LENNIE'S SPECIAL SHORTBREAD
This is my Signature Recipe. The melt-in-your-mouth texture of these Christmas cookies is wonderful, and the food processor makes it easy. They freeze well too.
Provided by Lennie
Categories Dessert
Time 25m
Yield 4-5 dozen
Number Of Ingredients 5
Steps:
- Chop cold butter into chunks.
- In cuisinart fitted with metal blade, process butter with icing sugar until well creamed, about one minute; you may have to scrape down the sides.
- Add remaining ingredients and process with several on/off turns, just until dough is well mixed and begins to gather together in a ball around the blade.
- What I do now is wrap this dough in wax paper and put it in the fridge, and make up a second batch with the remaining 1/2 pound of butter (1 cup butter= 1/2 pound); I then put that dough in the fridge and proceed with the first batch I made.
- Raw dough keeps well in the fridge for several days.
- Shape rounded teaspoonfuls of dough into small balls.
- Place on an ungreased cookie sheet (shiny is best) and flatten, using a fork dipped in icing sugar, cookie press dipped in icing sugar, or a cherry or nut (halved).
- I often put coloured sprinkles or coloured sugars on top of cookies before baking.
- Bake at 350 degrees for 12-15 minutes, watching carefully; edges should be very lightly browned.
- Yield: 40-50 cookies.
MELT - IN - YOUR - MOUTH SHORTBREAD
This quick and easy shortbread will literally melt when you take a bite. Great for Christmas parties with a little bit of decorating.
Provided by Jennifer Wilton
Categories Desserts Cookies Drop Cookie Recipes
Time 25m
Yield 24
Number Of Ingredients 4
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Whip butter with an electric mixer until fluffy. Stir in the confectioners' sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes. Drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet.
- Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don't brown too much. Cool on wire racks.
Nutrition Facts : Calories 111.1 calories, Carbohydrate 9.7 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 4.9 g, Sodium 54.8 mg, Sugar 2.5 g
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.
BROWN SUGAR AND OATMEAL SHORTBREAD
These have a wonderful texture - buttery, melt-in-your-mouth soft, yet a little crunchy. The cornstarch makes this shortbread especially tender, while the addition of oatmeal give it a bit of crunch. Using old-fashioned oats instead of quick-cooking will provide more crunch. Recipe by Elinor Klivans. These can be made ahead and frozen up to 3 months. Wrap them tightly with plastic wrap, then seal in a clean plastic/metal container.
Provided by WaterMelon
Categories Bar Cookie
Time 55m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Position a rack in middle of oven and preheat oven to 350°F.
- Prepare 9x9x2-inch square or 11x7x2-inch baking tray by lining with parchment or greasing with butter.
- Sift flour, cornstarch, salt and cinnamon together onto wax paper or medium bowl; set aside.
- Beat butter and brown sugar together in a large bowl, until smooth and fluffy.
- Using low speed (if using electric mixer), mix in flour mixture, until dough comes together in big clumps.
- Add in oatmeal, mixing just to distribute evenly.
- Press dough evenly into prepared tray.
- Bake for 25 mins, until top is light-brown.
- Remove from oven and immediately cut shortbread into squares (6 rows lengthwise, 4 rows across), cutting through to the bottom.
- Cool thoroughly in the pan and remove shortbread from pan using a spatula.
- The shortbread will become crisp on the outside as it cool, but remain slightly soft inside.
- Store cooled shortbread in an airtight contained for up to 4 days or freeze.
SHORTBREAD, 10 WAYS
Shortbread is not only one of the easiest desserts you can possibly make, it's also one of the most adaptable. As long as you keep the butter-to-flour ratio constant (1 stick butter to 1 cup flour), everything else is negotiable. You can reduce or increase the sugar and salt, or mix in any type of flavoring from citrus zest to vanilla to herbs and spices. You can even alter the type of flour, swapping in some rice flour for all-purpose flour for increased crunch, or cornmeal for a nubby texture. Just be cautious about adding liquid to the dough; any more than one tablespoon could interfere with the texture. Here we give a master recipe and nine variations to play around with.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 1h
Yield 24 servings
Number Of Ingredients 4
Steps:
- Heat oven to 325 degrees. Pulse together flour, sugar and salt in a food processor. Add butter and pulse to fine crumbs. Pulse a few more times until some of the crumbs start to come together, but don't overprocess; the dough should be somewhat crumbly. (You can also mix the dough in a bowl using two knives or a pastry cutter.)
