Grannys Shortbread Cookies Recipes
GRANNY'S SHORTBREAD COOKIES
Light, buttery shortbread cookies! Cut them into Christmas shapes and decorate with colored sugar and maraschino cherries.
Provided by Lori G
Categories Desserts Cookies Cut-Out Cookie Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream together the butter, sugar, salt, nutmeg and egg yolk. Add the flour a little at a time until mixture is stiff.
- Place onto floured board and knead lightly until the dough begins to crack. Roll out 1/4 inch thickness and cut into desired shapes.
- Place on un-greased cookie sheet, decorate with colored sugar crystals and maraschino cherries.
- Bake for 10 minutes or until golden brown.
Nutrition Facts : Calories 282.8 calories, Carbohydrate 33.1 g, Cholesterol 57.7 mg, Fat 16 g, Fiber 0.8 g, Protein 2.6 g, SaturatedFat 9.9 g, Sodium 207.3 mg, Sugar 5 g
GRANDMA'S SHORTBREAD COOKIES
This is a recipe for an amazingly dense and rich yet delicate cookie. You can't eat just one. When I make them, they're gone in a sitting and guests, family members and friends love and look forward to these. I can easily eat 10 in a row. The delicate nature is due to the cornstarch which most recipes I've come across do not include. They taste great with coffee and hot cocoa. This recipe comes from the back of an old box of Benson's Cornstarch. I kept the empty box for years in the hopes of making them one day. I always double the recipe to make about 50 small cookies.
Provided by Kayla in Montreal
Categories Dessert
Time 20m
Yield 25 small cookies
Number Of Ingredients 4
Steps:
- Sift together corn starch, icing sugar and flour.
- With wooden spoon (or by hand as I do it), blend in butter until soft, smooth dough forms.
- Shape into 1 inch (2.5 cm) balls.
- Place 1 1/2 inches (4 cm) apart on an ungreased cookie sheet, flatten with lightly floured fork.
- Alternatively, roll dough to 1/4 inch (6 mm); cut into shapes with cookie cutters.
- Decorate with candied cherries, colored sprinkles or nuts if desired.
- Bake in 300 Fahrenheit oven for 15-20 minutes or until edges are lightly browned.
- Cool on wire rack.
- Tips:.
- Do not substitute anything for the butter otherwise it's not a genuine shortbread cookie. ETA: Sadielady reminded that I forgot to mention the type of butter. Please forgive the D'oh moment. Please use unsalted butter. I never ever add salt. Any added salt in baked goods is not pleasing to my palate and too much salt is unhealthy but you may want to add a bit.
- You can "nuke" aka microwave the butter to soften it rather than letting it sit out. It saves time and won't alter the taste. Just make sure you don't melt it.
- If dough is too soft to handle then cover and chill for 30-60 minutes (15 minutes worked for me).
- To make Crescents:.
- Add 1/2 cup (125 ml) ground almonds or hazelnuts to flour mixture.
- Shape into logs about 1/2 inch (1 cm) thick and 3 inches (7 cm) long.
- Twist into crescent shapes.
- When baked and cool, dip ends in melted chocolate.
More about "grannys shortbread cookies recipes"
HIGHLANDER SHORTBREAD - BAKING WITH GRANNY
From bakingwithgranny.co.uk
5/5 (2)Estimated Reading Time 3 mins
- Preheat your oven to 180°c (160°c for fan assisted oven) or Gas Mark 3 and grease a couple of baking trays with a little butter.
- Sift in the flour and cornflour and mix to form a stiff dough, using your hands if necessary. Tip the dough onto a lightly floured worktop and gently knead until smooth.
- Roll your dough into a ball before forming it into a long sausage (about 5cm in diameter). Wrap the sausage-shaped dough in some cling film and transfer to the fridge. Leave for about 30 minutes to stiffen slightly.
GRANNY'S SHORTBREAD - BAKING WITH GRANNY
From bakingwithgranny.co.uk
5/5 (5)Estimated Reading Time 2 mins
GRANNY WALLACE'S SHORTBREAD COOKIES RECIPE | FOOD & WINE
From foodandwine.com
Servings 48Total Time 2 hrs 15 mins
- In a medium bowl, whisk the flour with the cornstarch. In a stand mixer fitted with the paddle, cream the butter with the confectioners’ sugar and salt at medium speed for 2 minutes. Add the flour mixture all at once and mix at low speed just until incorporated. Pat the dough into an 8-inch disk, wrap in plastic and refrigerate until just firm, about 15 minutes.
