Scottie Dog Shortbread Cookies Recipes

SCOTTIE DOG SHORTBREAD COOKIES

Scottie Dog Shortbread Cookies image

To flavor the dough, add a teaspoon of grated lemon zest, cinnamon, maple syrup, or almond extract.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes 12 to 16

Number Of Ingredients 7

Ingredients

2 cups all-purpose flour
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup confectioners' sugar
1 teaspoon pure vanilla extract
1/4 cup cocoa powder
12 to 16 twelve-inch lengths of 3/8-inch plaid ribbon, for collar (optional)

Steps:

Line two rimmed baking sheets with Silpats or parchment paper. Sift together flour and salt in a small bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until fluffy, 3 to 5 minutes. Add confectioners' sugar, and continue to beat until very light in color and fluffy, occasionally scraping down the sides of the bowl with a spatula, about 2 minutes more. Add vanilla, and beat to combine. Add flour mixture, and combine on low speed, scraping with spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
Remove half of the dough from bowl. Form dough into a flat disc, and wrap it in plastic. Add cocoa to remaining dough, mix until well combined, and form into a flat disc; wrap in plastic. Chill both discs until firm, at least 1 hour.
Preheat oven to 325 degrees. Roll out one disc to a 1/4-inch thickness. Cut out shapes using a Scottie dog-shaped cookie cutter, and place on prepared baking sheets. Scraps can be gathered together and re-rolled once. Repeat with remaining disc. Bake until firm and just starting to color, 13 to 15 minutes. Cool completely on a wire rack before decorating. Tie a length of ribbon around the neck of each dog to form a collar, if desired. Cookies can be stored in an airtight container at room temperature for 3 to 4 weeks.

SCOTTISH SHORTBREAD COOKIES

Scottish Shortbread Cookies image

This simple three-ingredient shortbread cookie recipe makes wonderfully rich, tender cookies. Serve them with fresh berries of the season for a nice, light dessert. You'll get miles of smiles when friends see these at an afternoon tea or a bridal shower. -Marlene Hellickson, Big Bear City, California

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 4 dozen.

Number Of Ingredients 3

Ingredients

4 cups all-purpose flour
1 cup sugar
1 pound cold butter, cubed

Steps:

Preheat oven to 325°. In a large bowl, combine flour and sugar. Cut in butter until mixture resembles fine crumbs. Knead dough until smooth, about 6-10 times. Pat dough into an ungreased 15x10x1-in. baking pan. Pierce with a fork. , Bake until lightly browned, 25-30 minutes. Cut into squares while warm. Cool on a wire rack.

Nutrition Facts : Calories 244 calories, Fat 16g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 157mg sodium, Carbohydrate 24g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.

SCOTTISH SHORTBREAD

Scottish Shortbread image

Provided by Food Network

Categories dessert

Number Of Ingredients 3

Ingredients

1/2 pound best unsalted butter
1/2 cup superfine sugar
2 1/2 cups all-purpose flour

Steps:

Preheat the oven to 325 degrees. Place butter in mixer and beat with paddle until soft and light. Beat in sugar in a stream and continue beating 5 to 10 minutes until the mixture is very light and whitened. Stir in the flour by hand until it absorbed, no more or the dough will toughen.
Scrape the dough onto a floured surface and flour the dough with pinches of flour. Press the dough out with your hands, then roll over once or twice very gently with a rolling pin until the dough is about 1/2-inch thick. Cut the dough with floured cutters and transfer the cut pieces to a paper lined pan.
Bake the shortbread for about 15 minutes until it is very lightly colored. Cool the shortbread on a rack.
To use a shortbread mold to shape, press the mold into the floured dough and cut around it. Transfer the cut and molded dough to a paper lined pan and chill about 1 hour until firm. Bake as above.

SCOTTISH SHORTBREAD COOKIES

Scottish Shortbread Cookies image

This is a great recipe for light and flaky cookies! My family loves them. I like to have one with a cup of coffee....

Provided by Vseward Chef-V

Categories Dessert

Time 35m

Yield 4 dozen, 48 serving(s)

Number Of Ingredients 3

Ingredients

2 cups butter
1 cup brown sugar, packed
4 1/2 cups all-purpose flour

Steps:

Preheat oven to 325 degrees F.
Cream butter and brown sugar. Add 3 to 3 3/4 cups flour. Mix well.
Sprinkle board with the remaining flour. Knead for 5 minutes, adding enough flour to make a soft dough.
Roll to 1/2 inch thickness. Cut-out with cookie cutter. Prick with fork and place on ungreased baking sheets.
Bake for 20 to 25 minutes.

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