- Press dough into an even layer in an ungreased 8- or 9-inch-square baking pan, or a 9-inch pie pan. Prick dough all over with a fork. Bake until golden brown, about 35 to 40 minutes for the 9-inch square or pie pan, 45 to 50 minutes for the 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm.
Nutrition Facts : @context http, Calories 130, UnsaturatedFat 2 grams, Carbohydrate 14 grams, Fat 8 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 5 grams, Sodium 61 milligrams, Sugar 6 grams, TransFat 0 grams
SHORTBREAD
My favourite, no fail, shortbread recipe. Melt in your mouth delicious! VERY SHORT - JUST THE WAY WE LIKE IT !!!!
Provided by Derf2440
Categories Dessert
Time 30m
Yield 60 shortbreads
Number Of Ingredients 4
Steps:
- Cream butter until smooth.
- Gradually add sugar, beating until light and fluffy.
- Beat in flours.
- Form into 1 inch balls and place on baking sheet.
- Flatten slightly with fork, or on lightly floured board, roll out dough to 3/8 inch thickness.
- Cut with cookie cutters and place on baking sheet.
- Bake at 325°F for 15 to 20 minutes or until lightly browned.
- Cool on rack.
- Store in air tight container.
Nutrition Facts : Calories 83.9, Fat 6.2, SaturatedFat 3.9, Cholesterol 16.3, Sodium 43.7, Carbohydrate 6.6, Fiber 0.2, Sugar 2, Protein 0.6
More about "lennies special shortbread recipes"
SIMPLY PERFECT SCOTTISH SHORTBREAD - SEASONS AND SUPPERS
From seasonsandsuppers.ca
5/5 (16)Total Time 1 hr 15 minsCategory SnackCalories 186 per serving
- Preheat oven to 350F. Line an 8-inch square metal baking pan with parchment paper, leaving an inch or so overhanging the sides. Set aside.
- In a large bowl with an electric mixer or the bowl of a stand mixer fitted with a paddle attachment, mix together the all purpose flour, rice flour and sugar. Add the cold butter cubes and mix on low speed for several minutes, until butter is broken down into small, even-sized pieces. Mixture will be loose and sandy, but if you grab a bit of it and squeeze it, it should form a clump.
- Dump mixture into your prepared baking pan. Using a kitchen spatula, press mixture firmly into the pan. (See process photos in Cook's Notes above).
- Bake in preheated oven for about 35 minutes or until set, but not browning around the edges at all. (If you dough was more moist, it may need a few more minutes in the oven, maybe 40 minutes). Remove from oven (*Leave oven on!) and let stand for 10 minutes. Using a sharp knife, cut (slowly and carefully), into 16 pieces (1-inch wide x 4-inches long). Using a fork, press fork twice into each of the "sticks", if you like, making sure to press right through the cookie to the bottom of the pan.
22 SHORTBREAD RECIPES THAT ARE TENDER AND BUTTERY
From tasteofhome.com
Author Lisa Kaminski
LENNIE'S SPECIAL SHORTBREAD RECIPE - FOOD.COM
From pinterest.com
19 BUTTERY AND DELICIOUS SHORTBREAD COOKIES | CHATELAINE
From chatelaine.com
BEST TRADITIONAL SHORTBREAD RECIPE (EVER!) • THE FRESH COOKY
From thefreshcooky.com
SHORTBREAD COOKIES RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
12 BEST SHORTBREAD RECIPES - THE SPRUCE EATS
From thespruceeats.com
LENNIE S SPECIAL SHORTBREAD | THEFOODTASTING
From thefoodtasting.com
CLASSIC SCOTTISH SHORTBREAD RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
BEST AND EASY SHORTBREAD RECIPE FROM SCOTLAND - CHRISTINA'S CUCINA
From christinascucina.com
LENNIE'S SPECIAL SHORTBREAD RECIPE - FOOD.COM
From pinterest.com
BEST CHINESE FOOD RECIPES: LENNIE'S SPECIAL SHORTBREAD
From chinesefoodrecipesbook.blogspot.com
LENNIE'S SPECIAL SHORTBREAD RECIPE - FOOD.COM - PINTEREST
From pinterest.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
SHORTBREAD RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
CLASSIC SHORTBREAD – SMITTEN KITCHEN
From smittenkitchen.com
You'll also love