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.
PEANUT SHORTBREAD WITH HONEYCOMB
A giant crumbly peanut cookie topped with airy honeycomb and lashed with dark chocolate, this recipe is especially good if you love salty-sweet flavors, and fun to eat too, since you break off shards to serve. Honeycomb candy is one of the easiest confections to make, but, like any candy, it requires careful attention to timing and safety. It's helpful to have a clip-on candy thermometer to tell you when the sugar is at the right temperature, and you'll want to transfer the hot sugar mixture to a large bowl. Doing so not only ensures that there is plenty of room for the dramatic billowing that occurs when the baking soda is added, but it also slows the cooking, to avoid burning. This recipe yields quite a lot of pieces, making its perfect for packing into tins for gifts.
Provided by Susan Spungen
Categories snack, cookies and bars, dessert
Time 50m
Yield One 9-by-13-inch pan (about 3 to 4 dozen pieces)
Number Of Ingredients 13
Steps:
- Heat oven to 325 degrees. Butter a 9-by-13-inch metal pan, and line with parchment paper, leaving plenty of overhang on the long sides.
- Make the cookie layer: Combine 1 cup butter, the light brown sugar and the granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Cream together on medium-high speed until light and fluffy, 2 to 3 minutes, scraping bowl as needed. Add vanilla and salt; beat to combine.
- Add 2 1/2 cups flour and all peanuts, and beat until crumbly. Transfer the dough to the pan. Using floured hands, pat out the dough evenly but lightly, without compacting. Prick surface all over with a floured fork, and freeze until firm, about 10 minutes. Bake until firm at the center and golden brown all over, 35 to 40 minutes. Remove from oven, set pan on a wire rack, and cool completely.
- Prepare the honeycomb layer: Have a large metal bowl, a whisk, the measured baking soda and the baked peanut cookie layer ready by the stove. In a wide, shallow saucepan, combine granulated sugar, honey and 1/4 cup water, and whisk to combine. Cook over medium-high heat until the mixture comes to a boil, gently swirling the pan without stirring, and using a wet pastry brush to wash down any sugar crystals clinging to the sides of the pan. Clip on a candy thermometer, and cook the mixture until the thermometer reads 300 degrees, 5 to 6 minutes.
- Quickly and carefully pour and scrape the honey mixture into the metal bowl, then immediately whisk in the baking soda. (The mixture will puff up quite a bit.) Briefly whisk to dissolve the baking soda, but don't overbeat. Immediately pour the hot mixture on top of the peanut cookie layer. Aim to cover the shortbread while pouring, then tip the pan around a little to distribute the honeycomb as much as possible. (Resist the urge to spread it out with a spatula, which will knock the air out of the honeycomb, making it hard instead of airy.) Cool completely. Run a small sharp knife around the edges of the pan to loosen. Using the overhanging parchment, lift and transfer to a work surface.
- Use the point of a small, sharp knife to break the cookie into 2- to 3-inch shards and arrange them on a parchment- or wax paper-lined baking sheet.
- In a metal bowl set over a small saucepan filled with an inch of simmering water, combine the dark chocolate and the shortening, and stir until smooth and melted. Remove from heat. (You can also melt the chocolate in the microwave instead: Transfer the chocolate and shortening to a microwave-safe glass bowl and microwave for 30 seconds. Whisk to combine, then heat in 20-second increments, whisking between each, until melted.)
- Using a small spoon, drizzle the chocolate over the cookie shards. Sprinkle with sea salt. Pop into the freezer to harden the chocolate, about 5 to 10 minutes. Cookies will keep in an airtight container at room temperature for 3 days.
PEANUT BUTTER SHORTBREAD COOKIES
Another excellent recipe by Diana Rattray who says: "these cookies are easy to prepare and they're egg-free. Drizzle melted chocolate over these shortbread cookies for the holidays. Use a food processor or electric chopper to chop the peanuts for this recipe." I just posted this good recipe for Ms. B and want to share it here. Enjoy it.
Provided by pink cook
Categories Dessert
Time 1h5m
Yield 4 dozens, 12 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350°F Combine the butter, peanut butter, and brown sugar in a large mixing bowl; beat with electric mixer until smooth and creamy. Beat in vanilla.
- Slowly beat or stir in the flour and cornstarch until mixture holds together. Blend in the very finely chopped peanuts.
- Roll out on a lightly floured board to about 1/4-inch thickness and cut with cookie cutters and place on an ungreased baking sheet or baking sheet lined with parchment paper.
