FROSTED SHORTBREAD
My mom has always known that homemade cookies have a special appeal that can't be duplicated by the store-brought variety. Even today, she keeps us grownup kids well stocked with fresh-from-the-oven treats such as this tender shortbread. -Pat Cole Polebridge, Montana
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. , Press into a greased 15x10x1-in. baking pan. Bake at 350° for 15-18 minutes or until golden brown. , Immediately place candy bar pieces over crust. Let stand for 1 minute or until softened; spread chocolate evenly. Sprinkle with walnuts. Cool. Cut into squares.
Nutrition Facts : Calories 223 calories, Fat 13g fat (7g saturated fat), Cholesterol 40mg cholesterol, Sodium 143mg sodium, Carbohydrate 24g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
HOW TO DECORATE SHORTBREAD HOLIDAY CUT-OUT COOKIES WITH ROYAL ICING RECIPE BY TASTY
Holiday Shortbread Cookies with Royal Icing
Provided by Betsy Carter
Categories Bakery Goods
Yield 24 cookies
Number Of Ingredients 16
Steps:
- Preheat the oven to 350˚F (180˚C). Line baking sheets with parchment paper.
- In a large bowl, combine the flour, baking powder, and salt. Mix with a fork.
- In a separate large bowl, cream together the butter and sugar with an electric hand mixer for 3-5 minutes, until the butter and sugar are fully combined, but before the mixture becomes fluffy. Add the egg and vanilla and beat to incorporate.
- Add the flour mixture and mix until just combined, but crumbly. Finish mixing with your hands until the dough comes together in a ball.
- Transfer the dough to a floured surface. Lightly flour the top of the dough and roll out to about ¼-inch thick. Use cookie cutters of your choice to punch out cookies. Place the cookie cut-outs on the prepared baking sheets.
- Bake for 8-10 minutes, until lightly browned around the edges. Let cool completely.
- To make the royal icing: In a medium bowl, add the meringue powder to the powdered sugar. Whisk to combine. Add the vanilla and 4-6 tablespoons of water (depending on how runny or thick you'd like your icing.) Whisk until completely combined.
- Divide the icing into smaller bowls and add any desired gel food colors. Immediately transfer to piping bags, or cover with plastic wrap. Do not leave the icing uncovered, as it will develop a film. If this happens, add a small amount of water and whisk to incorporate.
- Decorate the cookies with royal icing as desired and let dry completely, at least 3-4 hours or overnight.
- Enjoy!
Nutrition Facts : Calories 229 calories, Carbohydrate 37 grams, Fat 8 grams, Fiber 0 grams, Protein 2 grams, Sugar 23 grams
FROSTED SHORTBREAD COOKIES
Buttery shortbread-style cut-out cookies with creamy flavored frosting. These cookies are very delicate and break easily.
Provided by elena5412
Categories Dessert
Time 45m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 15
Steps:
- Cream butter, suagar, vanilla. Add egg and beat well.
- Stir in sifted dry ingredients. Stir well and form into disk.
- Chill for at least 1 hour.
- Roll out dough 1/4 to 1/2 inches thick and cut out in favorite shapes.
- Place on parchment paper lined baking sheet.
- Bake for 8 - 10 minutes at 375 degrees.
- Transfer on rack until cool.
- Combine cream chees, butter, powdered sugar, milk and extract and mix well until very smooth. Adjust to desired consistency with additional milk or powdered sugar. Tint to desired shades. Store in tighly covered containers.
FROSTED HOLIDAY CUT-OUTS
Provided by Food Network
Categories dessert
Time 26m
Yield 6 dozen 2-inch cookies
Number Of Ingredients 18
Steps:
- Cookies:
- COMBINE sugar and shortening in bowl of electric mixer; beat at medium speed until well blended. Add eggs, corn syrup and vanilla; beat until well blended and fluffy.
- COMBINE 3 cups flour, baking powder, baking soda and salt in large bowl; gradually add to shortening mixture, beating at low speed until well blended.
- DIVIDE dough into 4 equal pieces; shape each into disk. Wrap with plastic wrap. Refrigerate 1 hour or until firm.
- HEAT oven to 375 degrees F.
- SPRINKLE about 1 tablespoon flour on large sheet of waxed paper. Place disk of dough on floured paper; flatten slightly with hands. Turn dough over; cover with another large sheet of waxed paper. Roll dough to 1/4-inch thickness. Remove top sheet of waxed paper. Cut into desired shapes with floured cookie cutter. Place 2 inches apart on ungreased baking sheet. Repeat with remaining dough.
- BAKE 5 to 7 minutes or until edges of cookies are lightly browned. Cool 2 minutes on baking sheet; transfer to cooling rack to cool completely.
- Frosting:
- COMBINE powdered sugar and milk in small bowl; stir until smooth. Add food coloring, if desired. Stir until blended. Spread on cookies; let stand until frosting is set. Decorate as desired with decorator frosting.
SHORTBREAD SUGAR COOKIES WITH ICING
I love shortbread and I like sugar cookies but a cookie that is both...that's heaven! This is the kind of icing that "dries" and makes almost like a candy shell on the cookie. When the icing is dry, store in an airtight container for up to a week. You can also keep the unbaked dough in the fridge for up to a week...but who can resist making these that long? You have to use butter to get the right taste. Sometimes just for a different flavor I add a teaspoon or two of almond extract.
Provided by QueenJellyBean
Categories Dessert
Time 50m
Yield 4-5 dozen cookies, 48-60 serving(s)
Number Of Ingredients 9
Steps:
- Line cookie sheets with parchment paper or generously spray with non stick spray.
- Using a hand mixer or stand mixer, mix butter and sugar until fluffy. Add vanilla and beat until combined.
- In a separate bowl, combine flour and baking powder. Add slowly to butter mixture on low speed. Do not overbeat! Only mix until flour is incorporated.
- Form dough into big ball and place in plastic wrap. Refrigerate for 30 minutes.
- Preheat your oven to 350 degrees. Roll out chilled dough to 1/4 inch thickness. Cut with cookie cutter or you can use a pizza cutter and make squares or rectangles. Another option is to roll into a log and cut 1/4 inch thick slices.
- Using a spatula, transfer to cookie sheets leaving about 1/2 inch between cookies.
- Bake 10-12 minutes or until lightly browned around the edges. Cool 10 minutes on cookie sheet and then transfer to cooling rack.
- When cookies are cool, whisk together the icing ingredients and either dip the cookies or spread on cookies. You can smooth the icing with the back of a spoon.
- These are so good -- you should really double the recipe!
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