Tender Shortbread Recipes

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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.

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.

MELT - IN - YOUR - MOUTH SHORTBREAD



Melt - In - Your - Mouth Shortbread image

This quick and easy shortbread will literally melt when you take a bite. Great for Christmas parties with a little bit of decorating.

Provided by Jennifer Wilton

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 25m

Yield 24

Number Of Ingredients 4

1 cup butter, softened
½ cup confectioners' sugar
¼ cup cornstarch
1 ½ cups all-purpose flour

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.

Nutrition Facts : Calories 111.1 calories, Carbohydrate 9.7 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 4.9 g, Sodium 54.8 mg, Sugar 2.5 g

TENDER SHORTBREAD



Tender Shortbread image

These are great shortbreads for the holidays.

Provided by Carol

Categories     Cut-Out Cookies

Yield 12

Number Of Ingredients 3

1 cup butter, softened
2 cups sifted all-purpose flour
½ cup fructose (fruit sugar)

Steps:

  • Cream together butter and sugar. Add 1 3/4 cups flour gradually, reserving 1/2 cup for pastry board.
  • Turn dough out on board and gradually work in remaining flour, if necessary. Roll dough to 1/3 or 1/2 inch thickness; then cut with cookie cutter
  • Place on cookie sheet and bake at 300 degrees F (150 degrees C) for 30 to 35 minutes.

Nutrition Facts : Calories 242.1 calories, Carbohydrate 24.2 g, Cholesterol 40.7 mg, Fat 15.5 g, Fiber 0.6 g, Protein 2.3 g, SaturatedFat 9.7 g, Sodium 109.5 mg, Sugar 7.8 g

THE BEST SHORTBREAD COOKIES FOUR WAYS



The Best Shortbread Cookies Four Ways image

Flavor this easy shortbread cookie recipe from Dorie Greenspan with lemon and vanilla, whole grain flour and chocolate, or orange zest and walnuts.

Provided by Dorie Greenspan

Yield Makes about 24 cookies

Number Of Ingredients 33

2 sticks (8 ounces; 226 grams) unsalted butter, at room temperature
⅔ cup (80 grams) confectioners' sugar
¼ tsp. fine sea salt
Grated zest of 1 lemon (optional)
2 large egg yolks, at room temperature
2 tsp. pure vanilla extract
2 cups (272 grams) all-purpose flour
1 cup (136 grams) all-purpose flour
1 cup (136 grams) whole wheat flour
2 sticks (8 ounces; 226 grams) unsalted butter, at room temperature
⅔ cup (80 grams) confectioners' sugar
¼ tsp. fine sea salt
Grated zest of 1 lemon
2 large egg yolks, at room temperature
2 tsp. pure vanilla extract
3 Tbsp. wheat germ
1¼ (170 grams) all-purpose flour
1 cup (120 grams) rye flour
2 sticks (8 ounces; 226 grams) unsalted butter, at room temperature
⅔ cup (80 grams) confectioners' sugar
¼ tsp. fine sea salt
2 large egg yolks, at room temperature
2 tsp. pure vanilla extract
½ cup (113 grams) mini chocolate chips or 4 ounces (113 grams) semisweet or bittersweet chocolate, finely chopped
1¼ cups (170 grams) all-purpose flour
1 cup (120 grams) spelt flour
2 sticks (8 ounces; 226 grams) unsalted butter, at room temperature
⅔ cup (80 grams) confectioners' sugar
¼ tsp. fine sea salt
Finely grated zest of 1 orange or tangerine
2 large egg yolks, at room temperature
2 tsp. pure vanilla extract
3 Tbsp. flaxseeds or chopped toasted walnuts

Steps:

