BEST SHORTBREAD COOKIE 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.

HOW TO MAKE THE BEST GLUTEN-FREE SHORTBREAD - GLUTEN-FREE ...



How to Make the Best Gluten-Free Shortbread - Gluten-Free ... image

Provided by GlutenFreeBaking.com

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 24

Number Of Ingredients 9

1 ⅓ cups white rice flour ((7 ½ ounces; 213 grams))
½ cup sweet rice flour ((2 ½ ounces/ 70 grams) )
½ cup cornstarch ((2 ounces/ 56 grams))
1 teaspoon salt
¼ teaspoon baking powder
¼ teaspoon xanthan gum (this prevents the cookies from spreading)
14 tablespoons butter, softened ((7 ounces; 198 grams))
¾ cup granulated sugar ((5 1/4 ounces; 148 grams))
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 325°F. Line baking sheet with parchment paper. In small bowl, whisk together white rice flour, sweet rice flour, cornstarch, salt, baking powder, and xanthan gum. In bowl of stand mixer fitted with paddle attachment, cream butter, sugar, and vanilla extract together, on medium-low speed, until a thick paste forms, about 30 seconds. Shut off stand mixer. Add dry ingredients. Turn on mixer and mix until a dough forms, about three minutes.
  • Lightly white rice flour your countertop. Turn dough out onto counter and shape dough into a disk. Using a rolling pin, roll dough out, about 1/4-inch thick. Cut using a round cutter and place cookies on prepared baking sheet, about two inches apart. Chill cookies for ten minutes.
  • Bake until cookies are lightly golden brown on the edges and aromatic, about 30 minutes. Allow cookies to cool on the pan for five minutes and then transfer to wire rack to cool. Repeat using remaining dough.
  • Store in an airtight container for up to two weeks.

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