#shortbread recipes

[cookjoyfulco]

Piped Rainbow Shortbread Cookies- Easy Festive Treats

[athenabakingblog]

Spiced Christmas shortbread

These are a dangerous bake, they can bring a grown man to tears and they will fight over them, so be warned

you will need

300g plain flour

200g soft brown sugar

1 tsp sea salt

1 tsp cinnamon

1/2 tsp ground mixed spice

1/2 tsp cloves

200g butter

1 egg

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topping rough cut demerara sugar cubes . 50g flaked almonds

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mix the flour, sugar, salt and spices in a large bowl, mix in the butter until it forms a breadcrumb consistency (like you were making crumble)

stir in the egg - beaten, and knead for form a ball

press into a greased tin and press flat - go nuts on this the flatter you get it the better

spread sugar and flaked almonds on top

bake for 40 mins at 180/330 for forty minutes

cut into fingers WHILST STILL WARM, and leave to cool

you may need to form a perimeter to protect them

serve to very undeserving guests, or more likely, hoard them all for yourself

[food-e-licious-blog]

Peanut Butter Chocolate Chip Shortbread Cookies

Like this one.  It's made with creamy peanut butter, sea salt and milk chocolate chips.

It's like if one kid had a room full of trophies and the other always got stuck out in left field.  It kinda gets my maternal adrenaline flowing.

  You know I love these slice and bake shortbread recipes.  Who wouldn't love to have a log or two of cookie dough hanging out in their fridge?  You can get all the measuring and mixing and messy hands out of the way early and then have the luxury of fresh dough waiting at your beck and call.   Let me put it another way: when you've got this dough in the fridge you're 12 minutes away from nirvana.

Peanut Butter Chocolate Chip Shortbread Cookies oven to 325  makes about 21 small cookies  1 stick, (1/2 cup) unsalted butter, room temp 1/3 cup creamy peanut butter 1/2 tsp vanilla extract 1 1/4 cup all purpose flour 1/4 cup confectioner's sugar scant 1/2 tsp sea salt 3/4 cup milk chocolate chips

Cream the butter and the peanut butter together in a stand mixer, with a hand mixer, or a wooden spoon.  Beat in the vanilla.

Whisk the dry ingredients together and add to the butter mixture.  Mix until the dough comes together.

Stir in the chips, and turn the dough out onto a piece of waxed paper.  Gently pull the dough together and form it into a log.  If it is still crumbly, work it with your hands until it holds together smoothly. Roll it up in the paper, smoothing the shape as you go.  Twist the ends securely and refrigerate for at least a couple of hours.

Slice the log into slices with a sharp knife. Not too thick, not too thin, about 1/3 inch.  If a slice crumbles a bit, just smoosh the dough back together.  These don't have to be perfect disks.

Bake on a parchment or silpat lined baking sheet at 325 for about 12-14 minutes.  The cookies will  not be browned, and they may look undone, but don't over bake.  One of the joys of shortbread cookies is that they fall apart and melt in your mouth.

Let the cookies cool on the pan for 5 minutes before transferring to a rack.

These cookies have a melting texture, and I'm sure I don't need to tell you about the magical combination of peanut butter and milk chocolate.  They'll even stick a wee bit to the roof of your mouth...have a cold glass of milk ready.

[yytarifi]

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Shortbread Recipes

I am sure many of us would give away to the temptations of shortbread cookies with very little fuss! They are not only good to taste but easy to make as well! There’s nothing more delicious than having homemade shortbread cookies! Here are a few recipes you can try at home.Shortbread Cookie Ingredients: Butter – softened Ground nutmeg (1/8 teaspoon) Egg yolk (1) All-purpose flour (2 cups) Confectioners’ sugar (1/2 cup) Salt (1/2 teaspoon) Red decorator sugar (1 jar -2.25 ounce) Maraschino cherries – drained (1 jar – 10 ounce)Preparation: First, you would need to preheat the oven to 350 degrees F. Then, mix some butter, sugar, egg yolk, salt and nutmeg. You will need to add some flour to this mixture till it stiffens. Place this on a floured board and knead it very lightly. Wait till the dough begins to crack. Then, roll it out into ¼ inch thick size shapes. You can then cut it into desired shapes. Place this on a non greasy cookie sheet. Decorate this with some of the colored sugar crystals or even with some of the maraschino cherries. Bake this mixture for at least ten minutes or till it turns a shade of golden brown. This recipe is bound to be a hit with your friends and family.Chocolate Caramel Shortbread Ingredients: Butter – softened, divided (1-1/2 cup) Sifted icing sugar (1/2 cup) Salt (1/4 teaspoon) All-purpose flour (1-1/4 cup) Vanilla extract (1 teaspoon) Sweetened condensed milk (1 can) Corn syrup (3 tablespoons) Semisweet chocolate – melted (3 squares)Preparation: The first and foremost thing you would need to do is preheat the oven to 350 degrees F. Mix around 1 cup sugar, butter and salt in a large bowl and blend it till it turns fluffy. Add some flour to this and mix it well. Then, use your floured finger to press evenly into a greased 9-inch square pan. Bake it for at least 30-35 minutes till it turns a light shade of brown. Let this cool down. The remaining ½ cup butter needs to be melted; take a 2-quart glass measure, which has a handle, and melt the butter on high for a minute. Mix the sweetened condensed milk along with the corn syrup in this. Heat it again on a high setting for at least 6-8 minutes. Remember to keep stirring this mixture after each and every minute. Then, add the vanilla extract. Spread this mixture over the warm shortbread. Sprinkle this with some chocolate. Chill the preparation till it turns firm. Cut this into bars and cover it. Store it at room temperature.Chocolate Shortbread Ingredients: Butter – room temperature (2 sticks – 8 ounces) Powdered sugar (1/2 cup) All-purpose flour (2 cups) Vanilla extract (1/2 teaspoon) Baking powder (1/2 teaspoon) Unsweetened chocolate – melted (2 ounces)Preparation: First, you would need to combine all the ingredients; use your hands to knead them well. Then, press these into lightly buttered pans. Bake the preparation at 325 degrees F for at least 20 minutes. You can cut them into little wedges when they are warm.

