#butteryshortbread

[forkfulofflavor]

Maple Walnut Shortbread Cookies Ingredients: For the Cookies: 1 cup unsalted butter, at room temperature 1/2 cup maple sugar (or substitute with light brown or granulated sugar) 1/2 teaspoon pure maple extract (or almond extract if unavailable) 1 3/4 cups all-purpose flour 1/4 cup cornstarch 1 cup finely chopped walnuts, plus more for topping For the Maple Frosting: 1 cup confectioner's sugar, sifted About 5 tablespoons pure maple syrup Directions: In a large bowl, cream the butter and maple sugar together until light and fluffy. Beat in the maple extract. In a separate bowl, whisk together the flour and cornstarch. Gradually blend the dry ingredients into the butter and sugar mixture until it forms a dough. Stir in the finely chopped walnuts, ensuring they are evenly distributed throughout the dough. Turn the dough out onto a sheet of plastic wrap or parchment paper and form it into a log, about 9-10 inches long. Wrap it tightly, smoothing the shape, and refrigerate for at least 3 hours. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. Slice the chilled dough into 1/4 to 1/3 inch slices and place them on the prepared baking sheet. Thinner slices will bake up crispier, while thicker slices will be more buttery and soft. Bake the cookies for about 12 minutes. They will still be pale and soft but will firm up as they cool. Let the cookies cool on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely. To make the frosting, whisk the sifted confectioner's sugar with enough maple syrup to form a spreadable consistency. If the frosting is too thick, add more syrup; if too thin, add more sugar. Spread a layer of frosting on each cooled cookie and sprinkle with additional crushed walnuts. Allow the frosting to harden as it dries. Prep Time: 15 minutes (plus 3 hours chilling) Cooking Time: 12 minutes Total Time: 3 hours 27 minutes Kcal: 180 kcal per serving Servings: 24 cookies These Maple Walnut Shortbread Cookies are the ultimate treat for fall, blending buttery shortbread with the rich, warm flavors of maple and walnuts. The cookies are tender and crumbly, with finely chopped walnuts adding a delightful crunch to every bite. The sweet maple frosting takes them to the next level, creating the perfect balance of flavors and textures. Whether you're preparing for holiday gatherings or simply want a cozy snack to enjoy with a cup of tea, these cookies are a crowd-pleaser. The maple frosting hardens as it cools, giving the cookies a glossy finish that’s both beautiful and delicious. Garnished with extra walnuts, they’re a true autumn indulgence.

[sims3mcqueen]

Indulge in the ultimate Millionaire's Shortbread experience with layers of buttery shortbread, rich caramel, and decadent chocolate. These bars are the perfect combination of sweet and luxurious.

Ingredients: For the Shortbread Base:. - 200g butter, softened. - 100g granulated sugar. - 300g all-purpose flour. - A pinch of salt. For the Caramel Layer:. - 1 can 400g sweetened condensed milk. - 150g butter. - 100g light brown sugar. - 2 tbsp golden syrup. For the Chocolate Topping:. - 200g dark chocolate, chopped. - 50g milk chocolate, chopped. - 50g white chocolate, chopped.

Instructions: Warm up the oven to 350F 175C and put parchment paper on a 9x9-inch 23x23 cm baking sheet. Cut the butter and sugar into small pieces and mix them together in a bowl until the mixture is light and fluffy. Add the flour and a little salt. Mix the dough until it holds together. Spread the shortbread dough out evenly on the baking sheet that has been prepared. After the oven is hot, bake for 20 to 25 minutes, or until the edges are just beginning to turn golden. Let it cool down. Put the sweetened condensed milk, butter, light brown sugar, and golden syrup in a saucepan. Mix them together to make the caramel layer. Stir the mixture all the time while heating it over low to medium heat until it gets thick and turns a caramel color. Spread out the caramel on top of the shortbread base that has been cooled. Let it set and cool down. To make the chocolate topping, put the dark chocolate in a bowl that can handle heat and set it over a pot of simmering water. Pour on top of the caramel and spread it out. Melt the white chocolate and milk chocolate separately, then drizzle them over the dark chocolate layer to make it look nice. Before cutting the Millionaire's Shortbread into bars or squares, let the chocolate set. Serve and have fun! Note: Putting the tray bake in the fridge will help you cut it into clean slices.

Prep Time: 30 minutes

Cook Time: 45 minutes

Wadna Galore

[finalbossveigar-replies]

Indulge in the ultimate Millionaire's Shortbread experience with layers of buttery shortbread, rich caramel, and decadent chocolate. These bars are the perfect combination of sweet and luxurious.

Ingredients: For the Shortbread Base:. - 200g butter, softened. - 100g granulated sugar. - 300g all-purpose flour. - A pinch of salt. For the Caramel Layer:. - 1 can 400g sweetened condensed milk. - 150g butter. - 100g light brown sugar. - 2 tbsp golden syrup. For the Chocolate Topping:. - 200g dark chocolate, chopped. - 50g milk chocolate, chopped. - 50g white chocolate, chopped.

