Shortbread Cookies Ii Recipes

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SHORTBREAD COOKIES II

Use only butter in these for best flavor.

Provided by Sally

Categories     Desserts     Cookies     Butter Cookie Recipes     Shortbread Cookie Recipes

Yield 12

Number Of Ingredients 4



Shortbread Cookies II image

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.

Nutrition Facts : Calories 489.5 calories, Carbohydrate 48.6 g, Cholesterol 81.3 mg, Fat 31.1 g, Fiber 1.1 g, Protein 4.6 g, SaturatedFat 19.5 g, Sodium 218.8 mg, Sugar 16.9 g

2 cups butter, softened
1 cup white sugar
2 teaspoons vanilla extract
4 cups all-purpose flour

MILLIONAIRE SHORTBREAD COOKIES

Marc Murphy's shortbread cookies are made even more decadent with a layer of cookie butter and a dark chocolate topping. Finish each square with a sprinkle of salt.

Provided by Marc Murphy

Categories     dessert

Time 3h25m

Yield 36 bars

Number Of Ingredients 11



Millionaire Shortbread Cookies image

Steps:

  • For the shortbread layer: Preheat the oven to 350 degrees F. Using a pastry brush, butter a 9-by-13-inch baking dish and coat with flour, tapping off excess.
  • Put the flour, sugar and salt in a food processor and pulse. Add the butter and pulse until the dough just comes together. Press the shortbread mixture into the prepared pan and bake until golden brown around the edges, about 20 minutes. Remove from the oven and let cool completely.
  • For the cookie butter layer: In a 5-quart saucepan over moderately-low heat, combine the sweetened condensed milk, brown sugar, cookie butter and salt. Slowly bring the mixture to a boil, stirring continuously. Continue stirring over the heat until the mixture becomes thick and amber in color, about 15 minutes. Pour the mixture over the cooked shortbread and spread evenly using an offset spatula. Cool to room temperature.
  • For the chocolate topping: In a bowl set over a saucepan of simmering water, melt the chocolate with the oil. Once the chocolate has melted, pour it over the cooled caramel layer. Cool at room temperature for about 10 minutes, and then put in the refrigerator to cool completely, allowing the chocolate to slightly harden but not too hard. Cut into 2-inch pieces. Garnish with flaky salt before serving.

1/2 teaspoon fine salt
1 1/2 cups sweetened condensed milk
1/2 cup light brown sugar (not packed)
3 tablespoons cookie butter, such as Biscoff or Speculoos
1 teaspoon fine salt
4 ounces dark chocolate, chopped
2 teaspoons vegetable oil
Flaky salt, such as fleur de sel
12 tablespoons unsalted butter, cut into 1/2-inch cubes, plus extra melted for coating the pan
2 cups all-purpose flour, plus extra for coating the pan
1/3 cup granulated sugar

SHORTBREAD COOKIES

Shopping for shortbread cookie ingredients couldn't be easier. In fact, you probably already have most of these on hand. Shortbreads are most popular around Christmas. Serve your shortbread cookie with a fruity topping, or use this recipe to make our monogrammed Hanukkah cookies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 12 to 14 large cookies

Number Of Ingredients 5



Shortbread Cookies image

Steps:

  • Line 2 rimmed baking sheets with parchment. Wisk together flour and salt. In the bowl of a mixer fitted with the paddle attachment, beat butter until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until pale and fluffy, occasionally scraping down the sides of bowl, about 2 minutes more. Beat in vanilla. Add flour mixture, and mix on low speed, scraping sides if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
  • Turn out dough, forming into 2 disks; wrap each in plastic. Refrigerate until firm, at least 1 hour.
  • Preheat oven to 325 degrees. Roll out 1 disk to a 1/4-inch thickness. Cut out shapes using desired cookie cutter, and transfer to prepared baking sheets. Reroll scraps. Repeat with remaining disk. Indent cookies with desired stamps. Refrigerate until firm, at least 30 minutes. Bake until firm and golden, 13 to 15 minutes. Let cool completely on a wire rack.

2 cups all-purpose flour
3/4 teaspoon salt
8 ounces (2 sticks) unsalted butter, room temperature
1/2 cup confectioners' sugar
1 teaspoon pure vanilla extract

CHOCOLATE CHIP SHORTBREAD COOKIES II

Shortbread cookies with chocolate chips and pecans. If you don't like pecans, you could add toasted coconut instead. Don't be put off by the amount of butter, this recipe makes a very large batch.

Provided by LINDY LESSARD

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes

Time 30m

Yield 96

Number Of Ingredients 9



Chocolate Chip Shortbread Cookies II image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, cream together the butter and 2 cups confectioners' sugar. Beat in the vanilla and coconut extracts and salt. Add flour one cup at a time, mixing well after each. Stir in the chocolate chips and pecans. Roll the dough into 1 inch balls and place them 2 inches apart onto an ungreased cookie sheet. Flatten with a fork dipped in confectioners' sugar.
  • Bake for 12 to 15 minutes in the preheated oven, until a light golden brown. While cookies are still warm from the oven, dust with the remaining confectioners' sugar.

