Grandmas Shortbread Cookies Recipe 455 Recipes

GRANDMA'S SCOTTISH SHORTBREAD

Steps:

• Preheat oven to 300°. Cream butter and sugar until light and fluffy, 5-7 minutes. Combine flours; gradually beat into creamed mixture. Press dough into an ungreased 13x9-in. baking pan. Prick with a fork., Bake until light brown, 45-50 minutes. Cut into 48 bars or triangles while warm. Cool completely on a wire rack.

GRANDMA'S SHORTBREAD COOKIES

Steps:

• PREHEAT OVEN TO 325°F.
• Mix all ingredients with mixer. Chill in refrigerator for 1/2 hour. Roll 1 tsp at a time into balls and place onto cookie sheet. Press thumb into ball to 1/2 way point. Place cookies sheet in oven on high rack and bake at 325°F for 12 - 15 minutes or until golden on the bottom.
• Option - once you have pressed the tsp size balls, freeze on a cookie sheet and place them an airtight bag. Freeze until needed. Let sit on cookie sheet at room temperature for 20 minutes before cooking.

GRANDMA'S SHORTBREAD COOKIES

Steps:

• Preheat over to 350°.
• Mix all ingredients by hand for the proper texture, except the sugar.
• Roll out cookie dough to about 1/4-inch thick and cut out using your favorite cookie shapes.
• Pierce top of cookies with fork and decorate with colored sugar or sprinkle with regular granulated sugar.
• Bake for about 8 minutes or until light brown around the edges.

MELT IN YOUR MOUTH SHORTBREAD COOKIES

Steps:

• Beat butter until creamy (not oily).
• Sift cornstarch, icing sugar, salt, and flour.
• Add to butter.
• Work in with a spoon.
• Turn mixture out onto a floured board.
• Knead until it cracks slightly.
• Pat to 1/3" thickness and cut with cookie cutters.
• Bake at 325 degrees Fahrenheit for 20 minutes.
• Yield 100 small cookies.
• Note: Grandma says the secret to getting the best texture is to sift the dry ingredients 4 times before adding them to the butter.

GRANDMA'S SHORTBREAD

Steps:

• Sift together cornstarch, icing sugar and flour.
• Stir.
• With wooden spoon blend in butter until soft, smooth dough forms, shape into 1" balls flatten with fork, or you can roll them 1/2 inch thick and cut into shapes.
• Bake at 350°F for 15-20 minutes.

GRANDMA'S SHORTBREAD COOKIES

Steps:

• 1. Sift together corn starch, sugar and flour. With wooden spoon, blend in butter until a soft, smooth dough forms.
• 2. Shape into 1-inch (2.5 cm) balls. If dough is too soft to handle, cover and chill for 30 to 60 minutes. Place 1 1/2 inches (4 cm) apart on ungreased baking sheets; flatten with lightly floured fork. Alternatively, roll dough to 1/4 inch (6 mm); cut into shapes with cookie cutters.
• 3. Decorate with candied cherries, coloured sprinkles or nuts, if desired. Bake at 300°F (150ºC) for 15 to 20 minutes or until edges are lightly browned. Cool on wire rack.
• 4. To make crescents, add 1/2 cup (125 mL) ground almonds or hazelnuts to flour mixture. Shape into logs about 1/2 inch (1 cm) thick and 3 inches (7 cm) long. Curve into crescent shapes. When baked and cool, dip ends in melted chocolate.