Simple Shortbread Recipes

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SIMPLE SHORTBREAD COOKIES



Simple Shortbread Cookies image

Something so simple yet so necessary to daily life. Wonderful dunked in a cup of milky coffee or tea.

Provided by Mirj2338

Categories     Dessert

Time 20m

Yield 24 serving(s)

Number Of Ingredients 3

2 cups flour
1/2 cup powdered sugar
1/2 lb butter (DO NOT use margarine)

Steps:

  • Cream butter and sugar.
  • Add flour, mix well.
  • Roll out and cut into desired shapes, place on a parchment lined baking sheet.
  • Bake at 350°F for 10 to 12 minutes until pale golden.

BASIC SHORTBREAD



Basic Shortbread image

This wonderful recipe for basic shortbread can be used to make Black-and-White Triangles, and Candied Ginger Shortbread Wedges.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 8 to 10 wedges

Number Of Ingredients 4

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour
3/4 teaspoon coarse salt
1/2 cup confectioners' or granulated sugar

Steps:

  • Preheat oven to 325 degrees. Butter an 8 1/2-inch round cake or springform pan. Sift together flour and salt in a small bowl. In a large bowl, with an electric mixer on medium, cream butter until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until very light in color and fluffy, scraping down sides of bowl as necessary, about 2 minutes more. Add flour mixture, and beat on low, scraping bowl if necessary, until flour is just incorporated and dough sticks together when squeezed.
  • Pat dough into prepared pan. Use a paring knife to score dough into wedges; prick all over in even intervals with a wooden skewer or fork.
  • Bake until firm in the center and just starting to color, about 50 minutes. Transfer pan to a wire rack, and let cool completely. Cut into wedges. Cookies will keep, in an airtight container, at room temperature 3 weeks.

SHORTBREAD



Shortbread image

I live in Missouri, but many family recipes come from New Zealand where I was born. My parents moved there when I was a year old, so I have a "Down Under" heritage. This easy shortbread recipe brings back warm memories of my childhood, and I'm going to make sure they're passed on to the next generation in my family...no matter where they live! -Allen Swenson, Camdenton, Missouri

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 5 dozen.

Number Of Ingredients 6

1 cup butter, softened
1/2 cup sugar
1/2 cup confectioners' sugar
2 cups all-purpose flour
1/2 cup cornstarch
1/2 teaspoon salt

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.

Nutrition Facts : Calories 57 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 44mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.

SHORTBREAD



Shortbread image

This is a compilation of several Shortbread recipes I have from British cookbooks. I have been to England three times and REAL shortbread is a favorite. It should use real butter and not be TOO sweet.

Provided by Norita Solt

Categories     World Cuisine Recipes     European     UK and Ireland     English

Yield 6

Number Of Ingredients 4

¼ cup white sugar
½ cup unsalted butter
1 cup all-purpose flour
⅓ cup white rice flour

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Line a baking sheet with greaseproof (parchment) paper. Sift the flour and rice flour into a medium mixing bowl. Add the sugar and mix.
  • Cut butter into pieces and rub into the flour with your fingertips until the mixture begins to bind together. Knead into soft dough.
  • Roll the dough into an 8 inch round (or for exact round, mold it in an 8 inch cake pan). Place on baking sheet. Using a fork, prick top and make tine marks along edge. Using a table knife, score top with wedge marks. (This is where it will break when cooled)
  • Bake 45 minutes or until pale golden in color. Sprinkle a little superfine sugar over top and cool on baking sheet. Cut into wedges. Keeps for weeks in airtight tin.

Nutrition Facts : Calories 275.8 calories, Carbohydrate 31.3 g, Cholesterol 40.7 mg, Fat 15.7 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 9.8 g, Sodium 2.5 mg, Sugar 8.4 g

SUPER-EASY SHORTBREAD (3 INGREDIENTS)



Super-Easy Shortbread (3 Ingredients) image

The original recipe (called Shortbread Stars) came from my McCall's recipe box collection, which I subscribed to in the 80's. It was the first shortbread recipe I ever made, and I've never found a better one. The ingredients are so basic and easy that you'll soon have them memorized. Other recipes don't seem to produce the same perfect texture and flavor. My modification to the original was to try using a 9 x 13 pan rather than chilling, rolling out, and cutting into shapes. (Who has time for that, except on special occasions?) However, using a 9 x 13 pan changes the baking time, and the time given is approximate and based on my experience with a convection oven. I tend to overbake them a bit because I like shortbread very crisp. These are perfect with a cup of tea, of course, and ideal for tea parties or even a quick dessert for company. You nearly always have the ingredients on hand. Now you'll never need to buy (delicious but expensive) Walker's shortbread again!