[a-harmony-of-flavors-blog]

Life is Short - Eat Dessert First

Maybe we shouldn't eat dessert first. Maybe that would just eliminate the desire for more nutritional vegetables and fruits. But boy, dessert is good! I think desserts are my favorite part of any meal, and I am one of those people who do not feel a meal is over until something sweet is eaten. Desserts have always been a very large part of my life, and while I am a good cook, baking is my real passion.

Last evening, I made a repeat of the Cabbage Rolls, because I guess was craving them when my daughter and I made them and I just didn't get my fill. I made plenty of the Cabbage Rolls to freeze for another day. I may not have mentioned that in the recipe, but they do freeze well. I had my sister-in-law come over to share, and we feasted. As it neared the dinner hour, I thought, "I should make something for dessert!" What popped into my mind was my Simple Shortbread recipe, because as the name implies, it is a really simple recipe! Simple, however, does not mean "mediocre!" This shortbread is so deliciously yummy, it's hard to stop eating. It takes minutes to prepare, and 40 minutes in a slow oven, for a delicate, crumbly and melt-in-your-mouth treat. This is one place my tip about cold butter came in handy. Simple Shortbread 2 cups all-purpose flour 1 cup cornstarch pinch salt 1 cup unsalted butter 1 cup confectioner's sugar DIRECTIONS: Preheat oven to 325 degrees. Sift flour, cornstarch and salt into a medium sized bowl and set aside. In a large bowl, cream butter and confectioner's sugar with an electric mixer or a wooden spoon until light and fluffy. With a wooden spoon gradually work in dry ingredients until thoroughly mixed (a pastry cutter works great, here!); it willl be all crumbly textured. Gently press dough into an ungreased, shallow 11 x 7" or 9" square pan. Bake about 40 minutes or until golden. Cut into about 12 squares or bars. Enjoy!

My name is Chris Rawstern and I have been on a cooking and baking journey for 42 years. Many people have asked what A Harmony of Flavors means. Have you ever had a meal where the visual presentation was stunning, the smells were incredible, the taste was so remarkable that you ate slowly savoring every bite, wishing the experience would never end? Then you have experienced what a truly harmonious meal can be like.

My passion is to teach people how to create a Harmony of Flavors with their cooking, and help pass along my love and joy of food, both simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things. I would love to hear from you, to help me continue my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own.

Visit my Web site A Harmony of Flavors  my Blog A Harmony of Flavors Blog my Marketplace Site  on Facebook or on Twitter

[sweetlab]

Shortbread

The traditional recipe for shortbread is simple: 1 part white sugar, 2 parts butter, 3 parts flour, baked at a relatively low temperature to avoid browning. What follows is my preferred recipe, which just has a couple alterations. My friend Matthew absolutely loves shortbread and that's all he asks me for on holidays or his birthday, which recently passed. This recipe is fairly easy, and could be made in a square pan, though I often use a round cake pan lined with foil for easy extraction (or a disposable pie pan in dire circumstances). I prefer to use kosher salt in my baking, if you do this reduce the salt to half or 3/4 of a teaspoon. I add vanilla because I love vanilla but it's not really a traditional ingredient.

Ingredients:

1/2 lb of butter, room temperature

1/4 cup white sugar

1/2 cup confectioner's (powdered) sugar

2  cups flour

1 tsp salt

1 tsp vanilla (optional)

Cream butter and sugars together until fluffy, beat in vanilla is desired. In a separate bowl whisk together flour and salt, then stir into butter mixture. Prepare a pan, 8-inch square or 9-inch round (I've used pie, tart, and cake pans), buttered or lined with (buttered) parchment paper (square) or foil (round) (make sure there is butter). Press the crumbly mixture into the pan, score into strips or wedges, then refrigerate for half an hour. Preheat your oven to 300 degrees and bake the shortbread for about an hour. Shortbread is not meant to brown and should not be overcooked: if it's brown on top it's probably burned on the bottom. In touchy ovens it sometimes take 1 hour 10 minutes but anything over should be considered excessive. 

Cool the shortbread in pan on wire rack before slicing or extracting via your liner of choice.