EASY BASIC SHORTBREAD
This buttery cookie gets better with age: It can be stored up to a month, and over that time its flavor deepens. Dip the tips of the cookies in melted chocolate for a decorative touch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 36 bars
Number Of Ingredients 5
Steps:
- Preheat oven to 275 degrees. Butter a 9-by-13-by-1-inch baking pan, and line bottom with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 2 minutes. Add salt and vanilla, and beat to combine. Add flour, 1 cup at a time, beating on low speed until just combined.
- Press dough into prepared pan, leveling and smoothing the top. Using a dough scraper or the back of a knife, cut dough lengthwise into nine strips, each slightly less than 1 inch wide. Cut the strips crosswise into thirty-six 3-inch bars. Using the tines of a fork or a wooden skewer, create a decorative pattern on the surface.
- Bake shortbread until evenly pale golden, but not browned, 70 to 85 minutes. Transfer pan to a wire rack to cool. Invert pan, and remove parchment. Turn shortbread over, and carefully break, or cut with a serrated knife, into bars. Store in an airtight container for up to 1 month.
SUPER-EASY SHORTBREAD (3 INGREDIENTS)
The original recipe (called Shortbread Stars) came from my McCall's recipe box collection, which I subscribed to in the 80's. It was the first shortbread recipe I ever made, and I've never found a better one. The ingredients are so basic and easy that you'll soon have them memorized. Other recipes don't seem to produce the same perfect texture and flavor. My modification to the original was to try using a 9 x 13 pan rather than chilling, rolling out, and cutting into shapes. (Who has time for that, except on special occasions?) However, using a 9 x 13 pan changes the baking time, and the time given is approximate and based on my experience with a convection oven. I tend to overbake them a bit because I like shortbread very crisp. These are perfect with a cup of tea, of course, and ideal for tea parties or even a quick dessert for company. You nearly always have the ingredients on hand. Now you'll never need to buy (delicious but expensive) Walker's shortbread again!
Provided by TapestryThreads
Categories Drop Cookies
Time 55m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 300°.
- Cream butter and sugar together.
- Add flour and mix till texture is like clay.
- Press dough into ungreased 9 x 13 inch pan, prick all over with a fork, and sprinkle with sugar (tilt pan to cover the top evenly, then shake excess sugar back into the sugar canister).
- Bake for about 40-45 minutes (till very lightly browned--just golden around the edges).
- Let stand for 5 minutes, then cut into 24 squares while warm.
- Leave in pan to cool thoroughly. (Shortbread will not be crisp until cool.).
- Less easy method: Chill dough. Roll into 1-inch balls, then press balls to about 1/4-inch thickness on ungreased cookie sheets with the bottom of a glass dipped in sugar (sometimes you can find a glass with a pretty design on the bottom, like a star). Bake at 300° for about 20-25 minutes (until edges are very lightly browned).
- Least easy method: Chill dough. Roll out to about 1/4-inch thickness, sprinkle with sugar, then cut with cookie cutters. Bake on ungreased cookie sheets at 300° for about 20-25 minutes (until edges are very lightly browned).
- Variation: Add 2 tablespoons dried lavender to the creamed butter and sugar before adding flour. It may sound strange, but the flavor is subtle and elegant. Food-grade lavender is usually available in herb bins at health food stores, and I recently found it at a great price from Atlantic Spice online (their Lavender #1).
- Variation: After cutting shortbread into squares (it will still be warm), scatter 1 cup of chocolate chips over the top, let the chocolate soften completely, then spread as a thin layer and let cool completely before removing from pan. (No need to sprinkle shortbread with sugar before baking if you plan to do this.).
- Variation: Stir 1 cup chocolate chips or butterscotch chips into the dough before pressing into pan. You can also try melting the butterscotch over the top, as above. In England, you'll find "caramel shortbread," which has a layer of caramel and a layer of chocolate on top of the shortbread. It's wonderful (of course!). I've tried various ways of doing this and various kinds of caramel, but it's been a while and I don't remember what works best. It can be tricky not to make a mess!
MELT - IN - YOUR - MOUTH SHORTBREAD
This quick and easy shortbread will literally melt when you take a bite. Great for Christmas parties with a little bit of decorating.
Provided by Jennifer Wilton
Categories Desserts Cookies Drop Cookie Recipes
Time 25m
Yield 24
Number Of Ingredients 4
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Whip butter with an electric mixer until fluffy. Stir in the confectioners' sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes. Drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet.
- Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don't brown too much. Cool on wire racks.
Nutrition Facts : Calories 111.1 calories, Carbohydrate 9.7 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 4.9 g, Sodium 54.8 mg, Sugar 2.5 g
PERFECT (AND EASY!) SHORTBREAD
This is from the back of the Canada Cornstarch box - I've been making it for years. Four ingredients, and it comes out tasting and looking perfect each time. For fun I like to add coloured sugar sprinkles for the holidays! (P.S. I learned how to bake with this recipe, so that tells you how easy it is!)
Provided by netselkie
Categories Dessert
Time 1h5m
Yield 24 cookies
Number Of Ingredients 4
Steps:
- Sift together the cornstarch, icing (powdered) sugar and flour.
- Blend in butter until a soft smooth dough forms.
- Shape into 1" balls and chill 30 -60 minutes.
- Place 1 1/2" apart on a cookie sheet and flatten slightly with a floured fork. (omit if throwing sprinkles on, and/or don't like fork flattened shortbread - I don't and it still comes out just fine)
- Bake 300' for 15-20 minutes. Transfer to a rack and cool. Watch that they don't brown, you want to pull them out while they still look a smidge underdone - the idea is that they do not brown on the bottom.
Nutrition Facts : Calories 80, Fat 5.8, SaturatedFat 3.6, Cholesterol 15.2, Sodium 41.2, Carbohydrate 6.4, Fiber 0.2, Protein 0.6
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