Traditional Shortbread Wedges Recipes

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SHORTBREAD WEDGES



Shortbread Wedges image

These rich and crumbly cookies couldn't be any easier to bake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 45m

Number Of Ingredients 3

1 stick unsalted butter
1 cup all-purpose flour
1/3 cup confectioners' sugar

Steps:

  • Preheat oven to 300 degrees. In mixing bowl, cream butter. Add flour and sugar; mix just to combine (chill 10 minutes if too soft).
  • Pat into an 8-inch round cake pan; crimping edge with a floured fork. Bake until firm and slightly browned, 30 to 35 minutes (drape with foil if browning too quickly). Immediately score into eight wedges; cool completely. Turn out of pan; slice with a serrated knife.

Nutrition Facts : Calories 178 g, Fat 12 g, Protein 2 g

TRADITIONAL SHORTBREAD WEDGES



Traditional Shortbread Wedges image

While these tender-crisp, butter-rich cookies were once associated mainly with the holiday season, they are now a year-round favorite.

Provided by Martha Stewart

Yield Makes 8

Number Of Ingredients 4

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

Steps:

  • Sift together flour, sugar, and salt into a bowl. Place butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl. Gradually add flour mixture; beat until pale and fluffy, about 2 minutes.
  • Preheat oven to 300 degrees, with rack in upper third.
  • Using plastic wrap, press dough into a buttered 10-inch fluted tart pan with a removable bottom. With plastic on dough, refrigerate 20 minutes. Remove plastic wrap. Cut dough into eight wedges with a paring knife. Using a wooden skewer, prick all over at 1/4-inch intervals.
  • Bake until golden brown and firm in center, about 1 hour. Transfer pan to a wire rack. Recut shortbread into wedges; let cool completely in pan. Cookies can be stored in an airtight container at room temperature up to 2 weeks.

BUTTER SHORTBREAD WEDGES



Butter Shortbread Wedges image

Make and share this Butter Shortbread Wedges recipe from Food.com.

Provided by MizEmerilLagasse

Categories     Dessert

Time 40m

Yield 8 wedges

Number Of Ingredients 7

1/2 cup butter, softened
8 teaspoons sugar
8 teaspoons confectioners' sugar
2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon orange extract or 1/4 teaspoon lemon extract, mixed with
2 teaspoons water

Steps:

  • Preheat oven to 300°F.
  • Lightly grease an 8-inch cake round cake pan In a large mixing bowl, cream together the butter and two sugars until fluffy Sift the flour and salt into the butter and sugar mixture.
  • Add the extract and water mixture and bring everything together to form a soft dough Press the dough out evenly in the pan.
  • Prick the dough well and score into 8 triangles with a knife.
  • Bake for 30-35 minutes or until the cookie is pale golden and crisp.
  • Sprinkle with the extra sugar, then cut along the marked lines to make the fantails. Leave the shortbread in the pan to cool before cutting and removing from the pan Store in an air tight container.

Nutrition Facts : Calories 241.8, Fat 11.8, SaturatedFat 7.3, Cholesterol 30.5, Sodium 155.1, Carbohydrate 30.6, Fiber 0.8, Sugar 6.8, Protein 3.4

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

HAWAIIAN SHORTBREAD WEDGES



Hawaiian Shortbread Wedges image

Studded with macadamia nuts, dried mango and shredded coconut, these delicious tropical treats are ideal for giving as gifts or enjoying at the end of a luau feast. From Williams-Sonoma Holiday Baking.

Provided by skat5762

Categories     Scottish

Time 43m

Yield 16 serving(s)

Number Of Ingredients 9

1 cup sweetened flaked coconut (4 oz/125 g)
3/4 cup coarsely chopped macadamia nuts (4 oz/125 g)
1/2 cup unsalted butter, room temp (4 oz/125 g)
3/4 cup confectioners' sugar (3 oz/90 g)
1 egg yolk
1 teaspoon vanilla extract (essence)
1/4 teaspoon salt
1 1/3 cups all-purpose flour (7 oz/220 g)
1/4 cup chopped dried mango (1 1/2 oz/45 g)

Steps:

  • Position a rack in the middle of an oven and preheat to 325-degrees (165C).
  • On a baking sheet, mix together the coconut and macadamia nuts.
  • Bake, stirring occasionally, until lightly toasted, about 8 minutes.
  • Remove from oven and let cool- leave oven set at 325-degrees (165C).
  • In a bowl, using an electric mixer set on medium speed, beat the butter until fluffy, about 4 minutes.
  • Add the sugar and beat, stopping once or twice to scrape the sugar to the center of the bowl with a rubber spatula, until light, about 1 minute.
  • Beat in the egg yolk, vanilla and salt.
  • On low speed, beat in the flour and then the coconut mixture and the mango to form a soft dough.
  • Divide the dough in half and press each half into a round cake pan 9 inches (23 cm) in diameter.
  • Using fork tines, mark each round into 8 wedges.
  • Bake until the shortbread is golden brown, about 20 minutes.
  • Transfer the pans to a rack and, using the marks as guides, cut into wedges.
  • Let cool completely.
  • Store in an airtight container at room temp up to 3 days.

Nutrition Facts : Calories 188.7, Fat 12.9, SaturatedFat 6.3, Cholesterol 27.1, Sodium 53.4, Carbohydrate 17.3, Fiber 1.1, Sugar 8.4, Protein 1.9

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Top Asked Questions

How do you make shortbread wedges?
To make shortbread wedges, you will need a 9 inch springform pan. Spray it with nonstick spray. Once mixed, your shortbread dough should be crumbly. Dump it directly into the springform pan and use your hands to press it gently into the pan.
Are shortbread wedge cookies good for beginners?
These shortbread wedge cookies are great for beginners because the prepwork is fairly simple and the dough comes together in just 1 bowl. The video tutorial and full printable recipe are below, but let me walk you through the basics with step photos so you know what to expect.
What is traditional shortbread?
Traditional Shortbread is the melt in your mouth buttery and sweet taste sensation that I remember from when I was a kid. Try our Traditional recipe here and see what you think. Preheat the oven to 160 degrees. Line two round cake tins with baking paper.
How do you make shortbread in a food processor?
You can also use a round cake can and cut the shortbread into triangles. Place the caster sugar, flour, salt and butter in a food processor and pulse until it's combined and looks like coarse breadcrumbs but is soft and pliable and comes together in a dough when you press it together between your fingers.

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