ICED SHORTBREAD COOKIE RECIPE RECIPES

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SHORTBREAD, 10 WAYS RECIPE - NYT COOKING



Shortbread, 10 Ways Recipe - NYT Cooking image

Shortbread is not only one of the easiest desserts you can possibly make, it’s also one of the most adaptable. As long as you keep the butter-to-flour ratio constant (1 stick butter to 1 cup flour), everything else is negotiable. You can reduce or increase the sugar and salt, or mix in any type of flavoring from citrus zest to vanilla to herbs and spices. You can even alter the type of flour, swapping in some rice flour for all-purpose flour for increased crunch, or cornmeal for a nubby texture. Just be cautious about adding liquid to the dough; any more than one tablespoon could interfere with the texture. Here we give a master recipe and nine variations to play around with.

Provided by Melissa Clark

Total Time 1 hours

Yield 24 servings

Number Of Ingredients 4

2 cups/250 grams all-purpose flour
2/3 cup/150 grams granulated sugar
3/4 teaspoon fine salt
2 sticks/1 cup/226 grams cold unsalted butter, cut into 1-inch chunks

Steps:

  • Heat oven to 325 degrees. Pulse together flour, sugar and salt in a food processor. Add butter and pulse to fine crumbs. Pulse a few more times until some of the crumbs start to come together, but don’t overprocess; the dough should be somewhat crumbly. (You can also mix the dough in a bowl using two knives or a pastry cutter.)
  • Press dough into an even layer in an ungreased 8- or 9-inch-square baking pan, or a 9-inch pie pan. Prick dough all over with a fork. Bake until golden brown, about 35 to 40 minutes for the 9-inch square or pie pan, 45 to 50 minutes for the 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm.

Nutrition Facts : @context http//schema.org, Calories 130, UnsaturatedFatContent 2 grams, CarbohydrateContent 14 grams, FatContent 8 grams, FiberContent 0 grams, ProteinContent 1 gram, SaturatedFatContent 5 grams, SodiumContent 61 milligrams, SugarContent 6 grams, TransFatContent 0 grams

CLASSIC OATMEAL-RAISIN COOKIES RECIPE - NYT COOKING



Classic Oatmeal-Raisin Cookies Recipe - NYT Cooking image

Full of nubby oats and plenty of sweet raisins, these lightly spiced cookies are pleasingly chewy in the center and crisp around the edges, with a hint of butterscotch from the dark brown sugar. They keep really well, so you can make them up to a week in advance and store them in an airtight container at room temperature. They’re also great for mailing when a package of cookies is in order.

Provided by Melissa Clark

Total Time 45 minutes

Yield 3 dozen cookies

Number Of Ingredients 13

1 cup/227 grams (2 sticks) unsalted butter, softened, more for pans
1 cup/200 grams dark brown sugar, packed
1/3 cup/66 grams granulated sugar
2 large eggs
1 tablespoon/15 milliliters vanilla extract
1 1/2 cups/187 grams all-purpose flour
3/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cardamom or ground ginger
3 cups/270 grams rolled oats (not instant)
1 1/2 cups/225 grams raisins

Steps:

  • Heat oven to 350 degrees. Butter two large cookie sheets, or line them with parchment paper or reusable silicone liners.
  • Using an electric mixer, beat butter in a large bowl until creamy. Add brown and granulated sugars, then beat until fluffy, about 2 minutes. Beat in eggs, one at a time, until fully incorporated. Then, beat in vanilla extract.
  • In a separate bowl, use a wooden spoon or spatula to mix together the flour, salt, baking soda, cinnamon, nutmeg and cardamom. Set mixer on low speed, and beat flour mixture into the butter mixture. Stir in oats and raisins.
  • Spoon out dough by large tablespoonfuls onto prepared cookie sheets, leaving at least 2 inches between each cookie.
  • Bake until cookie edges turn golden brown, about 9 to 13 minutes. Centers will still be quite soft, but they will firm up as the cookies cool. Cool completely on a wire rack. Store in an airtight container at room temperature.

Nutrition Facts : @context http//schema.org, Calories 144, UnsaturatedFatContent 2 grams, CarbohydrateContent 21 grams, FatContent 6 grams, FiberContent 1 gram, ProteinContent 2 grams, SaturatedFatContent 3 grams, SodiumContent 84 milligrams, SugarContent 11 grams, TransFatContent 0 grams

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