SHORTBREAD COOKIES
Provided by Ina Garten
Categories dessert
Time 2h30m
Yield about 3 dozen cookies
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk, about 1-inch thick. Wrap in plastic and chill for 30 minutes, until firm but still pliable.
- Roll the dough 1/2-inch thick on a lightly floured surface and cut with a 3-by-1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
- When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. If there are still bits of unmelted chocolate after about 5 minutes, return to the microwave in 5-second intervals, stirring, until completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
- Drizzle or dip 1/2 of each cookie with just enough chocolate to coat it. Place the cookie back on the parchment-lined baking sheet and let stand at room temperature until the chocolate has firmed up, about 20 minutes.
- Cook's Note: If a 3-by-1-inch cookie cutter is not available, you can cut the shortbread into rectangles using a fluted pastry wheel for decorative edges or simple cut with a butter knife.
AUNT MARY'S SHORTBREAD
My Great-Aunt Mary makes this shortbread by hand every christmas, and it is the lightest, butteriest, most delicious tasting shortbread I have ever had. Use berry sugar to gain the right cookie texture.
Provided by Lumberjackie
Categories Dessert
Time 2h50m
Yield 15 cookies, 15 serving(s)
Number Of Ingredients 3
Steps:
- Beat the sugar and butter with a spoon until creamy. In three batches, sift and mix the flour into the sugar-butter mixture. Mix well, until fluffy. (my Aunt Mary uses a wooden spoon for mixing, but you can use electric beaters).
- Pat the dough flat onto a greased cookie sheet, covering about 3/4 of the pan (I pat the dough into neatly formed rectangular shape). Puncture the dough at regular intervals with a fork. Refrigerate for at least 2 hours.
- Cut into 15 pieces per pan (1 inch wide). Bake 1/2 hour at 300-325°F Let cool.
Nutrition Facts : Calories 308, Fat 24.8, SaturatedFat 15.6, Cholesterol 65.1, Sodium 174.8, Carbohydrate 19.1, Fiber 0.7, Sugar 0.1, Protein 2.8
ALMOND SHORTBREAD COOKIES
Serve these cookies with a cold glass of milk or crumbled over chocolate or vanilla ice cream.
Provided by Food Network
Categories dessert
Time 1h25m
Yield 30 cookies
Number Of Ingredients 7
Steps:
- In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the beaten egg and extract. Add the flour, ground almonds and lemon zest and mix until the dough comes together.
- Turn the dough out onto a floured surface and knead into a ball. Divide the dough in half and then roll each half into a log, about 1 1/2 inches in diameter. Wrap each log in plastic wrap and refrigerate for 1 hour (the dough can be frozen at this point for a later use).
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Remove the dough from the plastic wrap and slice into 1/4-inch-thick rounds. Place the cookies onto the prepared baking sheets and bake until golden brown at the edges, about 15 minutes. Let cool on the baking sheets for 3 or 4 minutes before transferring to wire cooling racks to cool completely, or just eat warm from the oven.
ROSEMARY SHORTBREAD COOKIES
A very Victorian recipe! Some people are put off by the notion of herb cookies, but you'll be pleasantly surprised. The flavor improves with age (best 2 days after), keeping for about a week.
Provided by Abigail
Categories Desserts Cookies Cut-Out Cookie Recipes
Time 1h35m
Yield 36
Number Of Ingredients 6
Steps:
- In a medium bowl, cream together the butter and 2/3 cup of sugar until light and fluffy. Stir in the flour salt and rosemary until well blended. The dough will be somewhat soft. Cover and refrigerate for 1 hour.
- Preheat the oven to 375 degrees F (190 degrees F). Line cookie sheets with parchment paper.
- On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into rectangles 1 1/2x2 inches in size. Place cookies 1 inch apart on the lined cookie sheets. Sprinkle the remaining sugar over the tops.
- Bake for 8 minutes in the preheated oven, or until golden at the edges. Cool on wire racks, and store in an airtight container at room temperature.
Nutrition Facts : Calories 117.9 calories, Carbohydrate 11.2 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 4.9 g, Sodium 17.4 mg, Sugar 4 g
GREAT-AUNT ANNIE'S TRADITIONAL SHORTBREAD
This family recipe for Great-Aunt Annie's traditional shortbread comes from viewer-baker Anne Evans.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 12 wedges
Number Of Ingredients 6
Steps:
- Spray a 9-inch fluted tart pan with a removable bottom with nonstick cooking spray; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Stir in vanilla. With mixer on low speed, slowly add flour. Mix until well combined.
- Evenly spread cookie dough into prepared tart pan. Refrigerate until firm, at least 2 hours and up to overnight.
- Preheat oven to 325 degrees. Sprinkle shortbread with sanding sugar. Using a 2-inch round fluted cookie cutter, make a shallow cut in the center of the dough. Using the tines of a fork, score dough from the edge of the circle in the center toward the edge of the pan into 12 equal wedges.
- Transfer tart pan to oven and bake until light brown and a toothpick inserted into the center of the shortbread comes out clean, 50 to 60 minutes. Immediately re-score circle and wedges with cookie cutter and the tines of a fork. Transfer to a wire rack and let cool 1 hour. Remove shortbread from tart pan and let cool completely. Cut into wedges with a serrated knife along the scored lines.
AUNT FLORRIE'S SHORTBREAD COOKIES
This is a classic family recipe that we use as either a "make into balls and squish them" recipe or a roll out and get out the fancy cookie cutters recipe.
Provided by Chef burnt toast
Categories Dessert
Time 45m
Yield 36 cookies
Number Of Ingredients 5
Steps:
- Cream the butter and vanilla together.
- Add in and mix the cornstarch to the butter mixture.