Provided by TapestryThreads

Categories     Drop Cookies

Time 55m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 3

1 cup butter, softened
1/2 cup sugar
2 1/2 cups flour

Steps:

  • Preheat oven to 300°.
  • Cream butter and sugar together.
  • Add flour and mix till texture is like clay.
  • Press dough into ungreased 9 x 13 inch pan, prick all over with a fork, and sprinkle with sugar (tilt pan to cover the top evenly, then shake excess sugar back into the sugar canister).
  • Bake for about 40-45 minutes (till very lightly browned--just golden around the edges).
  • Let stand for 5 minutes, then cut into 24 squares while warm.
  • Leave in pan to cool thoroughly. (Shortbread will not be crisp until cool.).
  • Less easy method: Chill dough. Roll into 1-inch balls, then press balls to about 1/4-inch thickness on ungreased cookie sheets with the bottom of a glass dipped in sugar (sometimes you can find a glass with a pretty design on the bottom, like a star). Bake at 300° for about 20-25 minutes (until edges are very lightly browned).
  • Least easy method: Chill dough. Roll out to about 1/4-inch thickness, sprinkle with sugar, then cut with cookie cutters. Bake on ungreased cookie sheets at 300° for about 20-25 minutes (until edges are very lightly browned).
  • Variation: Add 2 tablespoons dried lavender to the creamed butter and sugar before adding flour. It may sound strange, but the flavor is subtle and elegant. Food-grade lavender is usually available in herb bins at health food stores, and I recently found it at a great price from Atlantic Spice online (their Lavender #1).
  • Variation: After cutting shortbread into squares (it will still be warm), scatter 1 cup of chocolate chips over the top, let the chocolate soften completely, then spread as a thin layer and let cool completely before removing from pan. (No need to sprinkle shortbread with sugar before baking if you plan to do this.).
  • Variation: Stir 1 cup chocolate chips or butterscotch chips into the dough before pressing into pan. You can also try melting the butterscotch over the top, as above. In England, you'll find "caramel shortbread," which has a layer of caramel and a layer of chocolate on top of the shortbread. It's wonderful (of course!). I've tried various ways of doing this and various kinds of caramel, but it's been a while and I don't remember what works best. It can be tricky not to make a mess!

CLASSIC SHORTBREAD



Classic Shortbread image

This satisfying shortbread is as easy as it gets. It's simultaneously crisp, crumbly and tender because we've added a little cornstarch to the flour. And granulated sugar gives the cookies their gorgeous golden color.

Provided by Food Network Kitchen

Categories     dessert

Time 1h55m

Yield 36 bars

Number Of Ingredients 5

3 sticks (1 1/2 cups) unsalted butter, at room temperature, plus more for the pan
3 cups all-purpose flour (see Cook's Note)
6 tablespoons cornstarch
1/4 teaspoon fine salt
3/4 cup granulated sugar

Steps:

  • Position an oven rack in the center of the oven and preheat to 325 degrees F. Butter a 9-by-12-1/2-inch jelly roll pan and line it with parchment, then butter the paper.
  • Whisk together the flour, cornstarch and salt in a bowl. Beat the butter and sugar with an electric mixer on medium speed until light and fluffy, 5 to 7 minutes. Slowly add the flour mixture and beat on low until the dough is just combined; do not overwork.
  • Transfer the dough to the prepared pan, spreading it out as evenly as possible with a spatula. Cover with plastic wrap, then use your hands to press and flatten the dough into a smooth even layer. Remove the plastic and cut the dough with a sharp knife into approximately 1-by-3-inch bars. Use a fork to prick a decorative pattern into the tops.
  • Bake, rotating the pan from front to back halfway through, until golden, 60 to 70 minutes. Let stand for 5 minutes in the pan, then re-cut the bars along the previous cuts. Carefully lift the bars off the parchment with a small spatula and transfer them to a wire rack to cool completely. Store the cookies in an airtight container for up to 5 days.

