LORNA DOONE SHORTBREAD COOKIE RECIPES

Name: Buttery 3-Ingredient Shortbread Cookies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 16 cookies.
Ingredients: 1 cup unsalted butter, softened; 1/2 cup sugar; 2 cups all-purpose flour; Confectioners' sugar, optional

BUTTERY 3-INGREDIENT SHORTBREAD COOKIES RECIPE: HOW TO MAKE IT

Buttery 3-Ingredient Shortbread Cookies Recipe: How to Make It image

With only a few ingredients, these butter shortbread cookies are so simple to prepare. —Pattie Prescott, Manchester, New Hampshire

Provided by Taste of Home

Categories Desserts

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 16 cookies.

Number Of Ingredients 4

Ingredients

1 cup unsalted butter, softened
1/2 cup sugar
2 cups all-purpose flour
Confectioners' sugar, optional

Steps:

Preheat oven to 325°. Cream butter and sugar until light and fluffy. Gradually beat in flour. Press dough into an ungreased 9-in. square baking pan. Prick with a fork., Bake until light brown, 30-35 minutes. Cut into squares while warm. Cool completely on a wire rack. If desired, dust with confectioners' sugar.

Nutrition Facts : Calories 183 calories, FatContent 12g fat (7g saturated fat), CholesterolContent 31mg cholesterol, SodiumContent 2mg sodium, CarbohydrateContent 18g carbohydrate (6g sugars, FiberContent 0 fiber), ProteinContent 2g protein.

WHITE CHOCOLATE RASPBERRY CHEESECAKE - FOOD NETWORK

White Chocolate Raspberry Cheesecake - Food Network image

Provided by Ree Drummond : Food Network

Categories dessert

Total Time 2 hours 45 minutes

Cook Time 30 minutes

Yield 12 servings

Number Of Ingredients 9

Ingredients

1 pint raspberries
Juice of 1/2 lemon
1/2 cup granulated sugar
One 10-ounce package shortbread cookies, such as Lorna Doone
4 tablespoons butter, softened
One 12-ounce package white chocolate chips
Three 8-ounce packages cream cheese, softened
1 teaspoon vanilla extract
1/2 cup powdered sugar

Steps:

Set aside 8 to 12 raspberries for garnish. Put the remaining raspberries in a saucepan with the lemon juice and 1/4 cup of the granulated sugar. Bring to a boil, reduce the heat and simmer for 2 minutes. Strain out the seeds and set aside to cool.
In a food processor, add the cookies, butter, 1/3 cup of the white chocolate chips and the remaining 1/4 cup granulated sugar and pulse until finely chopped. Press into the bottom and sides of a 9-inch deep-dish pie pan. Refrigerate while you make the filling.
Set aside about 1 tablespoon of white chocolate chips for garnish. In a double boiler or a microwave, melt the remaining white chocolate chips. Set aside to cool a bit.
In a mixer with a paddle attachment, beat the cream cheese and vanilla until fluffy. Add the powdered sugar and beat until smooth. Slowly add the melted chocolate and beat to incorporate. Pour in the raspberry puree and beat to incorporate.
Spread the raspberry mixture into the crust and decorate with the reserved raspberries. Chop up the reserved chocolate chips and scatter over the top. Refrigerate for at least 2 hours.

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With only a few ingredients, these butter shortbread cookies are so simple to prepare. —Pattie Prescott, Manchester, New Hampshire
From tasteofhome.com
Reviews 4.6
Total Time 40 minutes
Category Desserts
Calories 183 calories per serving

Preheat oven to 325°. Cream butter and sugar until light and fluffy. Gradually beat in flour. Press dough into an ungreased 9-in. square baking pan. Prick with a fork., Bake until light brown, 30-35 minutes. Cut into squares while warm. Cool completely on a wire rack. If desired, dust with confectioners' sugar.

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