Instructions: Warm up the oven to 350F 175C and put parchment paper on a 9x9-inch 23x23 cm baking sheet. Cut the butter and sugar into small pieces and mix them together in a bowl until the mixture is light and fluffy. Add the flour and a little salt. Mix the dough until it holds together. Spread the shortbread dough out evenly on the baking sheet that has been prepared. After the oven is hot, bake for 20 to 25 minutes, or until the edges are just beginning to turn golden. Let it cool down. Put the sweetened condensed milk, butter, light brown sugar, and golden syrup in a saucepan. Mix them together to make the caramel layer. Stir the mixture all the time while heating it over low to medium heat until it gets thick and turns a caramel color. Spread out the caramel on top of the shortbread base that has been cooled. Let it set and cool down. To make the chocolate topping, put the dark chocolate in a bowl that can handle heat and set it over a pot of simmering water. Pour on top of the caramel and spread it out. Melt the white chocolate and milk chocolate separately, then drizzle them over the dark chocolate layer to make it look nice. Before cutting the Millionaire's Shortbread into bars or squares, let the chocolate set. Serve and have fun! Note: Putting the tray bake in the fridge will help you cut it into clean slices.

Prep Time: 30 minutes

Cook Time: 45 minutes

Wadna Galore

[abudeka-movie]

Indulge in the ultimate Millionaire's Shortbread experience with layers of buttery shortbread, rich caramel, and decadent chocolate. These bars are the perfect combination of sweet and luxurious.

Ingredients: For the Shortbread Base:. - 200g butter, softened. - 100g granulated sugar. - 300g all-purpose flour. - A pinch of salt. For the Caramel Layer:. - 1 can 400g sweetened condensed milk. - 150g butter. - 100g light brown sugar. - 2 tbsp golden syrup. For the Chocolate Topping:. - 200g dark chocolate, chopped. - 50g milk chocolate, chopped. - 50g white chocolate, chopped.

Instructions: Warm up the oven to 350F 175C and put parchment paper on a 9x9-inch 23x23 cm baking sheet. Cut the butter and sugar into small pieces and mix them together in a bowl until the mixture is light and fluffy. Add the flour and a little salt. Mix the dough until it holds together. Spread the shortbread dough out evenly on the baking sheet that has been prepared. After the oven is hot, bake for 20 to 25 minutes, or until the edges are just beginning to turn golden. Let it cool down. Put the sweetened condensed milk, butter, light brown sugar, and golden syrup in a saucepan. Mix them together to make the caramel layer. Stir the mixture all the time while heating it over low to medium heat until it gets thick and turns a caramel color. Spread out the caramel on top of the shortbread base that has been cooled. Let it set and cool down. To make the chocolate topping, put the dark chocolate in a bowl that can handle heat and set it over a pot of simmering water. Pour on top of the caramel and spread it out. Melt the white chocolate and milk chocolate separately, then drizzle them over the dark chocolate layer to make it look nice. Before cutting the Millionaire's Shortbread into bars or squares, let the chocolate set. Serve and have fun! Note: Putting the tray bake in the fridge will help you cut it into clean slices.

Prep Time: 30 minutes

Cook Time: 45 minutes

Wadna Galore

[akasharabutphoto]

With this delectable Chocolate Chip Shortbread Cookies recipe from House of Yumm, you can indulge in the perfect combination of buttery shortbread and rich chocolate chips.

Ingredients: 1 cup unsalted butter, softened. 1/2 cup granulated sugar. 2 cups all-purpose flour. 1/2 teaspoon salt. 1 cup chocolate chips.

Instructions: Preheat the oven to 350F 175C. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the all-purpose flour and salt to the bowl, and mix until just combined. Be careful not to overmix. Fold in the chocolate chips, distributing them evenly throughout the dough. Shape the dough into a log about 2 inches in diameter. Wrap the dough log in plastic wrap and refrigerate for at least 1 hour to firm up. Once chilled, unwrap the dough and slice it into rounds, about 1/4-inch thick. Place the cookie rounds on a baking sheet, leaving some space between them. Bake in the preheated oven for about 12-15 minutes, or until the edges of the cookies are golden brown. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delicious chocolate chip shortbread cookies!

Prep Time: 15 minutes

Cook Time: 15 minutes

AUSTIN Motorcycle Adventures

[pencilclicks]

These rich chocolate brownie bars have chewy caramel, crunchy cashews, and rich chocolate that you can't stop eating. These bars are just the right amount of sweet and crunchy, with a buttery shortbread crust.

Ingredients: 1 cup all-purpose flour. 1/2 cup unsalted butter, softened. 1/4 cup granulated sugar. 1/4 teaspoon salt. 1 cup caramel sauce. 1 cup cashews, chopped. 1 cup semi-sweet chocolate chips. 1/4 cup heavy cream.

Instructions: Warm the oven up to 175F 350C. A 9x9-inch baking dish should be greased. Put flour, sugar, salt, and softened butter in a bowl and mix them together until they look like coarse crumbs. So that the crust is even, press the mixture into the bottom of the baking dish that has been prepared. Put the crust in the oven for 15 minutes, or until it turns a light golden brown. Take it out of the oven and let it cool down a bit. Smooth out the caramel sauce on top of the crust. Add chopped cashews on top of the caramel. Put chocolate chips and heavy cream in a bowl that can go in the microwave. Stir the chocolate every 30 seconds while heating it in the microwave until it melts and is smooth. Spread the melted chocolate out evenly on top of the caramel and cashew layers. Back the baking dish into the oven and bake for another 10 to 12 minutes, or until the chocolate is set. Before cutting it into bars, let it cool all the way down.

Prep Time: 20 minutes

Cook Time: 25 minutes

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