EASY BASIC SHORTBREAD



Easy Basic Shortbread image

This buttery cookie gets better with age: It can be stored up to a month, and over that time its flavor deepens. Dip the tips of the cookies in melted chocolate for a decorative touch.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 36 bars

Number Of Ingredients 5

1 1/3 cups (2 sticks plus 6 tablespoons) unsalted butter, room temperature, plus more for pans
2/3 cup sugar
3/4 teaspoon salt
3/4 teaspoon pure vanilla extract
3 1/3 cups all-purpose flour

Steps:

  • Preheat oven to 275 degrees. Butter a 9-by-13-by-1-inch baking pan, and line bottom with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 2 minutes. Add salt and vanilla, and beat to combine. Add flour, 1 cup at a time, beating on low speed until just combined.
  • Press dough into prepared pan, leveling and smoothing the top. Using a dough scraper or the back of a knife, cut dough lengthwise into nine strips, each slightly less than 1 inch wide. Cut the strips crosswise into thirty-six 3-inch bars. Using the tines of a fork or a wooden skewer, create a decorative pattern on the surface.
  • Bake shortbread until evenly pale golden, but not browned, 70 to 85 minutes. Transfer pan to a wire rack to cool. Invert pan, and remove parchment. Turn shortbread over, and carefully break, or cut with a serrated knife, into bars. Store in an airtight container for up to 1 month.

SHORTBREAD COOKIES



Shortbread Cookies image

Can a cookie that's so tender, so buttery and so delicate really only be 3 ingredients? Yes, it can! This iconic shortbread recipe is as simple as mixing butter, flour and sugar together to create a dough that's not too sweet but oh-so delicious. And, since this shortbread can be made in under an hour, you can have tasty treats for tea parties, birthdays, showers and any occasion in between. Possibly the best part about this recipe is that it's up to you to get creative-keep it simple with classic shortbread or try dipping your finished cookie in melty chocolate for a showstopping finish. But that's not all-you can mix in crushed toffee, chopped dried fruit and nuts for a twist on this timeless favorite.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 40m

Yield 24

Number Of Ingredients 3

3/4 cup butter, softened
5 tablespoons sugar
2 cups Gold Medal™ all-purpose flour

Steps:

  • Heat oven to 350°F. In large bowl, stir butter and 4 tablespoons of the sugar until well mixed. Stir in flour. (If dough is crumbly, mix in 1 to 2 tablespoons more softened butter.)
  • Roll dough on lightly floured surface until 1/2 inch thick; sprinkle with remaining 1 tablespoon sugar. Cut into small shapes with knife or use cookie cutters. On ungreased cookie sheets, place shapes 1/2 inch apart.
  • Bake about 20 minutes or until set. Immediately remove from cookie sheets to cooling racks.

Nutrition Facts : Calories 100, Carbohydrate 11 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 3 g, TransFat 0 g

SHORTBREAD BISCUITS



Shortbread biscuits image

Make these moreish shortbread biscuits using just three ingredients. They're wonderfully crumbly and go perfectly with a cup of tea for a mid-morning treat

Provided by Good Food team

Categories     Afternoon tea, Treat

Time 35m

Yield Makes 20 biscuits

Number Of Ingredients 3

150g plain flour, plus extra for dusting
100g butter, chilled and cubed
50g caster sugar, plus 1 tbsp for sprinkling

Steps:

  • Heat the oven 170C/150C fan/gas 3. Put the flour, butter and sugar into a mixing bowl. Use your hands to combine the ingredients until the mixture looks like breadcrumbs, then squeeze until it comes together as a dough.
  • On a lightly floured surface, use a rolling pin to roll out the dough to ½ cm thick. Cut the dough into fingers and place on a lined baking tray. Use a fork to create imprints, then sprinkle with the remaining caster sugar.
  • Chill the dough in the fridge for 20 mins, then bake for 15-20 mins until golden brown. Remove the shortbread fingers from the oven and leave to cool on the tray for 10 mins.

Nutrition Facts : Calories 79 calories, Fat 4 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Fiber 0.3 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium

SHORTBREAD, 10 WAYS



Shortbread, 10 Ways image

Shortbread is not only one of the easiest desserts you can possibly make, it's also one of the most adaptable. As long as you keep the butter-to-flour ratio constant (1 stick butter to 1 cup flour), everything else is negotiable. You can reduce or increase the sugar and salt, or mix in any type of flavoring from citrus zest to vanilla to herbs and spices. You can even alter the type of flour, swapping in some rice flour for all-purpose flour for increased crunch, or cornmeal for a nubby texture. Just be cautious about adding liquid to the dough; any more than one tablespoon could interfere with the texture. Here we give a master recipe and nine variations to play around with.

