SHORTBREAD SWIRLS
Give this universally beloved cookie a modern update by creating an ombre of color.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h30m
Yield Makes 28 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Whisk together flour and salt. In a large bowl, beat butter with vanilla seeds and confectioners' sugar on medium-high speed until pale and fluffy, about 2 minutes. Add yolk and beat until incorporated, 1 minute more. Gradually add flour mixture and beat on low until just combined. Tint with food color as desired.
- Transfer dough to pastry bag fitted with a 1/2-inch star tip (such as Ateco #825). Pipe into S shapes, each about 3 inches long and 1 inch wide, spaced 2 inches apart on ungreased baking sheets. Freeze until firm, about 20 minutes.
- Bake until edges are light golden, 16 to 18 minutes. Transfer cookies on sheets to wire racks; let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.
VANILLA-AND-CHOCOLATE SHORTBREAD SWIRLS
Two flavors of dough are formed into a single log, then sliced and baked in these tree ring-like cookies. Martha gilds the lily with milk chocolate "bark" and pistachio "moss" for a unique faux-bois effect.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 36
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk together flour and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, confectioners' sugar, and vanilla on medium speed until light and fluffy, about 2 minutes. Stop mixer and add flour mixture; mix on low speed until just combined. Remove half the dough; divide into two equal pieces, wrap in plastic, and set aside while you make the chocolate dough.
- In a small bowl, stir together cocoa, espresso, and 2 tablespoons hot water. Add cocoa mixture to remaining cookie dough and mix on low speed until color is uniform, scraping down sides of bowl as needed.
- Place half the chocolate dough on a sheet of parchment and cover with a sheet of plastic wrap. Roll dough into a 14-by-10-inch rectangle (dough will be very thin but can be easily patched if it tears). Set aside, still covered with plastic. Repeat rolling process with remaining chocolate dough and both pieces of vanilla dough.
- Place one sheet of chocolate dough on work surface and remove plastic. Remove plastic from one sheet of vanilla dough and invert, still attached to its parchment backing, onto chocolate dough, pressing gently with the palm of your hand to adhere. Gently peel back parchment paper to remove. Continue layering with remaining chocolate and vanilla doughs. Position dough with one short side parallel to edge of work surface, then roll dough into a tight spiral. Wrap log in parchment and place in a cardboard paper-towel tube that has been cut open from end to end (this will help retain the round shape of the log of dough). Refrigerate until firm, at least 1 hour or overnight.
- Preheat oven to 325 degrees. Line two rimmed baking sheets with parchment. Trim ends from dough. Slice dough 1/4 inch thick. Roll each cookie between sheets of parchment into an oblong disk about 3 inches long and 1/8 inch thick; transfer to prepared sheets. Bake until crisp, 8 to 10 minutes. Transfer sheets to wire racks and let cool completely. Working with one cookie at a time, dip an edge in melted chocolate and coat with pistachios. Transfer to fresh parchment-lined baking sheets and let stand until chocolate is set, 45 to 60 minutes.
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
SWIRL SHORTBREAD COOKIE SANDWICHES WITH RASPBERRY FILLING
The traditional British filling for these swirl sandwich cookies is raspberry or strawberry jam with buttercream frosting. Our cookies are made with homemade raspberry filling and a white chocolate mascarpone cream. These shortbread cookies look impressive, and they're easy to make if you follow this simple recipe trick: Refrigerate them before baking to re-solidify the butter so the cookies hold their shape in the oven.
Provided by Food Network
Categories dessert
Time 1h25m
Yield 12 sandwich cookies
Number Of Ingredients 13
Steps:
- For the raspberry filling: Combine the raspberries, granulated sugar and lemon juice in a medium saucepan and heat over medium heat, crushing the fruit and stirring occasionally. Bring the mixture to a boil, whisk in the cornstarch and lower to a simmer. Simmer until slightly thickened, about 5 minutes. Remove from the heat and allow to cool to room temperature. Refrigerate until ready to use.
