Shortbread Cookies [christmascookie 5.1]

SHORTBREAD COOKIES - Shortbread Cookies (105 views)

From:	Margie (ILovePhotos)	Mar-11 10:26 PM
To:	All	(1 of 18)

5.1

Lemon lavender shortbread cookies

2 Cups Bread Flour

1/2 tsp sea salt

2/3 cup white sugar

1tbls of lavendar buds food grade

1 tsp vanilla

2 tsp lemon paste

1tbls lemon zest finely grated.

Sparkling sugar for topping.

Take 1 tbls sugar, leave set and lemon zest and grind gently in a mortar and pedestal or with a spoon in a bowl.

Beat butter until fluffy then add sugar, lavender mixture, lemon paste,and vanilla. Beat until mixed for 1 to 3 minutes. Add flour and salt.

Roll in a disc or log and wrap. Refrigerate for 30 minutes or more.

Slice and bake or use a cookie cutter and cut out. Top with sparkling sugar before baking.

Bake on 325 or 300 convection for 10 to 13 minutes until just starting to become golden. Cool on a wire rack and enjoy.

Reply Options

From:	Margie (ILovePhotos)	Mar-11 10:33 PM
To:	All	(2 of 18)

5.2 in reply to 5.1

From My Kitchen To Yours - keeping our heritage alive for the past 11 years!

Ingredients:
2/3 cup castor sugar
250g soft butter
2 & 3/4 - 3 cups self-raising flour

Method:
Mix the sugar and butter together until creamy and fluffy.

Add the flour, first add 2 & 3/4 cup flour, add remaining if needed. Mix quickly and thoroughly to bring all the ingredients together but do not over mix.

Tip the mixture onto a lightly floured work surface and knead lightly and quickly to form a dough.

Roll out the dough approximately 1 cm thick. Prick the surface all over with a fork.

Cut into desired shape or rounds using cookie cutters.

Place the cookies on a lightly greased baking sheet and bake in a preheated oven at 180°C for +/- 15 minutes or brown and crisp.

Sprinkle the warm shortbreads with fine sugar and leave to cool on a wire cooling rack.

OR
Press the dough into a lightly greased Swiss roll tin using your fingers to level the surface, prick all over with a fork. Bake in the preheated oven until golden brown. With the shortbread still in the tin, cut into squares or fingers, sprinkle with sugar and leave to cool for 15 minutes then carefully remove to a wire cooling rack.

Reply Options

From:	Margie (ILovePhotos)	Mar-15 2:19 PM
To:	All	(3 of 18)

5.3 in reply to 5.1

Millionaire's Shortbread

Ingredients:

Shortbread:

2 sticks butter, cut into small pieces, plus more for preparing pans
2 cups all-purpose flour, plus more for preparing pans
2/3 cup sugar
1/2 teaspoon salt

Caramel Layer:

2 (14-ounce) cans sweetened condensed milk
2 tablespoons butter

Chocolate Topping:

3/4 pound good-quality milk chocolate

Shortbread:

Directions:

Preheat the oven to 350ºF.

Butter 9x13 nonstick pan and coat with flour, tapping off excess - or line with parchment paper. Place the flour, sugar and salt in a food processor and pulse once. Add butter and pulse until mixture resembles peas. Press the shortbread mixture into prepared pan and bake until golden brown around the edges, about 20 minutes. Remove from the oven and let cool completely.

Caramel Layer:

In a heavy-bottomed saucepan over medium-low heat, combine the condensed milk and 2 tablespoons of butter. Slowly bring the mixture to a boil, stirring continuously. Continue stirring over the heat until mixture becomes thick and amber in color, about 15 minutes. Pour the caramel over the cooked shortbread and spread evenly using an offset spatula.

Chocolate Topping:

Prepare the chocolate by chopping finely or have a bag of mini milk chocolate - chocolate chips ready. While the caramel is still warm sprinkle the chocolate on top of the caramel mixture and let set until chocolate starts to melt. Once warm enough spread the chocolate with an off set spatula to cover the caramel mixture.

Cool at room temperature for about 10 minutes, and then place in the refrigerator to cool completely, allowing chocolate to slightly harden but not get hard.

Cut into 2-inch squares and enjoy, or store in an airtight container, at room temperature, or my favorite - keep in the refrigerator for a yummy sweet and cool treat!

Reply Options

From:	Margie (ILovePhotos)	Mar-15 2:19 PM
To:	All	(4 of 18)

5.4 in reply to 5.1

Ginger Shortbread Wedges

Ingredients:

1/2 cup butter (no substitutes), softened
1/3 cup sugar
1 teaspoon ground ginger
1 cup all-purpose flour

Directions:

In a mixing bowl, cream the butter, sugar and ginger. Add flour; mix well (dough will be crumbly). Press dough into an ungreased 8-inch round baking pan. Using a fork, prick score lines to form eight wedges.
Bake at 325ºF for 32-35 minutes or until edges are golden brown. Immediately cut into wedges along score marks. Cool in pan on a wire rack.

Reply Options

From:	Margie (ILovePhotos)	Mar-15 2:21 PM
To:	All	(5 of 18)

5.5 in reply to 5.1

Ginger Shortbread Wedges

Ingredients:

1/2 cup butter (no substitutes), softened
1/3 cup sugar
1 teaspoon ground ginger
1 cup all-purpose flour

Directions:

In a mixing bowl, cream the butter, sugar and ginger. Add flour; mix well (dough will be crumbly). Press dough into an ungreased 8-inch round baking pan. Using a fork, prick score lines to form eight wedges.
Bake at 325ºF for 32-35 minutes or until edges are golden brown. Immediately cut into wedges along score marks. Cool in pan on a wire rack.

