Cousins Week Pie Toffee Shortbread Recipes

GLASGOW SHORTBREAD

Steps:

• In a large bowl, cream the sugar and butter together.
• Then add about 3 cups of the combined flour just so you can take the dough out the bowl to knead the rest of the flour in.
• Knead the flour in until the dough is of a smooth round ball.
• Almost the consistency of marzipan or almond paste. In the summer, when making this, you may need a little more flour.
• For two 8-inch cake pans: Cut the ball of dough in half.
• Flatten the dough into the pan, making a smooth surface. At this time, you can either use a fork and prick the dough all over or use what looks like a butter mold ( There are shortbread molds with thistle out there).
• Bake for one hour or until golden brown in an oven of 400 degrees. Enjoy

SPANISH SHORTBREAD

Steps:

• Preheat oven to 325°F (160°F) and grease four cookie sheets.
• Sift flour, and salt into a large bowl.
• Beat the Lard and sugar into a second large bowl with an electric mixer at high speed until creamy.
• Add the egg yolks, beating until nicely blended. Then mix in the dry ingredients and lemon zest.
• Stir in the ground almonds and lemon juice until blended well. Turn out onto a lightly floured countertop and knead to form a smooth dough.
• Cover with parchment paper, and roll out the dough about 1cm thick.Remove paper, and using a 6cm cookie cutter, cut out 40 cookies. Use a spatula and transfer to prepared cookie sheets, placing them 2.5cm apart.
• Bake, one batch at a time for 20 minutes. Lower the temperature to 350°F and bake for 5-10 minutes, or until lightly golden.
• Cool on cookie sheets for about 1 minute, and transfer to a cooling rack.
• Cool completely and enjoy!
• Keeps 8 days.

MUM'S SHORTBREAD

Steps:

• Mix butter and sugar with hands, mixing thoroughly until dissolved. Add flour and form into ball. Roll with rolling pin (no added flour on roller) between two sheets of waxed paper or plastic wrap. Cut into pieces with cookie cutter or knife and place on buttered cookie sheets. Pierce lightly with fork. (Variation: add toffee sprinkles if desired.) Bake at 350 degrees for 20-25 minutes, until lightly browned.
• Variation: cool and dip cookies into 1/2 cup chocolate (melted in microwave). Place on waxed paper or plastic wrap on cookie sheet and put in fridge until chocolate cools.

PEANUT TOFFEE SHORTBREAD

Steps:

• Beat butter at medium speed until creamy.
• Combine brown sugar and cornstarch and add gradually to butter, beating well.
• Gradually add flour and salt to butter mixture.
• Beat at low speed until just blended.
• Add vanilla and 1 cup peanuts.
• Beat at low speed until just blended.
• Turn dough out onto lightly greased baking sheet.
• Roll or pat dough into a 11x14 inch rectangle leaving at least 1 inch border on each side of the baking sheet.
• Bake at 350 for 20 minutes or until golden brown.
• Remove baking sheet to a wire rack.
• Sprinkle shortbread evenly with chocolate chips.
• Let stand 5 minutes.
• Gently spread melted chips over shortbread.
• Sprinkle with remaining 1 cup of peanuts.
• Cool completely.
• Cut or break shortbread into 2 or 3 inch peices.

PECAN TOFFEE SHORTBREAD

Steps:

• Preheat the oven to gas 4/180/350 degrees. Grease and line a 7x11" pan with silicone paper.
• Put the coffee into a bowl and pour the hot water over. Leave to infuse for 4 minutes, then strain.
• Cream the butter, peanut butter, sugar and coffee together until light. Sift the cornflour and flour together and mix it in to wet mixture to form a smooth dough.
• Press the dough into the pan and prick all over with a fork. Bake for 20 minutes.
• For the topping, put the butter, sugar and syrup into a pan and heat until melted. Bring to a boil, allow to simmer for 5 minutes, and then add the nuts.

BUTTERCRUNCH TOFFEE SHORTBREAD

Steps:

• Preheat the oven to 325 and butter a 9-by-13-inch or 9-by-11-inch pan.
• Combine the flours and salt in a bowl; in another bowl cream the butter and sugars.
• Add the flour 1/2 cup at a time, using a wooden spoon and your finger tips to work in the last of it, if needed.
• Work in the butterscotch chips and toffee bits, then spread the dough in the pan.
• Bake for 1 hour, then score into bars while hot.
• Let cool, then cut completely.