BEST TRADITIONAL SHORTBREAD RECIPE
The secret of shortbread's buttery crumb lies in its simplicity. This traditional shortbread recipe is a simple blend of butter, sugar, and flour resulting in a taste far more than the sum of its parts. Ted Lasso worthy!
Provided by Kathleen Pope
Categories Cookies
Time 2h50m
Number Of Ingredients 7
Steps:
- Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well about 2-3 minutes. Stir in vanilla.
- Combine flour, cornstarch, and salt whisking to mix; gradually add to butter mixture, beating at low speed after each addition. (Mixture will be stiff and may be crumbly)
- Turn dough onto a lightly floured surface; knead lightly 8-10 times.
- Press dough into an un-greased 11x7 or 9x9 pan (if doubling, use a 15x10 in jellyroll pan, parchment lined if desired for easier removal).
- Prick dough at 1-inch intervals with a fork, and score (cut) into 2 ½ x 1 inch bars. Cover and chill for at least 2 hours. Make sure to chill, this will firm the butterfat back up allow for that delectable light, crisp crumb you get with Scottish Shortbread. If desired, sprinkle with all natural sugar or sanding sugar before baking.
- Bake at 325F degrees for 35 minutes, until set and lightly browned. Cool in pan on a wire rack 5 minutes; cut shortbread into bars using previously scored lines. Cool completely before removing from pan. Store in airtight container at room temperature up to 1 week, or freeze up to 6 months. This recipe easily doubles!
Nutrition Facts : ServingSize 1 ounces, Calories 102 kcal, Carbohydrate 11 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 16 mg, Sodium 10 mg, Sugar 3 g, UnsaturatedFat 2 g
CLASSIC LEMON SHORTBREAD
From the Pittsburgh Post Gazette. These have earned a permanent spot on my Christmas Cookie Tray. I sometimes skip the glaze and just dust with confectioner's sugar when cookies have cooled. Prep time does not include chill time.
Provided by Aunt Willie
Categories Dessert
Time 1h
Yield 48 cookies
Number Of Ingredients 11
Steps:
- Beat butter until fluffy in a large bowl.
- Beat in sugar, egg, lemon extract and lemon rind.
- Combine flour, cornmeal and salt. Gradually add to butter mixture, mixing well.
- Shape dough into a log about 2 inches in diameter. Wrap in plastic wrap and refrigerate until firm, about 3 hours. (Can also freeze at this point. Frozen dough keeps for 3 months).
- Preheat oven to 350 degrees. Lightly grease cookie sheets.
- Cut dough into 1/4 inch thick slices.
- Bake on greased cookie sheets until cookie just begin to brown at the edges, about ten minutes.
- Remove from pan and cool on wire racks.
- For glaze, beat butter, confectioner's sugar and lemon juice to make a thin glaze. Drizzle over cooled cookies.
CLASSIC SHORTBREAD
This satisfying shortbread is as easy as it gets. It's simultaneously crisp, crumbly and tender because we've added a little cornstarch to the flour. And granulated sugar gives the cookies their gorgeous golden color.
Provided by Food Network Kitchen
Categories dessert
Time 1h55m
Yield 36 bars
Number Of Ingredients 5
Steps:
- Position an oven rack in the center of the oven and preheat to 325 degrees F. Butter a 9-by-12-1/2-inch jelly roll pan and line it with parchment, then butter the paper.
- Whisk together the flour, cornstarch and salt in a bowl. Beat the butter and sugar with an electric mixer on medium speed until light and fluffy, 5 to 7 minutes. Slowly add the flour mixture and beat on low until the dough is just combined; do not overwork.
- Transfer the dough to the prepared pan, spreading it out as evenly as possible with a spatula. Cover with plastic wrap, then use your hands to press and flatten the dough into a smooth even layer. Remove the plastic and cut the dough with a sharp knife into approximately 1-by-3-inch bars. Use a fork to prick a decorative pattern into the tops.
- Bake, rotating the pan from front to back halfway through, until golden, 60 to 70 minutes. Let stand for 5 minutes in the pan, then re-cut the bars along the previous cuts. Carefully lift the bars off the parchment with a small spatula and transfer them to a wire rack to cool completely. Store the cookies in an airtight container for up to 5 days.
LEMON SHORTBREAD
Lemons brighten up our rich Classic Shortbread.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen rounds
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees, with rack in upper third. Sift flour and salt into a bowl; set aside. Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl. Gradually add sugar; beat until pale and fluffy, about 2 minutes. Mix in lemon zest and juice.
- Reduce speed to low. Add flour mixture all at once; mix until just combined.
- Halve dough, and shape into disks. Wrap each in plastic, and refrigerate 1 hour.
- Working with 1 disk at a time, roll out dough on a lightly floured surface to 1/4 inch thick. Cut out rounds with a 2-inch fluted cutter. Space 1 inch apart on baking sheets lined with parchment. Refrigerate 30 minutes.
- Bake until pale golden brown, 22 to 25 minutes. Transfer cookies to a wire rack; let cool completely. Dust with confectioners' sugar.
LEMON SHORTBREAD COOKIES
I received this recipe from my cousin who tried to duplicate cookies she loved from a restaurant. It was in a cookbook she made for the family for Christmas! -Lorie Miner, Kamas, Utah
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a small bowl, cream butter and sugar until light and fluffy, 3-5 minutes. Beat in lemon zest and vanilla. Combine the flour, cornstarch, nutmeg, and salt; gradually add to creamed mixture and mix well. (Dough will be crumbly.) Shape into a ball., On a lightly floured surface, press dough to 1/2-in. thickness. Cut with a floured 1-in. fluted cookie cutter; place 1 in. apart on ungreased baking sheets. Prick cookies with a fork. Reroll scraps if desired. , Bake until firm, 12-15 minutes. Cool for 2 minutes before carefully removing to wire racks to cool completely. , Combine confectioners' sugar and lemon juice; drizzle over cookies. Store in an airtight container.
Nutrition Facts : Calories 77 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 39mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON SHORTBREAD
Yield Makes 24 wedges
Number Of Ingredients 6
Steps:
- Preheat oven to 300°F. Blend first 5 ingredients in processor. Add butter; cut in using on/off turns until moist clumps form. Gather dough into ball; divide in half. Press 1 dough half onto bottom of each of two 8-inch-diameter cake pans. Pierce dough all over with fork.
- Bake until cooked through and pale golden, about 40 minutes. Cool shortbread in pans on racks 5 minutes. Cut each warm shortbread in pan into 12 wedges. Cool completely. Using spatula, carefully transfer to platter. (Can be made up to 4 days ahead. Store in airtight container at room temperature.)
CLASSIC SHORTBREAD
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 32 rectangles
Number Of Ingredients 4
Steps:
- Preheat oven to 300 degrees. Sift together flour and salt into a medium bowl. Beat butter with a mixer on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl with a rubber spatula as needed. Add sugar gradually, beating between additions; continue to beat until mixture is very pale, about 2 minutes total. Reduce speed to low, and add flour mixture; beat until just combined.
- Press dough evenly into a parchment-lined 9-by-13-inch rimmed baking sheet; refrigerate until firm, about 20 minutes. Cut dough in eighths lengthwise, then quarters crosswise, making 32 rectangles. Evenly pierce all over with a skewer.
- Bake until shortbread is firm in center and golden brown, 50 minutes to 1 hour. Transfer pan to a wire rack; immediately recut rectangles with a paring knife. Let shortbread cool completely in pan.
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