ball.
  • Press dough into the prepared pan. Prick all over with a fork.
  • Bake in the preheated oven until set and golden brown, about 20 minutes. Let cool.
  • Meanwhile, combine condensed milk, butter, and brown sugar in a nonstick saucepan over medium-low heat. Cook, stirring constantly, until caramel comes to a boil. Reduce heat and cook until golden and pulling away from the sides of the pan, 4 to 5 minutes.
  • Pour caramel over cooled crust and refrigerate until firm to the touch, about 1 hour.
  • Place chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
  • Spread melted chocolate over cooled caramel. Refrigerate until chocolate hardens, about 15 minutes. Cut into bars.

Nutrition Facts : Calories 364.2 calories, Carbohydrate 44.7 g, Cholesterol 44.8 mg, Fat 18.7 g, Fiber 0.9 g, Protein 5.4 g, SaturatedFat 11.4 g, Sodium 136.5 mg, Sugar 31.6 g

LAURA SHIRK'S SHORTBREAD



Laura Shirk's Shortbread image

Rolled shortbread.

Provided by Allrecipes Member

Categories     Cut-Out Cookies

Time 1h

Yield 12

Number Of Ingredients 4

1 cup butter
½ cup white sugar
2 ⅓ cups all-purpose flour
¼ teaspoon salt

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Cream butter and sugar together. Add flour and salt, stir until blended. Roll out 1/2 inch thick on floured board and cut into shapes with small (2 inch) cutters.
  • Bake for 50 minutes. Sprinkle with sugar.

Nutrition Facts : Calories 256.4 calories, Carbohydrate 26.9 g, Cholesterol 40.7 mg, Fat 15.6 g, Fiber 0.7 g, Protein 2.7 g, SaturatedFat 9.8 g, Sodium 157.9 mg, Sugar 8.4 g

LENNIE'S SPECIAL SHORTBREAD



Lennie's Special Shortbread image

This is my Signature Recipe. The melt-in-your-mouth texture of these Christmas cookies is wonderful, and the food processor makes it easy. They freeze well too.

Provided by Lennie

Categories     Dessert

Time 25m

Yield 4-5 dozen

Number Of Ingredients 5

1 cup butter, cold
1/2 cup icing sugar
1/2 cup cornstarch
1 1/2 cups flour
1/2 teaspoon vanilla

Steps:

  • Chop cold butter into chunks.
  • In cuisinart fitted with metal blade, process butter with icing sugar until well creamed, about one minute; you may have to scrape down the sides.
  • Add remaining ingredients and process with several on/off turns, just until dough is well mixed and begins to gather together in a ball around the blade.
  • What I do now is wrap this dough in wax paper and put it in the fridge, and make up a second batch with the remaining 1/2 pound of butter (1 cup butter= 1/2 pound); I then put that dough in the fridge and proceed with the first batch I made.
  • Raw dough keeps well in the fridge for several days.
  • Shape rounded teaspoonfuls of dough into small balls.
  • Place on an ungreased cookie sheet (shiny is best) and flatten, using a fork dipped in icing sugar, cookie press dipped in icing sugar, or a cherry or nut (halved).
  • I often put coloured sprinkles or coloured sugars on top of cookies before baking.
  • Bake at 350 degrees for 12-15 minutes, watching carefully; edges should be very lightly browned.
  • Yield: 40-50 cookies.

SHORTBREAD



Shortbread image

This is a compilation of several Shortbread recipes I have from British cookbooks. I have been to England three times and REAL shortbread is a favorite. It should use real butter and not be TOO sweet.

Provided by Allrecipes Member

Categories     English Recipes

Yield 6

Number Of Ingredients 4

¼ cup white sugar
½ cup unsalted butter
1 cup all-purpose flour
⅓ cup white rice flour

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Line a baking sheet with greaseproof (parchment) paper. Sift the flour and rice flour into a medium mixing bowl. Add the sugar and mix.
  • Cut butter into pieces and rub into the flour with your fingertips until the mixture begins to bind together. Knead into soft dough.
  • Roll the dough into an 8 inch round (or for exact round, mold it in an 8 inch cake pan). Place on baking sheet. Using a fork, prick top and make tine marks along edge. Using a table knife, score top with wedge marks. (This is where it will break when cooled)
  • Bake 45 minutes or until pale golden in color. Sprinkle a little superfine sugar over top and cool on baking sheet. Cut into wedges. Keeps for weeks in airtight tin.

