MASTER SHORTBREAD RECIPE
If you use half a pound of butter in a batch of cookies, it becomes "short" - because "short" means, historically, pastry with a high percentage of fat. Thus shortbread cookies are - when correctly made - rich, crumbly and impossible to resist. In their simplest form, they taste mostly of sweet and sweetened butter, so the best butter you can lay your hands on will make a difference here. I like that side-of-the-tongue tingling presence of saltiness, and so I tend to use a little more salt than is strictly necessary, hence the range in the recipe.
Provided by Mark Bittman
Categories dessert
Time 40m
Number Of Ingredients 6
Steps:
- Use an electric mixer on low speed to combine the butter and sugar, about 30 seconds. Keeping the speed on low, beat in the egg yolk, then the flour, cornstarch and salt, until the mixture barely holds together. Don't overbeat.
- To make shapes, form the dough into a ball, wrap in plastic and freeze or refrigerate for at least 30 minutes, until firm. Roll it out on a lightly floured surface until it is 1/4 inch thick. Cut into any shapes you like, then put the cookies on an ungreased baking sheet. Chill for at least 1 hour. Alternatively, shape the dough into a round, triangular or rectangular log and refrigerate or freeze until firm, at least 30 minutes. Slice 1/4-inch cookies and put on the baking sheet.
- Heat the oven to 275. Bake the cookies until just firm but still quite tender and not at all brown, about 30 minutes. Cool for a minute on the sheet before using a spatula to transfer the cookies to a rack to finish cooling.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 5 grams, Carbohydrate 29 grams, Fat 16 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 10 grams, Sodium 100 milligrams, Sugar 13 grams, TransFat 1 gram
MILLIONAIRE'S SHORTBREAD
Steps:
- Preheat the oven to 350 degrees F.
- Butter 2 (8-inch) square nonstick pans and coat with flour, tapping off excess. Place the flour, sugar and salt in a food processor and pulse once. Add butter and pulse until mixture resembles peas. Press the shortbread mixture into prepared pans and bake until golden brown around the edges, about 20 minutes. Remove from the oven and let cool completely.
- In a heavy-bottomed saucepan over medium-low heat, combine the condensed milk and 2 tablespoons of butter. Slowly bring the mixture to a boil, stirring continuously. Continue stirring over the heat until mixture becomes thick and amber in color, about 15 minutes. Pour the caramel over the cooked shortbread and spread evenly using an offset spatula. Cool to room temperature.
- In a glass bowl set over a saucepan of simmering water, melt the chocolate. Once chocolate has melted, pour it over the cooled caramel layer. Cool at room temperature for about 10 minutes, and then place in the refrigerator to cool completely, allowing chocolate to slightly harden but not get hard. Cut into 2-inch squares and enjoy, or store in an airtight container, at room temperature, or my favorite - keep in the refrigerator for a yummy sweet and cool treat!
SUPER-EASY SHORTBREAD (3 INGREDIENTS)
The original recipe (called Shortbread Stars) came from my McCall's recipe box collection, which I subscribed to in the 80's. It was the first shortbread recipe I ever made, and I've never found a better one. The ingredients are so basic and easy that you'll soon have them memorized. Other recipes don't seem to produce the same perfect texture and flavor. My modification to the original was to try using a 9 x 13 pan rather than chilling, rolling out, and cutting into shapes. (Who has time for that, except on special occasions?) However, using a 9 x 13 pan changes the baking time, and the time given is approximate and based on my experience with a convection oven. I tend to overbake them a bit because I like shortbread very crisp. These are perfect with a cup of tea, of course, and ideal for tea parties or even a quick dessert for company. You nearly always have the ingredients on hand. Now you'll never need to buy (delicious but expensive) Walker's shortbread again!
Provided by TapestryThreads
Categories Drop Cookies
Time 55m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 300°.
- Cream butter and sugar together.
- Add flour and mix till texture is like clay.
- Press dough into ungreased 9 x 13 inch pan, prick all over with a fork, and sprinkle with sugar (tilt pan to cover the top evenly, then shake excess sugar back into the sugar canister).
- Bake for about 40-45 minutes (till very lightly browned--just golden around the edges).
- Let stand for 5 minutes, then cut into 24 squares while warm.
- Leave in pan to cool thoroughly. (Shortbread will not be crisp until cool.).
- Less easy method: Chill dough. Roll into 1-inch balls, then press balls to about 1/4-inch thickness on ungreased cookie sheets with the bottom of a glass dipped in sugar (sometimes you can find a glass with a pretty design on the bottom, like a star). Bake at 300° for about 20-25 minutes (until edges are very lightly browned).
