Garden Shortbread Cookies Recipes

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GARDEN SHORTBREAD COOKIES



Garden Shortbread Cookies image

We dress up the most basic of cookie doughs. All you need are three main ingredients to make the dough--butter, flour and sugar. This easy shortbread recipe gets gussied up with herbs and edible flowers for a beautiful, tea party treat.

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 24 cookies

Number Of Ingredients 11

2 sticks (1 cup) unsalted butter, at room temperature
1 1/4 cups confectioners' sugar
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt
1 tablespoon whole milk
2 tablespoons chopped fresh rosemary
2 large egg whites, for the cookie wash
Dried and fresh edible flowers, for decorating
Fresh thyme sprigs, for decorating
Granulated sugar, for sprinkling

Steps:

  • Add the butter to the bowl of a stand mixer fitted with a paddle attachment and beat until light and fluffy, 3 to 4 minutes. Add the confectioners' sugar and vanilla to the bowl and continue to beat, scraping down the sides of the bowl as needed, until well incorporated, 60 to 90 seconds.
  • Whisk together the flour and salt in a medium bowl. On low speed, add the flour mixture to the butter mixture and beat to combine. Add the milk and mix just a bit more until everything is incorporated. Add the rosemary and mix again to combine.
  • Scoop the dough out onto a sheet of plastic wrap, shape it into a disc and wrap it up. Refrigerate the dough for at least 30 minutes
  • Preheat the oven to 350 degrees F.
  • On a lightly floured surface, roll out the dough to a thickness of 1/4 inch or slightly thinner. Cut out the shortbreads with desired cookie cutters, around 3 inches in size. Using a pastry brush, brush the tops of the cookies generously with the egg whites. Press dried or fresh flowers or fresh thyme sprigs onto the top of each cookie. Sprinkle the cookies with a thin layer of granulated sugar.
  • Bake the cookies until golden on the sides, 12 to 15 minutes. Allow the cookies to cool fully on a cooling rack.

SHORTBREAD COOKIES



Shortbread Cookies image

Bake Ina Garten's chocolate-dipped Shortbread Cookies for the perfect bite with tea, from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     dessert

Time 1h15m

Yield 20 cookies

Number Of Ingredients 6

3/4 pound unsalted butter, at room temperature
1 cup sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
6 to 7 ounces very good semisweet chocolate, finely chopped

Steps:

  • Preheat the oven to 350 degrees F.
  • In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
  • Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
  • When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
  • Drizzle 1/2 of each cookie with just enough chocolate to coat it.

DAISY SHORTBREAD COOKIES



Daisy Shortbread Cookies image

Provided by Ina Garten

Categories     dessert

Time 1h15m

Yield 24 cookies

Number Of Ingredients 7

3/4 pound unsalted butter, at room temperature
1 cup granulated sugar
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon kosher salt
3/4 pound confectioners' sugar
Yellow white chocolate buttons, for decoration

Steps:

  • Preheat the oven to 350 degrees F.
  • In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and granulated sugar until they are just combined and add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
  • Roll the dough 1/4-inch thick and cut into flower shapes with a cutter. Place the cookies on an ungreased baking sheet.
  • Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
  • For the glaze, place the confectioners' sugar in a medium bowl and add about 4 to 5 tablespoons of water until you have a runny, but not too thick frosting. Spread the glaze to the edge of each cookie and garnish the middle of each cookie with a chocolate button.

SHORTBREAD COOKIES



Shortbread Cookies image

Shopping for shortbread cookie ingredients couldn't be easier. In fact, you probably already have most of these on hand. Shortbreads are most popular around Christmas. Serve your shortbread cookie with a fruity topping, or use this recipe to make our monogrammed Hanukkah cookies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 12 to 14 large cookies

Number Of Ingredients 5

2 cups all-purpose flour
3/4 teaspoon salt
8 ounces (2 sticks) unsalted butter, room temperature
1/2 cup confectioners' sugar
1 teaspoon pure vanilla extract

Steps:

  • Line 2 rimmed baking sheets with parchment. Wisk together flour and salt. In the bowl of a mixer fitted with the paddle attachment, beat butter until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until pale and fluffy, occasionally scraping down the sides of bowl, about 2 minutes more. Beat in vanilla. Add flour mixture, and mix on low speed, scraping sides if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
  • Turn out dough, forming into 2 disks; wrap each in plastic. Refrigerate until firm, at least 1 hour.
  • Preheat oven to 325 degrees. Roll out 1 disk to a 1/4-inch thickness. Cut out shapes using desired cookie cutter, and transfer to prepared baking sheets. Reroll scraps. Repeat with remaining disk. Indent cookies with desired stamps. Refrigerate until firm, at least 30 minutes. Bake until firm and golden, 13 to 15 minutes. Let cool completely on a wire rack.

BUTTERY 3-INGREDIENT SHORTBREAD COOKIES



Buttery 3-Ingredient Shortbread Cookies image

With only a few ingredients, these butter shortbread cookies are so simple to prepare. -Pattie Prescott, Manchester, New Hampshire

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 16 cookies.

Number Of Ingredients 4

1 cup unsalted butter, softened
1/2 cup sugar
2 cups all-purpose flour
Confectioners' sugar, optional

Steps:

  • Preheat oven to 325°. Cream butter and sugar until light and fluffy. Gradually beat in flour. Press dough into an ungreased 9-in. square baking pan. Prick with a fork., Bake until light brown, 30-35 minutes. Cut into squares while warm. Cool completely on a wire rack. If desired, dust with confectioners' sugar.

Nutrition Facts : Calories 183 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 2mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 0 fiber), Protein 2g protein.

SHORTBREAD COOKIES II



Shortbread Cookies II image

Use only butter in these for best flavor.

Provided by Sally

Categories     Desserts     Cookies     Butter Cookie Recipes     Shortbread Cookie Recipes

Yield 12

Number Of Ingredients 4

2 cups butter, softened
1 cup white sugar
2 teaspoons vanilla extract
4 cups all-purpose flour

Steps:

  • Preheat oven to 350 degrees F (180 degrees C).
  • Cream butter and sugar until fluffy. Stir in vanilla; add flour and mix well.
  • Put through cookie press and form cookies onto baking sheets. Bake for 10 - 12 minutes.

Nutrition Facts : Calories 489.5 calories, Carbohydrate 48.6 g, Cholesterol 81.3 mg, Fat 31.1 g, Fiber 1.1 g, Protein 4.6 g, SaturatedFat 19.5 g, Sodium 218.8 mg, Sugar 16.9 g

ROSEMARY SHORTBREAD COOKIES



Rosemary Shortbread Cookies image

With the perfect hint of rosemary and a classic buttery texture, these delicate cookies look and taste elegant. The fact that they're very easy to prepare can be our little secret.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 5-1/2 dozen.

Number Of Ingredients 5

1 cup butter, softened
1/2 cup confectioners' sugar
2 cups all-purpose flour
2 tablespoons minced fresh rosemary
1/2 teaspoon sea salt

Steps:

  • In a large bowl, cream butter and confectioners' sugar until light and fluffy. Combine the flour, rosemary and salt; gradually add to creamed mixture and mix well., Shape into two 8-1/4-in. rolls; wrap each in plastic. Refrigerate overnight. Cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets., Bake at 350° for 11-13 minutes or until edges begin to brown. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container.

Nutrition Facts : Calories 42 calories, Fat 3g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 38mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.

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