MELT - IN - YOUR - MOUTH SHORTBREAD
This quick and easy shortbread will literally melt when you take a bite. Great for Christmas parties with a little bit of decorating.
Provided by Jennifer Wilton
Categories Desserts Cookies Drop Cookie Recipes
Time 25m
Yield 24
Number Of Ingredients 4
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Whip butter with an electric mixer until fluffy. Stir in the confectioners' sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes. Drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet.
- Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don't brown too much. Cool on wire racks.
Nutrition Facts : Calories 111.1 calories, Carbohydrate 9.7 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 4.9 g, Sodium 54.8 mg, Sugar 2.5 g
CARROT CAKE
You've got enough frosting to fill the layers and cover the sides and top of the cake, but Dorie Greenspan covers each layer generously, so generously that when the next layer goes on the frosting ripples out around the edges. Then just swirl the frosting over the top, leaving the sides bare.
Provided by Dorie Greenspan
Categories brunch, lunch
Time 1h45m
Yield 8 to 12 servings
Number Of Ingredients 18
Steps:
- For the cake: Position the racks to divide the oven into thirds and preheat the oven to 325 degrees. Butter and flour three 9-inch round, 2-inch deep cake pans, flour the insides and tap out the excess.
- Whisk together the flour, cinnamon, baking powder, baking soda and salt and set aside. In another bowl, stir together the carrots, chopped nuts, coconut and raisins.
- Working in a mixer fitted with the paddle attachment, or in a large bowl with a whisk, beat the sugar and oil together until smooth. Add the eggs one by one and continue to beat until the batter is even smoother. If you are working in a mixer, reduce the speed to low, if you're working by hand switch to a large rubber spatula, and gently stir in the flour mixture - mix only until the dry ingredients disappear. Just as gently, stir in the chunky ingredients.
- Divide the batter among the baking pans and slide the pans into the oven. Bake the cakes for 40 to 50 minutes, rotating the pans top to bottom and front to back at the midway point. The cakes are properly baked when a knife inserted into the centers of the cakes comes out clean; the cakes will just start to come away from the edges. Transfer the pans to cooling racks, cool for 5 minutes, then turn out onto racks to cool to room temperature. (At this point, the cakes can be wrapped airtight and kept at room temperature overnight or frozen for up to 2 months; thaw before frosting.)
- For the frosting: Working in a mixer fitted with the paddle attachment, beat the cream cheese and butter together until smooth and creamy. Gradually add the confectioners' sugar and continue to beat until the frosting is velvety smooth. Beat in the lemon juice or extract.
- If you'd like to have coconut in the filling, scoop out about 1/2 of the frosting and stir the coconut into this portion.
- To frost the cake, place one layer of the cake, right-side up, on a cardboard round or a cake plate. If you've added coconut to the frosting, use half of coconut frosting to generously cover the first layer. Use an offset spatula or a spoon to smooth the frosting all the way to the edges of the layer. Top with the second layer, this time placing the cake top-side down. Frost with the remainder of the coconut frosting. Top with the last layer, right-side up and use the plain frosting to cover the top - and the sides, if you want - of the cake. Finish the top layer with swirls of frosting. If you want to top the cake with toasted nuts or coconut, sprinkle on these ingredients now, while the frosting is soft. Slide the cake into the refrigerator for 15 minutes, just to set the frosting.
- Serving: The cake can be served as soon as the frosting is set. It can also wait, at room temperature and covered with a cake keeper, overnight. The cake is best served in thick slices at room temperature and, while it's good plain, it's better with whipped cream, vanilla ice cream or even some lemon curd with a little whipped cream folded in.
- Storing: Covered the cake will keep at room temperature for 2 to 3 days. It can also be frozen, uncovered, and then, when it is firmed, wrapped airtight and kept in the freezer for up to 2 months; defrost, still wrapped, in the refrigerator overnight.
Nutrition Facts : @context http, Calories 969, UnsaturatedFat 33 grams, Carbohydrate 118 grams, Fat 54 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 18 grams, Sodium 580 milligrams, Sugar 92 grams, TransFat 0 grams
SHORTBREAD
I live in Missouri, but many family recipes come from New Zealand where I was born. My parents moved there when I was a year old, so I have a "Down Under" heritage. This easy shortbread recipe brings back warm memories of my childhood, and I'm going to make sure they're passed on to the next generation in my family...no matter where they live! -Allen Swenson, Camdenton, Missouri
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 5 dozen.