- Least easy method: Chill dough. Roll out to about 1/4-inch thickness, sprinkle with sugar, then cut with cookie cutters. Bake on ungreased cookie sheets at 300° for about 20-25 minutes (until edges are very lightly browned).
- Variation: Add 2 tablespoons dried lavender to the creamed butter and sugar before adding flour. It may sound strange, but the flavor is subtle and elegant. Food-grade lavender is usually available in herb bins at health food stores, and I recently found it at a great price from Atlantic Spice online (their Lavender #1).
- Variation: After cutting shortbread into squares (it will still be warm), scatter 1 cup of chocolate chips over the top, let the chocolate soften completely, then spread as a thin layer and let cool completely before removing from pan. (No need to sprinkle shortbread with sugar before baking if you plan to do this.).
- Variation: Stir 1 cup chocolate chips or butterscotch chips into the dough before pressing into pan. You can also try melting the butterscotch over the top, as above. In England, you'll find "caramel shortbread," which has a layer of caramel and a layer of chocolate on top of the shortbread. It's wonderful (of course!). I've tried various ways of doing this and various kinds of caramel, but it's been a while and I don't remember what works best. It can be tricky not to make a mess!
MILLIONAIRE'S SHORTBREAD
This is a delicious Millionaire's shortbread recipe! It makes a great dessert or snack that will have your family begging for more. The only problem you are going to have is trying to stop yourself from eating it all!
Provided by Miija Veley
Categories Desserts Cookies Bar Cookie Recipes
Time 1h50m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch square pan.
- Sift flour into a bowl. Rub in butter with your fingertips until the mixture resembles fine bread crumbs. Mix in brown sugar and shape dough into a ball.
- Press dough into the prepared pan. Prick all over with a fork.
- Bake in the preheated oven until set and golden brown, about 20 minutes. Let cool.
- Meanwhile, combine condensed milk, butter, and brown sugar in a nonstick saucepan over medium-low heat. Cook, stirring constantly, until caramel comes to a boil. Reduce heat and cook until golden and pulling away from the sides of the pan, 4 to 5 minutes.
- Pour caramel over cooled crust and refrigerate until firm to the touch, about 1 hour.
- Place chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
- Spread melted chocolate over cooled caramel. Refrigerate until chocolate hardens, about 15 minutes. Cut into bars.
Nutrition Facts : Calories 364.2 calories, Carbohydrate 44.7 g, Cholesterol 44.8 mg, Fat 18.7 g, Fiber 0.9 g, Protein 5.4 g, SaturatedFat 11.4 g, Sodium 136.5 mg, Sugar 31.6 g
MILLIONAIRES SHORTBREAD
I saw this today on 5 Ingredient Fix and want to make sure I know to find the recipe when I'm ready to make this -- DH requests!
Provided by kittycatmom
Categories Bar Cookie
Time 30m
Yield 24-36 bars
Number Of Ingredients 7
Steps:
- Shortbread:.
- Preheat the oven to 350 degrees F.
- Prepare 2 (8-inch) square non-stick pans with butter and coat with flour, tapping off excess. Place the flour, sugar and salt in a food processor and pulse once. Add butter and pulse until mixture resembles peas. Press the shortbread mixture into prepared pans and bake until golden brown around the edges, about 20 minutes. Remove from the oven to cool completely.
- Caramel Layer:.
- In a heavy-bottomed sauce pan over medium-low heat, combine the condensed milk and 2 tablespoons of butter. Slowly bring the mixture to a boil, stirring continuously. Continue stirring over the heat until mixture becomes thick and amber in color, about 15 minutes. Pour the caramel over the cooked shortbread and spread evenly using an offset spatula. Cool to room temperature.
- Chocolate Topping:.
- In a glass bowl set over a saucepan of simmering water, melt the chocolate. Once chocolate has melted, pour it over the cooled caramel layer. Cool at room temperature for about 10 minutes, and then place in the refrigerator to cool completely allowing chocolate to slightly harden but not set hard.
- Cut into 2 inch squares and enjoy, or store in an airtight container at room temperature or keep in the fridge for a yummy sweet and cool treat!
CLASSIC SHORTBREAD 101
Long ago, a Scottish baker turned elemental ingredients into shortbread. For the modern cook, the master recipe is open to endless variations.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 8 wedges
Number Of Ingredients 4
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.
- Reduce speed to low. Add flour mixture all at once; mix until just combined.
- Butter a 10-inch round springform or cake pan. Using plastic wrap, press dough evenly into pan. With plastic on dough, refrigerate 20 minutes.
- Cut dough into 8 wedges with a paring knife. Using a wooden skewer, prick all over at 1/4-inch intervals.
