Tangy Surprise Shortbread Recipes

BROWN SUGAR SPICED SHORTBREAD

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a medium bowl, stir together the flour, brown sugar, white sugar and cinnamon. Cut in the butter until the mixture is like fine crumbs. Pack the crumbs into a ball, then knead by hand until smooth. On a lightly floured surface, roll the dough out into an 8 inch circle. Place the circle on a baking sheet, and slice into 16 wedges. Leave the circle intact.
• Bake for 25 minutes in the preheated oven, or until the center has set. Cut the circle into wedges again while it is still warm, and transfer to a wire rack to cool.

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.

TANGY SURPRISE SHORTBREAD

Steps:

• Shortbread:.
• Preheat oven to 350°F.
• In a small bowl or cup stir together diced dried apricots, dried cranberries, cointreau and 1/4 cup fresh squeezed orange juice. Let sit for 15 minutes or more.
• Melt butter in microwave.
• In a large mixing bowl combine melted butter and 1 tablespoon of orange zest. With an electric mixer on medium speed beat in brown sugar,powdered sugar and vanilla.
• On low speed beat in flours 1/2 cup at a time, scraping the sides down after each addition until mixture resembles soft crumbs.
• Drain dried fruits and reserve liquid for glaze if desired.
• Stir dried fruits and white chocolate chips into the shortbread dough.
• Press dough evenly into an ungreased 15x10 cookie sheet with 1/2" sides. Prick the top all over with a fork.
• Place on the middle rack in preheated oven and bake for 18-22 minutes until firm to the touch and very lightly browned around the edges.
• Let cool 5 minutes. Cut into 48 squares with a sharp knife while it's still warm.
• Optional Glaze:.
• In a small bowl stir together sifted powdered sugar, orange zest, cointreau and fresh squeezed orange juice until a thick pourable consistency is reached.
• Pour glaze over cooled cut shortbread still in the pan and spread in a thin even layer with a spatula. Let glaze harden.
• Lift out squares with a butter knife inserted under the edge of them.