- Add the icing sugar to the butter/cornstarch mixture.
- Beat well until well combined and fluffy.
- Add the flour and beat well until combined and fluffy.
- Make into two balls of dough to work with, if you are going to use cookie cutters.
- Roll to 1/4 inch thick, or make into small balls to press with a fork or small cookie press.
- Bake at 325 degrees F, for 20-25minutes (reduce time if small cookies).
Nutrition Facts : Calories 77.6, Fat 5.2, SaturatedFat 3.2, Cholesterol 13.6, Sodium 36.6, Carbohydrate 7.3, Fiber 0.2, Sugar 1.7, Protein 0.6
GRANNY'S SHORTBREAD COOKIES
Light, buttery shortbread cookies! Cut them into Christmas shapes and decorate with colored sugar and maraschino cherries.
Provided by Lori G
Categories Desserts Cookies Cut-Out Cookie Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream together the butter, sugar, salt, nutmeg and egg yolk. Add the flour a little at a time until mixture is stiff.
- Place onto floured board and knead lightly until the dough begins to crack. Roll out 1/4 inch thickness and cut into desired shapes.
- Place on un-greased cookie sheet, decorate with colored sugar crystals and maraschino cherries.
- Bake for 10 minutes or until golden brown.
Nutrition Facts : Calories 282.8 calories, Carbohydrate 33.1 g, Cholesterol 57.7 mg, Fat 16 g, Fiber 0.8 g, Protein 2.6 g, SaturatedFat 9.9 g, Sodium 207.3 mg, Sugar 5 g
More about "aunt florries shortbread cookies recipes"
AUNT DOT'S SHORTBREAD COOKIES | CJKELLER | COPY ME THAT
From copymethat.com
AUNT VIOLET'S SPICED SHORTBREAD COOKIES
From pinterest.com
AUNT SALLY SHORTBREAD COOKIES RECIPE
From crecipe.com
ROSEMARY SHORTBREAD COOKIES INA GARTEN - CREATE THE MOST …
From recipeshappy.com
SHORTBREAD COOKIES WITH EDIBLE FLOWERS - A RED SPATULA
From aredspatula.com
CLASSIC SHORTBREAD COOKIES - EVERYDAY ANNIE
From everydayannie.com
EASY FRUIT SHORTBREAD COOKIES RECIPE - TASTEFULLY VIKKIE
From tastefullyvikkie.com
COFFEE SHORTBREAD COOKIES || ALLY BAKES - YOUTUBE
From youtube.com
OAT SHORTBREAD COOKIES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
AUNT KATIE'S - ORANGE CRANBERRY SHORTBREAD COOKIES
From myfitnesspal.com
SHORTBREAD COOKIES FOR VALENTINE'S DAY - FOOD AND MOOD
From foodandmood.blog
SHORTBREAD COOKIES RECIPE - MAMA LOVES FOOD
From mamalovesfood.com
ROASTED FLOUR MILLIONAIRE SHORTBREAD BARS - COOKIE MADNESS
From cookiemadness.net
SHORTBREAD COOKIES | RECIPETIN EATS
From recipetineats.com
SHORTBREAD COOKIES - HOMEMADE FOOD JUNKIE
From homemadefoodjunkie.com
BUTTERY SHORTBREAD COOKIES - WEEKEND AT THE COTTAGE
From weekendatthecottage.com
SHORTBREAD COOKIES - KATE S. LYON
From kateslyon.com
MY AUNT’S SHORTBREAD | JUST FOOD
From justfoodstuff.wordpress.com
AUNT CHICK’S REDUCED SUGAR SHORTBREAD COOKIES
From grammascutters.com
AUNT FLORA'S EASY FILLED COOKIES - RECIPE | COOKS.COM
From cooks.com
CANADIAN SHORTBREAD COOKIES RECIPE - FOOD NEWS
From foodnewsnews.com
TRADITIONAL CANADIAN SHORTBREAD COOKIES
From acanadianfoodie.com
AUNTIE E'S KITCHEN: AUNTIE E'S SHORTBREAD COOKIES
From auntieecookbook.blogspot.com
SHORTBREAD COOKIES - RICARDO CUISINE
From ricardocuisine.com
AUNT DEBBIE COOKIES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
THESE FLORAL SHORTBREAD COOKIES ARE ALMOST TOO PRETTY TO EAT
From buzzfeed.com
COOKIES & SHORTBREAD | DESSERT LADY
From dessertlady.ca
ALMOND FLOUR SHORTBREAD COOKIES (LOW SUGAR AND REALLY EASY)
From fountainavenuekitchen.com
AUNT VELMA'S SHORTBREAD RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
THE BEST SHORTBREAD COOKIE RECIPE WITH EDIBLE FLOWERS
From sugarandcharm.com
AUNTY LAURAS SHORTBREAD FOOD- WIKIFOODHUB
From wikifoodhub.com
SHORTBREAD COOKIES - THE PIONEER WOMAN
From thepioneerwoman.com
MOM’S CANADIAN TRADITIONAL SHORTBREAD COOKIE RECIPE 2016
From acanadianfoodie.com
BEST SHORTBREAD COOKIES - CANADIAN LIVING
From canadianliving.com
DAISY SHORTBREAD COOKIES - FAMILY AROUND THE TABLE
From familyaroundthetable.com
AUNT CHICK'S CHOCOLATE CHIP SHORTBREAD - GRAMMA'S CUTTERS
From grammascutters.com
CLASSIC SHORTBREAD COOKIES: SO SIMPLE BUT SO GOOD ... - BAKING A …
From bakingamoment.com
AUNT VELMA'S SHORTBREAD RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
AUNT DOT'S SHORTBREAD COOKIES RECIPE - FOOD.COM
From pinterest.com
You'll also love