Shortbread Hammer Placecards Recipes

LAURA SHIRK'S SHORTBREAD

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Cream butter and sugar together. Add flour and salt, stir until blended. Roll out 1/2 inch thick on floured board and cut into shapes with small (2 inch) cutters.
• Bake for 50 minutes. Sprinkle with sugar.

BUTTER TART SHORTBREAD BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat 7/8 cup butter and confectioners' sugar together with a spoon in a large bowl until smooth. Stir in flour and salt. Press mixture into a 9-inch square baking pan.
• Bake in the preheated oven until lightly golden, about 14 minutes. Remove to cool 10 for minutes, leaving oven on.
• Beat eggs, brown sugar, 3 tablespoons melted butter, and vanilla extract together in a bowl. Sprinkle raisins over cooled crust; pour egg mixture over raisins.
• Bake in the preheated oven until top springs back when touched, about 30 minutes. Cool completely before cutting into bars.

SHORTBREAD JAMMERS

Steps:

• Heat oven to 325 degrees. Lightly butter a 8-by-8-inch baking dish. In the bowl of a standing mixer (or in a large bowl if using a hand mixer), beat the butter and sugar at medium speed for about 3 minutes. Add the salt and vanilla and continue to beat until well combined. Add the flours and continue to beat until the dough comes together.
• Press the dough evenly into the prepared pan, smoothing the surface. Prick it with a fork in about 20 places. Bake for 35 minutes, or until golden around the edges. Slide a dull knife along the edges. Cool for 5 minutes.
• Carefully turn the slab of shortbread out onto a clean surface. With a knife, trim 1 inch from one of the sides. Crumble the trimmings into a bowl and cover with plastic wrap. Cut the rest of the shortbread into 16 squares and allow to cool.
• Spread a thick layer of jam on each square, and then sprinkle with the crumbs. Layered between plastic wrap or wax paper in an airtight container, the cookies will keep for 3 to 4 days.

SHORTBREAD JAM SQUARES RECIPE BY TASTY

Steps:

• Preheat the oven to 180˚C (350˚F).
• In a bowl, whisk together the butter and sugar until combined.
• Whisk in the egg, oil, and vanilla extract.
• Mix in the baking powder and 250 grams (2 cups) of the flour with a spoon until combined.
• Bring the mixture together using your hands to make a dough.
• Spray a 23 centimeter (9 inch) square baking tray with cooking oil. Spread out half of the dough on the tray.
• Prick the dough with a fork to prevent bubbles from forming while baking.
• Spread the blackcurrant jam on top.
• With the remaining dough, mix in the remaining flour and rub with your fingers to make a crumb like texture.
• Sprinkle the crumbs on top of the jam.
• Bake for 20 minutes, until golden brown on top.
• Leave to cool for around 20 minutes, the jam will be hot!
• Sieve icing sugar on top.
• Cut into squares.
• Enjoy!

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.