Shortbread
 
 

Baby Cakes Shortbread

2 c. all-purpose flour
1 cup butter -- 2 sticks
1/2 cup sugar -- if desired
colored sugar -- for decoration
or candy sprinkles

Preheat oven to 325°. Place flour, butter, & sugar in heavy duty plastic zip type food storage bag. Securely seal bag. Knead bag with hands to blend ingredients thoroughly. Open bag;scrape dough together with rubber spatula to remove from bag. (If necessary,refrigerate to firm dough for ease in handling).

Shape into 1" diameter balls. Place 2" apart on unbuttered cookie sheet. Flatten to approximately 1/4" thickness with a fork, cookie stamp or by pressing with fingers.

Sprinkle with sugar, candy sprinkles, or jimmies. Bake 20 to 25 min. or until lightly browned around
edges. Transfer to wire racks; cool completely.
 

Maple Syrup Shortbread

1/2 c. unsalted butter
1/4 c. sugar
1 c. all-purpose flour

MAPLE TOPPING:
3/4 c. firmly packed brown sugar
1/3 c. maple syrup
1 egg (room temperature)
1 tbs. unsalted butter (room temperature)
1 tsp. vanilla
1/2 c. chopped toasted walnuts

FOR SHORTBREAD: Preheat oven to 350 °. Butter 9 inch
square pan. Cream butter and sugar until light and fluffy.
Add flour and mix until just blended. Pat into bottom of
prepared dish. Bake until shortbread is light brown, about 25
minutes.

FOR TOPPING: Beat sugar, maple syrup and butter to
blend. Beat in egg and vanilla. Pour over shortbread.
Sprinkle with walnuts. Bake until topping is set, about 25
minutes. Cool on rack. Cut into 1 1/2 inch squares. Store in
airtight container. Makes about 36.

1 c. butter
1/2 c. sugar
2 1/2 c. flour
1/2 c. chopped nuts
pinch of salt

Mix all ingredients thoroughly; chill. Roll out to
1/2 inch thick. Cut 1 1/2 inch rounds. Bake at 300 ° for 20
minutes or until golden (shortbread is not brown).

Jam Shortbread

1 pkg. buttery cake mix
1/4 c. margarine or butter,softened
1 egg
10 to 12 oz. jar apricot
preserves

GLAZE:
1/2 c. powdered sugar
1/2 tsp. almond extract
2 1/2 tsp. water

Preheat oven to 350 °. Grease and flour 9 x 13 inch pan.
In a large bowl, combine cake mix, margarine and egg at low
speed until crumbly. Press mixture in prepared pan. Spread
with preserves. Bake for 20 to 25 minutes or until edges are
light brown.
Combine glaze ingredients until smooth. If needed, add
additional water, a drop at a time for desired consistency.
Drizzle over warm shortbread. Cool completely; cut into bars.

Cherry Custard Shortbread

SHORTBREAD LAYER:

1 1/2 c. flour
2 tbs. sugar
1/2 c. butter

Mix together and press gently into a 7 x 11 inch glass
baking dish. Bake at 350 ° for 25 minutes. Cool.

FILLING LAYER:
1 pkg. vanilla pudding, mix and cook as directed on pkg. and pour over the
shortbread
1 (No. 2) can sour cherries
1/2 c. sugar
1 tbs. cornstarch

Mix the ingredients together and cook until thickened.
Cool and spoon carefully on top of custard. Top with sweetened
whipped cream, if desired.

2 c. flour
2 sticks butter
3/4 c. powdered sugar
1/2 c. butter
1/2 c. sugar
2 tbs. white syrup
1 can Eagle Brand milk
4 plain Hershey bars or 1 pkg.
chocolate chips

SHORTBREAD: Mix together flour, 2 sticks butter and
powdered sugar. Roll out on cookie sheet. Bake 20 minutes at
325 °.

TOFFEE: Mix together 1/2 cup butter, 1/2 cup sugar, 2
tablespoons white syrup and 1 can Eagle Brand milk; bring to
boil. Boil gently for 5 minutes, stirring constantly. Beat
until thick and spread over shortbread when toffee is cool.
Melt 4 plain Hershey bars and pour over top.

2 sticks softened butter or margarine
3 c. all-purpose flour
3/4 c. Imperial granulated sugar

Knead the flour into the softened butter; then knead the
Imperial sugar into the flour-buttered mixture. Press firmly
into a well greased 8 inch square pan or shortbread mold. Bake
40 to 45 minutes at 325 ° or until a delicate brown. Cut in 36
squares while still hot; return to oven a few minutes to dry
out edges. Let cool in pan on wire rack. Spread 1/2 cup
raspberry jam over the top of cooled shortbread, sprinkle with
1/4 cup Imperial powdered sugar.

Serving Size  : 16

1/2 c. plus 2 tbs. butter-softened
1/2 c. confectioners' sugar
1 1/4  c. flour
1/2  tsp. lemon extract
1/2  tsp. vanilla extract
1/4  tsp. grated lemon peel -- optional
1/2  c. chopped pecans

In a mixing bowl, cream butter and sugar. Add flour and extracts. Mix until dough forms a ball and pulls away from side of bowl. Stir in lemon peel if desired. Press into an ungreased 9" square baking pan. Score with a sharp
knife into 16 squares. Prick each square twice with fork.

Sprinkle with pecans; press firmly into dough.

Bake at 325°for 20-25 min. or until lightly browned and pecans are toasted. Cool for 5 min. Cut along scored lines.

Cool completely in pan on a wire rack. Store in an airtight container.