Number Of Ingredients 6
Steps:
- In large bowl, cream butter and sugars until light and fluffy. Combine flour, cornstarch and salt; gradually add to creamed mixture and mix well. Roll dough into a 15x2x1-in. rectangle; chill. , Preheat oven to 325°. Cut into 1/4-in. slices; place 2 in. apart on ungreased baking sheets. Prick with a fork. Bake 10-12 minutes or until set. Remove to wire racks to cool.
Nutrition Facts : Calories 57 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 44mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.
More about "carrot cake shortbread recipes"
CARROT CAKE SHORTBREAD BARS | EASY CARROT CAKE DESSERT …
From lifeloveandsugar.com
Category DessertTotal Time 40 minsEstimated Reading Time 3 minsCalories 278 per serving
- Line the bottom of a 9×9 pan with aluminum foil that goes up the sides of the pan. Preheat oven to 350 degrees.
- 2. To make the crust, add all three ingredients to a mixer bowl and mix to combine. It’ll be very crumbly at first, but will form a ball. 3
CARROT CAKE SHORTBREAD BISCUITS RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Category SnackTotal Time 45 minsEstimated Reading Time 3 mins
HERE'S THE SECRET TO THE BEST SHORTBREAD | TASTE OF HOME
From tasteofhome.com
THE BEST CARROT CAKE RECIPE - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
MY FAVORITE CARROT CAKE RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
INCREDIBLY MOIST AND EASY CARROT CAKE - INSPIRED TASTE
From inspiredtaste.net
THE BEST CARROT CAKE RECIPE - LIFE LOVE AND SUGAR
From lifeloveandsugar.com
10 BEST SHORTBREAD CAKE RECIPES | YUMMLY
From yummly.com
CARROT CAKE RECIPES
From allrecipes.com
CARROT CAKE SHORTBREAD COOKIES - AHEAD OF THYME
From aheadofthyme.com
5/5 (2)Total Time 2 hrs 25 minsCategory CookiesCalories 88 per serving
- Cream the butter and sugar together using a stand mixer or hand mixer on medium speed until light and fluffy, about 2 minutes.
- Add vanilla and beat on medium until incorporated. Gradually add the flour and cinnamon and beat on low speed until combined. Add walnuts and carrots and beat until incorporated. Turn the mixer to high speed and beat for 2 minutes until dough becomes more breadcrumb like and less dry.
- Using your hands, form the dough into a ball, then flatten into a disc. Wrap the disc tightly with plastic cling wrap and refrigerate for 2 hours, up to overnight.
- Preheat oven to 350 F. Line two half sheet baking pans with a silicone baking mat or parchment paper. If you are using a dough that has been chilled overnight, you will need to let the dough sit at room temperature for 10-20 minutes to soften slightly and become more workable.
CARROT CAKE SHORTBREAD COOKIES WITH MATCHA VANILLA …
From nielsenmassey.com
Cuisine DessertTotal Time 26 minsServings 36
25 BEST CARROT CAKE RECIPES | EASY CARROT CAKE IDEAS | RECIPES, …
From foodnetwork.com
Author By
12 BEST CARROT DESSERTS (+ EASY RECIPES) - SHARP ASPIRANT
From sharpaspirant.com
CARROT CAKE BISCOTTI - AHEAD OF THYME
From aheadofthyme.com
CARROT CAKE BARS – SUGAR GEEK SHOW
From sugargeekshow.com
SHORTBREAD RECIPE | BAKE WITH STORK
From stork.co.za
CARROT CAKE RECIPES - BBC FOOD
From bbc.co.uk
CARROT CAKE SHORTBREAD COOKIES - COOKIES - MANY SIMPLE RECIPES
From manysimplerecipes.com
SAVORY BUT MOSTLY SWEET RECIPES: CRAZY FOR CRUST
From crazyforcrust.com
CARROT CAKE QUICK BREAD RECIPE - SOUTHERN LIVING
From southernliving.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love