BEST EVER SHORTBREAD RECIPE RECIPES

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SHORTBREAD COOKIES RECIPE | INA GARTEN | FOOD NETWORK



Shortbread Cookies Recipe | Ina Garten | Food Network image

Ina Garten's classic chocolate-dipped Shortbread Cookies are the perfect sweet treat, from Barefoot Contessa on Food Network. With over 500 reviews, they're sure to please.

Provided by Ina Garten

Categories     dessert

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 20 cookies

Number Of Ingredients 6

3/4 pound unsalted butter, at room temperature
1 cup sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
6 to 7 ounces very good semisweet chocolate, finely chopped

Steps:

  • Preheat the oven to 350 degrees F.
  • In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
  • Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
  • When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
  • Drizzle 1/2 of each cookie with just enough chocolate to coat it.

MILLIONAIRE'S SHORTBREAD RECIPE | CLAIRE ROBINSON | FOOD ...



Millionaire's Shortbread Recipe | Claire Robinson | Food ... image

Provided by Claire Robinson

Categories     dessert

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 2 dozen

Number Of Ingredients 7

2 sticks butter, cut into small pieces, plus more for preparing pans
2 cups all-purpose flour, plus more for preparing pans
2/3 cup sugar
1/2 teaspoon salt
2 (14-ounce) cans sweetened condensed milk
2 tablespoons butter
3/4 pound good-quality milk chocolate

Steps:

  • Preheat the oven to 350 degrees F.
  • Butter 2 (8-inch) square nonstick pans and coat with flour, tapping off excess. Place the flour, sugar and salt in a food processor and pulse once. Add butter and pulse until mixture resembles peas. Press the shortbread mixture into prepared pans and bake until golden brown around the edges, about 20 minutes. Remove from the oven and let cool completely.
  • In a heavy-bottomed saucepan over medium-low heat, combine the condensed milk and 2 tablespoons of butter. Slowly bring the mixture to a boil, stirring continuously. Continue stirring over the heat until mixture becomes thick and amber in color, about 15 minutes. Pour the caramel over the cooked shortbread and spread evenly using an offset spatula. Cool to room temperature.
  • In a glass bowl set over a saucepan of simmering water, melt the chocolate. Once chocolate has melted, pour it over the cooled caramel layer. Cool at room temperature for about 10 minutes, and then place in the refrigerator to cool completely, allowing chocolate to slightly harden but not get hard. Cut into 2-inch squares and enjoy, or store in an airtight container, at room temperature, or my favorite - keep in the refrigerator for a yummy sweet and cool treat!

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SHORTBREAD COOKIES RECIPE | INA GARTEN | FOOD NETWORK
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