- Roll out the dough between 2 sheets of parchment paper to a 1/4-inch-thick round. Slide the dough onto the parchment, onto a baking sheet and refrigerate until firm, about 15 minutes.
- Preheat the oven to 325°. Line 2 baking sheets with parchment paper. Slide the dough onto a work surface. Peel the top sheet of parchment off the dough. Prick the dough all over with a fork. Using a 2-inch fluted round cookie cutter, stamp out cookies as close together as possible. Arrange the cookies 1 inch apart on the prepared baking sheets. Refrigerate the cookies. Reroll the scraps between sheets of parchment paper and refrigerate until firm. Stamp out more cookies and arrange them on the baking sheets.
- Bake the cookies on the upper and middle racks of the oven for 30 minutes. Reduce the oven temperature to 250°. Shift the sheets from top to bottom and back to front and bake for 15 minutes longer, until golden brown. Let the cookies cool on the sheets for 2 minutes, then transfer them to a rack.
GRANNY WALLACE'S SHORTBREAD COOKIES RECIPE | MYRECIPES
From myrecipes.com
3/5 (2)Total Time 2 hrs 15 minsServings 48
- In a medium bowl, whisk the flour with the cornstarch. In a stand mixer fitted with the paddle, cream the butter with the confectioners' sugar and salt at medium speed for 2 minutes. Add the flour mixture all at once and mix at low speed just until incorporated. Pat the dough into an 8-inch disk, wrap in plastic and refrigerate until just firm, about 15 minutes.
- Roll out the dough between 2 sheets of parchment paper to a 1/4-inch-thick round. Slide the dough onto the parchment, onto a baking sheet and refrigerate until firm, about 15 minutes.
- Preheat the oven to 325°. Line 2 baking sheets with parchment paper. Slide the dough onto a work surface. Peel the top sheet of parchment off the dough. Prick the dough all over with a fork. Using a 2-inch fluted round cookie cutter, stamp out cookies as close together as possible. Arrange the cookies 1 inch apart on the prepared baking sheets. Refrigerate the cookies. Reroll the scraps between sheets of parchment paper and refrigerate until firm. Stamp out more cookies and arrange them on the baking sheets.
- Bake the cookies on the upper and middle racks of the oven for 30 minutes. Reduce the oven temperature to 250°. Shift the sheets from top to bottom and back to front and bake for 15 minutes longer, until golden brown. Let the cookies cool on the sheets for 2 minutes, then transfer them to a rack.
ANDY MURRAY'S GRAN REVEALS SHORTBREAD RECIPE WHICH FUELS ...
From scotsman.com
Estimated Reading Time 3 mins
GRANNY'S SCOTTISH SHORTBREAD COOKIES - KENT ROLLINS
From kentrollins.com
Estimated Reading Time 2 mins
GRANNY'S SHORTBREAD COOKIES - YUM TASTE
GRANNY WALLACE'S SHORTBREAD COOKIES RECIPE - EASY RECIPES
From recipegoulash.com
GRANNY'S SHORTBREAD COOKIES PHOTOS - ALLRECIPES.COM
GRANNY'S SHORTBREAD RECIPE - FOOD NEWS
From foodnewsnews.com
GRANNY'S SHORTBREAD COOKIES RECIPE - EASY RECIPES
From recipegoulash.com
GRANNY'S SHORTBREAD COOKIES RECIPE | ALLRECIPES - NEWS UPDATE
GRANNY FI'S TRADITIONAL SCOTTISH SHORTBREAD MADE WITH ...
From grannyfis.com
GRANNY'S SHORTBREAD COOKIES - ALLRECIPES.COM RECIPE
From crecipe.com
GRANNYS SHORTBREAD COOKIES RECIPES
From tfrecipes.com
GRANNY'S SHORTBREAD COOKIES - CUT-OUT COOKIE RECIPES
From worldrecipes.org
GRANNY'S SHORTBREAD | RECIPE | SHORTBREAD RECIPES ...
From pinterest.ca
GRANNYS SHORTBREAD COOKIES RECIPE - BUDGETBRIDECOMPANY
From budgetbridecompany.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