- Or, shape the dough into small balls and place on a cookie sheet, dip the flat bottom of a glass in granulated sugar, and flatten gently to about 1/4 inch thickness.
- Bake for about 20 to 25 minutes, or until cookies are set and bottoms just begin to brown. Cool on the pan for 5 minutes then remove to a wire rack to cool completely.
Nutrition Facts : Calories 424.3, Fat 27.3, SaturatedFat 11.9, Cholesterol 40.7, Sodium 75.1, Carbohydrate 38.6, Fiber 2.4, Sugar 13.6, Protein 8.8
PEANUT BUTTER SHORTBREAD COOKIES
Enjoy the most peanuttiest peanut butter cookie you'll ever taste, cuz, it's all peanut butter.
Provided by Pat Lenaghan
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 12
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F.
- Mix in the order given. Spoon onto cookie sheet and gently press into cookie shape. Bake for 10 to 15 minutes until golden. NOTE: You can add choclate chips to half the recipe for an awesome taste.
Nutrition Facts : Calories 418.1 calories, Carbohydrate 45.9 g, Cholesterol 31 mg, Fat 23.4 g, Fiber 3 g, Protein 12 g, SaturatedFat 3.4 g, Sodium 135.3 mg, Sugar 39.1 g
PEANUT BUTTER SHORTBREAD BARS
Peanut Butter Shortbread Bars have a delicious thick shortbread base and are topped with a chocolate peanut butter icing. Top off with chopped peanuts if desired.
Provided by Angela Allison
Categories Dessert
Time 1h5m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Spray a 9 x 9 inch baking pan with nonstick cooking spray and line with parchment; set aside.
- In a large bowl, use a handheld mixer to beat together the brown sugar, butter, ¼ cup peanut butter, egg, and vanilla until well combined. Add in the flour and mix until just combined.
- Pour the mixture into the prepared baking pan and press it into the pan. Bake for about 20-25 minutes or until the shortbread just starts to brown. Place on cooling rack and let cool completely before adding icing.
- To make the icing, combine the chocolate chips and ½ cup of peanut butter in a microwave safe bowl. Microwave at half power (50%) stopping to stir every 30 seconds, just until the mixture is melted. Spread the icing on the cooled bars and top with crushed peanuts if using. Let the icing harden completely before removing the bars from the pan and cutting into squares.
Nutrition Facts : Calories 185 kcal, Carbohydrate 20 g, Protein 4 g, Fat 11 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 18 mg, Sodium 68 mg, Fiber 1 g, Sugar 10 g, UnsaturatedFat 5 g, ServingSize 1 serving
BROWN SUGAR PEANUT BUTTER SHORTBREAD
Provided by Sarah Belk
Categories easy, dessert
Time 50m
Yield Eight to ten servings
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees.
- In a food processor, mix flour, sugars, cornstarch and salt. Add butter, peanut butter and vanilla and pulse 15 to 18 times, until dough just comes together when pressed. (Dough will be crumbly; do not overprocess.)
- Pat dough into a nonstick or lightly buttered 9-inch round cake pan. Prick dough all over with a fork at 1-inch intervals.
- Bake for 35 minutes, or until deep golden brown. Mixture will look bubbly. Place on a rack and cool in the pan for 5 minutes. Cut into 8 wedges while still warm. Cool to room temperature before serving. Serve with sweet-potato ice cream.
Nutrition Facts : @context http, Calories 207, UnsaturatedFat 5 grams, Carbohydrate 22 grams, Fat 13 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 7 grams, Sodium 63 milligrams, Sugar 11 grams, TransFat 0 grams
BUTTERY 3-INGREDIENT SHORTBREAD COOKIES
With only a few ingredients, these butter shortbread cookies are so simple to prepare. -Pattie Prescott, Manchester, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 cookies.
Number Of Ingredients 4
Steps:
- Preheat oven to 325°. Cream butter and sugar until light and fluffy. Gradually beat in flour. Press dough into an ungreased 9-in. square baking pan. Prick with a fork., Bake until light brown, 30-35 minutes. Cut into squares while warm. Cool completely on a wire rack. If desired, dust with confectioners' sugar.
Nutrition Facts : Calories 183 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 2mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 0 fiber), Protein 2g protein.
PEANUT BUTTER SHORTBREAD
Make and share this Peanut Butter Shortbread recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 55m
Yield 15 cookies
Number Of Ingredients 6
Steps:
- beat butter and peanut butter at medium speed with mixer till creamy -- gradually add sugar, beating well.stir in vanilla.
- combine flour and salt, gradually add to butter mixture -- beating at low speed till blended.
