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Post by crazycatmomma on Apr 5, 2009 14:51:59 GMT -6
Hi All
I am looking for a really good recipe for homemade shortbread cookies. If you all have one I would love to have it!
Sandy
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Post by Chris in NM on Apr 5, 2009 15:37:33 GMT -6
Hi and welcome crazycatmama!
I moved your request to the cookie section. I know we do have a couple of recipes for shortbread cookies here!
Chris
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Post by Chris in NM on Apr 5, 2009 18:57:42 GMT -6
Here ya go!
11/07 newsletter there is a great recipe!
In the 2/07/09 newsletter Pauline requested shortbread cookies recipes.
Originally submitted this recipe in 12/7/08 newsletter
Robbie In
Scottish Shortbread
1lb Butter (I use land O'lakes salted and slightly softened)
4 cups all purpose flour (Pillsbury)
1 cup sugar
pinch of salt.
Put the flour, sugar and salt in an electric mixing bowl. Cut the butter sticks in pieces and add to the flour Use the slow speed on the mixer until you have your dough. Put on a floured board and divide into eight pieces and roll each piece into a six inch round.
(I have a shortbread mold just that size). Put the rounds on ungreased baking sheets and put in a COLD oven then setting the temp at 320 degrees for approximately 40 minutes until lightly browned (could take longer but just keep checking). Let cool slightly and remove to a paper covered cooling rack.
Keeps very well in the refrigerator and also can be frozen if wrapped in foil or even an airtight container.
Nan in Florida
Shortbread Cookies
1 c. (2 sticks) butter, softened
1/2 c. granulated sugar
2 1/2 c. all purpose flour
Cream butter and sugar til light and fluffy. Stir in flour til smooth and well combined. Dough will be stiff. Chill several hours. Preheat oven to 300º. On a floured surface, roll dough out to 1/3 inch thickness and cut with a 1 1/2 or 2 inch cookie cutter; place one inch apart on ungreased cookie sheet. Bake for 25 minutes, or till light golden brown. Remove to a wire rack and cool. Makes about 5 dozen. Sharon in Texas 12/4/07 newsletter
Canadian Shortbread Cookies
(I got this recipe a few years ago from a Canadian penpal and immediately fell in love with the recipe. Delicate and flaky, not too sweet, easy to make and it melts in your mouth, what more could you ask for in a cookie!)
3 c. flour
1 c. powdered sugar
1 lb. (4 sticks) butter (do not substitute margarine)
1/2 c. corn starch
With electric mixer cream butter; add sugar. Cream together until mixture looks like whipped cream. Stir together flour and corn starch. Add to creamed mixture. Whip til fluffy. Drop by teaspoon onto ungreased cookie sheet. Bake at 425º for 8 to 10 minutes, or till golden. 12/4/07 newsletter
Texas Shortbread Cookies
(These are plain and not too sweet, but crisp and flavorful. They are a nice alternative to sweet, decorated cookies on a cookie tray.)
1 c. (2 sticks) butter, softened (do not substitute margarine)
1/2 c. granulated sugar
2 1/2 c. flour
Cream sugar and butter til light and fluffy. Stir in flour til smooth and well combined. Dough will be stiff. Chill several hours. Preheat oven to 300º. On floured surface, roll dough out to 1/4 inch thickness. Cut with 1 1/2 or 2 inch cookie cutter into desired shapes (stars are nice) and place 1 inch apart on ungreased cookie sheet. Bake for 25 minutes or till light golden brown. Remove to a wire rack and cool. Makes about 5 dozen.
Chocolate Cookies
(These are different than most cookie recipes, since they contain cayenne pepper and black pepper. Don't let that scare you, since that just intensifies the chocolate and brings out the full flavor of the cookie.)
3 c. flour
1-1/2 c. cocoa
1 t. cinnamon
1/4 t. salt
1/4 t. black pepper
1/8 t. cayenne pepper
1-1/2 c. (3 sticks) unsalted butter, at room temperature (do not substitute margarine)
1-3/4 c. granulated sugar
2 eggs, lightly beaten
3 squares (1 oz. each) semi-sweet chocolate, melted and cooled to room temperature.
Combine flour, cocoa, cinnamon, salt, black pepper and cayenne pepper; set aside. Beat butter and sugar till light and fluffy. Beat in eggs; mix well. Stir in flour mixture. Chill dough for at least an hour. Preheat oven to 375º. Working with 1/3 of the dough at a time, roll out to 1/8 inch thickness; cut out with desired cookie cutters. Bake on greased cookie sheet for 8 to 10 minutes. Cool one minute on cookie sheet; remove to wire rack to cool completely. Drizzle melted chocolate over cookies. Makes about 6 dozen cookies.
I hope everybody in Nancy Land has a very Merry Christmas!
Sharon in Texas 12/11/05 newsletter
For Pauline in the 2/10/09 newsletter there was a recipe for Peanut Butter Shortbread in the 12/15/08 newsletter submitted by Dawn and a recipe for Easy Raspberry Shortbread in the 12/9/08 newsletter submitted by Judy Buffalo. Both are great recipes.
Robbie In 2/14/09 newsletter
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