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.
COCONUT SHORTBREAD
"My niece makes this shortbread for special occasions," writes Wauwatosa, Wisconsin's Nancy Siefert. "My family enjoys the rich flavor of these cookies so much, I bake them all year long."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 5 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, cream butter, sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Stir in coconut. Shape into two 8-in. rolls; wrap each in plastic wrap. Refrigerate for 4 hours or until firm., Unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. , Bake at 350° for 12-15 minutes or until edges are lightly browned. Dip both sides of cookies in confectioners' sugar while warm. Cool on wire racks.
Nutrition Facts : Calories 101 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 64mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
DIPPED COCONUT SHORTBREAD
Make and share this Dipped Coconut Shortbread recipe from Food.com.
Provided by Theresa Thunderbird
Categories Dessert
Time 1h25m
Yield 24 shortbreads, 12 serving(s)
Number Of Ingredients 8
Steps:
- In a mixing bowl, cream butter, sugar and vanilla until light and fluffy.
- Combine flour and baking powder; gradually add to creamed mixture and mix well.
- Stir in coconut.
- Cover and refrigerate for 1 hour or until firm.
- On a floured surface, roll out dough to 1/4" thickness.
- Cut with a 2 1/2" round cookie cutter.
- Place 2" apart on ungreased baking sheets.
- Bake at 300 degrees for 20-25 minutes or until edges begin to brown.
- Cool on wire racks.
- In a small saucepan over low heat, melt chocolate chips and shortening.
- Remove from heat; dip cookies halfway into chocolate.
- Place on waxed paper-lined baking sheets until set.
Nutrition Facts : Calories 325.6, Fat 21, SaturatedFat 13.1, Cholesterol 30.5, Sodium 115.4, Carbohydrate 34.4, Fiber 2, Sugar 18.4, Protein 3.1
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- To toast the coconut, preheat oven to 325°F. Spread flaked coconut into a thin layer on a large, rimmed baking sheet. Bake for 5 minutes, stir, and then bake for 1 to 3 more minutes or until light golden brown. Set aside to cool completely.
- In a large bowl, use an electric mixer to beat the butter until creamy. Mix in the powdered sugar, salt, vanilla extract, and almond extract and beat for 1 minute until light and smooth. With mixer on low speed, slowly add the flour, blending until just incorporated. Add the toasted (cooled) coconut and quickly mix it in until thoroughly combined.
- Turn the dough out onto a work surface and shape it into a rough ball. Cut the ball in half and form each piece of dough into an 8-inch log. Tightly wrap each log in plastic wrap and freeze for 30 to 40 minutes.
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- Either in a stand mixer fitted with the paddle attachment or in a bowl with a hand mixer, whip the butter on medium speed for about 30 seconds to spread it around the bowl.
- With the mixer still on medium, add the sugar. Cream the butter and sugar together for 30-60 seconds on medium, until the two have been combined.
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