TATYANA'S MOMMA'S TRULY EXCELLENT SHORTBREAD COOKIES
These cookies ARE truly excellent! A different twist to your typical shortbread!
Provided by Proud Albertan
Categories Shortbread Cookies
Time 35m
Yield 36
Number Of Ingredients 5
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- Beat butter, confectioners' sugar, and flour together in a bowl until smooth; add vanilla extract and almond extract. Knead dough until well combined, about 10 times. Shape or cut dough into small cookies; arrange on a baking sheet.
- Bake in the preheated oven until edges of cookies are lightly browned, 20 minutes.
Nutrition Facts : Calories 74.6 calories, Carbohydrate 6.4 g, Cholesterol 13.6 mg, Fat 5.2 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 3.2 g, Sodium 36.5 mg, Sugar 1.7 g
TATYANA'S MOMMA'S TRULY EXCELLENT SHORTBREAD COOKIES
These cookies ARE truly excellent! A different twist to your typical shortbread!
Provided by Proud Albertan
Categories Shortbread Cookies
Time 35m
Yield 36
Number Of Ingredients 5
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- Beat butter, confectioners' sugar, and flour together in a bowl until smooth; add vanilla extract and almond extract. Knead dough until well combined, about 10 times. Shape or cut dough into small cookies; arrange on a baking sheet.
- Bake in the preheated oven until edges of cookies are lightly browned, 20 minutes.
Nutrition Facts : Calories 74.6 calories, Carbohydrate 6.4 g, Cholesterol 13.6 mg, Fat 5.2 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 3.2 g, Sodium 36.5 mg, Sugar 1.7 g
TAHINI SHORTBREAD COOKIES
Flavored with sesame seeds and tahini paste, these sophisticated shortbread cookies, adapted from "Soframiz" by Ana Sortun and Maura Kilpatrick, have a pleasing crumbly texture and an intense, almost nutty flavor. Serve them as part of a cookie plate for dessert, or with coffee or tea as a midafternoon snack.
Provided by Melissa Clark
Categories snack, cookies and bars, dessert
Time 4h40m
Yield 2 dozen cookies
Number Of Ingredients 6
Steps:
- Toast sesame seeds: Put them in a nonstick pan over medium-low heat and stir every 30 seconds until golden brown, about 4 minutes. Pour onto a large plate to cool.
- Combine butter, confectioners' sugar and tahini in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until smooth, 4 to 5 minutes. Scrape bowl. Add flour and salt, and mix on low speed until dough is smooth.
- Transfer dough to a lightly floured work surface. Divide it in half and knead until smooth. Roll each piece of dough into a log about 1 inch in diameter.
- Roll each log in sesame seeds, coating logs completely. They may be difficult to maneuver, but they patch up easily. Wrap them tightly in parchment paper, twisting at each end. Refrigerate until firm, at least 4 hours or up to overnight.
- Heat oven to 300 degrees. Line 2 baking sheets with parchment paper.
- Slice logs into 1/4-inch-thick coins and place on prepared baking sheets 2 inches apart. Bake until firm around edges and not colored, 14 to 16 minutes. Cool completely on baking sheet. Store in an airtight container for up to 5 days.
Nutrition Facts : @context http, Calories 164, UnsaturatedFat 7 grams, Carbohydrate 14 grams, Fat 11 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 4 grams, Sodium 73 milligrams, Sugar 4 grams, TransFat 0 grams
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