Roses Crescents Holiday Shortbread Cookies Recipes

ROSE'S CRESCENTS (HOLIDAY SHORTBREAD COOKIES)

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.

CHOCOLATE ALMOND CRESCENTS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in almonds and vanilla. In another bowl, whisk flour, cocoa and salt; gradually beat into creamed mixture. Refrigerate, covered, 2 hours or until firm enough to shape., Preheat oven to 350°. Shape 2 teaspoons of dough into 2-in.-long logs; form each log into a crescent. Place 2 in. apart on ungreased baking sheets. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool completely., Dip cookies halfway into melted chocolate, allowing excess to drip off. Place on waxed paper. If desired, sprinkle with coconut. Let stand until set. Cover dipped ends of cookies with waxed paper; dust undipped ends with confectioners' sugar. Store between pieces of waxed paper in airtight containers.

HOLIDAY SHORTBREAD COOKIES

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.

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

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!

HOLIDAY SHORTBREAD COOKIES

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.

ROSE WATER SHORTBREAD COOKIES

Steps:

• Whisk cardamom and 1 1/2 cups flour in a medium bowl and set aside. Using an electric mixer, beat sugar and butter in a medium bowl until smooth. Add egg and rose water and beat to blend.
• Reduce mixer to low speed; gradually mix in dry ingredients (dough will be stiff). Cover and chill at least 6 hours or overnight.
• Preheat oven to 300°. Scoop level tablespoonfuls of dough and, using lightly floured hands, roll into balls. Place on parchment-lined baking sheets, spacing about 1 1/2" apart. Using a fork or another utensil that can make a decorative pattern in dough, flatten balls to a 1/4" thickness. (Alternatively, flatten balls and make an indentation in the centers with your thumb.) Sprinkle cookies with poppy seeds.
• Bake cookies until firm but still pale, 20- 25 minutes. Transfer to wire racks; let cool.
• DO AHEAD: Cookies can be baked 5 days ahead. Store airtight at room temperature.

ALMOND CRESCENT COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Spray several cookie sheets with cooking spray.
• With a mixer, beat the butter with sugar until light and fluffy.
• Add vanilla extract and almond extract, beat until incorporated.
• Stir in the flour and almonds. Work flour mixture into a firm dough.
• Working with 1 tablespoon of dough at a time, lightly roll and then shape it so the middle is thicker than both ends. Bend dough log into a crescent shape.
• Place on greased cookie sheets and repeat until all dough is used.
• Bake 12-15 minutes or until light brown.
• Sift powdered sugar into a small shallow bowl.
• While the cookies are still warm , roll the crescents in the powdered sugar.
• Cool on racks.

ROSEMARY SHORTBREAD COOKIES

Steps:

• In a medium bowl, cream together the butter and 2/3 cup of sugar until light and fluffy. Stir in the flour salt and rosemary until well blended. The dough will be somewhat soft. Cover and refrigerate for 1 hour.
• Preheat the oven to 375 degrees F (190 degrees F). Line cookie sheets with parchment paper.
• On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into rectangles 1 1/2x2 inches in size. Place cookies 1 inch apart on the lined cookie sheets. Sprinkle the remaining sugar over the tops.
• Bake for 8 minutes in the preheated oven, or until golden at the edges. Cool on wire racks, and store in an airtight container at room temperature.