HOLIDAY SHORTBREAD COOKIES
What's great about basic buttery shortbread cookies is how you can add flavors to them. Or just leave them as is.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 55m
Yield Makes 24
Number Of Ingredients 5
Steps:
- In a food processor, combine butter, confectioners' sugar, and salt; process until smooth. Add flour and pulse just until combined. Form dough into an 8-inch-long round or square log; wrap tightly in plastic and freeze until firm, 30 minutes (or up to 1 month).
- Preheat oven to 350 degrees, with racks in upper and lower thirds. Cut dough into 1/4-inch-thick slices. Dip edges in sugar if desired and transfer to two parchment-lined baking sheets. Bake until cookies are golden brown around edges, 15 to 18 minutes, rotating sheets halfway through. Let cookies cool 5 minutes on sheets. Transfer to wire racks to cool completely.
Nutrition Facts : Calories 251 g, Fat 15 g, Protein 2 g
HOLIDAY SHORTBREAD COOKIES
This special Christmas treat came to me from Scotland through a relative. I compared this recipe with one a friend makes, since her husband is of Scottish descent, and found this shortbread to be quite authentic. -Erma Hiltpold, Kerrville, Texas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 5 dozen.
Number Of Ingredients 4
Steps:
- In a large bowl, combine flour, sugar and salt. Cut in butter until mixture resembles fine crumbs. Pat into an ungreased 15x10x1-in. baking pan. Prick all over with a fork., Bake at 325° for 35 minutes or until center is set. Cool for 10-15 minutes. Cut into small squares. Continue to cool to room temperature.
Nutrition Facts : Calories 105 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 69mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
HOLIDAY SHORTBREAD
At Wendy Masters' Grand Valley, Ontario home, it just wouldn't' be Christmas if she didn't make her great-grandmother's shortbread. "Everyone looks forward to it," she says. "All I do differently is sprinkle colored sugar on mine."
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3-1/2 dozen.
Number Of Ingredients 5
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Gradually add flour; mix until dough forms a ball., On a lightly floured surface, roll dough to 1/2-in. thickness. Cut into 1-1/2-in. squares, diamonds and/or triangles. Place on ungreased baking sheets; sprinkle with colored sugar if desired. , Bake at 325° for 14-18 minutes or until edges are lightly browned. Cool on wire racks.
Nutrition Facts : Calories 138 calories, Fat 9g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 62mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
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.
HOW TO DECORATE SHORTBREAD HOLIDAY CUT-OUT COOKIES WITH ROYAL ICING RECIPE BY TASTY
Holiday Shortbread Cookies with Royal Icing
Provided by Betsy Carter
Categories Bakery Goods
Yield 24 cookies
Number Of Ingredients 16
Steps:
- Preheat the oven to 350˚F (180˚C). Line baking sheets with parchment paper.
- In a large bowl, combine the flour, baking powder, and salt. Mix with a fork.
- In a separate large bowl, cream together the butter and sugar with an electric hand mixer for 3-5 minutes, until the butter and sugar are fully combined, but before the mixture becomes fluffy. Add the egg and vanilla and beat to incorporate.
- Add the flour mixture and mix until just combined, but crumbly. Finish mixing with your hands until the dough comes together in a ball.
- Transfer the dough to a floured surface. Lightly flour the top of the dough and roll out to about ¼-inch thick. Use cookie cutters of your choice to punch out cookies. Place the cookie cut-outs on the prepared baking sheets.
- Bake for 8-10 minutes, until lightly browned around the edges. Let cool completely.
- To make the royal icing: In a medium bowl, add the meringue powder to the powdered sugar. Whisk to combine. Add the vanilla and 4-6 tablespoons of water (depending on how runny or thick you'd like your icing.) Whisk until completely combined.
- Divide the icing into smaller bowls and add any desired gel food colors. Immediately transfer to piping bags, or cover with plastic wrap. Do not leave the icing uncovered, as it will develop a film. If this happens, add a small amount of water and whisk to incorporate.
- Decorate the cookies with royal icing as desired and let dry completely, at least 3-4 hours or overnight.
- Enjoy!
Nutrition Facts : Calories 229 calories, Carbohydrate 37 grams, Fat 8 grams, Fiber 0 grams, Protein 2 grams, Sugar 23 grams
HOLIDAY SHORTBREAD COOKIES
Make and share this Holiday Shortbread Cookies recipe from Food.com.
