SHORTBREAD COOKIES
Bake Ina Garten's chocolate-dipped Shortbread Cookies for the perfect bite with tea, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories dessert
Time 1h15m
Yield 20 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. Wrap in plastic and chill for 30 minutes.
- Roll the dough 1/2-inch thick 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. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
- Drizzle 1/2 of each cookie with just enough chocolate to coat it.
SHORTBREAD COOKIES II
Use only butter in these for best flavor.
Provided by Sally
Categories Desserts Cookies Butter Cookie Recipes Shortbread Cookie Recipes
Yield 12
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Cream butter and sugar until fluffy. Stir in vanilla; add flour and mix well.
- Put through cookie press and form cookies onto baking sheets. Bake for 10 - 12 minutes.
Nutrition Facts : Calories 489.5 calories, Carbohydrate 48.6 g, Cholesterol 81.3 mg, Fat 31.1 g, Fiber 1.1 g, Protein 4.6 g, SaturatedFat 19.5 g, Sodium 218.8 mg, Sugar 16.9 g
AUNT GEORGIA'S SHORTBREAD COOKIES
Growing up these were my very favorite cookies. My Aunt Georgia would make dozens of these during the holidays, along with many other of her scrumptious desert specialties. I was fortunate that she shared her recipes with me before she passed on. Now I make the goodies and these are still a favorite, especially with my Mom and Sister. She only used Land O' Lakes butter and I've found that if I use any other brand they just don't taste like Aunt Georgia's. I hope you enjoy them as much as I do!
Provided by Mrs. DeVelopment
Categories Dessert
Time 38m
Yield 36 cookies
Number Of Ingredients 6
Steps:
- Cream together butter and sugars.
- Add in egg yolks and vanilla.
- Gradually add in flour.
- Roll teaspoon sized balls onto ungreased cookie sheets.
- Flatten with tines of a fork the way you would peanut butter cookies.
- Sprinkle with colored sugars or sprinkles if desired.
- Bake at 375 degrees for 8 minutes.
Nutrition Facts : Calories 175.8, Fat 10.6, SaturatedFat 6.6, Cholesterol 36.3, Sodium 92.5, Carbohydrate 18.7, Fiber 0.4, Sugar 7.4, Protein 1.8
CATHY'S WHIPPED SHORTBREAD COOKIES
This is an old family recipe. My Great aunt used to just drop them from a spoon onto a cookie sheet. I use my cookie gun and get about 120 cookies. They are an excellent-melt-in-your-mouth cookie. I decorate them with cherries and icing.
Provided by Chef burnt toast
Categories Drop Cookies
Time 40m
Yield 120 cookies
Number Of Ingredients 5
Steps:
- Cream butter until light and fluffy, then add icing sugar and cornstarch. Mix and whip until light and creamy.
- Then add vanilla and flour (a bit at a time) and whip again until light and creamy.
- Drop from a spoon or use a cookie gun to make shapes on a pan.
- Bake in a 325°F oven for 20-25 minutes, depending on size of cookie (just until set and starting to turn pale golden).
Nutrition Facts : Calories 44.5, Fat 3.1, SaturatedFat 1.9, Cholesterol 8.1, Sodium 21.9, Carbohydrate 3.9, Fiber 0.1, Sugar 1, Protein 0.4
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
AUNT DOT'S SHORTBREAD COOKIES
This is my Aunt Dorothy's recipe. She would always serve these melt-in-your-mouth,unbelieveable tasting cookies. Aunt Dot, also my Godmother, always made hers with peach preserves, as do I. They are easy to do and prep time includes chilling. My original copy is in pretty bad shape, so I wanted to post here for safe keeping, and even though she is gone now, I know she would be thrilled I posted her recipe for all to enjoy.
Provided by Aunt Paula
Categories Dessert
Time 12h10m
Yield 5 dozen cookies
Number Of Ingredients 5
Steps:
- Mix together, and chill several hours, or overnight.
- Roll into balls, and place on cookie sheet.
- Press thumb in center of each cookie and,.
- Fill with peach preserves.
- Bake 350 degrees.
- For 10 to 12 minutes.
- When cool can sprinkle powered sugar over tops if you like.
AUNT MARY'S COOKIES
This was my great-grandma's sister's recipe. It's an oldie but a goodie!
Provided by Julie Rehagen
Categories Desserts Cookies No-Bake Cookie Recipes
Time 1h25m
Yield 60
Number Of Ingredients 6
Steps:
- Place sheets of waxed paper onto a work surface.
- Stir sugar, cocoa, and evaporated milk together in a large nonstick saucepan over medium heat until mixture comes to a boil; boil for 5 minutes, stirring constantly. Remove from heat and stir butter and marshmallow creme into cocoa mixture. Quickly stir graham cracker crumbs into mixture.
- Drop cookies by the spoonful onto waxed paper; let stand until firm. Store in airtight containers.
Nutrition Facts : Calories 73.5 calories, Carbohydrate 13.6 g, Cholesterol 4.3 mg, Fat 2 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 1 g, Sodium 44.9 mg, Sugar 10.1 g
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CLASSIC SHORTBREAD COOKIES - SIMPLY HOME COOKED
From simplyhomecooked.com
5/5 (9)Total Time 39 minsCategory DessertCalories 182 per serving
- Place 1 cup softened unsalted butter, 1/4 cup granulated sugar, 1/2 teaspoon vanilla extract, and 1/2 cup powdered sugar into a large mixing bowl and beat it on high speed using an electric hand mixer. Mix until the butter becomes light and whipped (about 1-2 minutes)
- Form the shortbread dough into a ball and place it on top of a sheet of parchment paper. Then press it down and place another sheet of parchment paper on top.
- Preheat your oven to 325°F and bake the shortbread cookie for about 12-14 minutes. Allow the cookies to cool on the hot baking sheet for about five minutes before transferring to a cooling rack. 
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