Mini Shortbread Cookies Recipes

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MINI SHORTBREAD COOKIES



Mini Shortbread Cookies image

These are tiny, melt-in-your-mouth shortbread cookies that my daughter and I make every Christmas, and sometimes on Valentines day with red cherries and a heart shaped cookie cutter. As far as I can tell they are no-fail. I originally found the recipe on the back of a cornstarch box, but we make them differently than the instructions with a different yield.

Provided by _Pixie_

Categories     Drop Cookies

Time 32m

Yield 50 cookies

Number Of Ingredients 5

1/2 cup cornstarch
1/2 cup icing sugar
1 cup all-purpose flour
3/4 cup butter, softened (NO SUBSTITUTE)
green cherries or chocolate chips

Steps:

  • Preheat oven to 300 degrees F.
  • Sift the corn starch, icing sugar and flour.
  • Blend in the butter until dough is completely smooth (I usually just use my hands to do this).
  • Roll out dough on a floured surface to 1/4" thick.
  • Cut cookies using a 1" round or heart shaped cookie cutter (these cookies turn out much better small).
  • Reform the leftover pieces of cookie dough to roll and make more cookies.
  • Place cookies on a shiny cookie pan (preferably one of the insulated types).
  • Top cookies with either 1/4 or 1/2 of a cherry (these are tiny cookies and depending on cherry size do just fine with 1/4 of a cherry) OR a chocolate chip.
  • Bake at 300 degrees F for 17-18 minutes.
  • These cookies do not turn noticibly brown.

MINI CHOCOLATE CHIP SHORTBREAD COOKIES



Mini Chocolate Chip Shortbread Cookies image

My sister and I have been making these cookies for years. They are simple and delicious without the eggs! Double the recipe, they go fast.

Provided by patticake

Categories     Desserts     Cookies     Butter Cookie Recipes     Shortbread Cookie Recipes

Time 1h40m

Yield 12

Number Of Ingredients 6

2 cups all-purpose flour
1 cup butter, softened
½ cup confectioners' sugar
1 teaspoon vanilla extract
1 (12 ounce) package miniature chocolate chips, divided
1 tablespoon vegetable shortening

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix flour, butter, sugar, and vanilla extract in a bowl until dough is smooth. Reserve 1/4 the chocolate chips; stir remaining chips into dough until evenly distributed. Roll dough into 24 small logs and place a baking sheet.
  • Bake in preheated oven until slightly golden around the edges, 15 to 20 minutes. Cool in baking sheet for 10 minutes before removing to cool completely on a wire rack.
  • Melt shortening in a small saucepan over medium-low heat; stir in reserved chocolate chips until melted, about 5 minutes. Dip cookies into chocolate and return to baking sheet. Refrigerate until firm.

Nutrition Facts : Calories 378.1 calories, Carbohydrate 39 g, Cholesterol 40.7 mg, Fat 25.1 g, Fiber 2.2 g, Protein 3.5 g, SaturatedFat 15 g, Sodium 112.6 mg, Sugar 20.7 g

TINY SHORTBREAD TARTS



Tiny Shortbread Tarts image

Says field editor Kim Marie Van Rheenen of Mendota, Illinois, "These tasty little tarts are nice for a family, kids love having their own tiny pies. For company, I use a variety of fillings and arrange them on a pretty platter."

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 3 dozen.

Number Of Ingredients 4

1 cup butter, softened
1/2 cup confectioners' sugar
2 cups all-purpose flour
1 can (21 ounces) raspberry, cherry or strawberry pie filling

Steps:

  • In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and mix well. , Shape into 1-in. balls; press onto the bottom and up the sides of greased miniature muffin cups. , Bake at 300° for 17-22 minutes or until set. Cool for 15 minutes before carefully removing from pan to a wire rack to cool completely. Spoon 1 teaspoon of pie filling into each tart.

Nutrition Facts : Calories 190 calories, Fat 10g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 114mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.

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.

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