- For the cream filling: Add the white chocolate to a bowl fitted over a pot of simmering water to make a double boiler. Heat until the chocolate is fully melted, then remove the bowl and allow to cool slightly, 5 to 10 minutes.
- Once cool, whisk in the mascarpone and confectioners' sugar and continue to whisk until all lumps of sugar are dissolved and the mixture is smooth and velvety.
- For the cookie dough: Preheat the oven to 350 degrees F.
- Add the butter to the bowl of a stand mixer fitted with a paddle attachment and beat until light and fluffy, 3 to 4 minutes. Add the confectioners' sugar and vanilla to the bowl and continue to beat, scraping down the sides of the bowl as needed, until well incorporated, 60 to 90 seconds.
- Whisk together the flour and salt in a medium bowl. On low speed, add the flour mixture to the butter mixture and beat to combine. Add the milk and mix just a bit more until everything is incorporated. Transfer the dough to a piping bag fitted with a medium star tip.
- Line 2 baking sheets with parchment and pipe 1 1/2-inch circles of dough, about 12 on each sheet. Chill in the refrigerator for about 8 minutes.
- Bake until light golden brown on the sides, 12 to 15 minutes. Allow to cool on the baking sheets.
- Once all cookies have been baked and cooled, spoon the raspberry filling onto the bottom of half of the cookies. Scoop the cream filling into a piping bag fitted with a small round tip and pipe it on top of the raspberry filling. Use the remaining cookies as tops to create sandwich cookie.
MILLIONAIRE'S SHORTBREAD
Get the right balance of biscuit, caramel and chocolate to bake the perfect millionaire's shortbread. Enjoy with your afternoon tea or coffee
Provided by Miriam Nice
Categories Dessert, Treat
Time 1h15m
Yield Makes 20-24
Number Of Ingredients 11
Steps:
- Heat oven to 160C/140C fan/gas 4. Line a 20cm x 30 cm tin with baking parchment. Rub the flour and butter together with your fingertips until the mixture resembles fine breadcrumbs then stir in the sugar, vanilla and pinch of salt.
- Tip the mixture into the prepared tin in an even layer, then press the mixture down firmly with the back of a spoon. Bake for 45-50 mins or until light golden brown. Leave to cool completely in the tin.
- For the caramel, put the butter, condensed milk, sugar and syrup in a pan with a pinch of salt. Heat gently until simmering, then whisk for 6 mins until thick and fudgy. Be careful as the caramel will be very hot. Leave to cool for 5 mins, then pour the caramel over the cooled shortbread. Leave to cool completely.
- Stir the dark chocolate and the butter in a bowl set over a pan of simmering water until melted (alternatively heat in the microwave, stirring after every 30 sec blast to make sure it doesn't burn). Once melted and glossy pour the chocolate mixture over the caramel. To decorate, go to the next step, or leave to cool completely then cut into squares or triangles.
- For extra flourish, put melted white chocolate into a piping bag and pipe straight lines over the full length of the shortbread after applying the dark chocolate layer. Turn the tray 90° and drag a skewer through it in long strokes up and down the rows to create a feathered design. Gently shake the tin to settle the chocolate then leave to set completely. Cut into squares or triangles.
Nutrition Facts : Calories 315 calories, Fat 20 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
FRUITY SHORTCAKE SWIRL
An ideal dessert for casual entertaining
Provided by Good Food team
Categories Buffet, Dessert, Dinner, Lunch
Time 20m
Number Of Ingredients 5
Steps:
- Mix together the lemon curd, yogurt and fromage frais. Roughly mash the strawberries, then gently stir them through the lemon mixture.
- Drop half the shortbread into 4 glasses and top with half the fruit yogurt. Sprinkle over the remaining shortbread and finish with the rest of the fruit yogurt.
Nutrition Facts : Calories 283 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.33 milligram of sodium
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