CLASSIC SHORTBREAD
This satisfying shortbread is as easy as it gets. It's simultaneously crisp, crumbly and tender because we've added a little cornstarch to the flour. And granulated sugar gives the cookies their gorgeous golden color.
Provided by Food Network Kitchen
Categories dessert
Time 1h55m
Yield 36 bars
Number Of Ingredients 5
Steps:
- Position an oven rack in the center of the oven and preheat to 325 degrees F. Butter a 9-by-12-1/2-inch jelly roll pan and line it with parchment, then butter the paper.
- Whisk together the flour, cornstarch and salt in a bowl. Beat the butter and sugar with an electric mixer on medium speed until light and fluffy, 5 to 7 minutes. Slowly add the flour mixture and beat on low until the dough is just combined; do not overwork.
- Transfer the dough to the prepared pan, spreading it out as evenly as possible with a spatula. Cover with plastic wrap, then use your hands to press and flatten the dough into a smooth even layer. Remove the plastic and cut the dough with a sharp knife into approximately 1-by-3-inch bars. Use a fork to prick a decorative pattern into the tops.
- Bake, rotating the pan from front to back halfway through, until golden, 60 to 70 minutes. Let stand for 5 minutes in the pan, then re-cut the bars along the previous cuts. Carefully lift the bars off the parchment with a small spatula and transfer them to a wire rack to cool completely. Store the cookies in an airtight container for up to 5 days.
LEMON SHORTBREAD
Lemons brighten up our rich Classic Shortbread.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen rounds
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees, with rack in upper third. Sift flour and salt into a bowl; set aside. Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl. Gradually add sugar; beat until pale and fluffy, about 2 minutes. Mix in lemon zest and juice.
- Reduce speed to low. Add flour mixture all at once; mix until just combined.
- Halve dough, and shape into disks. Wrap each in plastic, and refrigerate 1 hour.
- Working with 1 disk at a time, roll out dough on a lightly floured surface to 1/4 inch thick. Cut out rounds with a 2-inch fluted cutter. Space 1 inch apart on baking sheets lined with parchment. Refrigerate 30 minutes.
- Bake until pale golden brown, 22 to 25 minutes. Transfer cookies to a wire rack; let cool completely. Dust with confectioners' sugar.
LEMON SHORTBREAD SQUARES
Steps:
- Make Classic Shortbread dough, beating 1 teaspoon lemon zest with the butter. Mix 2 cups confectioners' sugar with the zest and juice of 1 lemon. Spread over the finished shortbread and sprinkle with yellow decorating sugar. Slice into squares.
LEMON SHORTBREAD
Yield Makes 24 wedges
Number Of Ingredients 6
Steps:
- Preheat oven to 300°F. Blend first 5 ingredients in processor. Add butter; cut in using on/off turns until moist clumps form. Gather dough into ball; divide in half. Press 1 dough half onto bottom of each of two 8-inch-diameter cake pans. Pierce dough all over with fork.
- Bake until cooked through and pale golden, about 40 minutes. Cool shortbread in pans on racks 5 minutes. Cut each warm shortbread in pan into 12 wedges. Cool completely. Using spatula, carefully transfer to platter. (Can be made up to 4 days ahead. Store in airtight container at room temperature.)
CLASSIC LEMON BARS
These bars are simple enough for no-fuss dinners yet elegant enough for special celebrations. Regardless of when you serve them, I'm sure they'll be a hit at your home. —Melissa Mosness, Loveland, Colorado
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, cream butter and sugar until light and fluffy, 5-7 minutes; gradually beat in flour until blended. , Press into an ungreased 8-in. square baking dish. Bake at 350° for 15-20 minutes or until edges are lightly browned. , For filling, in a small bowl, beat the sugar, eggs, lemon juice, flour, lemon zest and baking powder until frothy. Pour over crust. , Bake 10-15 minutes longer or until set and lightly browned. Cool on a wire rack. Sprinkle with confectioners' sugar. Cut into squares.
Nutrition Facts : Calories 250 calories, Fat 11g fat (7g saturated fat), Cholesterol 74mg cholesterol, Sodium 99mg sodium, Carbohydrate 35g carbohydrate (23g sugars, Fiber 0 fiber), Protein 3g protein.
CLASSIC SHORTBREAD
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 32 rectangles
Number Of Ingredients 4
Steps:
- Preheat oven to 300 degrees. Sift together flour and salt into a medium bowl. Beat butter with a mixer on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl with a rubber spatula as needed. Add sugar gradually, beating between additions; continue to beat until mixture is very pale, about 2 minutes total. Reduce speed to low, and add flour mixture; beat until just combined.
