TINY LAVENDER SHORTBREAD BITES
I think the world of a sweets shortcut and am forever seeking them out. So, when I discovered one could make the most buttery of shortbreads with melted butter, in about 2 minutes in a single bowl with a whisk and a spatula, of course I had to give it a go. The results are these tiny lavender bites: lightly floral, but not perfume-y, buttery for days, and crumbly and tender in all the best shortbread ways...Wait a minute. Did you catch what I did there? With the rhyme? Totally unintentional, but cute, no? Anyway, omit the lavender if you'd rather not track it down (though you should be able to find it at Whole Foods, online, and at most health food stores).
Provided by Food Network
Categories dessert
Time 1h20m
Yield 32 triangular bites
Number Of Ingredients 7
Steps:
- Heat the oven to 350 degrees F. Grease an 8-inch square cake pan with cooking spray or softened butter. Line with a long sheet of parchment paper that extends up and over two opposite sides of the pan.
- Whisk together the confectioners' sugar and butter in a large bowl. Sprinkle 1 tablespoon of the lavender and the salt into the bowl, one at a time, vigorously whisking after each. Gently fold in the flour with a flexible spatula just until the last streak disappears. Scrape the dough into the prepared pan and press it into the bottom with your hands. Rub the remaining teaspoon of lavender into the granulated sugar in a small bowl and sprinkle over the shortbread.
- Bake for 30 minutes, rotating at the halfway point, until lightly browned. Remove from the oven and immediately slice the shortbread, still in the pan, into 16 squares, using a sharp paring knife. Then slice each square in half diagonally to make 32 tiny triangles. Once cooled to room temperature, lift the shortbread from the pan with the parchment overhang. Run a butter knife around the edges if it resists. Keep the shortbread in an airtight container on the counter for up to 3 days.
CHEDDAR SHORTBREAD BITES
A recipe I foun in my Land O Lakes Cookbook. These flaky, cheesy bites are easy to make and store well.
Provided by diner524
Categories Cheese
Time 32m
Yield 60 shortbread bites, 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine flour, butter, salt and red pepper in medium bowl; beat at medium speed until dough forms. Add cheese; mix until a ball forms. Shape dough into circle; wrap in plastic food wrap. Refrigerate 2 hours or overnight.
- Heat oven to 350°F Roll out dough on lightly floured surface to 1/4-inch thickness. (It will be hard to roll at first, but will soften. Press together any cracks that form on edges of dough.) Cut dough with 1 1/2-inch cookie cutters or pizza cutter into desired shapes. Place onto ungreased baking sheets.
- Beat egg white and water together in small bowl. Brush cut-outs with egg wash; sprinkle with seeds.
- Bake for 12 to 15 minutes or until very lightly browned around edges. Immediately loosen from pan; let cool on pan.
- Recipe Tip
- Shortbread can be topped with a variety of other ingredients such as chili powder, seasoned salt, fennel seed or herbs.
SPICY SHORTBREAD BITES
Steps:
- Preheat oven to 350°F.
- In a small bowl whisk together paprika, 2 teaspoons salt, and 1 teaspoon cayenne and set aside.
- In a bowl with an electric mixer beat butter with sugar until light and fluffy. In another bowl whisk together remaining 1/2 teaspoon salt, remaining 1/8 teaspoon cayenne, flour, curry powder, and cumin. Beat flour mixture flour mixture into butter until just combined.
- On a lightly floured surface knead dough about 8 times, or until it just comes together. Divide dough into 4 equal pieces. On a sheet of wax paper roll each piece of dough into a 3/4-inch-thick log. Sprinkle one quarter of spice mixture along the length of each log and roll in mixture to coat completely.
- Wrap each log in wax paper. Freeze dough just until firm, 15 to 20 minutes. Shortbread dough may be made 1 week ahead and frozen. Before proceeding with recipe, remove dough from freezer and let stand about 15 minutes, or until slightly softened to facilitate slicing.
- Remove logs carefully from wax paper and slice into 1/2-inch-thick rounds. Place rounds 1/4 inch apart on ungreased baking sheets and bake in batches in middle of oven 15 minutes, or until browned lightly.
- Gently loosen shortbread bites with a spatula from baking sheet (do not remove from sheet) and cool completely. Carefully transfer shortbread bites to a serving dish (they will be fragile) and serve as an hors d'oeuvre.
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