Rich Shortbread Cookies Recipes

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TRADITIONAL RICH SCOTTISH SHORTBREAD BISCUITS - COOKIES



Traditional Rich Scottish Shortbread Biscuits - Cookies image

No Christmas or New Year would be the same without these delightful buttery and crisp shortbread biscuits! Plus, they are extremely easy to make and have very few ingredients. They are not low in calories, but they make a delicious treat at special times of the year. This family recipe is a tried and true, and is based on the Be-Ro cookbook recipe.....a real cookery institution in the UK! Shortbread biscuits can be made in a variety of shapes, including being pressed in a decorative wooden Shortbread Mould; when they are made in a round and cut into triangles, they are called "Petticoat Tails" and are a traditional Scottish wedding biscuit. Whatever the shape you decide to use - I have given a few ideas in the recipe - the taste will remain the same.....meltingly light and buttery. These make ideal gifts, and as they are made with butter, they last for quite a while. Pack them up in an attractive box, tin or cellaphane bag and attach a tartan bow and a sprig of heather for a true Scottish feel to them! Happy Hogmanay!

Provided by French Tart

Categories     Dessert

Time 40m

Yield 16-24 Shortbread Biscuits

Number Of Ingredients 4

12 ounces plain flour
4 ounces caster sugar
8 ounces butter
extra caster sugar, for sprinkling (optional)

Steps:

  • Mix the flour and sugar together in a large bowl, and then rub in the butter - as if you were making shortcrust pastry. Use the tips of your fingers and ensure that all the butter has been rubbed in -- it should resemble sand!
  • Then start to knead the paste, pushing it together to form a smooth dough - the heat of your hands whilst kneading helps it form.
  • Petticoat Tails:.
  • Divide the shorbread dough into two equal parts and shape them into balls, then flatten them out into two rounds - using the heel of your hand, to about 7" in diameter and 1/4" thick.
  • Mark the top into equal portions - triangular in shape, and then prick the tops all over with a fork - making patterns if you wish! Crimp the edges as you would a pie crust to make a decorative edge and place them onto a well greased baking tray or cookie sheet.
  • (You can also use a greased and lined 7" or 8" fluted edged round sandwich/cake tin - preferably with a loose bottom for ease of taking the shortbread out. Press the dough into the tin and mark out as above).
  • Shortbread fingers:.
  • Roll out the shortbread dough, and shape into a rectangle, about 1/2" to 3/4" thick. Place onto a well greased baking tray or cookie sheet as before, and mark into "fingers" -- prick over with a fork again. You can also press the dough into an 8" square baking/sandwich/brownie tin - and then mark out the fingers as above.
  • (Please Note: The fingers are always thicker than the petticoat tails and shortbread rounds).
  • Shortbread Rounds:.
  • Roll out the shortbread dough and using a biscuit or cookie cutter, cut into rounds of about 2" to 3" in diameter, about 1/4" in thickness. Place them on a well greased baking tray or cookie sheet.
  • Wooden Shortbread Mould:.
  • You can also place the dough into a decorative wooden shortbread mould, before turning it out on to a greased baking tray. Traditional Scottish wooden moulds can be bought online and usually have a Thistle design with heavily fluted edges.
  • Bake the any of the above shortbread biscuits in a pre-heated oven 160C/325F/Gas Mark 3 for between 20 to 30 minutes, or until they are pale and golden - but NOT brown!
  • Sprinkle extra caster sugar over the top as soon as they come out of the oven if you wish.
  • Allow the shorbread bicuits to cool slightly on a cooling rack, before cutting into fingers or "petticoat tails".
  • Allow to cool completely before storing in an airtight tin or container. NB: These will last for about 10 to 14 days in a cool, dry and dark pantry. They can also be frozen with great results!

SHORTBREAD COOKIES II



Shortbread Cookies II image

Use only butter in these for best flavor.

Provided by Sally

Categories     Desserts     Cookies     Butter Cookie Recipes     Shortbread Cookie Recipes

Yield 12

Number Of Ingredients 4

2 cups butter, softened
1 cup white sugar
2 teaspoons vanilla extract
4 cups all-purpose flour

Steps:

  • Preheat oven to 350 degrees F (180 degrees C).
  • Cream butter and sugar until fluffy. Stir in vanilla; add flour and mix well.
  • Put through cookie press and form cookies onto baking sheets. Bake for 10 - 12 minutes.

Nutrition Facts : Calories 489.5 calories, Carbohydrate 48.6 g, Cholesterol 81.3 mg, Fat 31.1 g, Fiber 1.1 g, Protein 4.6 g, SaturatedFat 19.5 g, Sodium 218.8 mg, Sugar 16.9 g

RICH SHORTBREAD COOKIES



Rich Shortbread Cookies image

I never used to like shortbread until I tried this recipe. The cookies stay moist and melt in your mouth. Dont let the corn starch fool you, you'd never know it was in there!! Enjoy!

Provided by ittybitty

Categories     Dessert

Time 27m

Yield 12 small cookies

Number Of Ingredients 4

1 cup butter
1/2 cup powdered sugar
1/4 cup cornstarch
1 1/2 cups flour

Steps:

  • Preheat oven to 375.
  • Whip butter, stir in cornstarch, flour, and sugar.
  • Beat low for 1 minute, then on high for 3-4 minutes.
  • Then I just squish is all together into a ball with my hands!
  • Roll 2 inch pieces into balls and place on ungreased cookie sheet.
  • Flatten slightly with fork.
  • Bake for 12-15 minutes but do not bake until browned.

Nutrition Facts : Calories 222.1, Fat 15.5, SaturatedFat 9.7, Cholesterol 40.7, Sodium 109.6, Carbohydrate 19.4, Fiber 0.5, Sugar 5, Protein 1.8

BUTTERY 3-INGREDIENT SHORTBREAD COOKIES



Buttery 3-Ingredient Shortbread Cookies image

With only a few ingredients, these butter shortbread cookies are so simple to prepare. -Pattie Prescott, Manchester, New Hampshire

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 16 cookies.

Number Of Ingredients 4

1 cup unsalted butter, softened
1/2 cup sugar
2 cups all-purpose flour
Confectioners' sugar, optional

Steps:

  • Preheat oven to 325°. Cream butter and sugar until light and fluffy. Gradually beat in flour. Press dough into an ungreased 9-in. square baking pan. Prick with a fork., Bake until light brown, 30-35 minutes. Cut into squares while warm. Cool completely on a wire rack. If desired, dust with confectioners' sugar.

Nutrition Facts : Calories 183 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 2mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 0 fiber), Protein 2g protein.

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