  • All of the shortbreads are made in the same manner using an electric mixer. If you're making a shortbread with two kinds of flour, whisk the flours together.
  • Working in the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter, confectioners' sugar, salt and zest, if using, together on medium speed until soft, creamy and homogenous, scraping the bowl as needed. One by one, beat in the yolks, followed by the vanilla.
  • Turn off the mixer, add the flour(s) all at once and mix on low speed only until incorporated. If you've got wheat germ, chocolate or flax seeds or nuts, mix in now.
  • Scrape the dough out onto the work surface and divide it in two; the dough will be soft and sticky. Put each piece on a sheet of parchment and cajole it into a log that's 6 to 6 1⁄2 inches long, tightening the log with the paper and twisting the ends. Refrigerate the logs for at least 3 hours (overnight is better) or freeze them for 2 hours. (The logs can be frozen for up 2 months; slice when they're still frozen. You might need to add a minute to the oven time.)
  • When you're ready to bake: Center a rack in the oven and preheat it to 350°. Line a baking sheet with parchment paper or a baking mat.
  • Using a chef's knife, cut each log into 1⁄2-inch-thick rounds. Lay them out on the baking sheet, leaving about an inch between them.
  • Bake, rotating the cookie sheet after 10 minutes, for 21 to 23 minutes, or until the cookies are golden brown around the edges and set. The cookies will still be soft, so leave them on the sheet for 5 minutes before transferring them to a wire rack and allowing them to cool to room temperature. DO AHEAD: The cookies can be packed in an airtight container and kept at room temperature for at least 5 days.

TENDER CHOCOLATE SHORTBREAD



Tender Chocolate Shortbread image

I love shortbread. I also love chocolate. Maida Heatter's Book of Great Chocolate Desserts provided what has become my favorite shortbread recipe. Chances are you have already have on hand everything you need to whip up a batch. She also says some of her friends like to add 1 teaspoon of dry instant espresso or other instant coffee (not granular). She also advises that you can omit the salt/vanilla! These are easy to make and have a nice strong chocolate flavor. The powdered sugar makes them tender and crumbly like Walkers or other Scottish shortbreads.

Provided by KT Kakes

Categories     Dessert

Time 50m

Yield 35-40 serving(s)

Number Of Ingredients 6

2 cups sifted all-purpose flour
1/2 cup sifted unsweetened cocoa powder (preferably Dutch process)
1 cup confectioners' sugar
1/4 teaspoon salt
1/2 lb cold unsalted butter
1 teaspoon vanilla extract

Steps:

  • Adjust two racks to divide oven into thirds, preheat to 300 degrees.
  • You can prepare this dough in a mixer or food processor (or by hand).
  • Food Processor Method, using steel blade:.
  • Place dry ingredients in processor bowl.
  • Cut cold butter into 1/2 slices and drop into bowl.
  • Add the vanilla.
  • Cover and pulse just until all ingredients hold together.
  • Electric Mixer Method (take butter out of fridge 20-30 minutes before mixing):.
  • Cream butter in large mixer bowl.
  • Add salt, sugar and vanilla and mix.
  • Using low speed, add cocoa and flour.
  • Make sure to scrape down the sides and beat only until the dough holds together.
  • Turn out dough onto floured surface. Knead it briefly, if necessary, until it's very smooth. Roll it into a ball and flatten it a bit.
  • Roll to an even 1/2" thickness. Use a 1 1/2" round or square floured cookie cutter for a yield of 35-40 cookies. Reroll scraps of dough, if any, and cut more cookies.
  • Place cut cookes 1" apart on ungreased cookie sheet. Prick each cookie in three rows (I line the rows up evenly)with a dinner fork. Fork should go all the way through to the cookie sheet for each row. Pop the sheet in the fridge for a few minutes if your fork sticks too much or if the cookies are losing shape when you prick them.
  • Bake 25-30 minutes or until firm to touch, rotating baking sheets top to bottom and front to back once. Be careful - since they're so dark in color it is easy for them to burn without much notice.
  • If you use only one sheet, place on higher rack and reduce baking time.
  • Place on rack to cool.

Nutrition Facts : Calories 89, Fat 5.5, SaturatedFat 3.4, Cholesterol 13.9, Sodium 17.8, Carbohydrate 9.6, Fiber 0.6, Sugar 3.4, Protein 1

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

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