TINA'S SHORTBREAD CHOCOLATE CHIP COOKIES RECIPE | ALLRECIPES
This cookie is incredible. It's so rich and tasty. I cannot tell how many times I get asked for this recipe. Everyone loves it and it's easy to make. These keep very well. You can make dough ahead time and freeze it. Defrost when ready to use and follow baking instructions. Great cookie for the holidays.
Provided by Tina Andre' Fox
Categories Chocolate Chip Cookies
Yield 2 dozen
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Sift together the flour, baking powder and salt, set aside. In a medium bowl, cream the butter and sugar together until fluffy. Gradually stir in the dry ingredients, then stir in the walnuts and chocolate chips.
- Roll or scoop dough into walnut sized balls. Place them on unprepared cookie sheets 1 1/2 inches apart. Flatten cookies slightly. Bake for 15 to 20 minutes, until light golden brown. Remove from sheets to cool on racks.
Nutrition Facts : Calories 316.5 calories, CarbohydrateContent 29.6 g, CholesterolContent 40.7 mg, FatContent 21.9 g, FiberContent 1.4 g, ProteinContent 3.2 g, SaturatedFatContent 11.9 g, SodiumContent 72.5 mg, SugarContent 14.2 g
VEGAN SHORTBREAD RECIPE - BBC GOOD FOOD
Make our vegan shortbread with olive oil for a buttery flavour and cornflour to get the crumbliness of traditional versions. They taste great with nut butter
Provided by Anna Glover
Categories Afternoon tea, Treat
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield Makes 12-14
Number Of Ingredients 5
Steps:
- Whizz the flour, sugar, a pinch of salt and the cornflour in a food processor to sieve and mix briefly, then add the vanilla and drizzle in the olive oil, pulsing the food processor blades until you get a soft, golden dough. Wrap and chill for 30 mins to rest.
- Heat the oven to 180C/160C fan/gas 4, and line a baking sheet with parchment or a baking mat. Roll the dough out on a lightly floured work surface to a 5mm thickness and use a round or fluted cutter, about 6cm diameter, to cut out shortbread rounds. Use a small palette knife to transfer to the baking sheet. Can be frozen on the baking tray, then transfered to a box when solid. Will keep for up to three months.
- Sprinkle the 1 tbsp sugar over the biscuits and bake for 15-20 mins until golden brown. Leave to cool for a few mins to firm up on the tray, then transfer to a cooling rack to cool completely. Add 2-4 mins to the cooking time if baking from frozen.
Nutrition Facts : Calories 176 calories, FatContent 9 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 21 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 1 grams fiber, ProteinContent 2 grams protein, SodiumContent 0.03 milligram of sodium
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HOW TO MAKE SHORTBREAD - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 35 minutes
Category Afternoon tea, Treat
Calories 79 calories per serving
- Chill the dough in the fridge for 20 mins, then bake for 15-20 mins until golden brown. Remove the shortbread fingers from the oven and leave to cool on the tray for 10 mins.
VEGAN SHORTBREAD RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 40 minutes
Category Afternoon tea, Treat
Calories 176 calories per serving
- Sprinkle the 1 tbsp sugar over the biscuits and bake for 15-20 mins until golden brown. Leave to cool for a few mins to firm up on the tray, then transfer to a cooling rack to cool completely. Add 2-4 mins to the cooking time if baking from frozen.
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Reviews 5.0
Total Time 20 minutes
Calories 115.5 per serving
- Bake at 350°F for 10 to 12 minutes until pale golden.
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