Nutrition Facts : Calories 275.8 calories, Carbohydrate 31.3 g, Cholesterol 40.7 mg, Fat 15.7 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 9.8 g, Sodium 2.5 mg, Sugar 8.4 g

MACADAMIA AND GINGER SHORTBREAD



Macadamia and Ginger Shortbread image

Make and share this Macadamia and Ginger Shortbread recipe from Food.com.

Provided by ImPat

Categories     Dessert

Time 55m

Yield 16 serving(s)

Number Of Ingredients 7

100 g macadamia nuts
250 g butter (chopped)
1/2 cup caster sugar
2 cups plain flour
1/2 cup rice flour
125 g glace ginger (finely chopped)
1 tablespoon caster sugar (extra to sprinkle)

Steps:

  • Preheat oven to 130C (fan forced).
  • Spread nuts on a baking tray and cook for 7 to 8 minutes, or until lightly golden and then cool and chop.
  • Use electric beaters to beat butter and sugar until light and creamy and then add sifted flours, using a butter knife to mix together, then add the ginger and macadamia nuts and mix.
  • Gather dough together and turn out onto a sheet of non-stick baking paper and press dough out to a 25cm round.
  • With dough still on the paper, lift it onto a baking tray and use your fingers to pinch the edges to give a fluted effect.
  • Score dough into wedges and prick with a fork and sprinkle the extra sugar on.
  • Cook for 35 minutes, or until firm and pale golden.
  • Cool on tray, dust with icing sugar and then cut into wedges.

Nutrition Facts : Calories 258.4, Fat 17.6, SaturatedFat 8.8, Cholesterol 33.4, Sodium 111.6, Carbohydrate 23.8, Fiber 1.1, Sugar 7.4, Protein 2.5

MILLIONAIRE'S SHORTBREAD



Millionaire's Shortbread image

I love transforming a few simple components into one home-run dessert. Using store-bought candies and a few extra ingredients takes the guesswork out of making caramel, and a hint of coffee gives my millionaire's bars even more depth. These are guaranteed to give you all that you'd want in a gourmet bar cookie.

Provided by Dan Langan

Categories     dessert

Time 4h30m

Yield 16 bars

Number Of Ingredients 16

10 tablespoons unsalted butter, softened
1/3 cup (60 grams) granulated sugar
1/2 teaspoon fine salt
1 large egg yolk, at room temperature
2 teaspoons pure vanilla extract
1 1/2 cups (190 grams) all-purpose flour
3 tablespoons heavy cream
1 teaspoon pure vanilla extract
1/2 teaspoon instant coffee powder, optional
1/4 teaspoon fine salt
One 11-ounce bag of soft caramels, unwrapped (about 36 to 38 caramels)
2 tablespoons unsalted butter
3/4 cup (4 1/2 ounces) semisweet chocolate chips
3 tablespoons heavy cream
Generous pinch instant coffee powder, optional
Flaky salt, for finishing, optional

Steps:

  • Preheat the oven to 350 degrees F. Grease an 8-inch-square baking pan and line it with parchment paper so that the parchment extends up all sides of the pan.
  • To make the shortbread layer: In the bowl of a stand mixer fitted with the paddle, cream the butter, sugar and salt together on medium speed until a grainy paste forms, 1 to 2 minutes. Scrape the bowl and paddle. Add the egg yolk, vanilla and 1 teaspoon water and blend on medium until smooth, about 1 minute. Add the flour and mix on low until a crumbly dough forms; it will look dry and that's okay.
  • Transfer the dough to the prepared pan, breaking up any large pieces to evenly scatter the dough over the bottom. Use your hand to press the dough as evenly as possible into the pan. If the dough sticks to your fingers, moisten your hand with cool water. Use a fork to prick the dough all over the surface.
  • Bake the shortbread until firm to the touch and golden brown (the edges may be a bit darker than the center), 30 to 35 minutes. Cool the pan on a rack until just warm before topping with the caramel layer, about 30 minutes.
  • To make the caramel layer: Stir the cream, vanilla, coffee and salt together in a medium pot, preferably nonstick. Add the butter and caramels and melt over low heat, stirring continuously with a rubber spatula, until smooth, about 5 minutes; reduce the heat if the caramel begins bubbling. Immediately pour the caramel over the warm shortbread and smooth the top. The caramel will smooth and level as it cools. Allow to cool for about 2 hours before adding the final ganache layer.
  • To make the chocolate layer: Combine the chocolate chips, cream and instant coffee if using in a small microwave-safe bowl and microwave for 15 seconds. Stir about 5 seconds and continue heating in 15-second increments until smooth, 30 to 45 seconds total. Don't overcook the mixture; if small bits of chocolate remain just gently stir until they melt.
  • Pour the chocolate ganache over the cooled caramel layer and smooth to the edges. Allow to set until firm, about 1 hour at room temperature or 30 minutes refrigerated.
  • Use the overhanging parchment to lift the bars out. Slice into 16 squares and lightly sprinkle with flaky salt if using. The bars will keep in an airtight container at room temperature for up to 3 days.