- roll dough to 1/2" thickness on lightly floured surface.cut with desired cutter.and place 2" apart on ungreased cookie sheet.
- bake at 275* for 45 minutes -- .
Nutrition Facts : Calories 228.1, Fat 13.7, SaturatedFat 6.7, Cholesterol 24.4, Sodium 146.8, Carbohydrate 23.1, Fiber 1, Sugar 7.9, Protein 4.2
BROWN SUGAR-PECAN SHORTBREAD COOKIES
Lovers of pecan sandies will adore these crisp, buttery treats that are a cinch to put together. The recipe is an adaptation of one developed by Dorie Greenspan for her book, "Baking: From My Home to Yours." Not fond of pecans? Try hazelnuts or almonds instead.
Provided by The New York Times
Categories cookies and bars, dessert
Time P2DT45m
Yield Makes 42 cookies
Number Of Ingredients 8
Steps:
- Sift together the flour, cornstarch, salt and clove.
- Using a mixer fitted with a paddle, beat the butter and sugar on medium speed until smooth, about 3 minutes. Stop the mixer to scrape down the sides. Add the dry ingredients and mix on low speed just until incorporated. Add the pecans and mix just until combined.
- Place the dough on a sheet of plastic wrap. Cover with another sheet of plastic and shape into a square. Refrigerate for 30 minutes. Roll the dough between the plastic to 1/4-inch thick, and into a 9 1/2 x 11-inch rectangle. Refrigerate for at least 1 1/2 hours, or up to 2 days.
- Position two oven racks so they divide the oven into thirds. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. Discard the plastic sheets from the dough. Trim the edges to form a 9 x 10.5/2-inch rectangle, then cut the dough into 1 1/2-inch squares. Place the squares on the baking sheets, then, with a fork, pierce each cookie twice all the way through. Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back after 9 minutes. If desired, dust the cookies with confectioners' sugar while still hot. Transfer to a rack to cool.
Nutrition Facts : @context http, Calories 81, UnsaturatedFat 2 grams, Carbohydrate 8 grams, Fat 5 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 16 milligrams, Sugar 4 grams, TransFat 0 grams
BROWN-BUTTER SHORTBREAD
Irish butter has a high butterfat content, making it especially flavorful. It's expensive to use for everyday baking but worth the splurge for this shortbread, where the ingredient shines.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h35m
Yield Makes 8 wedges
Number Of Ingredients 6
Steps:
- Prepare an ice-water bath with a medium metal bowl set inside. Melt butter in a medium saucepan over medium-high heat. Continue to cook, stirring constantly, until deep golden brown, about 8 minutes. Immediately pour butter into bowl in ice-water bath and whisk in milk. Stir mixture constantly with a rubber spatula, scraping the sides of the bowl, until mixture begins to thicken, about 3 minutes.
- Remove bowl from ice-water bath and let stand until mixture thickens to the consistency of room-temperature butter, about 30 minutes.
- Beat butter mixture with a mixer on medium-high speed until pale and fluffy, about 2 minutes. Gradually beat in confectioners' sugar and vanilla, and continue to beat for 2 minutes more. Reduce speed to low; beat in flour.
- Butter a 10-inch fluted tart pan with a removable bottom. Press dough evenly into bottom of pan using plastic wrap. (Make sure dough is flat; a small offset spatula may help.) Refrigerate, covered with plastic wrap, for 20 minutes.
- Preheat oven to 300 degrees. Cut through dough to make 8 wedges using a sharp paring knife and a ruler. Cut a round from the center using a 2 1/4-inch ovenproof cookie cutter; discard dough. Return cutter to hole. Prick wedges all over with a wooden skewer. Refrigerate, covered, for 20 minutes.
- Sprinkle sanding sugar evenly over shortbread. Bake, rotating pan halfway through, until golden brown, 55 minutes to 1 hour 5 minutes. Let cool in pan set on a wire rack for 5 minutes. Remove shortbread from pan, and cut along lines into wedges. Let cool completely on rack.
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PEANUT BUTTER SHORTBREAD COOKIES | EASY COOKIE RECIPES
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4/5 (22)Total Time 22 minsCategory Cookies, DessertCalories 147 per serving
- In a food processor or blender, combine flour, sugar and butter until it achieves a cornmeal texture.
- Add peanut butter and vanilla extract. Pulse until combined. Form into a large dough ball and knead until smooth.
- Press into a disc between ⅛-¼" thick or roll between parchment paper on a cookie sheet. Using a fluted cookie cutter, cut close together.
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