Shortbread recipes?!
Shortbread recipes?
Hi! I used to have the Betty Crocker Anniversary cookbook. I think it was the 40th anniversary. I really liked the shortbread recipe, but no longer have the book. Does anyone have that exact recipe, or a good, fail-safe shortbread recipe they like?
Answers:
This one is really great, I hope you like it!
SCOTTISH SHORTBREAD
1 cup unsalted butter
3/4 cup confectioner's sugar
1/2 teaspoon vanilla or almond extract
2 1/4 cups all purpose or pastry flour
1/4 cup rice flour
1/4 teaspoon salt
Beat butter until soft. Add sugar and extract. Beat until smooth. Stir salt into flour and mix well, then add flour and salt mixture to first mixture.
Press dough evenly into a round cake pan. Score into wedges (or petticoat tails) with a fork. Do not cut straight through the dough - score only 3/4 way through. Decorate lightly with patterns and frills if desired.
Bake in 375-degree oven 25 minutes. Cut along markings while still hot. Cool in pan, then turn out and sprinkle with a light dusting of confectioner's sugar if serving right away, or store in an airtight tin.
I have a really simple one from the joy of cooking
2 cups flour
3/4 cup powdered sugar (but I've used granulated)
1/2 cup margarine or butter
bake at 325 degrees for about 25 minutes.
the top won't look really browned but take it out before it does or the bottom will burn.
cut it warm and enjoy!
go to www.foodnetwork.com for all kinds of great recipes
Raspberry Filled Almond Shortbread with Almond Glaze:
2? hours 2 hours prep
6-9 servings
36 cookies
1 cup softened butter
2/3 cup sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup seedless raspberry jam
Glaze
1 cup confectioners' sugar
3 teaspoons water
1/2 teaspoon almond extract
1. In a Medium Mixing Bowl (I prefer using a Plastic Bowl that has a lid).
2. Cream Butter and Sugar.
3. mix in the almond extract.
4. Gradually mix in flour until the dough forms a ball.
5. Cover and refrigerate for an hour for easier handling.
6. Preheat Oven to 350 degrees.
7. Roll into 1 1/2 inch balls and place on a ungreased cookie sheet.
8. Using a wooden spoon handle make and indention in the middle of the ball.
9. (I like using the knuckle on my first finger).
10. Fill with the raspberry jam.
11. Bake at 350 degrees for 14-18 minutes depending on your oven.
12. Add aditional Raspberry jam if desired (I never do this).
13. Remove and place on wire racks for cooling.
14. Mix the Glaze ingredients.
15. Using a butter knife (dipping it in the glaze Mixture) Letting the glaze run off the butter knife, Zig Zag the mixture across the cookies creating a continuing Z.
Brown Sugar Shortbread
INGREDIENTS
* 1 cup butter (no substitutes), softened
* 1/2 cup packed brown sugar
* 2 1/4 cups all-purpose flour
DIRECTIONS
1. In a mixing bowl, cream butter and sugar. Gradually stir in the flour. Turn onto a lightly floured surface and knead until smooth, about 3 minutes. Pat into a 1/3-in. thick rectangle measuring 11 -in. x 8 in. Cut into 2-in. x 1-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with a fork. Bake at 300 degrees F for 25 minutes or until bottom begins to brown. Cool for 5 minutes; remove to a wire rack to cool completely.