GINGERY LAVENDER SHORTBREAD



Gingery Lavender Shortbread image

Make and share this Gingery Lavender Shortbread recipe from Food.com.

Provided by Smilyn

Categories     Bar Cookie

Time 45m

Yield 32 serving(s)

Number Of Ingredients 6

2 1/2 cups all-purpose flour
1/3 cup sugar
2 tablespoons finely chopped crystallized ginger
1/4 teaspoon ground ginger
1 teaspoon dried lavender blossoms
1 cup butter

Steps:

  • Preheat oven to 325F.
  • Line a cookie sheet with parchment paper and set aside.
  • In bowl, combine flour, sugar, crystallized ginger, lavender, and ground ginger.
  • Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling.
  • Form mixture into a ball; knead until smooth (dough may be crumbly at first but will come together as you work it with your hands).
  • Roll or pat dough onto prepared cookie sheet in 11” x 6” rectangle.
  • With large knife, carefully halve rectangle lengthwise, then cut crosswise into 16 slices.
  • Do not separate slices.
  • Bake in preheated oven for 25 to 30 minutes or until edges are light brown and center is set.
  • Re-cut the rectangle and separate the slices while warm.
  • If desired, sprinkle with additional sugar.
  • Cool on cookie sheet 5 minutes.
  • Transfer to a wire rack and let cool completely.
  • To Store: Place cookies in layers separated by waxed paper in an airtight container.
  • Store at room temperature for 3 days or freeze for up to 3 months.

LENNIE'S ULTIMATE RICE PUDDING



Lennie's Ultimate Rice Pudding image

Make and share this Lennie's Ultimate Rice Pudding recipe from Food.com.

Provided by Lennie

Categories     Dessert

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 10

1 cup water
1/2 cup short-grain rice
5 cups milk, 2% or homo (NOT skim)
1/2 cup white sugar
1 teaspoon cornstarch
1/2 cup raisins
1/4 teaspoon freshly ground nutmeg, or to taste
1 egg yolk
1 1/2 teaspoons pure vanilla extract
2 teaspoons ground cinnamon

Steps:

  • Place water and rice in a large, heavy pot with a tight-fitting lid.
  • Bring to a boil, reduce heat slightly, then allow to boil until almost all the water is gone (approximately 10 minutes).
  • Stir in 4-1/2 cups of the milk and reduce heat to med-low.
  • Yes, it looks like a lot of liquid.
  • Don't worry.
  • (Note: don't use skim milk; it's not rich enough to make a nice pudding.) Into the remaining 1/2 cup of milk, whisk in the sugar and cornstarch.
  • Whisk this mixture into the rice, then add the raisins (substitute currents if you prefer).
  • Stir.
  • Grate nutmeg over the top of the mixture, lightly dusting the entire top.
  • Raise the heat to med-high and, stirring almost constantly, bring to a slow boil.
  • Reduce heat to low and put lid on pot.
  • Simmer (very gently) for anywhere from one hour to 1-1/2 hours-- until the pudding has thickened.
  • Stir pot occasionally, making sure the pudding does not stick to the bottom of your pot.
  • When pudding is thick, spoon some out into a custard cup which contains the egg yolk.
  • Do this about a teaspoon at a time, to slowly warm the yolk.
  • Any faster, or in any greater quantity, will cause the yolk to curdle.
  • When yolk is beaten and warmed, stir into pudding.
  • Cook for two more minutes; remove from heat.
  • Stir in vanilla (pure extract only please, not artificial), then pour pudding into an attractive serving dish.
  • Sprinkle cinnamon on top and let cool to room temperature.
  • Do not add cinnamon while cooking or the pudding will have an unpleasant gray/brown colour.
  • Refrigerate if not serving right away.
  • Canadian comfort food!

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