2 c. unbleached flour
1/2 c. cocoa powder
1/4 tsp. baking powder
1/4 tsp. salt
1 c. butter, softened
1 c. icing sugar, sifted
1 1/4 tsp. vanilla
 
 

Sift flour, cocoa, baking powder and salt together. In large bowl, cream butter, add icing sugar bit by bit, and beat for 2 minutes. Beat in vanilla. Add flour mixture in 2 batches.

Beat on low speed until just combined.

Roll out dough 1/4 inch thick between sheets of wax paper. Chill until firm (2 hours). Cut out hearts with cookie cutter and bake in preheated 325°F oven for 16 to 18 minutes.
Cool. Makes about 50 cookies.

1 lb. butter softened
1 c. icing sugar
1/2 c. cornstarch
3 c. flour
1 tsp. vanilla

Preheat oven to 350°F. Line cookie sheet with parchment paper, if possible.

Cream butter. Sift together icing sugar, cornstarch and flour. Put butter, dry ingredients and vanilla in electric mixer and beat until consistency of whipped cream.

Drop from teaspoon onto cookie sheet.
May be decorated with small pieces of green or red cherries or colored sprinkles.
Bake at 350°F for 15 to 20 minutes.
Cool on rack.

Serving Size  : 48

1 c. butter -- softened
3/4  c. packed brown sugar
2 tsp. vanilla extract
2 c. flour
6  ounces white baking chocolate
1 1/4 c. chopped almonds

In a mixing bowl, cream butter and brown sugar. Beat in vanilla. Gradually add flour. Shape 1/2 cupfuls of dough into 1/2" thick logs. Cut logs into 2" pieces. Place 2" apart on ungreased baking sheets. Bake at 325 °for 15-17 min. or until lightly browned. Remove to wire racks to cool.

In a microwavable or double boiler, melt chocolate. Dip one end of each cookie into chocolate, then into almonds. Place on waxed paper to harden.
 

NOTES : If you'd like, dip them in melted semisweet chocolate and chopped pecans.

Walnut Shortbread

Recipe By     : 1001 Cookie recipes
Serving Size  : 48
 

4 1/2 c. flour
1 c. walnuts -- ground fine
2 c. vegetable shortening
2 1/2 c. packed light brown sugar
2 tsp. vanilla extract

Preheat oven to 350 °.
Combine the flour and walnuts.
In a large bowl, cream the shortening and brown sugar. beat in the vanilla.
Gradually blend in the dry ingredients.
Pinch off walnut sized pieces of dough and roll into balls. Place 1 1/2" apart on ungreased cookie sheets. Flatten with the back of a spoon dipped in flour.
Bake for 10-15 min., until lightly colored. Transfer to wire racks.

Hazelnut Shortbread Cookies

Recipe By     : 1001 Cookie Recipes
Serving Size  : 36

1  c.  hazelnuts -- ground fine
1  c.  butter -- room temperature
3/4  cup  packed light brown sugar

Combine flour and hazelnuts. In a large bowl, cream the butter and brown
sugar.Gradually blend in the dry ingredients. Cover and chill for 8 hours or overnight. Preheat oven to 300 °. Lightly grease cookie sheets. On a floured surface, roll out the dough to a thickness of 1/4". Using cookie cutters, cut out the shapes and place on prepared cookie sheets 1 1/2" apart.
Bake for 20-25 min., until lightly colored. Transfer to wire racks to cool.

Recipe By     : Pillsbury Best Cookies
Serving Size  : 32

1 c. powdered sugar
1 c. butter -- softened
1 tbs. grated orange peel
1 3/4 c. flour
1/4 c. cornstarch
3/4 c. miniature chocolate chips

GLAZE FROSTING

1/2 c. miniature chocolate chips
1 tsp. shortening

Heat oven to 325 °. In a large bowl, combine powdered sugar and
butter; beat until light and fluffy. Add orange peel; blend well. Add flour
and cornstarch; mix well. Stir in 3/4 cup chocolate chips.
Divide dough into 4 parts; shape each into a ball. On ungreased cookie
sheets, press or roll each ball of dough into a 6" round, 1/4" thick. With
knife, score each round into 8 wedges in place.* Prick each wedge 3 times
with fork.
Bake 17-27 min. or until edges are light golden brown. Cool 5 min. Prick
again with fork; cut into wedges. Remove from cookie sheets. Cool 15 min.
or until completely cooled.
In small saucepan over low heat, melt 1/2 cup chocolate chips and
shortening, stirring constantly. Dip rounded end of cooled shortbread
wedges in melted chocolate; place on waxed paper or wire rack. Let stand until set.
*For smaller cookies, score each round of dough into 12 wedges.
 
 

Butterscotch Shortbread

Recipe By     : 1001 Cookie Recipes
Serving Size  : 24
 

1/2 c. butter -- room temperature
1/2 c. packed light brown sugar
1 large egg
2 c. flour

Oven to 350 °. In a large bowl, cream the butter and brown sugar.
Beat in the egg. Gradually blend in the flour. Spread dough evenly in an
ungreased 9" square baking pan. Score the bars, using the back of a
knife. Bake for 15-20 min., until firm to the touch. Cut into bars and cool in the pan on a wire rack.
 
 

Cookie Menu

Bar Cookies	Refrigerator Cookies
Brownies	Rolled Cookies
Cake Mix Cookies	Drop Cookies
No Bake Cookies

 

---

 © 1999, 2000-2001-2002-2005.Going Home,All rights Reserved