Shortbread Day Of The Dead Cookies Recipes

SHORTBREAD DAY OF THE DEAD COOKIES

Steps:

• Heat oven to 325°F.
• Combine 2 cups flour and baking soda. Beat cream cheese, butter, powdered sugar and vanilla in large bowl with mixer until light and fluffy. Gradually add flour mixture, mixing well after each addition.
• Reserve 1/3 cup dough. Shape remaining dough into 42 (1-inch balls); place, 2 inches apart, on baking sheets.
• Mix reserved dough with remaining flour; divide into 42 small pieces, using about 1/4 tsp. for each. Divide each piece into thirds; roll 1 piece into ball, then roll each of the remaining 2 pieces into 2-inch-long strip. Place 2 strips in "x" shape on top of each dough ball on baking sheets. Add small ball of dough to center of each "x."
• Bake 20 min. or until bottoms of cookies are lightly browned. Meanwhile, combine granulated sugar and cinnamon in medium bowl.
• Roll warm cookies, 1 at a time, in cinnamon mixture until evenly coated; place on wire racks. Cool completely.

SHORTBREAD COOKIES

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.

DAY OF THE DEAD COOKIES

Steps:

• Chocolate-Cinnamon Cookies: Sift flour, cocoa, cinnamon, and salt into a large bowl.
• Beat butter and sugar with a mixer on medium speed until pale and fluffy. Beat in eggs and vanilla. Reduce speed to low. Add flour mixture, and beat until combined. Divide dough in half, and wrap each in plastic wrap. Refrigerate for at least 1 hour.
• Preheat oven to 350 degrees. Roll out dough on a lightly floured surface to a 1/8-inch thickness. With your fingers, make a dent at the narrow end of a 5-to-6-inch-long oval cookie cutter to create a chin shape; cut out cookies in skull shapes. Arrange cutouts 1 inch apart on parchment-lined baking sheets. Refrigerate until firm, about 15 minutes.
• Bake until set, 8 to 10 minutes. Let cool completely on sheets on a wire rack.
• Icing: Stir together sugar and milk until smooth. Transfer to a squeeze bottle or a resealable plastic bag with a corner snipped off.
• Outline cookie edges with icing, leaving a 1/4-inch border; fill in with more icing.
• Use larger candies, like cinnamon hearts and licorice diamonds, for eyes and nose, and smaller sweets, like sprinkles and candy-coated sunflower seeds, for mouth.

SHORTBREAD COOKIES II

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Cream butter and sugar until fluffy. Stir in vanilla; add flour and mix well.
• Put through cookie press and form cookies onto baking sheets. Bake for 10 - 12 minutes.

DAY OF THE DEAD COOKIES

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy; add almond paste. Beat in the egg, milk and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour., On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut out with a floured 5-in. skull-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets., Bake at 375° for 7-9 minutes or until firm. Let stand for 2 minutes before removing to wire racks to cool completely., In a large, shallow microwave-safe dish, melt white candy coating melts according to package directions. Dip top side of each cookie into coating, allowing excess to drip off; place on waxed paper., Add decorations as desired. Tint remaining white candy coating black; pipe on mouth. Let stand until set.

DAY OF THE DEAD BISCUITS

Steps:

• To make the dough, tip the butter, flour and a good pinch of salt into a food processor. Blend until the mixture resembles breadcrumbs, and the butter is well mixed in. Add the icing sugar, egg yolk and 2 tsp cold water. Blend again until the mixture starts to clump together, add another 1 tsp water if the dough looks too dry, but try to avoid adding any more, as this will make the biscuits tough. Tip the crumbs out onto a work surface and squash everything together to make a ball of dough, you may have to knead it a few times for an even texture. Wrap in cling film, pat into a flat disk and chill for 30 mins.
• Heat oven to 180C/160C fan/gas 4 and line 2 large baking sheets with baking parchment. If the dough is very firm, leave it at room temperature for 10 mins, or until softened a little. Dust your work surface with flour, then unwrap and roll out the dough to the thickness of a £1 coin. Stamp out as many skull shapes as you can, then squash the scraps of dough back together, reroll and stamp out a few more. Arrange the skull shapes over the trays, bake for 18-20 mins, until just golden, swapping the trays over halfway through if your oven cooks unevenly. Leave to cool on the trays for 10 mins, then transfer to wire racks to cool completely.
• Whilst the biscuits cool, prepare the icing. In a large bowl, mix the royal icing sugar with enough water to make a thick icing. Divide the icing into as many bowls as the number of colours you'd like to use (you'll need to colour 1 batch black for the mouth) then use the food colouring to colour each a vivid shade - a tiny drop of the food colouring paste goes a long way, so start with a little, then add more if you like. If the icing is too thick to pipe, add a drop more water. Transfer each colour to a separate disposable piping bag and secure the ends (clothes pegs do a good job of keeping the ends closed.)
• Break off 50g of the sugarpaste and set the rest aside, wrapped in clingfilm (This will prevent it from drying out and cracking.) Use the red food colouring to dye the small lump of sugarpaste red, kneading until evenly coloured. To make the roses, take hazelnut-sized balls of the red sugarpaste, and press them into long slim oval shapes on the work surface (roughly 1cm x 4 cm, use a little icing sugar on the surface if it gets too sticky.) Roll up the sugarpaste from one end to create a rose. Whilst still on its side, cut off the bottom to give you a flat base. Continue with the rest of the red sugarpaste until you have about 20 roses (enough for 4 biscuits.)
• Clean down the surface, and dust with a little extra icing sugar. Roll out the remaining sugarpaste to the thickness of a 50p piece, then cut out as many skull shapes as you have biscuits. Use a little of one of the coloured icings to stick the sugarpaste skulls to the biscuits.
• Scrunch any sugarpaste scraps back together and dye the ball of sugarpaste black with the black food colouring, kneading until you have an even colour. Roll out the black sugarpaste and stamp out circles for the eyes (use a round cutter, or the end of a piping nozzle.) Stick the eyes and roses to the biscuits with a little of the coloured royal icing. Snip off the corner of all the piping bags to make a tiny opening and decorate the biscuits as you wish - flowers, hearts and dotty designs all look good. Leave the biscuits to dry for 1 hr before serving. The decorated biscuits will keep for 3 days in a sealed container.

SHORTBREAD COOKIES

Steps:

• Line 2 rimmed baking sheets with parchment. Wisk together flour and salt. In the bowl of a mixer fitted with the paddle attachment, beat butter until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until pale and fluffy, occasionally scraping down the sides of bowl, about 2 minutes more. Beat in vanilla. Add flour mixture, and mix on low speed, scraping sides if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
• Turn out dough, forming into 2 disks; wrap each in plastic. Refrigerate until firm, at least 1 hour.
• Preheat oven to 325 degrees. Roll out 1 disk to a 1/4-inch thickness. Cut out shapes using desired cookie cutter, and transfer to prepared baking sheets. Reroll scraps. Repeat with remaining disk. Indent cookies with desired stamps. Refrigerate until firm, at least 30 minutes. Bake until firm and golden, 13 to 15 minutes. Let cool completely on a wire rack.

INDEPENDENCE DAY COOKIES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Combine the flour, baking soda, baking powder, and salt in a bowl.
• Beat the shortening, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Beat in one egg until completely incorporated. Beat in the last egg. Mix in the flour mixture until just incorporated. Fold in the white chocolate chips, blueberries, and cranberries; mixing just enough to evenly combine.
• Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets. Flatten each ball to about 1/2-inch thick.
• Bake in the preheated oven until golden brown, 10 to 12 minutes. Cool on the pans for 10 minutes before removing to cool completely on a wire rack.