VANILLA SHORTBREAD
Simple pleasure. That's what this is. A buttery little bite that's crunchy and crumbly. I use it in Banana Pudding, but it's delicious on its own too. My shortcut to shortbread? Pack the dough into a resealable plastic bag. No messy rolling or gaping holes in a dough log. Pressing the dough into the bag makes a nice even layer that's easy to store and cut.
Provided by Carla Hall
Categories dessert
Time 2h10m
Yield About 5 dozen cookies
Number Of Ingredients 5
Steps:
- Whisk the flour and salt in a medium bowl. Beat the butter and sugar in a stand mixer fitted with the paddle attachment on medium speed until creamy. Beat in the vanilla until incorporated.
- Reduce the speed to low and gradually add flour mixture. Beat, scraping the bowl occasionally, until the dough comes together in large clumps.
- Transfer the dough to a gallon-size resealable plastic freezer bag and press into a 1-inch thick, 9 by 5-inch rectangle. The bag is 9 inches wide, so you're pressing the dough to the edges. Refrigerate until firm, at least 2 hours and up to 2 days.
- When ready to bake, preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
- Cut the dough into thirds to form rectangular logs that are 3 inches wide. Cut each log into 1/4-inch-thick slices. Place the slices on the prepared baking sheets, spacing them 1/2 inch apart.
- Bake one sheet at a time until the edges are browned and the tops are golden, 14 to 18 minutes. Let cool completely on the sheets on wire racks. The shortbread keeps at room temperature in an airtight container for up to 2 weeks.
VANILLA SHORTBREAD DOUGH
Use this dough as the base for biscuits, to eat yourself, or to make as a Christmas gift
Provided by Good Food team
Categories Dessert, Snack, Treat
Time 15m
Yield Between 16 - 44 biscuits, depending on recipe
Number Of Ingredients 5
Steps:
- Tip the flour into a food processor. Cut the butter into small pieces and drop them into the bowl, then whizz until the mixture looks like breadcrumbs.
- Add the sugar, vanilla and egg yolks and whizz to a small dough.
VANILLA SHORTBREAD
Even if you have never baked anything in your life, you will be able to make these with untroubled ease. And I hate to say this - as someone with a once-serious Bahlsen habit - but they are so much better than anything out of a packet.
Provided by Nigella
Yield Makes: 33 fingers
Number Of Ingredients 6
Steps:
- Preheat the oven to 160°C/140°C Fan/gas mark 3/325ºF. Put the icing sugar, plain flour and cornflour into the bowl of a food processor fitted with the double-bladed knife and give them a quick blitz (just to save you sieving, which is my most-hated job in the kitchen) before adding the butter along with the vanilla seeds you've scraped out of a vanilla pod. (I find the easiest way to do this is by cutting the vanilla pod in half across, and then splitting each short half lengthwise and prising out the seeds with the point and edge of a sharp knife. Don't even think of throwing the deseeded bits of vanilla pod away: stash them in a jar of caster to use next time a recipe requires vanilla sugar.) Process again until the soft mixture coheres and begins to form a ball, loosely clumping around the blade. Turn this out on to a Swiss roll tin and press to form an even (or as even as you can make it) layer, using fingers or the back of a spoon, or both. Be patient: I promise you it will fit smoothly. Using the tip of a sharp knife cut the pressed-out shortbread into fingers. I make two incisions lengthways - ie to form three layers - and then make ten cuts down - so that you end up with eleven fingers per layer. Obviously, the aim should be to cut at regular intervals but don't start getting your ruler out. Just go by eye: uniformity is the province of the conveyer belt not of home cooking. Use the tines of a fork to make little holes in each marked-out biscuit: I press down about three times, diagonally, on each finger. Now that you've pressed, incised, and punctured, slide the Swiss roll tin into the oven and bake for about 20-25 minutes, by which time the shortbread will be pale still, but not doughy. Expect a little goldenness around the edges, but shortbread should be not crisp but melting. Remove the tin from the oven and let cool for 10 minutes or so, before removing, with a palette knife and your fingers, to a wire rack. Sprinkle with sugar and leave them to cool completely before storing in a tin.
SHORTBREAD CRUST
Simple and easy shortbread crust you'll love. Especially wonderful if your planning to make a peach pie.
Provided by Silly Rabbit
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 30m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream butter and confectioners' sugar until light and fluffy. Stir together flour and baking powder; blend into butter mixture. Pat into a 9 inch pie plate.
- Bake in preheated oven for 12 to 15 minutes, or until edges are lightly browned.
