Tangysurpriseshortbread Recipes
SHORTBREAD COOKIES II
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
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
MELT - IN - YOUR - MOUTH SHORTBREAD
This quick and easy shortbread will literally melt when you take a bite. Great for Christmas parties with a little bit of decorating.
Provided by Jennifer Wilton
Categories Desserts Cookies Drop Cookie Recipes
Time 25m
Yield 24
Number Of Ingredients 4
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Whip butter with an electric mixer until fluffy. Stir in the confectioners' sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes. Drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet.
- Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don't brown too much. Cool on wire racks.
Nutrition Facts : Calories 111.1 calories, Carbohydrate 9.7 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 4.9 g, Sodium 54.8 mg, Sugar 2.5 g
TANGY SURPRISE SHORTBREAD
Submitted for RSC #9. I used the base from another shortbread recipe that I knew worked and went from there. I really liked the orange flavor and fruits in this. This shortbread is a soft one not the dry crumbly kind. If you've never made shortbread before the dough may seem dry to you but if you press it firmly into the pan and prick it all over the fork it will hold together. It ends up kinda like a bar cookie. The glaze is sweet so I made it optional.
Provided by Engrossed
Categories Bar Cookie
Time 35m
Yield 48 serving(s)
Number Of Ingredients 15
Steps:
- Shortbread:.
- Preheat oven to 350°F.
- In a small bowl or cup stir together diced dried apricots, dried cranberries, cointreau and 1/4 cup fresh squeezed orange juice. Let sit for 15 minutes or more.
- Melt butter in microwave.
- In a large mixing bowl combine melted butter and 1 tablespoon of orange zest. With an electric mixer on medium speed beat in brown sugar,powdered sugar and vanilla.
- On low speed beat in flours 1/2 cup at a time, scraping the sides down after each addition until mixture resembles soft crumbs.
- Drain dried fruits and reserve liquid for glaze if desired.
- Stir dried fruits and white chocolate chips into the shortbread dough.
- Press dough evenly into an ungreased 15x10 cookie sheet with 1/2" sides. Prick the top all over with a fork.
- Place on the middle rack in preheated oven and bake for 18-22 minutes until firm to the touch and very lightly browned around the edges.
- Let cool 5 minutes. Cut into 48 squares with a sharp knife while it's still warm.
- Optional Glaze:.
- In a small bowl stir together sifted powdered sugar, orange zest, cointreau and fresh squeezed orange juice until a thick pourable consistency is reached.
- Pour glaze over cooled cut shortbread still in the pan and spread in a thin even layer with a spatula. Let glaze harden.
- Lift out squares with a butter knife inserted under the edge of them.
Nutrition Facts : Calories 101.8, Fat 4.5, SaturatedFat 2.8, Cholesterol 10.4, Sodium 30, Carbohydrate 14.8, Fiber 0.3, Sugar 9.3, Protein 0.8
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