BETTY CROCKER SHORTBREAD COOKIE RECIPE RECIPES

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CITRUS SHORTBREAD COOKIES RECIPE - BETTYCROCKER.COM



Citrus Shortbread Cookies Recipe - BettyCrocker.com image

A lemon drizzle adds a bit of sweetness to buttery shortbread triangles.

Provided by Betty Crocker Kitchens

Total Time 50 minutes

Prep Time 15 minutes

Yield 24

Number Of Ingredients 7

3/4 cup butter or margarine, softened
1/4 cup granulated sugar
2 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons grated lime peel
1 1/2 teaspoons grated orange peel
1 cup powdered sugar
1 to 2 tablespoons lime juice

Steps:

  • Heat oven to 350°F. In large bowl, beat butter and granulated sugar with electric mixer on medium speed 2 to 3 minutes or until light and creamy. Add flour, lime peel and orange peel. Beat on low speed until mixture is blended. Gather dough into a ball.
  • On lightly floured surface, roll dough into 8x6-inch rectangle, about 1/2 inch thick. (If dough cracks around edges, press edges to smooth.) Cut into 12 (2-inch) squares, then cut each square diagonally in half into triangles. On ungreased cookie sheet, place triangles 1/2 inch apart.
  • Bake 12 to 17 minutes or until edges just begin to brown. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
  • In small bowl, mix powdered sugar and lime juice with spoon until smooth and thin enough to drizzle. Drizzle glaze over cookies.

Nutrition Facts : Calories 120 , CarbohydrateContent 15 g, CholesterolContent 15 mg, FatContent 1 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Cookie, SodiumContent 40 mg, SugarContent 7 g, TransFatContent 0 g

SALTED CARAMEL SHORTBREAD COOKIES RECIPE - BETTYCROCKER.COM



Salted Caramel Shortbread Cookies Recipe - BettyCrocker.com image

Turn buttery shortbread into something extra special by simply topping with caramel, chocolate and a sprinkle of salt. It's a winning combination!

Provided by Betty Crocker Kitchens

Total Time 2 hours 45 minutes

Prep Time 1 hours 20 minutes

Yield 36

Number Of Ingredients 9

1 1/2 cups unsalted butter, softened
3/4 cup sugar
1 teaspoon vanilla
3 1/2 cups Gold Medal™ all-purpose flour
1 bag (14 oz) caramels, unwrapped
2 tablespoons milk
4 oz semisweet chocolate, chopped
1 tablespoon butter
1 teaspoons coarse (kosher or sea) salt

Steps:

  • Heat oven to 350°F. In large bowl, beat 1 1/2 cups butter with electric mixer on high speed until creamy. Beat in sugar and vanilla. On low speed, beat in flour until blended.
  • Divide dough in half. Between 2 sheets of waxed paper, roll 1 portion of dough to 1/4-inch thickness. Cut with 2 1/2-inch round cookie cutter. On ungreased cookie sheet, place cutouts about 2 inches apart. Repeat with second portion of dough.
  • Bake 12 to 14 minutes or until set and just barely light golden (do not overbake). Remove from cookie sheets to cooling racks; cool completely.
  • In medium microwavable bowl, microwave caramels and milk uncovered on High 2 minutes 30 seconds, stirring every 30 seconds, until melted and smooth. Frost each cookie with about 1 rounded teaspoon caramel mixture.
  • In small microwavable bowl, melt chocolate and 1 tablespoon butter uncovered on High 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Drizzle chocolate over caramel on each cookie. Sprinkle generously with salt. Let stand until set.

Nutrition Facts : Calories 190 , CarbohydrateContent 24 g, CholesterolContent 20 mg, FatContent 2 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 6 g, ServingSize 1 Cookie, SodiumContent 150 mg, SugarContent 11 g, TransFatContent 0 g

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