Shortninbread Recipes

Steps:

• Preheat the oven to 350 degrees.
• Cream the butter with the brown sugar. Add the flour a bit at a time until mixed well.
• Roll out to 1/2-thickness and cut into "ladyfinger"-like slices. Place on a greased pan and bake for 20 minutes or until just beginning to brown. Cool completely.

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.

Steps:

• Preheat oven to 350°F.
• Mix flour and sugar; work in butter.
• Place on a floured board and pat to 1/2 inch thickness.
• Cut into desired shapes, place on baking pan and bake for approximately 20 minutes or until golden.

Steps:

• Combine flour, cinnamon and nutmeg in a large mixing bowl, mixing well.
• Set aside.
• Dissolve soda in buttermilk, and set aside.
• Combine butter and molasses in a heavy saucepan, and bring to a boil, stirring constantly.
• Add flour mixture.
• Stir in buttermilk and egg.
• Pour into a greased and floured 10 inch iron skillet.
• Bake at 350 for 25-30 minutes.
• Cool 10 minutes in skillet, then invert onto plate, and cut into wedges.

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.

Steps:

• Beat 2 sticks butter, 1/4 cup granulated sugar and 1/2 cup confectioners' sugar until fluffy. Whisk 2 cups flour and 1 teaspoon salt, then stir into the butter mixture. Press into a buttered 8-inch square or 9-inch round tart pan. Score into wedges, strips, squares or diamonds with a fork, then chill 30 minutes. Bake about 1 hour at 300 degrees. Cool, then slice along the scored lines.

Steps:

• Mix butter until light and fluffy.
• Add sugar and beat again till light and fluffy.
• Sift together flour and corn starch.
• Add flour/cornstarch to butter/sugar mixture one cup at a time, making sure its well combined before adding another cup.
• Continue to combine flour into mixture until all is gone. Mix well.
• Dump dough onto a clean medium sized cookie sheet with sides.
• Spread out evenly covering the whole sheet. I use a rolling pin and roll it over the top so my finger prints aren't in the dough.
• Sprinkle 1/4 cup or less of sugar (can use colored sugar), I never measure I just sprinkle until it has a little sparkle.
• Bake at 325 for approx 20 minutes. My oven cooks really hot so you might have to add a minute or two until edges are light brown.
• When out of the oven, I cut the square or rectangles through the shortbread. When cooled I often dip one end into melted chocolate and then roll in sprinkles.

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.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Line a baking sheet with greaseproof (parchment) paper. Sift the flour and rice flour into a medium mixing bowl. Add the sugar and mix.
• Cut butter into pieces and rub into the flour with your fingertips until the mixture begins to bind together. Knead into soft dough.
• Roll the dough into an 8 inch round (or for exact round, mold it in an 8 inch cake pan). Place on baking sheet. Using a fork, prick top and make tine marks along edge. Using a table knife, score top with wedge marks. (This is where it will break when cooled)
• Bake 45 minutes or until pale golden in color. Sprinkle a little superfine sugar over top and cool on baking sheet. Cut into wedges. Keeps for weeks in airtight tin.

Steps:

• Position rack in center of oven and preheat to 325°F. Combine flour, sugar, cornstarch and aniseed in medium bowl. Pour butter over dry ingredients and stir to combine well. Press dough evenly onto bottom of 9-inch pie plate.
• Bake until golden brown, piercing with toothpick if dough puffs up, about 30 minutes. Cut hot shortbread into 8 wedges. Cool completely. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)

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.

Steps:

• Preheat oven to 375°F.
• Blend together butter, sugar, vanilla, and salt in a bowl with a fork until combined well. Sift flour into butter mixture and blend with fork until mixture forms a soft dough.
• Transfer dough to an ungreased large baking sheet and pat into a 9- by 4 1/2-inch rectangle. Crimp edges decoratively and prick dough all over with tines of a fork. Score dough crosswise with the back of a knife into 8 sections. If desired, sprinkle with chopped toasted nuts and press gently into dough with your fingertips.
• Bake shortbread in middle of oven until edges are golden, about 15 minutes.
• Cool shortbread on baking sheet on a rack 10 minutes, then cut into slices (while still warm) with a sharp knife. Transfer slices with a spatula to rack to cool completely.

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.

Steps:

• Preheat oven to 450 degrees F. Combine dry ingredients. Using a pastry blender cut shortening into dry mixture until mixture resembles coarse meal. In a separate bowl, beat egg with milk. Pour into flour mixture and stir until all ingredients are thoroughly mixed.
• Use an ice cream scoop and drop by scoopfuls (about 1/3 of a cup) on greased baking sheet.
• Bake 12 to 15 minutes.

Steps:

• Heat the oven 170C/150C fan/gas 3. Put the flour, butter and sugar into a mixing bowl. Use your hands to combine the ingredients until the mixture looks like breadcrumbs, then squeeze until it comes together as a dough.
• On a lightly floured surface, use a rolling pin to roll out the dough to ½ cm thick. Cut the dough into fingers and place on a lined baking tray. Use a fork to create imprints, then sprinkle with the remaining caster sugar.
• Chill the dough in the fridge for 20 mins, then bake for 15-20 mins until golden brown. Remove the shortbread fingers from the oven and leave to cool on the tray for 10 mins.