Shortbread Cookies Barefoot Contessa Recipes

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PECAN SHORTBREAD



Pecan Shortbread image

Provided by Ina Garten

Categories     dessert

Time 1h5m

Yield 20 to 24 cookies

Number Of Ingredients 7

3/4 pound unsalted butter, room temperature
1 cup sugar
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
1 1/2 cups small diced pecans

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 sugar until they are just combined. Add the vanilla and almond extracts. In a medium bowl, sift together the flour and salt, then add them to the butter/sugar mixture. Add the pecans and 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 into 2 1/2-inch squares with a plain or fluted cutter (or cut into any shape you like). Place the cookies on an ungreased baking sheet.
  • Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature and serve.

CHOCOLATE-DIPPED BROWN SUGAR SHORTBREAD



Chocolate-Dipped Brown Sugar Shortbread image

Provided by Ina Garten

Categories     dessert

Time 1h25m

Yield 30 to 36 cookies

Number Of Ingredients 8

3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup light brown sugar, lightly packed
2 teaspoons pure vanilla extract
3 cups all-purpose flour
1 teaspoon kosher salt
1 cup milk chocolate morsels, such as Hershey's (6 ounces)
6 tablespoons (3/4 stick) unsalted butter
1/2 cup toasted pecans, minced and lightly salted

Steps:

  • Preheat the oven to 350 degrees F. Arrange two racks evenly spaced in the oven.
  • Place the butter and brown sugar in the bowl of an electric mixer fitted with a paddle attachment and mix on medium speed just until the butter and sugar are combined so you don't whip a lot of air into it. With the mixer on low, add the vanilla and scrape down the bowl with a rubber spatula. In a separate bowl, sift together the flour and salt. With the mixer on low, slowly add the flour mixture to the butter and sugar mixture and mix just until the dough comes together.
  • Scoop out 1-ounce pieces of dough (about a tablespoon), roll each one into a ball, then roll it into a 2 1/2-inch-long log. Place the logs 2 inches apart on two sheet pans lined with parchment paper and bake for 15 to 17 minutes, until the cookies start to brown around the edges and spring back when lightly touched. Set aside to cool on the pans.
  • For the coating, place the chocolate and the butter in a heatproof bowl and microwave on high for 30 seconds. Stir the mixture vigorously and continue to microwave in 30-second increments until the chocolate is just melted.
  • Drag half of the rounded top of each cookie through the chocolate and place it, chocolate side up, on a piece of parchment paper. While the chocolate is still warm, sprinkle on the pecans. Repeat with all the cookies. Set aside for at least 30 minutes for the chocolate to firm.

INA GARTEN'S SHORTBREAD COOKIES



Ina Garten's Shortbread Cookies image

This buttery shortbread cookie recipe by Ina Garten will be a holiday favourite for years to come.

Provided by Ina Garten

Categories     chocolate,cookies,dessert,Holiday/Event,snack,Winter

Time 45m

Yield 20 servings

Number Of Ingredients 6

¾ lbs unsalted butter, at room temperature
1 cup sugar, plus extra for sprinkling
1 tsp pure vanilla extract
3 ½ cups all-purpose flour
¼ tsp salt
6 - 7 oz very good semisweet chocolate, finely chopped

Steps:

  • Preheat the oven to 350 °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.

BAREFOOT CONTESSA'S SHORTBREAD COOKIES RECIPE



Barefoot Contessa's Shortbread Cookies Recipe image

Provided by Maudie30

Number Of Ingredients 8

3/4 pound unsalted butter, at room temperature
1 cup sugar, plus extra for sprinkling
(I also used some sparkling sugar for sprinkling)
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
6 to 7 ounces "very good" semisweet chocolate, finely chopped (optional)
(I used about 4 oz. because I wanted to leave half the batch plain.)

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. 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. I used a 1 1/2 in. round biscuit cutter instead. 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 half of the chocolate in a glass bowl and microwave on high power for 30 seconds. 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. (This method is tempering. It prevents the chocolate from burning and ensures a very smooth and glossy finish even after cooled.) Drizzle 1/2 of each cookie with just enough chocolate to coat it.

BAREFOOT CONTESSA'S SHORTBREAD HEARTS - INA GARTEN



Barefoot Contessa's Shortbread Hearts - Ina Garten image

I got this recipe from the Food TV website after seeing the cookies made by the Barefoot Contessa herself, Ina Garten. It's been my go-to recipe for Shortbread Cutouts for years now, and I was surprised to see that it was not already posted on the Zaar. It's the first recipe for Cutout cookies that rolled, cut and baked with ease for me, just as shown on TV! Not only does it make great holiday Shortbread cutouts, it's the perfect recipe to roll thin and sandwich with your favorite jam, or my personal favorite, cutout using a Kaiser-brand, wavy-edged Square Cookie Cutter and place an After Eight-brand Thin Chocolate Mint between 2 cookies, immediately after removing them from your baking sheet! No matter what shape you make or how you embellish, you will always receive Two Thumbs Up from anyone who tries them!

Provided by aloha808

Categories     Dessert

Time 35m

Yield 24 3-inch, 24 serving(s)

Number Of Ingredients 5

3/4 lb unsalted butter, room temperature (3 sticks)
1 cup granulated sugar (plus extra for sprinkling)
1 teaspoon vanilla extract (I use 2 tsp Vanilla Bean Paste)
3 1/2 cups all-purpose flour
1/4 teaspoon kosher salt

Steps:

  • Preheat the oven to 350°F.
  • In the bowl of an electric mixer with the paddle attachment (I use a standard Kitchen Aid hand mixer with regular blades), cream together the Butter and 1 Cup of the 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 dough 1/2-inch thick and cut with a 3-inch heart-shaped cutter (I roll the dough between two sheets of flour-dusted waxed paper -- no sticking!).
  • Place the hearts on an ungreased sheet pan and sprinkle with sugar (I line the baking sheets with parchment paper).
  • Bake for 20 to 25 minutes (time will vary based on the size/shape/thickness of your cookie dough), until the edges begin to brown.
  • Allow to cool to room temperature.
  • Leave plain or dip in or paint with melted chocolate or Royal Icing.
  • A NOTE FROM INA: The edges of the shortbread are ever so slightly sharper if you chill the cookies before baking them. I cut out the cookies days ahead and bake them the day I serve them.
  • For me, I loosely wrap each baked cookie in bakery-type waxed 'tissue' paper and store them in the fridge in a tightly sealed Tupperware-type container -- they will keep for weeks this way and still taste great!

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