Nutrition Facts : Calories 347.8 calories, Carbohydrate 31.7 g, Cholesterol 61 mg, Fat 23.3 g, Fiber 0.8 g, Protein 3.5 g, SaturatedFat 14.6 g, Sodium 179.4 mg, Sugar 7.8 g
SUGAR-DUSTED VANILLA SHORTBREAD
Great for keeping the biscuit tin topped up over Christmas, these sweet shortbread thins make a perfect treat
Provided by Good Food team
Categories Dessert, Snack
Time 40m
Yield Makes 35 biscuits
Number Of Ingredients 6
Steps:
- Tip the flour into a food processor. Cut the butter into small pieces and drop them into the bowl, then whizz until the mixture looks like breadcrumbs. Add the sugar, vanilla and egg yolks and whizz to a smooth dough.
- With your hands, roll the dough on a lightly floured surface into a sausage shape about 25cm/9in long and 5cm/2½in in diameter. Wrap the roll and chill for at least 1 hour. (The roll can be frozen for up to 6 weeks. To use, remove from the freezer and allow to thaw for one hour at room temperature so that the dough is soft enough to be sliced into biscuits.)
- Preheat the oven to 180C/gas 4/fan 160C and lightly grease 2 large baking sheets. Using a sharp knife, cut the dough into slices, each a generous 5mm/¼in thick, then arrange them on the greased baking sheets, spacing the biscuits slightly apart so they have a bit of room to spread as they cook.
- Bake for 20 minutes until the biscuits are just turning pale golden around the edges, then transfer to a wire rack to cool. Dust generously with icing sugar. The biscuits will keep fresh for up to one week stored in an airtight tin.
VANILLA SHORTBREAD HEARTS
These heart-shaped sandwich cookies are sure to warm your Valentine's heart. Plan ahead because the dough has to chill at least two hours or overnight.
Provided by CookingONTheSide
Categories Dessert
Time 55m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 7
Steps:
- In small bowl, combine flour and salt.
- In large bowl, with electric mixer, beat butter and confectioners' sugar until light and fluffy, about 3 minutes.
- Beat in vanilla.
- Beat in flour mixture just until blended.
- Shape dough into 2 disks; wrap in plastic wrap and refrigerate until firm, at least 2 hours or overnight.
- Preheat oven to 300 degrees.
- Line 2 large cookie sheets with parchment paper.
- Between 2 sheets of floured wax paper, roll 1 disk 1/8-inch thick.
- With floured 3-inch heart-shape cookie cutter, cut out cookies.
- Cut out centers of half cookies with floured 1 1/2 inch heart-shape cookie cutter.
- Slide cookies on wax paper to another large cookie sheet and refrigerate about 15 minutes, or until firm.
- Remove heart-shape centers from cookies; place cookies on prepared sheets, 1 inch apart.
- Bake 13-15 minutes, or until edges are lightly golden.
- Cool on parchment paper on wire racks.
- Repeat with remaining dough, rerolling scraps.
- Sift confectioners' sugar over cookies with cut-out centers.
- Spread 1 t jam on each plain cookie; top with remaining cookies to form sandwiches.
Nutrition Facts : Calories 139.9, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 27.7, Carbohydrate 16.3, Fiber 0.3, Sugar 7, Protein 1.2
VANILLA CHEESECAKE WITH SHORTBREAD CRUST
From Canadian Press (Dairy Farmers of Canada) Says your will get rave reviews from your fortunate dinner guests. Sounds delicious.
Provided by Sharon in Ontario.
Categories Cheesecake
Time 2h10m
Yield 1 cheesecake, 12 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl using an electric mixer, beat butter with sugar until fluffy. Stir in flour until crumbly. Press firmly into a 23 cm (9 inch) spring form pan. Refrigerate 10 minute.
- Preheat over to 400°F Bake crust for about
- 15 minutes or until golden and firm. Meanwhile, for the filling, in a bowl, using electric mixer, whip 125 ml (1/2 cup)of the cream to stiff peaks; set aside. In a separate large bowl, beat cream cheese until fluffy. Beat in sugar and cornstarch until smooth. Beat in eggs, one at a time, until blended. Beat in remaining unwhipped cream and vanilla. Fold in whipped cream. Pour over baked crust. Return cake to oven. Reduce temperature to 300 F Bake for about 70 minutes or until centre is almost set.
- Remove from oven and run a knife around edge of pan. Let cool in pan on rack. Refrigerate until chilled for at least 6 hours or overnight. Cut with a warm knife.
- Garnish with fresh berries, if desired.
Nutrition Facts : Calories 463.8, Fat 35.4, SaturatedFat 21.7, Cholesterol 175.3, Sodium 253, Carbohydrate 28.4, Fiber 0.3, Sugar 17.3, Protein 8
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