Shortbread Bites Recipes

SHORTBREAD, 10 WAYS

Steps:

• Heat oven to 325 degrees. Pulse together flour, sugar and salt in a food processor. Add butter and pulse to fine crumbs. Pulse a few more times until some of the crumbs start to come together, but don't overprocess; the dough should be somewhat crumbly. (You can also mix the dough in a bowl using two knives or a pastry cutter.)
• Press dough into an even layer in an ungreased 8- or 9-inch-square baking pan, or a 9-inch pie pan. Prick dough all over with a fork. Bake until golden brown, about 35 to 40 minutes for the 9-inch square or pie pan, 45 to 50 minutes for the 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm.

SPICY SHORTBREAD BITES

Steps:

• Preheat oven to 350°F.
• In a small bowl whisk together paprika, 2 teaspoons salt, and 1 teaspoon cayenne and set aside.
• In a bowl with an electric mixer beat butter with sugar until light and fluffy. In another bowl whisk together remaining 1/2 teaspoon salt, remaining 1/8 teaspoon cayenne, flour, curry powder, and cumin. Beat flour mixture flour mixture into butter until just combined.
• On a lightly floured surface knead dough about 8 times, or until it just comes together. Divide dough into 4 equal pieces. On a sheet of wax paper roll each piece of dough into a 3/4-inch-thick log. Sprinkle one quarter of spice mixture along the length of each log and roll in mixture to coat completely.
• Wrap each log in wax paper. Freeze dough just until firm, 15 to 20 minutes. Shortbread dough may be made 1 week ahead and frozen. Before proceeding with recipe, remove dough from freezer and let stand about 15 minutes, or until slightly softened to facilitate slicing.
• Remove logs carefully from wax paper and slice into 1/2-inch-thick rounds. Place rounds 1/4 inch apart on ungreased baking sheets and bake in batches in middle of oven 15 minutes, or until browned lightly.
• Gently loosen shortbread bites with a spatula from baking sheet (do not remove from sheet) and cool completely. Carefully transfer shortbread bites to a serving dish (they will be fragile) and serve as an hors d'oeuvre.

MELT - IN - YOUR - MOUTH SHORTBREAD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Whip butter with an electric mixer until fluffy. Stir in the confectioners' sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes. Drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet.
• Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don't brown too much. Cool on wire racks.

ELFIN SHORTBREAD BITES

Steps:

• In a medium mixing bowl stir together flour and sugar.
• Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling.
• Stir in sprinkles.
• For Christmas you might want to use 1 T green sprinkles and 1 T red sprinkles.
• Form mixture into a ball and knead until smooth.
• Roll or pat dough on an ungreased cookie sheet into an 8x5 inch rectangle.
• Cut into 1/2 inch squares.
• Separate the squares on the cookie sheet.
• Bake in a 325F oven for 12 minutes or until the bottoms just start to brown.
• Transfer to a wire racks covered with wax paper to cool.
• Store in a tightly covered container at room temperature for up to three days or in the freezer for up to 3 months.

CHEDDAR SHORTBREAD BITES

Steps:

• Combine flour, butter, salt and red pepper in medium bowl; beat at medium speed until dough forms. Add cheese; mix until a ball forms. Shape dough into circle; wrap in plastic food wrap. Refrigerate 2 hours or overnight.
• Heat oven to 350°F Roll out dough on lightly floured surface to 1/4-inch thickness. (It will be hard to roll at first, but will soften. Press together any cracks that form on edges of dough.) Cut dough with 1 1/2-inch cookie cutters or pizza cutter into desired shapes. Place onto ungreased baking sheets.
• Beat egg white and water together in small bowl. Brush cut-outs with egg wash; sprinkle with seeds.
• Bake for 12 to 15 minutes or until very lightly browned around edges. Immediately loosen from pan; let cool on pan.
• Recipe Tip
• Shortbread can be topped with a variety of other ingredients such as chili powder, seasoned salt, fennel seed or herbs.

SHORTBREAD

Steps:

• In large bowl, cream butter and sugars until light and fluffy. Combine flour, cornstarch and salt; gradually add to creamed mixture and mix well. Roll dough into a 15x2x1-in. rectangle; chill. , Preheat oven to 325°. Cut into 1/4-in. slices; place 2 in. apart on ungreased baking sheets. Prick with a fork. Bake 10-12 minutes or until set. Remove to wire racks to cool.