SCOTCH SHORTBREAD
My best friend in high school's mom made this for me when I had my first overnight stay in a hospital. I loved it so much that I made it whenever I got the chance. When we lived overseas, my mom had to limit the number of times I could make it because butter was so expensive. Now it's part of my Christmas baking. Very rich and good!
Provided by SueSmo79
Categories World Cuisine Recipes European UK and Ireland Scottish
Time 35m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Mix flour, butter, and 1/2 cup sugar together in a bowl using your hands until dough is well combined. Press dough into an ungreased 11 1/2x 7 1/2-inch pan or jelly roll pan. Sprinkle with 1 tablespoon sugar.
- Bake in the preheated oven until edges are light brown, 20 to 30 minutes. Cut shortbread into squares in the pan while still warm. Cool completely before removing squares from pan.
Nutrition Facts : Calories 266.7 calories, Carbohydrate 29.3 g, Cholesterol 40.7 mg, Fat 15.6 g, Fiber 0.7 g, Protein 2.9 g, SaturatedFat 9.8 g, Sodium 109.5 mg, Sugar 9.4 g
CITRUS SHORTBREADS
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 32 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F. Butter a 9 by 12 1/2-inch baking sheet pan, line with parchment paper, and butter the paper.
- Finely grate the skin (zest) off all 3 clementines, making sure you peel only the orange skin and not the bitter white pith. Puree the zest with 1/4 cup of the sugar in a food processor until minced, about 1 to 2 minutes.
- Whisk the flour, cornstarch, and salt in a bowl. In a standing mixer fitted with the paddle attachment, cream the butter with the remaining 1/2 cup sugar on medium, until light and fluffy, about 8 minutes. Add the clementine-sugar mixture and beat for another minute. While mixing on low speed, add the dry ingredients and mix just until combined. Do not overwork the dough. Transfer dough to prepared pan, spreading it out as evenly as possible. Cover with plastic wrap, then press and flatten using your hands over the top to smooth and even out the dough. Cut the dough into bars about 1 by 3 inches with a sharp knife, while still in the pan. Prick a decorative pattern in the shortbreads with a fork or a wooden skewer. Bake until golden, about 1 hour and 10 to 20 minutes. Let stand for 5 minutes and then re-cut the bars along the previous cuts. Let cool completely on racks. Store the cookies in a sealed container for up to 2 weeks.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
SCOTTISH SHORTBREAD III
My mother is from Scotland and this is her authentic Scottish shortbread recipe. It makes bars, not cookies!
Provided by Lesley Lombardo
Categories World Cuisine Recipes European UK and Ireland Scottish
Time 1h15m
Yield 36
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Cream butter and sugar with mixer. Add flour and mix with a wooden spoon. Use hands to thoroughly mix.
- Press into a jelly roll pan. Prick to bottom all over with a fork being sure the fork hits the bottom and the pricks are close together.
- Bake for 10 minutes. Reduce the heat to 300 and continue to bake for 40 minutes more. Wait 2 minutes then cut into finger size bars. Cool thoroughly in pan.
Nutrition Facts : Calories 175.1 calories, Carbohydrate 18.8 g, Cholesterol 27.1 mg, Fat 10.4 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 6.5 g, Sodium 1.7 mg, Sugar 5.6 g
SCOTTISH SHORTBREAD
Scottish settlers first came to this area over 150 years ago. My mother herself was Scottish, and-as with most of my favorite recipes-she passed this shortbread recipe on to me. I make a triple batch of it each year at Christmas, to enjoy and as gifts. -Rose Mabee, Selkirk, Manitoba
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 4 dozen.
Number Of Ingredients 3
Steps:
- Preheat oven to 325°. Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add 3-3/4 cups flour; mix well. Turn dough onto a floured surface; knead for 5 minutes, adding enough remaining flour to form a soft dough. , Roll to 1/2-in. thickness. Cut into 3x1-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with fork. Bake until cookies are lightly browned, 20-25 minutes. Cool.
Nutrition Facts : Calories 123 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 62mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
SKOR SHORTBREAD
Make and share this Skor Shortbread recipe from Food.com.
Provided by Sam 3
Categories Bar Cookie
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 300°F
- Coarsely chop 1 chocolate bar into 1/4-inch pieces, about 1/3 cup. Set remaining bar aside.
- In med bowl, using and electric mixer, beat butter until smooth. Gradually beat in sugar until light and fluffy. Beat in vanilla and salt.
- Using a wooden spoon, stir in 1 cup flour until just mixed. Stir in remaining flour with chopped skor until just mixed.
- Scrap dough into ungreased 8" square baking dish. Lightly flour fingers, then pat mixture into even thickness. Using a fork pierce dough every inch.
- Finely chop remaining bar and sprinkle over top of dough.
- Bake until edges are deep golden and center is pale golden, about 35-40 minutes
- Remove from oven. Cut into squares immediately. Cool completely in pan.
Nutrition Facts : Calories 152.9, Fat 10.3, SaturatedFat 6.4, Cholesterol 25.5, Sodium 113.3, Carbohydrate 14.2, Fiber 0.3, Sugar 6.6, Protein 1.2
PECAN SHORTBREAD
Steps:
- Cream the butter and sugar in a standing mixer. Slowly add flour, then salt. Fold in pecan pieces. Roll dough into ball shape, wrap in plastic, and refrigerate for 30 minutes.
- On floured surface, roll dough out to 1/4-inch thickness. Cut into desired shapes (squares and triangles are my favorite, but a round cookie cutter can be used). Transfer cut out dough to ungreased cookie sheet. Prick with fork and chill again for 20 minutes.
- Preheat oven to 350 degrees F.
- Bake 20 minutes or until edges are lightly browned.
QUICK SWEDISH SKORPA - WHAT TO DO WITH LEFTOVER BREAD
My thrifty Swedish grandmother would turn day-old bread into breakfast treats. Delicious dunked in your morning coffee. Use any plain bread or rolls. We always have leftover hot dog buns whenever we eat hot dogs. I keep a bag in my freezer and throw leftover rolls into it, when it's full I make Skorpa. You can use any quantity, I've used 4 for the nutrition calculator.
Provided by Deb Wolf
Categories Breakfast
Time 35m
Yield 8 skorpa
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F degrees.
- Split rolls and place crust side down in a jelly roll pan or other baking pan with sides.
- Combine sugar and spices.
- Sprinkle as much as you desire over the rolls - you'll probably have some left over to use next time.
- Place pan in oven and IMMEDIATELY reduce oven temperature to 170°F.
- Bake 30 minutes.
- Turn OFF oven.
- Leave in oven overnight.
- They should be brown and crunchy all the way through. If any are not quite done, remove from oven, heat to 350F, place back in, turn off the oven and let sit for 30 minutes.
- Store in plastic bag on counter; keeps indefinately.
- *Larger rolls, such as sandwich rolls, may need 45 minutes at 170°F.
Nutrition Facts : Calories 85.1, Fat 0.9, SaturatedFat 0.2, Sodium 103.1, Carbohydrate 17.1, Fiber 0.6, Sugar 7.6, Protein 2.1
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