CORNMEAL SHORTBREAD
Steps:
- In a mixer with the paddle attachment, cream the butter. Add the powdered sugar and mix in. Add the vanilla extract and mix in. Add the dry ingredients and mix until blended.
- Roll into 1 1/2-inch logs and roll in cornmeal to coat. Wrap in plastic wrap and chill at least one hour or overnight.
- Preheat oven to 300 degrees F.
- Slice shortbread dough thinly and bake on a silpat or parchment paper for 12 to 15 minutes. The shortbread will still be blonde, and they will crisp once cool.
CITRUS CORNMEAL SHORTBREAD
Upgrade a basic shortbread cookie recipe with yellow cornmeal and orange zest, which add brightness and a subtle yellow color. Coating the outsides of the dough with cornmeal or sanding sugar lends a lovely bit of crunch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 dozen
Number Of Ingredients 8
Steps:
- Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until creamy and smooth, about 2 minutes. Add vanilla and zest. Mix until combined, scraping down sides of bowl as needed. Reduce speed to low. Add flour, 2 tablespoons cornmeal, and salt; mix until well combined, about 3 minutes. Halve dough; shape each into a log about 1 1/2 inches in diameter. Wrap each in plastic, and refrigerate until cold, at least 1 hour.
- Preheat oven to 300 degrees. Place remaining 1/4 cup cornmeal on a sheet of parchment paper. Roll log in cornmeal to coat. Cut into 1/4-inch-thick rounds, and space them 1 inch apart on a baking sheet lined with parchment paper. Bake until pale golden, 25 to 30 minutes. Cool on sheet on a wire rack.
BROWN SUGAR SHORTBREAD COOKIES
As these cookies cool, they acquire an appealing crunch.
Provided by Robin
Categories Desserts Cookies Cut-Out Cookie Recipes
Yield 18
Number Of Ingredients 4
Steps:
- In large mixer bowl, beat margarine and sugar until creamy. Add vanilla; then gradually beat in flour, blending thoroughly.
- Gather dough into a ball, wrap tightly in plastic wrap, and refrigerate until firm (1 hour) or for up to 3 days.
- Preheat oven to 300 degrees F (150 degrees C).
- On lightly floured board, roll out dough to 1/4" thick. Cut, place on lightly greased sheets. Bake 35-40 minutes or until firm to the touch (press very lightly to test). Transfer to racks and let cool. Store in an airtight container.
Nutrition Facts : Calories 212.4 calories, Carbohydrate 28.3 g, Cholesterol 27.1 mg, Fat 10.4 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 6.5 g, Sodium 77.3 mg, Sugar 14.9 g
BROWN SUGAR SHORTBREAD
These rich buttery cookies have just three ingredients! They're a snap to make for a last-minute gift or when guests will be arriving on short notice. For best results, gradually stir the flour into the dough. -Shirley Gardiner Clearwater, Manitoba
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3-1/2 dozen.
Number Of Ingredients 3
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Gradually stir in flour and mix well. Turn onto a lightly floured surface and knead until smooth, about 3 minutes. Pat into a 1/3-in.-thick rectangle measuring 11 in. x 8 in. , Cut into 2-in. x 1-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with a fork. , Bake at 300° for 25 minutes or until bottoms are lightly browned. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 145 calories, Fat 9g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 90mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
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