CAN DOGS EAT SHORTBREAD COOKIES RECIPES

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SCOTTIE DOG SHORTBREAD COOKIES RECIPE | MARTHA STEWART



Scottie Dog Shortbread Cookies Recipe | Martha Stewart image

To flavor the dough, add a teaspoon of grated lemon zest, cinnamon, maple syrup, or almond extract.

Provided by Martha Stewart

Categories     Cookie Recipes

Yield Makes 12 to 16

Number Of Ingredients 7

2 cups all-purpose flour
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup confectioners' sugar
1 teaspoon pure vanilla extract
1/4 cup cocoa powder
12 to 16 twelve-inch lengths of 3/8-inch plaid ribbon, for collar (optional)

Steps:

  • Line two rimmed baking sheets with Silpats or parchment paper. Sift together flour and salt in a small bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until fluffy, 3 to 5 minutes. Add confectioners' sugar, and continue to beat until very light in color and fluffy, occasionally scraping down the sides of the bowl with a spatula, about 2 minutes more. Add vanilla, and beat to combine. Add flour mixture, and combine on low speed, scraping with spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
  • Remove half of the dough from bowl. Form dough into a flat disc, and wrap it in plastic. Add cocoa to remaining dough, mix until well combined, and form into a flat disc; wrap in plastic. Chill both discs until firm, at least 1 hour.
  • Preheat oven to 325 degrees. Roll out one disc to a 1/4-inch thickness. Cut out shapes using a Scottie dog-shaped cookie cutter, and place on prepared baking sheets. Scraps can be gathered together and re-rolled once. Repeat with remaining disc. Bake until firm and just starting to color, 13 to 15 minutes. Cool completely on a wire rack before decorating. Tie a length of ribbon around the neck of each dog to form a collar, if desired. Cookies can be stored in an airtight container at room temperature for 3 to 4 weeks.

EASY AND DELICIOUS SHORTBREAD COOKIES



Easy and Delicious Shortbread Cookies image

When it comes to our favorite holiday cookies, sometimes less is more and our easy shortbread cookies prove it. Less ingredients—these cookies only have four—and less work. Just mix the batter, cut out your cookies and bake. Come to think of it, their flavors are simple, too. Each batch will be buttery-sweet with that light, crumbly texture no easy shortbread cookie should be without.

Provided by TBSP Kitchens

Total Time 1 hours 30 minutes

Prep Time 25 minutes

Yield 4

Number Of Ingredients 4

1 cup butter, softened
3/4 cup powdered sugar
1 teaspoon vanilla
2 1/2 cups Gold Medal™ all-purpose flour

Steps:

  • Heat oven to 350° F. In large bowl, beat butter, powdered sugar and vanilla with spoon. Stir in flour. (If dough is crumbly, mix in 1 to 2 tablespoons butter or margarine, softened.)
  • Roll dough 1/2 inch thick on lightly floured surface. Cut into small shapes by hand or use cookie cutters. Place 1/2 inch apart on ungreased cookie sheet.
  • Bake 14 to 16 minutes or until set and bottoms are light golden brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

Nutrition Facts : Calories 70 , CarbohydrateContent 7 g, CholesterolContent 10 mg, FatContent 1 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 2 1/2 g, ServingSize 1 Serving, SodiumContent 30 mg, SugarContent 2 g, TransFatContent 0 g

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