Reply Options

From:	Margie (ILovePhotos)	Mar-15 2:35 PM
To:	All	(6 of 18)

5.6 in reply to 5.1

Orange Cranberry Shortbread Cookies

8 oz. unsalted butter, slightly softened
1/4 cup cornstarch
1 cup sweetened dried cranberries
1/2 cup chopped walnuts (optional)
2/3 cup sugar
2 1/2 tablespoons orange juice
2 cups all-purpose flour
1/4 teaspoon salt
2 1/2 tbs. grated orange zest

Beat butter and sugar together in bowl with electric mixer until light and fluffy; add orange zest and juice. Stir together flour, cornstarch and salt; add to butter mixture and mix on low speed just until combined. Stir in cranberries and walnuts.

Divide dough into two portions and shape into logs about 10" long. Wrap in waxed paper and chill until dough is very firm, at least 4 hours. With a sharp knife cut 1/2" slices and place on lightly greased cookie sheets.

Bake cookies at 325°F in center of preheated oven for 13-18 minutes or until edges just bein to brown. Cool completely.

By shaping dough into logs, cookies can be sliced and baked in minutes. Dough will keep for several days refrigerated, or frozen for 2-3 weeks. (Thaw dough in refrigerator 1-2 hours before slicing.)

Makes about 2 1/2 dozen 2" cookies.

Reply Options

From:	Margie (ILovePhotos)	Mar-15 2:40 PM
To:	All	(7 of 18)

5.7 in reply to 5.1

White Chocolate Cherry Shortbread Cookie

Ingredients:

1/2 cup maraschino cherries, drained and finely chopped
2-1/2 cups all-purpose flour
1/2 cup sugar
1 cup cold butter
12 ounces white chocolate baking squares with cocoa butter, finely chopped
1/2 teaspoon almond extract
2 drops red food coloring (optional)
2 teaspoons shortening
White nonpareils and/or red edible glitter (optional)

Directions:

1. Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.

2. In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead mixture until it forms a smooth ball.

3. Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds.

4. Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.

5. In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate is set. Makes about 60.

6. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months

Reply Options

From:	Margie (ILovePhotos)	Mar-16 10:16 PM
To:	All	(8 of 18)

5.8 in reply to 5.1

THE BEST BUTTERY SHORTBREAD COOKIES
INGREDIENTS
2 cups salted butter, cold and cut into pieces
1 cup packed light brown sugar
4 1/2 cups all purpose flour, divided
Optional: Your favorite sprinkles

INSTRUCTIONS
Preheat oven to 325F, with rack on lower middle position. Line baking sheets with parchment paper or silicone mats; set aside.
In the bowl of a stand mixer, add butter and brown sugar. Using paddle attachment on medium-high speed, mix until fluffy and light, several minutes. Add only 3 1/2 cups of the flour and mix on medium-low speed until combined.
On a large board, sprinkle 1/2 cup flour to keep dough from sticking to the board. Use rubber spatula to transfer dough to the board. Knead dough by hand for 5 minutes, adding only as much of the remaining 1/2 cup flour as needed to make a soft dough, while continuing to knead by hand. The dough should end up soft and pliable, similar to play-dough, not sticky. Work in desired amount of sprinkles, if using. (Important Note: You may not end up using all the flour, depending on how your dough feels; it’s important to stop adding flour as soon as your dough feels like soft play dough.)
Divide dough into thirds, wrap tightly, and chill for at least 30 minutes or until firm enough to roll and cut shapes. Roll one-third of the dough out to about 1/2 inch thickness (lightly flour board if needed.)
Either cut into 3×1 rectangular strips, triangles, or use cookie cutter for shapes. Place each cookie 2 inches apart on baking sheet. Poke cookies with fork to design if not using sprinkles.
Bake 15-20 minutes, or until edges are golden brown. If your shapes are smaller, bake less time. Bake longer for bigger shapes. Repeat with the remaining dough, working in batches so dough stays chilled and workable.
Cool completely on wire rack before serving. Cookies keep very when sealed airtight, at room temp.

Enjoy !

Reply Options

From:	Margie (ILovePhotos)	Mar-17 7:19 PM
To:	All	(9 of 18)

5.9 in reply to 5.1

Festive Shortbread

Ingredients:

2 cups butter, softened
1¾ cups sifted confectioners' sugar
4½ cups sifted all-purpose flour

Directions:

Cream butter, gradually beat in sugar. Add and beat in flour a part at a time. Wrap dough in wax paper and chill.
Preheat oven to 300ºF (150 degrees C).
Allow dough to warm slightly; knead for 1 minute. Roll out dough on lightly floured board to ¼-inch thickness and cut with cookie cutters. Decorate as desired. Bake in preheated oven 14-20 minutes.

Reply Options

From:	Margie (ILovePhotos)	Mar-17 7:27 PM
To:	All	(10 of 18)

5.10 in reply to 5.1

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.

Ingredients:

1 cup butter, softened
1/2 cup confectioners' sugar
1/4 cup cornstarch
1½ cups all-purpose flour

Directions:

Preheat the oven to 375ºF (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.

Reply Options

Navigate this discussion: 1-10 11-18

Adjust text size:

Welcome, guest! Get more out of Delphi Forums by logging in.

New to Delphi Forums? You can log in with your Facebook, Twitter, or Google account or use the New Member Login option and log in with any email address.