- Press dough evenly into a parchment-lined 9-by-13-inch rimmed baking sheet; refrigerate until firm, about 20 minutes. Cut dough in eighths lengthwise, then quarters crosswise, making 32 rectangles. Evenly pierce all over with a skewer.
- Bake until shortbread is firm in center and golden brown, 50 minutes to 1 hour. Transfer pan to a wire rack; immediately recut rectangles with a paring knife. Let shortbread cool completely in pan.
VERY LEMON SHORTBREAD
These are tangy, melt-in-your-mouth shortbread with just the right amount of sweetness. I love citrus in baked goods and I am always trying to incorporate the flavor into something new. While lemon isn't new to shortbread, this happens to be my very favorite. note: it is not necessary to chill the dough but it makes it so much easier to cut out shapes
Provided by cakeconspiracy
Categories Dessert
Time 25m
Yield 15 cookies, 12-15 serving(s)
Number Of Ingredients 7
Steps:
- Sift the flour and salt together. Set aside.
- In a separate bowl cream the butter and 1/2 cup confectioners sugar together until smooth (about 2-3 minutes), add the lemon emulsion and half the lemon zest and stir until incorporated.
- Add the flour mixture and beat just until crumbly.
- Using your hands work dough into a flat disk, put into a zip top baggie and chill in the fridge for an hour.
- Preheat oven to 350.
- Line cookie sheets with parchment paper.
- Lightly flour a surface and roll dough out 1/4 inch thick.
- Using a 2" cookie cutter, cut out shapes and place on prepared pan.
- Bake for 10-12 minutes or until cookies are lightly browned.
- Cool on wire rack completely.
- Icing: Sift the remaining confectioners sugar and then add lemon juice, stir until smooth. Add the remaining zest.
- Drizzle icing onto cooled cookies or dip the face of the cookies into the icing and gently tap off the excess. Let icing crust.
Nutrition Facts : Calories 232.9, Fat 15.6, SaturatedFat 9.8, Cholesterol 40.7, Sodium 51.1, Carbohydrate 21.6, Fiber 0.6, Sugar 5.2, Protein 2.3
CLASSIC LEMON SHORTBREAD
From the Pittsburgh Post Gazette. These have earned a permanent spot on my Christmas Cookie Tray. I sometimes skip the glaze and just dust with confectioner's sugar when cookies have cooled. Prep time does not include chill time.
Provided by Aunt Willie
Categories Dessert
Time 1h
Yield 48 cookies
Number Of Ingredients 11
Steps:
- Beat butter until fluffy in a large bowl.
- Beat in sugar, egg, lemon extract and lemon rind.
- Combine flour, cornmeal and salt. Gradually add to butter mixture, mixing well.
- Shape dough into a log about 2 inches in diameter. Wrap in plastic wrap and refrigerate until firm, about 3 hours. (Can also freeze at this point. Frozen dough keeps for 3 months).
- Preheat oven to 350 degrees. Lightly grease cookie sheets.
- Cut dough into 1/4 inch thick slices.
- Bake on greased cookie sheets until cookie just begin to brown at the edges, about ten minutes.
- Remove from pan and cool on wire racks.
- For glaze, beat butter, confectioner's sugar and lemon juice to make a thin glaze. Drizzle over cooled cookies.
LEMON SHORTBREAD
Melt in your mouth, tangy lemon taste. Hard to resist!! Freezes well I've never made these with the poppy seeds, only with the lemon rind, we love it, nice tangy taste and melt in your mouth. They have become a traditional Christmas item paired with the traditional shortbread.
Provided by Derf2440
Categories Dessert
Time 40m
Yield 36 shortbread
Number Of Ingredients 5
Steps:
- Combine flour, corn starch, icing sugar and lemon rind in a large bowl.
- With large spoon, blend in butter.
- Work with hands until a soft, smooth dough forms.
- roll dough to 1/4 inch thickness.
- Cut in shapes with cookie cutters.
- Place on ungreased baking sheets.
- Sprinkle with coloured sugars if desired.
- Bake at 300 degrees for 15 to 20 minutes or until edges are lightly browned.
- Remove from sheet, cool completely.
- Variation: Lemon Almond- Add 3/4 cup finely chopped unblanched almonds to dough or Lemon poppyseed- Add 1 tablespoon poppy seeds to dough.
Nutrition Facts : Calories 60, Fat 3.9, SaturatedFat 2.4, Cholesterol 10.2, Sodium 27.5, Carbohydrate 6, Fiber 0.1, Sugar 1.7, Protein 0.4
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