SHORTBREAD COOKIES II
Use only butter in these for best flavor.
Provided by Sally
Categories Desserts Cookies Butter Cookie Recipes Shortbread Cookie Recipes
Yield 12
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Cream butter and sugar until fluffy. Stir in vanilla; add flour and mix well.
- Put through cookie press and form cookies onto baking sheets. Bake for 10 - 12 minutes.
Nutrition Facts : Calories 489.5 calories, Carbohydrate 48.6 g, Cholesterol 81.3 mg, Fat 31.1 g, Fiber 1.1 g, Protein 4.6 g, SaturatedFat 19.5 g, Sodium 218.8 mg, Sugar 16.9 g
EXTRA CRISPY SHORTBREAD COOKIES
I love shortbread and this recipe was originally listed as a sugar cookie but it IS a shortbread by definition...with a nice extra crunch :o)
Provided by Chris T.
Categories Cookies
Time 45m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 300* and lightly butter your baking pan.
- 2. Beat salt,butter and sugar together until light and fluffy.
- 3. Dissolve baking soda in the vanilla extract and add to butter/sugar mixture, beating until combined well.
- 4. Add flour one cup at a time to the butter/sugar mixture ,beat until combined well.
- 5. Gently fold in rice krispies until well incorporated. Drop by 2 tablespoon size mounds onto pans and bake for 15 minutes.
- 6. Remove pan from oven and flatten cookies slightly with back of spatula and return to oven making sure to rotate pan( if you are doing 2 pans at once then rotate AND switch pans on racks) and cook for 20-25 minutes more. cool on wire rack which seems best because for some reason they seem to hold heat longer than a regular cookie.
- 7. *** NOTE*** DO NOT USE REGULAR SALTED BUTTER. Also these can be sprinkled with sugar before baking...or drizzled with melted chocolate after they are cooled.
CRISPY SHORTBREAD COOKIES
These shortbread cookies are so buttery and not too sweet. They're not hard to make but you may need to double the recipe. They disappear quick!
Provided by Elaine Bovender
Categories Cookies
Time 55m
Number Of Ingredients 5
Steps:
- 1. Measure flour, then sift and then measure a second time. Stir in cornstarch and set aside.
- 2. Cream butter until smooth. Add confectioner's sugar and continue creaming until light and fluffy. Add vanilla and mix well. By hand, mix in flour mixture a little at a time until all is incorporated and forms a smooth dough. DO NOT USE A MIXER AT THIS POINT!
- 3. Spread dough onto a sheet of plastic wrap and form into a rectangular shape, pressing out with hand until about 1/4" thick. Cover with the plastic wrap and place on a cutting board, cookie sheet or other flat surface and refrigerate for at least 30 minutes or until dough is firm.
- 4. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.
- 5. Remove dough from refrigerator and roll out smooth, leaving dough in the plastic wrap. Remove plastic wrap from the top and using a pizza wheel or sharp knife, cut dough into squares. Using the bottom sheet of plastic wrap, turn dough onto the parchment lined cookie sheet. Break squares apart and place evenly on sheet. Optional: You may want to sprinkle with raw sugar or granulated sugar at this point.
- 6. Bake for 8 to 10 minutes or until edges are lightly browned and remove from oven. Let cool on cookie sheet for about 3 minutes. Transfer cookies to a cooling rack and cool completely, Enjoy with fruit, ice cream, puddings, or by themselves with a large glass of milk.
EXTRA-CRISPY CHOCOLATE CHIP COOKIES
We took our classic chocolate chip cookie and made one little change: baking it at 300 degrees F instead of 375. The result is a cookie that's flat and crunchy, with a toffee flavor.
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield about 30 cookies
Number Of Ingredients 9
Steps:
- Position oven racks in the top and bottom thirds of the oven, and preheat to 300 degrees F. Line 2 baking sheets with parchment.
- Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and both with an electric mixer sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the butter mixture, one at time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Stir in the chocolate chips.
- Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands. Bake until the cookies are golden, flat and crunchy, 24 to 28 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely.
- When the baking sheets have cooled completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.
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.
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