How do you make Shortbread cookies?!
Answers: There are great recipes on the internet.
they're basically flour, shortening, butter, salt and sugar. No eggs.
2 cups butter, softened (no substitutions)
1 cup white sugar
2 teaspoons vanilla extract
4 cups all-purpose flour
Preheat oven to 350 degrees F
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
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or this one if you don't have a cookie press
5 cups all-purpose flour
1 cup sugar
1/2 teaspoon salt
2 cups cold butter (no
substitutes)
In a large mixing bowl, combine flour, sugar and salt. Cut in butter until mixture resembles fine crumbs. Pat into an ungreased 15-in. x 10-in. x 1-in. baking pan. Prick all over with a fork.
Bake at 325 degrees F for 35 minutes or until center is set.
Cool for 10-15 minutes.
Cut into small squares.
Continue to cool to room temperature.
Chocolate dipped shortbread cookies
1 cup butter
1/2 cup sugar
2 cups flour
1 teaspoon vanilla
6 ounces chocolate chips, melted
Cream butter and sugar, add flour and vanilla.
Pinch of 1/2" balls of dough, roll in sugar and place on cookie sheet.
Use the tines of a fork to flatten cookies.
Bake at 350°F for 12-15 minutes.
Remove from baking sheet, cool 10-15 minutes.
Dip half of each cookie into melted chocolate.
Chill to set chocolate.
Lemon shortbread cookies:
1 cup butter, softened
3/4 cup light brown sugar, packed
2 teaspoons fresh lemon juice or lemon extract
lemons, zest of
2 cups sifted flour
Preheat oven to 325 degrees.
In a large bowl, cream butter and sugar with electric mixer.
Scrape sides of the bowl.
Add lemon juice, zest and flour and mix thoroughly on low speed.
Shape level tablespoons of dough into logs on ungreased cookie sheet.
Bake 15-20 minutes until cookie spreads and is very light brown in color.
Cookies may be dipped in soft lemon frosting or melted chocolate on one end.
Chill to set chocolate or frosting.
MINI Shortbread cookies - great for Valentine
1/2 cup cornstarch
1/2 cup icing sugar
1 cup all-purpose flour
3/4 cup butter, softened (NO SUBSTITUTE)
red cherries or green cherries or chocolate chips
Preheat oven to 300 degrees F.
Sift the corn starch, icing sugar and flour.
Blend in the butter until dough is completely smooth (I usually just use my hands to do this).
Roll out dough on a floured surface to 1/4" thick.
Cut cookies using a 1" round or heart shaped cookie cutter (these cookies turn out much better small).
Reform the leftover pieces of cookie dough to roll and make more cookies.
Place cookies on a shiny cookie pan (preferably one of the insulated types).
Top cookies with either 1/4 or 1/2 of a cherry (these are tiny cookies and depending on cherry size do just fine with 1/4 of a cherry) OR a chocolate chip.
Bake at 300 degrees F for 17-18 minutes.
These cookies do not turn noticibly brown.