Nutrition Facts : Calories 80.4 calories, Carbohydrate 8 g, Cholesterol 10.2 mg, Fat 5.2 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 2.8 g, Sodium 39.7 mg, Sugar 3.7 g

2 cups butter, softened
2 cups confectioners' sugar
2 teaspoons vanilla extract
½ teaspoon coconut extract
4 cups all-purpose flour
½ teaspoon salt
1 cup miniature semisweet chocolate chips
1 cup chopped pecans, toasted
3 tablespoons confectioners' sugar

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



Shortbread Cookies image

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.

3/4 pound unsalted butter, at room temperature
1 cup sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
6 to 7 ounces very good semisweet chocolate, finely chopped

GRANDMA'S SHORTBREAD COOKIES

This is a recipe for an amazingly dense and rich yet delicate cookie. You can't eat just one. When I make them, they're gone in a sitting and guests, family members and friends love and look forward to these. I can easily eat 10 in a row. The delicate nature is due to the cornstarch which most recipes I've come across do not include. They taste great with coffee and hot cocoa. This recipe comes from the back of an old box of Benson's Cornstarch. I kept the empty box for years in the hopes of making them one day. I always double the recipe to make about 50 small cookies.

Provided by Kayla in Montreal

Categories     Dessert

Time 20m

Yield 25 small cookies

Number Of Ingredients 4



Grandma's Shortbread Cookies image

Steps:

  • Sift together corn starch, icing sugar and flour.
  • With wooden spoon (or by hand as I do it), blend in butter until soft, smooth dough forms.
  • Shape into 1 inch (2.5 cm) balls.
  • Place 1 1/2 inches (4 cm) apart on an ungreased cookie sheet, flatten with lightly floured fork.
  • Alternatively, roll dough to 1/4 inch (6 mm); cut into shapes with cookie cutters.
  • Decorate with candied cherries, colored sprinkles or nuts if desired.
  • Bake in 300 Fahrenheit oven for 15-20 minutes or until edges are lightly browned.
  • Cool on wire rack.
  • Tips:.
  • Do not substitute anything for the butter otherwise it's not a genuine shortbread cookie. ETA: Sadielady reminded that I forgot to mention the type of butter. Please forgive the D'oh moment. Please use unsalted butter. I never ever add salt. Any added salt in baked goods is not pleasing to my palate and too much salt is unhealthy but you may want to add a bit.
  • You can "nuke" aka microwave the butter to soften it rather than letting it sit out. It saves time and won't alter the taste. Just make sure you don't melt it.
  • If dough is too soft to handle then cover and chill for 30-60 minutes (15 minutes worked for me).
  • To make Crescents:.
  • Add 1/2 cup (125 ml) ground almonds or hazelnuts to flour mixture.
  • Shape into logs about 1/2 inch (1 cm) thick and 3 inches (7 cm) long.
  • Twist into crescent shapes.
  • When baked and cool, dip ends in melted chocolate.

1/2 cup cornstarch
1/2 cup icing sugar (confectioner's sugar, in Canada it's 'icing')
1 cup all-purpose flour
3/4 cup unsalted butter, softened (= 1 1/2 sticks, no margarine or substitute)

CANADIAN SHORTBREAD COOKIES

These cookies combine the rich taste of butter and maple syrup. Recipe courtesy of Allrecipes. Posted for Zaar World Tour II.

Provided by Stacky5

Categories     Dessert

Time 30m

Yield 36 cookies

Number Of Ingredients 4



Canadian Shortbread Cookies image

Steps:

  • Preheat oven to 300°F (150°C).
  • Combine the butter, sugar, flour and maple syrup, blend until smooth.
  • On a lightly floured surface roll dough out 1/2 inch thick. Cut into desired shapes and place on ungreased cookie sheets.
  • Bake at 300°F (150°C) for 20 minutes, watch carefully so as not to overcook. Let cookies cool before eating.

2 cups butter, softened
1 1/2 cups light brown sugar, firmly packed
4 1/2 cups all-purpose flour
1/4 cup real maple syrup

BUTTERY 3-INGREDIENT SHORTBREAD COOKIES

With only a few ingredients, these butter shortbread cookies are so simple to prepare. -Pattie Prescott, Manchester, New Hampshire

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 16 cookies.

Number Of Ingredients 4



Buttery 3-Ingredient Shortbread Cookies image

Steps:

  • Preheat oven to 325°. Cream butter and sugar until light and fluffy. Gradually beat in flour. Press dough into an ungreased 9-in. square baking pan. Prick with a fork., Bake until light brown, 30-35 minutes. Cut into squares while warm. Cool completely on a wire rack. If desired, dust with confectioners' sugar.

Nutrition Facts : Calories 183 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 2mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 0 fiber), Protein 2g protein.

1 cup unsalted butter, softened
1/2 cup sugar
2 cups all-purpose flour
Confectioners' sugar, optional

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