LAVENDER SHORTBREAD COOKIES RECIPE | ALLRECIPES
A buttery lavender-flavored dough that can be made into round shapes using a biscuit cutter, or various shapes using cookie cutters. You can also roll the dough into a log, chill, and then slice and bake.
Provided by Maryeileen Corcoran
Categories Desserts Cookies Butter Cookie Recipes Shortbread Cookie Recipes
Total Time 1 hours 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 2 dozen cookies
Number Of Ingredients 9
Steps:
- In a medium bowl, cream together the butter, white sugar and confectioners' sugar until light and fluffy. Mix in the lavender, mint and lemon zest. Combine the flour, cornstarch and salt; mix into the batter until well blended. Divide dough into two balls, wrap in plastic wrap and flatten to about 1inch thick. Refrigerate until firm, about 1hour.
- Preheat the oven to 325 degrees F (165 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into shapes with cookie cutters. Cookie stamps will work well on these too. Place on cookie sheets.
- Bake for 18 to 20 minutes in the preheated oven, just until cookies begin to brown at the edges. Cool for a few minutes on the baking sheets then transfer to wire racks to cool completely.
Nutrition Facts : Calories 186.1 calories, CarbohydrateContent 19.3 g, CholesterolContent 30.5 mg, FatContent 11.6 g, FiberContent 0.4 g, ProteinContent 1.5 g, SaturatedFatContent 7.3 g, SodiumContent 106.6 mg, SugarContent 6.9 g
LEMON SHORTBREAD COOKIES RECIPE: HOW TO MAKE IT
I received this recipe from my cousin who tried to duplicate cookies she loved from a restaurant. It was in a cookbook she made for the family for Christmas! —Lorie Miner, Kamas, Utah
Provided by Taste of Home
Categories Desserts
Total Time 40 minutes
Prep Time 25 minutes
Cook Time 15 minutes
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a small bowl, cream butter and sugar until light and fluffy, 3-5 minutes. Beat in lemon zest and vanilla. Combine the flour, cornstarch, nutmeg, and salt; gradually add to creamed mixture and mix well. (Dough will be crumbly.) Shape into a ball., On a lightly floured surface, press dough to 1/2-in. thickness. Cut with a floured 1-in. fluted cookie cutter; place 1 in. apart on ungreased baking sheets. Prick cookies with a fork. Reroll scraps if desired. , Bake until firm, 12-15 minutes. Cool for 2 minutes before carefully removing to wire racks to cool completely. , Combine confectioners' sugar and lemon juice; drizzle over cookies. Store in an airtight container.
Nutrition Facts : Calories 77 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 39mg sodium, CarbohydrateContent 10g carbohydrate (5g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
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LEMON & ROSEMARY SHORTBREAD COOKIES RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.5
Total Time 35 minutes
Category Desserts
Calories 31 calories per serving
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the lemon juice, zest and vanilla. Combine the flour, rosemary and salt; gradually add to creamed mixture and mix well., Shape into two 12-in. rolls; wrap each and freeze for 30 minutes or until firm. Cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges begin to brown. Cool for 2 minutes before removing from pans to wire racks. Store in an airtight container.
SHORTBREAD RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
EASY SHORTBREAD RECIPE | BEST HOMEMADE SHORTBREAD | JAMIE ...
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 152 calories per serving
- I know you can buy shortbreads everywhere these days, but great as some of those biscuits can be, nothing comes close to a batch cooked that day, or even that week. It’s having the real version of something, rather than the ‘buy one get one free’ version, that makes us appreciate it. The simplicity of these biscuits makes them a wonderful base for desserts with cream and fruit, or a crumbly topping for trifles and stewed fruits. But for me the very best way to celebrate this humble biscuit is with a cup of tea. You can have these biscuits plain, or scent them with everything from lemon or tangerine, to lavender, lemon thyme or caraway seeds. Just don’t go mad with these flavours, because a little goes a long way and these are nicest when the flavours are subtle.
- Preheat the oven to 170°C/325°F/gas 3. Mix the flour and sugar together in a mixing bowl. Rub in the butter with your thumb and forefinger, then add your chosen flavourings (if you’re using chocolate or seeds you might want to push these into the dough at the end, after you’ve rolled it out) and squash, pat and push it into a dough. Don’t knead it, you just want to pat it down flat. Push or roll it out until it’s 1cm thick – do this directly on to a baking sheet lined with greaseproof paper so you don’t have to move it. Once it’s in the shape you like – which could be square, round, or a few small finger-shapes – feel free to thumb or pinch the edges. If it splits or tears, just press it back together – but remember, the less you work the dough, the shorter and better these biscuits will be.
- If you want to score lines on the shortbread so that you can click the biscuits off into pieces later, you can. Sprinkle over some caster sugar, then pop the baking sheet into the oven and cook for 20 to 30 minutes. Keep an eye on it – you want a lovely light golden colour (unless you’re making the lavenderhoney version, which will be darker). Leave to cool, then put away in a tin or serve. These will be delicious for two or three days and make a lovely present for someone special.
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