Mommas Shortbread Recipes

TATYANA'S MOMMA'S TRULY EXCELLENT SHORTBREAD COOKIES

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Beat butter, confectioners' sugar, and flour together in a bowl until smooth; add vanilla extract and almond extract. Knead dough until well combined, about 10 times. Shape or cut dough into small cookies; arrange on a baking sheet.
• Bake in the preheated oven until edges of cookies are lightly browned, 20 minutes.

MOMMA'S SHORTBREAD

Steps:

• Preheat oven to 325°F.
• Combine all ingredients in a large bowl and knead until well blended and a soft dough forms (I just use my hands to blend it all together.takes a little work, you can use a wooden spoon if you like).
• Pat dough into a 9x13-inch baking dish and puncture with fork about every inch.
• Bake for 45 minutes.

BROWN BUTTER SHORTBREAD

Steps:

• Preheat oven to 350F/180C and get a 9"X13" pan out- no need to grease it.
• In the bowl of a stand mixer fitted with a paddle attachment or a regular medium-sized bowl add the flour, butter, sugar, and salt. Mix on low/medium speed until the butter is mixed in and pea-size pieces of butter are left OR mix by using your hands to rub the butter into the dry ingredients. If you grab a handful of the dough you should be able to squeeze it in your hand into one piece.
• Transfer the dough to the pan and press down evenly. Use a rolling pin or glass to roll the shortbread dough to ensure it's tightly in the pan. Using a butter knife score the shortbread, basically marking the shortbread - you are not cutting all the way through, into whichever size pieces you want. Scoring up, down, and across. Prick all over with a fork. If your fork sticks and pulls some of the shortbread up then gently use your clean finger next to the fork as you press down to kind of hold the shortbread in place.
• Bake for approximately 18-25 minutes, or until golden brown on edges. Once baked cool on a wire rack for 10 minutes. Sprinkle sugar on top and shake pan side to side to distribute evenly. Cut on the previously scored marks and store them in an airtight container. Last for up to a week.

KETO S'MORES BARS

Steps:

• Preheat oven to 350° F. Grease an 8×8 inch baking pan with coconut oil.
• In a large bowl, add all of the crust ingredients and whisk to combine. The crust will be slightly runny. Pour the crust into the baking pan.
• Bake the crust for 14 to 18 minutes or until golden brown. Remove the crust from the oven and place the baking pan on a cooling rack to fully cool.
• Once the crust is fully cooled then make the marshmallow filling. It is best to place the marshmallows on a fully cooled crust so it doesn't melt and deflate the marshmallow filling. Take a medium-sized saucepan and add the water, gelatin, erythritol, and vanilla. Over low heat, heat until everything has dissolved and then remove from the heat.
• Place the marshmallow filling in a bowl and then using a stand mixer or hand mixer, beat the filling for about 8 to 15 minutes, starting on medium and then switching to high, until the marshmallow mixture looks like marshmallow fluff and is starting to hold its shape. Quickly pour the marshmallow filling over the crust and smooth it into place. If the marshmallow filling has become too stiff, simply remelt it and then beat it again.
• Place the crust and filling in the fridge to fully set. Mine set within 5 minutes but it could take up to an hour for yours to set depending on how much you beat it. If your marshmallow filling sets unevenly, like mine, simply take a knife and cut off any uneven parts.
• Next, make the chocolate topping once the marshmallow filling has set. Add all of the ingredients to a small saucepan or a microwaveable bowl. Either melt the chocolate over low heat, stirring constantly, or in your microwave at 30-second intervals, stirring in between.
• Slowly spread the filling over the marshmallow filling. I suggest doing a little at a time because the hot chocolate will melt the marshmallow. Take a spatula and spread the chocolate to make it smooth. Place the dessert in the refrigerator to fully set, about 20 minutes.
• Cut into 16 bars.