MINT SHORTBREAD COOKIES
As tasty as they are pretty! Great for a St. Patrick's Day party. If I use flour straight from the freezer, I don't bother chilling the dough.
Provided by Marg CaymanDesigns
Categories Dessert
Time 24m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, cream together the butter and white sugar until light and fluffy.
- Beat in the egg, then stir in the mint extract.
- Combine the flour and salt; stir into the sugar mixture.
- Add several of drops of food coloring until desired shade of green, mixing well.
- Roll into a log, wrap in plastic wrap and refrigerate for 1 hour.
- Preheat oven to 400°F
- Slice into 1/4-inch slices and place on cookie sheets.
- Bake for 9 minutes in the preheated oven, or until lightly golden at the edges.
- Remove from cookie sheets to cool on wire racks.
- Drizzle with melted white and/or dark chocolate if desired.
Nutrition Facts : Calories 154.6, Fat 8, SaturatedFat 5, Cholesterol 28.1, Sodium 95.1, Carbohydrate 19, Fiber 0.4, Sugar 8.4, Protein 1.8
WITH A HINT OF MINT SHORTBREAD
This recipe is a twist on a very traditional recipe. I used the shortbread to dip into a smooth Lemon mousse. They are light and serve about 10 squares! Its also very simple and easy to remember!
Provided by cakeygirl
Time 1h10m
Yield Makes Squares
Number Of Ingredients 0
Steps:
- Place the Flour and sugar in a bowl then cut the butter into pieces and add to the flour and sugar.
- Rub the contents of the bowl together, so that it resembles fine breadcrumbs then knead the mixture until it holds together.
- Drop the mint flavouring onto the kneaded dough and then knead again.Roll the mixture out and if you want to then cut it out into other shapes and after Prick the shapes with a fork.
- After pricking the dough place into oven for 40 minutes at 140C. When the shortbread is ready it will turn a golden brown colour.
- Leave to cool! And Enjoy !!
MELT - IN - YOUR - MOUTH SHORTBREAD
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
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
SHORTBREAD
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
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
LAVENDER SHORTBREAD COOKIES
A buttery lavender-flavored dough that can be made into round shapes using a biscuit cutter, or various shapes using cookie cutters. You can also roll the dough into a log, chill, and then slice and bake.
Provided by Maryeileen Corcoran
Categories Desserts Cookies Butter Cookie Recipes Shortbread Cookie Recipes
Time 1h40m
Yield 24
Number Of Ingredients 9
Steps:
- In a medium bowl, cream together the butter, white sugar and confectioners' sugar until light and fluffy. Mix in the lavender, mint and lemon zest. Combine the flour, cornstarch and salt; mix into the batter until well blended. Divide dough into two balls, wrap in plastic wrap and flatten to about 1inch thick. Refrigerate until firm, about 1hour.
- Preheat the oven to 325 degrees F (165 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into shapes with cookie cutters. Cookie stamps will work well on these too. Place on cookie sheets.
- Bake for 18 to 20 minutes in the preheated oven, just until cookies begin to brown at the edges. Cool for a few minutes on the baking sheets then transfer to wire racks to cool completely.
Nutrition Facts : Calories 186.1 calories, Carbohydrate 19.3 g, Cholesterol 30.5 mg, Fat 11.6 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 7.3 g, Sodium 106.6 mg, Sugar 6.9 g
MINT-CHOCOLATE DIPPED SHORTBREAD COOKIES
Festive buttery shortbreads are even better when dipped in chocolate and sprinkled with crushed candy. -Dahlia Abrams, Detroit, Michigan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 6 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in. round cookie cutter. Place 2 in. apart on ungreased baking sheets., Bake 12-15 minutes or until edges begin to brown. Remove from pans to wire racks to cool completely., In top of a double boiler or a metal bowl over barely simmering water, melt chocolate chips and shortening; stir until smooth. Stir in extract. Dip each cookie halfway into chocolate mixture; shake off excess. Place on waxed paper; sprinkle with candies. Place on waxed paper-lined baking sheets; refrigerate until set.
Nutrition Facts :
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