- Bake until golden brown and firm in center, about 1 hour. Transfer pan to a wire rack. Recut shortbread into wedges; let cool completely in pan. Can be stored in an airtight container up to 2 weeks.
MILLIONAIRE'S SHORTBREAD
I love transforming a few simple components into one home-run dessert. Using store-bought candies and a few extra ingredients takes the guesswork out of making caramel, and a hint of coffee gives my millionaire's bars even more depth. These are guaranteed to give you all that you'd want in a gourmet bar cookie.
Provided by Dan Langan
Categories dessert
Time 4h30m
Yield 16 bars
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Grease an 8-inch-square baking pan and line it with parchment paper so that the parchment extends up all sides of the pan.
- To make the shortbread layer: In the bowl of a stand mixer fitted with the paddle, cream the butter, sugar and salt together on medium speed until a grainy paste forms, 1 to 2 minutes. Scrape the bowl and paddle. Add the egg yolk, vanilla and 1 teaspoon water and blend on medium until smooth, about 1 minute. Add the flour and mix on low until a crumbly dough forms; it will look dry and that's okay.
- Transfer the dough to the prepared pan, breaking up any large pieces to evenly scatter the dough over the bottom. Use your hand to press the dough as evenly as possible into the pan. If the dough sticks to your fingers, moisten your hand with cool water. Use a fork to prick the dough all over the surface.
- Bake the shortbread until firm to the touch and golden brown (the edges may be a bit darker than the center), 30 to 35 minutes. Cool the pan on a rack until just warm before topping with the caramel layer, about 30 minutes.
- To make the caramel layer: Stir the cream, vanilla, coffee and salt together in a medium pot, preferably nonstick. Add the butter and caramels and melt over low heat, stirring continuously with a rubber spatula, until smooth, about 5 minutes; reduce the heat if the caramel begins bubbling. Immediately pour the caramel over the warm shortbread and smooth the top. The caramel will smooth and level as it cools. Allow to cool for about 2 hours before adding the final ganache layer.
- To make the chocolate layer: Combine the chocolate chips, cream and instant coffee if using in a small microwave-safe bowl and microwave for 15 seconds. Stir about 5 seconds and continue heating in 15-second increments until smooth, 30 to 45 seconds total. Don't overcook the mixture; if small bits of chocolate remain just gently stir until they melt.
- Pour the chocolate ganache over the cooled caramel layer and smooth to the edges. Allow to set until firm, about 1 hour at room temperature or 30 minutes refrigerated.
- Use the overhanging parchment to lift the bars out. Slice into 16 squares and lightly sprinkle with flaky salt if using. The bars will keep in an airtight container at room temperature for up to 3 days.
More about "master shortbread recipes"
12 BEST SHORTBREAD RECIPES - THE SPRUCE EATS
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- Classic Shortbread. You know what they say: If it ain't broke, don't fix it. These three-ingredient shortbread squares get their satisfying texture from pricking them all over with a fork before baking.
- Chocolate Shortbread Cookies. For those who just don't consider a dessert worth it unless it contains chocolate, this shortbread will hit the spot. The dough also freezes well, so make half now and save the other for a quick treat later.
- Peanut Butter Shortbread Cookies. Combine two classic cookie flavors with this peanut butter shortbread recipe. This one also contains no eggs, making it great for those with food allergies.
- Butter Pecan Shortbread Cookies. Fans of butter pecan ice cream or Keebler sandies will love these shortbread cookies that have a similar taste. Sprinkling with coarse or vanilla sugar would add a little extra crunch, but they taste great without too.
- Three-Ingredient Shortbread. You read that right: all you need for a buttery basic shortbread is three ingredients and an oven. A food processor would make mixing the butter into the sugar and flour easier, but a pastry blender works too.
- Keto Shortbread Cookies. Using keto-friendly almond flour and a sugar substitute like Stevia means you can still enjoy a sweet treat while following the popular diet.
- Cardamom Pistachio Shortbread Cookies. Give basic shortbread cookies extra excitement by adding warming cardamom and nutty pistachios in a recipe that's reminiscent of the Middle Eastern version, called Ghoraibi.
- Mexican Tea Cakes. With the taste and texture of a shortbread cookie but shaped like a drop cookie, you may also know these holiday favorites as butternut cookies, sand cookies, or Mexican wedding cakes.
- Maple Shortbread Cookies. With the signature sweetness of maple syrup, these butter cookies taste just right for a crisp winter's day. If you don't have a leaf-shaped cutter, you can also roll and slice them but allow for plenty of time for chilling so the cookies keep their shape.
- Scottish Shortbread. Adding cornstarch to this basic shortbread recipe makes the cookies crispy on the edges while staying soft and crumbly in the center.
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