SHORTBREAD COOKIE BARS
These melt-in-your-mouth Shortbread Cookie Bars feature a yummy layer of jam nestled between two delicious layers of shortbread. Easy to make and super delicious.
Provided by Two Sisters Crafting
Categories Brownies and Bars
Time 25m
Number Of Ingredients 5
Steps:
- Add butter to a mixer and cream until fluffy (2-3 minutes.)
- Add Powdered Sugar and mix until combined.
- Add Baking Soda with the Flour (one cup at a time) and mixed just until combined.
- Divide the dough into two equal portions. Wrap one in plastic wrap and refrigerate.
- Press half of the dough into a parchment paper-lined baking pan (we used a 7x11" Brownie Pan to have a little bit of a thicker shortbread layer but a 9x13" pan will work too.)
- Bake the Shortbread crust in an oven preheated to 325 degrees for 20 minutes.
- Remove the pan from the oven. It should be a little bit brown, just around the edges of the crust.
- Stir the jam to smooth it out and then pour it into the center of the pan. Smooth the jam over the entire cookie crust.
- Take the second portion of shortbread dough out of the refrigerator. Scatter pieces of the dough on the top of the jam.
- Increase the oven temperature to 375 and place the pan back in the oven. Cook the cookie bars for an additional 15 minutes or until the top is a light golden brown.
- Allow the cookies to cool completely before cutting into individual cookie bar pieces.
Nutrition Facts : Calories 394 calories, Carbohydrate 49 grams carbohydrates, Cholesterol 54 milligrams cholesterol, Fat 21 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 206 grams sodium, Sugar 20 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
SHORTBREAD SUGAR COOKIE BARS
These shortbread sugar cookie bars are an easy, tasty variation on the traditional cookie.
Provided by southrncomfrt33
Categories Desserts Cookies Bar Cookie Recipes
Time 45m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix flour, butter, confectioners' sugar, salt, and baking powder together in a bowl using an electric mixer on medium speed until well blended. Pat dough into a 9-inch square baking pan. Sprinkle with cinnamon sugar.
- Bake in the preheated oven until edges are golden, 30 to 35 minutes. Cut into bars while still warm.
Nutrition Facts : Calories 179.8 calories, Carbohydrate 17.4 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 7.3 g, Sodium 126 mg, Sugar 3.9 g
SHORTBREAD COOKIES
Bake Ina Garten's chocolate-dipped Shortbread Cookies for the perfect bite with tea, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories dessert
Time 1h15m
Yield 20 cookies
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
- Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
- When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
- Drizzle 1/2 of each cookie with just enough chocolate to coat it.
SHORTBREAD BARS
Provided by Steve Cylka
Time 45m
Number Of Ingredients 6
Steps:
- Line a 13x9 pan with parchment paper (or foil)
- Preheat oven to 350F
- Using an electric mixer, cream together the butter and powdered sugar until smooth.
- In a separate bowl, whisk together the flour, baking powder and salt.
- Slowly beat the dry ingredients in the butter mixture until it is fully combined and there are no lumps or dry flour in the dough.
- Spread the dough in the lined pan, patting it so that it is evenly spread across the pan.
- Prick the dough many times with a fork. Sprinkle the coloured sugar evenly across the cookie dough.
- Bake for 33-37 minutes. The edges should be starting to brown.
- Cool on a wire rack.
- Cut into small 1 inch squares. Store in an airtight container for 2 weeks or in the freezer for 2 months.
BUTTERSCOTCH SHORTBREAD BARS
Make and share this Butterscotch Shortbread Bars recipe from Food.com.
Provided by ratherbeswimmin
Categories Bar Cookie
Time 1h
Yield 24 bars
Number Of Ingredients 12
Steps:
- Line a 9-inch square baking pan with foil, extending foil over edges of pan.
- Butter foil; set pan aside.
- In a bowl, combine flour, 3 tablespoons brown sugar, and baking powder; use a pastry blender and cut in ½ cup butter until mixture resembles coarse crumbs.
- Press mixture into bottom of prepared pan; bake at 350° for about 25 minutes or until golden brown.
- In a saucepan, melt the remaining ¼ cup butter; stir in sugar, brown sugar, corn syrup, water, and salt.
- Stir in cashews; bring mixture to boiling over med-high heat, stirring constantly.
- Boil, uncovered, for 5 minutes, stirring often.
- Remove pan from heat; stir in whipping cream and vanilla.
- Spread butterscotch mixture evenly over baked crust.
- Bake 12-15 minutes more or until most of the surface is bubbly.
- Cool completely in pan on a wire rack.
- Using foil, lift bars out of pan; carefully peel foil from sides of bars; cut into bars.
- To store: place in layers separated by waxed paper in an airtight container; cover; store at room temperature up to 3 days or freeze up to 3 months.
Nutrition Facts : Calories 142.2, Fat 8.1, SaturatedFat 4.5, Cholesterol 18.6, Sodium 93, Carbohydrate 17.1, Fiber 0.3, Sugar 8.8, Protein 1.2
SCOTTISH SHORTBREAD BARS
It was at my bridal shower in 1960 that I first sampled these pretty bars. Now each time I make them, I'm reminded of that happy occasion.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well. , Spread into an ungreased 11x7-in. baking pan. Prick several times with a fork. Bake at 350° for 20-22 minutes or until edges begin to brown. Dust with confectioners' sugar. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 115 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 106mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
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4.9/5 (7)Calories 100 per servingServings 16
- Combine butter and 1/4 cup sugar in large bowl. Beat at medium speed until creamy. Add flour, cornstarch, and salt. Beat at low speed until well mixed.
- Press dough onto bottom of ungreased 9-inch tart pan or 8- or 9-inch square baking pan; sprinkle with 1 tablespoon sugar. Bake 23-25 minutes or until light golden. Immediately sprinkle with remaining sugar. Cool 5 minutes. Cut into bars. Cool completely before removing from pan.
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