Provided by Melissa Clark

Categories     cookies and bars, dessert

Time 1h

Yield 24 servings

Number Of Ingredients 4

2 cups/250 grams all-purpose flour
2/3 cup/150 grams granulated sugar
3/4 teaspoon fine salt
2 sticks/1 cup/226 grams cold unsalted butter, cut into 1-inch chunks

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.

Nutrition Facts : @context http, Calories 130, UnsaturatedFat 2 grams, Carbohydrate 14 grams, Fat 8 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 5 grams, Sodium 61 milligrams, Sugar 6 grams, TransFat 0 grams

SIMPLE SHORTBREAD



Simple Shortbread image

Categories     Cookies     Dairy     Dessert     Bake     Bon Appétit

Yield Makes 24 wedges

Number Of Ingredients 5

1/2 cup sugar
1/2 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
1/4 teaspoon vanilla extract
2 cups all purpose flour

Steps:

  • Blend sugar and salt in processor. Cut in butter using on/off turns until blended and smooth. Blend in vanilla. Add flour and process until blended but still slightly crumbly, occasionally scraping down sides of bowl. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes.
  • Position rack in top third of oven and preheat to 250°F. Divide dough in half. Press each half onto bottom of 8-inch-diameter cake pan or 9-inch-diameter pie dish. Bake shortbread 30 minutes. Rotate pans and continue baking until cooked through and very pale golden, about 30 minutes longer. Cool in pans on racks 10 minutes. Cut each warm shortbread while still in pan into 12 wedges. Cool completely. Using thin spatula, carefully transfer wedges to platter. (Shortbread can be prepared up to 4 days ahead. Store in airtight container at room temperature.)

BASIC SHORTBREAD RECIPE BY TASTY



Basic Shortbread Recipe by Tasty image

Here's what you need: butter, flour, corn starch, sugar

Provided by The Weird Cook

Yield 4 servings

Number Of Ingredients 4

½ cup butter
1 ¼ cups flour
¼ cup corn starch
¼ cup sugar

Steps:

  • Soften the butter and add sugar.
  • Then, add the cornstarch and flour.
  • Mix!
  • Put in a lightly-buttered tin and bake at 350°F for 15 mins.
  • Serve.
  • Enjoy!

Nutrition Facts : Calories 393 calories, Carbohydrate 42 grams, Fat 23 grams, Fiber 1 gram, Protein 3 grams, Sugar 8 grams

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From therecipes.info


EASY SHORTBREAD RECIPE - SOMETHING SWEET SOMETHING SAVOURY
2021-04-28 Instructions. Preheat the oven to 160C/140Fan/325F/Gas mark 3. Grease and line a couple of large baking sheets. Beat together the butter and sugar until soft and creamy. Using an electric mixer will make a much easier job and save your arms from becoming sore.
From somethingsweetsomethingsavoury.com


SHORTBREAD DOUGH | RICARDO
Preparation. With the rack in the middle position, preheat the oven to 200 °C (400 °F). In a bowl, combine the flour and salt. Set aside. In another bowl, cream the butter with the sugar with an electric mixer. Add the egg yolks, one at a time, beating until smooth. With a wooden spoon, stir in the dry ingredients. The result will be grainy.
From ricardocuisine.com


SCOTTISH SHORTBREAD - ONCE UPON A CHEF
Begin by whisking together the flour and salt, then set aside. In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the butter, sugar, vanilla, and almond extract. Beat until smooth and creamy. Add the flour mixture. Mix …
From onceuponachef.com


EASY SHORTBREAD COOKIES RECIPE - LIFEMADEDELICIOUS.CA
2017-11-07 Steps. Heat oven to 350° F. In large bowl, beat butter, icing sugar and vanilla with spoon. Stir in flour. (If dough is crumbly, mix in 1 to 2 tablespoons butter or margarine, softened.) Roll dough 1/2 inch thick on lightly floured surface. Cut into small shapes by hand or use cookie cutters. Place 1/2 inch apart on ungreased cookie sheet.
From lifemadedelicious.ca


EASY TO MAKE A TRADITIONAL SHORTBREAD RECIPE - THE SIMPLER KITCHEN
Pop this into the fridge for 30 minutes to chill and preheat the oven to 350F/180C/160 C Fan. Sprinkle a little caster sugar over the shortbread for a charming decorative touch. Once the 30 minutes has passed and the oven is at temperature, place the baking tin into the oven and bake for approximately 30 minutes.
From thesimplerkitchen.com


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