Dulse Shortbread Cookies Recipes

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.

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.

Steps:

• Heat the oven to 180C/160C fan/gas 4. Beat the butter with the icing sugar using an electric whisk until the mixture is light and fluffy. Beat in the vanilla and flour (the mixture will stiffen and look like crumble as the flour is added). Add the milk and keep beating until the mixture softens and sticks together (add some more milk if needed).
• Scoop the dough into a piping bag fitted with a large star nozzle and pipe swirled rings onto a baking sheet lined with baking parchment. If the mixture is too stiff to pipe easily, you can roll the dough into balls and put them on the sheet instead. The cookies will spread as they cook so don't worry if there's a small gap in the centre of the piped swirls, but ensure there is enough space between each cookie so they don't stick together as they cook. Bake for 15 mins, or until lightly golden, then transfer to a wire rack to cool.
• Put the white and milk chocolate in separate bowls and microwave each in 20-second bursts until melted. Dip the cookies into each chocolate, milk at one end and white on the other, then let any excess drip off before returning them to the rack to set. Will keep in an airtight tin for up to four days.

Steps:

• Line a 13-by-9-inch sheet pan with parchment paper.
• Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Cream at low speed until light and fluffy, 3 to 4 minutes. Stop and scrape down the sides of the bowl. Add the vanilla and mix until incorporated.
• Add the 2 1/4 cups flour. Mix at low speed just until it's incorporated. Stop and scrape down the sides of the bowl. Add the cookie pieces and mix at low until they are evenly distributed throughout the dough.
• Press the dough into the prepared 13-by-9-inch sheet pan. Get it as smooth as possible and refrigerate for 30 minutes.
• Line 2 half sheet pans (18-by-13-inch each) with parchment paper.
• Using a 3-inch star-shape cookie cutter, cut out stars from the chilled dough, dipping the cookie cutter in the 3 tablespoons flour in between cuts. Place the stars on each prepared half sheet pan then refrigerate.
• Meanwhile, position racks in the upper and lower thirds of the oven and preheat to 325 degrees F.
• Gently gather the dough scraps and press them back into the 13-by-9 inch sheet pan-however, only press into half of the pan. Then, refrigerate for 30 minutes or wrap with plastic and save for another time, for up to 5 days. Repeat the cutting with the cookie cutter and transfer the stars to the prepared sheet pans.
• Bake the cookies until they are lightly golden around the edges, rotating the sheet pans halfway through baking, 27 to 29 minutes.
• Allow the cookies to cool completely on the sheet pan.
• Combine the white chocolate chips with the vegetable oil in a small microwave-safe bowl. Microwave for 10 seconds at a time until the chips are melted, stirring after each interval. Transfer to a piping bag. Cut a small hole at the tip then pipe the white chocolate onto each cooled cookie.
• Before the white chocolate sets, decorate each cookie with the patriotic sprinkles. Allow the white chocolate to set completely before serving.