GREAT-AUNT ANNIE'S TRADITIONAL SHORTBREAD
This family recipe for Great-Aunt Annie's traditional shortbread comes from viewer-baker Anne Evans.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 12 wedges
Number Of Ingredients 6
Steps:
- Spray a 9-inch fluted tart pan with a removable bottom with nonstick cooking spray; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Stir in vanilla. With mixer on low speed, slowly add flour. Mix until well combined.
- Evenly spread cookie dough into prepared tart pan. Refrigerate until firm, at least 2 hours and up to overnight.
- Preheat oven to 325 degrees. Sprinkle shortbread with sanding sugar. Using a 2-inch round fluted cookie cutter, make a shallow cut in the center of the dough. Using the tines of a fork, score dough from the edge of the circle in the center toward the edge of the pan into 12 equal wedges.
- Transfer tart pan to oven and bake until light brown and a toothpick inserted into the center of the shortbread comes out clean, 50 to 60 minutes. Immediately re-score circle and wedges with cookie cutter and the tines of a fork. Transfer to a wire rack and let cool 1 hour. Remove shortbread from tart pan and let cool completely. Cut into wedges with a serrated knife along the scored lines.
TRADITIONAL SHORTBREAD
This is Be-Ro recipe, my family's favorite cook book. These are a smash at Christmas and always one of the first cookies to disappear!
Provided by Houmous Monster
Categories Dessert
Time 1h
Yield 30 cookies, 15 serving(s)
Number Of Ingredients 3
Steps:
- Mix the flour and sugar first, and then rub in the butter.
- Knead the mixture until it becomes a smooth paste.
- Roll out till about 3/4 inch thick or 2cm thick.
- Cut into rectangles and decorate the top with a fork creating rows of holes.
- Transfer to a greased baking sheet and bake for 20-25 minutes at 160°C (325°F/Gas Mark 3). They want to stay pale and light golden.
- In warm weather you may want to chill the cookies before baking.
- This recipe can also be used for petticoat tails. Just split the mixture in two and flatten into 7 inch rounds about a half inch thick (1cm). Mark top into 8 portions and decorate with a fork. Bake for 30 minutes.
- To use a shortbread mold: Mix a teaspoon of flour and a teaspoon of caster sugar. Grease the mold with oil and evenly sprinkle half the flour/sugar mix. Press the shortbread into the mold, and turn out onto a baking sheet before baking.
Nutrition Facts : Calories 165.2, Fat 9.4, SaturatedFat 5.8, Cholesterol 24.4, Sodium 81.4, Carbohydrate 18.7, Fiber 0.5, Sugar 5.7, Protein 1.9
AUNT MARY'S SHORTBREAD
My Great-Aunt Mary makes this shortbread by hand every christmas, and it is the lightest, butteriest, most delicious tasting shortbread I have ever had. Use berry sugar to gain the right cookie texture.
Provided by Lumberjackie
Categories Dessert
Time 2h50m
Yield 15 cookies, 15 serving(s)
Number Of Ingredients 3
Steps:
- Beat the sugar and butter with a spoon until creamy. In three batches, sift and mix the flour into the sugar-butter mixture. Mix well, until fluffy. (my Aunt Mary uses a wooden spoon for mixing, but you can use electric beaters).
- Pat the dough flat onto a greased cookie sheet, covering about 3/4 of the pan (I pat the dough into neatly formed rectangular shape). Puncture the dough at regular intervals with a fork. Refrigerate for at least 2 hours.
- Cut into 15 pieces per pan (1 inch wide). Bake 1/2 hour at 300-325°F Let cool.
Nutrition Facts : Calories 308, Fat 24.8, SaturatedFat 15.6, Cholesterol 65.1, Sodium 174.8, Carbohydrate 19.1, Fiber 0.7, Sugar 0.1, Protein 2.8
AUNT ANNIE'S PRETZELS
Make and share this Aunt Annie's Pretzels recipe from Food.com.
Provided by Danny Beason
Categories Low Cholesterol
Time 30m
Yield 1-2 Pretzels, 1 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve.
- Add sugar, salt, and stir to dissolve; add flour and knead dough until smooth and elastic.
- Let rise at least 1/2 hour.
- While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 Tbs.
- baking soda.
- Be certain to stir often.
- After dough has risen, pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick) and shape.
- Dip pretzel into soda solution and place on greased baking sheet.
- Allow pretzel to rise again.
- Bake in a 450 degree oven for about 10 minutes or until golden.
- Brush with melted butter and enjoy!
- Toppings: After you brush with butter try sprinkling with coarse salt.
- Or for Auntie Anne's famous cinnamon sugar, try melting a stick of butter in a shallow bowl (big enough to fit the entire pretzel) and in another bowl, make a mixture of cinnamon and sugar.
- dip the pretzel into the butter, coating both sides generously.
- then dip again into the cinnamon mixture.
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