MIXED-NUT SHORTBREAD
Steps:
- Put oven rack in middle position and preheat oven to 375°F.
- Stir together butter and 1/3 cup sugar in a medium bowl with a wooden spoon until combined well. Stir in vanilla, then add flour and mix with your hands just until a dough forms.
- Transfer dough to a lightly greased baking sheet and spread evenly with your fingers to form an 8-inch square. Sprinkle nuts evenly over dough, pressing down to help them adhere.
- Sprinkle remaining tablespoon sugar over nuts and bake until shortbread is deep golden, 20 to 25 minutes.
- Cool on baking sheet on a rack, 10 minutes. Cut into 18 (roughly 3- by 1 1/2-inch) bars.
FRUIT AND NUT SHORTBREAD
A colorful addition to your Christmas baking.
Provided by Carol
Categories Desserts Cookies Refrigerator Cookie Recipes
Yield 18
Number Of Ingredients 6
Steps:
- Cream butter and sugar. Add yolk and flour. Cut in fruit and nuts. Shape dough into two rolls 2 inches in diameter and roll in waxed paper. Chill overnight.
- Preheat oven to 375 degrees F (190 degrees C).
- While still cold and wax paper still on, take a sharp knife and cut thin slices (1/8 inch). Set on greased cookie sheets, remove wax paper and bake for 10 minutes. (Slightly brown edges).
Nutrition Facts : Calories 227.2 calories, Carbohydrate 27 g, Cholesterol 38.5 mg, Fat 12.7 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 6.8 g, Sodium 80.7 mg, Sugar 15.1 g
MIXED NUT SHORTBREAD
from gourmet magazine, i made these the minute i saw the recipe, very quick and easy and these have a great buttery taste.
Provided by chia2160
Categories Bar Cookie
Time 35m
Yield 18 bars
Number Of Ingredients 7
Steps:
- preheat oven to 375.
- spray an 8x8" pan with cooking spray.
- stir together sugar and butter with a wooden spoon until blended.
- add vanilla.
- add flour and mix with your hands until a soft dough forms.
- spread dough into greased pan pressing down to even.
- sprinkle with nuts and the 1 tbsp sugar.
- bake 20-25 minutes until cooked.
- cut into 18 bars.
- enjoy!
Nutrition Facts : Calories 121.8, Fat 8.1, SaturatedFat 3.6, Cholesterol 13.6, Sodium 74.7, Carbohydrate 11.2, Fiber 0.7, Sugar 4.7, Protein 1.8
SAVORY MIXED-NUT SHORTBREAD
Inspired by the cocktail nuts served at Union Square Cafe in New York City - butter-rich, toasty warm and fragrant with rosemary and cayenne - this no-mixer press-in cookie is a joy to make. You simply melt butter with rosemary and black pepper, stir that into dry ingredients, and then press the dough into a pan. Salted nuts and more fresh rosemary go on top before the whole thing is baked and broken into ragged pieces. Persnickety cookie, this is not. Enjoy on a cheese board, with cocktails or after dinner with tea and dark chocolate. Or pack these in a cellophane bag and tie it with a bow to share as a gift. (The cookies will keep in an airtight container at room temperature for up to a week.)
Provided by Ali Slagle
Categories cookies and bars, appetizer, dessert
Time 45m
Yield One 9-by-13 pan (About 8 servings)
Number Of Ingredients 7
Steps:
- Heat the oven to 325 degrees. In a medium saucepan, combine the butter, rosemary sprig and 1/4 teaspoon black pepper. Cook over medium, swirling occasionally, until the butter is just melted. (You can also do this in a bowl in the microwave, stirring between 30-second bursts). Set aside to cool slightly. (Take a whiff of the butter; it smells like rosemary!)
- In an ungreased 9-by-13-by-2-inch pan, use a fork to stir together the flour, sugar and cayenne until combined. Remove and discard the rosemary sprig from the butter. Pour the melted butter into the dry ingredients. Stir with a fork to combine, then use your hands to mix until no dry spots remain.
- Press the dough evenly into the pan. Prick all over with a fork. Sprinkle the nuts and rosemary leaves on top, shake into a single layer, then press firmly into the dough until the nuts' sides are surrounded by dough. (This is important, otherwise the nuts won't adhere.) Sprinkle evenly with 1 teaspoon sugar and the remaining 1/2 teaspoon black pepper.
- Bake until golden brown (including in the center) and the edges start to pull away from the sides, 35 to 40 minutes.
- Let cool completely, then gently break up with your hands into jagged pieces. Nuts along the edge may fall out. (Those are yours to eat.) The shortbread will keep in an airtight container at room temperature for up to a week.
BRAZIL NUT SHORTBREAD
A really good, really rich South Amercian cookie, great with coffee or chocolate. From Leith's Latin American Cooking.
Provided by Chef Kate
Categories Dessert
Time 1h15m
Yield 8 wedges
Number Of Ingredients 6
Steps:
- Pre-heat the oven to 325 degrees F.
- Grind the Brazil nuts finely.
- Beat the butter until fluffy, add the sugar and beat until fluffy again--do beat adequately.
- Sift in the flours and the nuts and work to a smooth dough.
- Cover a baking sheet with parchment.
- place a 6" flan ring or tart form on the cookie sheet to use as a guide.
- Press the dough onto the sheet inside the ring to form a neat 6" inch circle.
- Remove the ring and flatten the dought slightly with a rolling pin.
- Prick the circle of dough with a fork and score it into eight wedges.
- Sprinkle with a little granulated sugar and bake for forty minutes.
- Remove from the oven and cut along the score lines and leave to cool for two minutes.
- Lift onto a rack and cool completely.
- If they don't get immediately eaten, store in an airtight container.
MIXED NUT BARS
Here's a tasty treat that is a wonderful time-saver. No matter where I take these bars, no one can eat just one and I always get asked for the recipe. They look great piled high on a pretty platter and taste even better.-Bobbi Brown, Waupaca, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3-1/2 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a small bowl, combine flour, brown sugar and salt. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Press into a greased 13x9-in. baking pan. Bake for 10 minutes., Meanwhile, in a microwave, melt butterscotch chips and remaining butter; stir until smooth. Stir in corn syrup. , Sprinkle nuts over crust; top with butterscotch mixture. Bake until set, about 10 minutes. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 143 calories, Fat 8g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 104mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
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