Provided by Courtly
Categories Dessert
Time 30m
Yield 72 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350.
- In medium bowl combine flour, corn starch and 2/3 Celsius of powdered sugar; set aside.
- In large bowl with mixer at medium speed, beat 2 cups of butter until softened and smooth.
- Add flour mixture, 1 1/2 t.
- lemon peel and vanilla; beat until well blended.
- [Ifnecessary, refrigerate dough 1 hour or until easy to handle.
- ]Shape dough into 1 inch balls.
- Place 1 1/2 inches apart on ungreased cookie sheets.
- Bake about 10-12 minutes or until edges are lightly browned.
- Remove from oven; cool completely on wire racks.
- Store in tightly covered container.
- Icing:.
- In a medium bowl beat together the remaining 1/3 Celsius butte and the remaining 1 t.
- lemon peel until butter is softened.
- Add remaining 4 Celsius powdered sugar and beat until well combined.
- Add lemon juice and beat well.
- Decorate cookies with icing.
Nutrition Facts : Calories 105.1, Fat 6, SaturatedFat 3.8, Cholesterol 15.8, Sodium 42.8, Carbohydrate 12.7, Fiber 0.1, Sugar 7.7, Protein 0.4
HOLIDAY SHORTBREAD COOKIES
These delicious cookies are a treat for all ages.
Provided by Finlandia Cheese
Categories Finlandia Cheese
Time 1h27m
Yield 24
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.
- In the bowl of a stand mixer, cream together Finlandia Salted Butter and sugar on medium high until light and fluffy, about three minutes.
- On the lowest speed, stir in flour, and mix just until blended. Remove from mixer, and knead dough into a ball. Chill for one hour.
- Working with half of the dough at a time, roll it to about 1/4-inch thick on a well-floured board. Cut into desired shapes, and re-roll scraps as needed to cut more. Place cookies onto the prepared baking sheet, brush with egg wash, and decorate with sugar. Bake for 15 to 17 minutes or until very lightly golden brown on bottom and cooked through. Let cool about two minutes on the pan, then transfer cookies to a rack, sugar side up, to cool completely. Store in an airtight container for up to one week.
Nutrition Facts : Calories 109.7 calories, Carbohydrate 11.1 g, Cholesterol 17.7 mg, Fat 6.6 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 3.6 g, Sodium 49.8 mg, Sugar 3.2 g
HOLIDAY SWIRL SHORTBREAD COOKIES
Get ahead of the holidays with this make-ahead recipe that's easy enough for a novice baker! It all starts with the tried-and-true shortbread formula: sugar, butter and flour. These three basic ingredients-plus a dash of vanilla-are all that's needed to make a dough that bakes up into almost inexplicably buttery and tender cookies, so they've got substance, as well as style. Their swirled look is the result of a little bit of food color and Betty's clever technique. Dough gets divided into three parts, dyed and recombined. A little bit of gentle kneading is all it takes to add the holly-jolly swirled effect!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h55m
Yield 24
Number Of Ingredients 7
Steps:
- In large bowl, beat softened butter, 1/2 cup granulated sugar and the vanilla with spoon until well mixed. Stir in flour until blended. Knead 5 to 10 times or until dough is smooth.
- Divide dough into 3 pieces. Place 2 pieces of dough into 2 small bowls. To one bowl, add green food color; stir or knead to mix color thoroughly into dough. Repeat with red food color and second piece of dough.
- Cut each of the 3 doughs in half. Take one half of each of the doughs, and press together into a ball. Gently knead to mix colors (don't overwork dough or it will lose marbling). Shape into a roll, 6 inches long by 1 1/2 inches in diameter. Spread 1 tablespoon sparkling sugar on plastic wrap; roll log to cover. Wrap dough log tightly with plastic wrap. Repeat forming, shaping and rolling with remaining dough pieces. Refrigerate about 1 hour 30 minutes or until firm.
- Heat oven to 350°F. Unwrap 1 of the dough logs; cut into 1/2-inch slices. Place 2 inches apart on ungreased cookie sheet, reshaping if necessary.
- Bake 9 to 11 minutes or until edges are set. Cool 2 minutes; remove from cookie sheet to cooling rack. Unwrap remaining dough log, and repeat slicing and baking. Cool completely, about 30 minutes. Store covered in airtight container.
Nutrition Facts : Calories 130, Carbohydrate 13 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Cookie, Sodium 60 mg, Sugar 5 g, TransFat 0 g
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