Sandys No Knead Shortbread Recipes
SCOTTISH SHORTBREAD II
Light, very buttery. Does not make a large batch, but are simple enough to make many batches. Recipe does not double well.
Provided by Cheryl Otten
Categories World Cuisine Recipes European UK and Ireland Scottish
Yield 12
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Blend all ingredients well. Dough will be stiff.
- Press into a 9 x 9 inch buttered dish. Prick top with a fork.
- Bake until pale golden brown on the edges. Cool and cut into squares.
Nutrition Facts : Calories 180.1 calories, Carbohydrate 17.5 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 7.3 g, Sodium 82 mg, Sugar 5.6 g
SCOTTISH SHORTBREAD III
My mother is from Scotland and this is her authentic Scottish shortbread recipe. It makes bars, not cookies!
Provided by Lesley Lombardo
Categories World Cuisine Recipes European UK and Ireland Scottish
Time 1h15m
Yield 36
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Cream butter and sugar with mixer. Add flour and mix with a wooden spoon. Use hands to thoroughly mix.
- Press into a jelly roll pan. Prick to bottom all over with a fork being sure the fork hits the bottom and the pricks are close together.
- Bake for 10 minutes. Reduce the heat to 300 and continue to bake for 40 minutes more. Wait 2 minutes then cut into finger size bars. Cool thoroughly in pan.
Nutrition Facts : Calories 175.1 calories, Carbohydrate 18.8 g, Cholesterol 27.1 mg, Fat 10.4 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 6.5 g, Sodium 1.7 mg, Sugar 5.6 g
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.
SANDY'S (NO KNEAD) SHORTBREAD
This is so much easier than the traditional shortbread and it does taste like shortbread. Although I am sure it wouldn't suit everyone, it works for me. It was given to me over thirty years ago by a neighbour.
Provided by Ninna
Categories Dessert
Time 45m
Yield 24 serving(s)
Number Of Ingredients 4
Steps:
- Cream butter and sugar and add flour, mix well.
- It will appear very crumbly but press firmly into 2 round 7" tins.
- Sprinkle with sugar and cut into sections, cook 1/2 hr 120degC to 150degC (250degF to 300degF).
Nutrition Facts : Calories 94.2, Fat 4.3, SaturatedFat 2.7, Cholesterol 11.1, Sodium 30.1, Carbohydrate 12.4, Fiber 0.3, Sugar 2.5, Protein 1.4
EASY SCOTTISH SHORTBREAD
These traditional butter cookies require only three ingredients. They're so yummy, you won't be able to stop at just one! -Peggy Goodrich, Enid, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3-1/2 dozen.
Number Of Ingredients 3
Steps:
- In a small mixing bowl, cream butter and sugar. Gradually add flour and mix well. (Dough will be crumbly). Shape into a ball., On a lightly floured surface, press dough to 1/2-in. thickness. Cut out with a floured 1-in. diamond-shaped cookie cutter; place 1 in. apart on ungreased baking sheets. Prick each cookie with a fork. Reroll scraps if desired. Bake at 350° for 12-15 minutes or until firm. Cool for 2 minutes before carefully removing to wire racks to cool completely.,
Nutrition Facts : Calories 55 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 26mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
NANA'S SHORTBREAD
This is another recipe handed down from my Nana to my mom and now to me. Very easy to prepare and freezes well.
Provided by Canadian Pixie
Categories Dessert
Time 30m
Yield 60 small cookies
Number Of Ingredients 5
Steps:
- Preheat oven to 275°F.
- Whip butter and add fruit powder sugar.Mix together both flours and spoon into butter mixture. Stir until thoroughly combined.
- Roll dough out to 1/8-1/4" thickness and cut using favourite cutter. (If using glacee cherries, quarter them and place in the center of each cookie and press gently.).
- Place cookies on baking sheet and bake for approximately 15 minutes, or until cookies just start to turn light golden around the edges.
Nutrition Facts : Calories 93.4, Fat 6.2, SaturatedFat 3.9, Cholesterol 16.3, Sodium 43.8, Carbohydrate 8.6, Fiber 0.2, Sugar 2, Protein 0.9
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