RECIPE SHORTBREAD 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.

SHORTBREAD SQUARES RECIPE: HOW TO MAKE IT

Shortbread Squares Recipe: How to Make It image

Here's a traditional shortbread recipe that's perfect with a cup of hot tea or coffee. It's a favorite during the holidays. —G. C. Mayhew, Grass Valley, California

Provided by Taste of Home

Categories Desserts

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield about 6 dozen.

Number Of Ingredients 4

Ingredients

2 cups butter, softened
1 cup sifted confectioners' sugar
3-1/2 cups all-purpose flour
1/2 cup cornstarch

Steps:

In a large bowl, cream butter and confectioners' sugar until light and fluffy. Combine flour and cornstarch; gradually add to creamed mixture. , Pat into an ungreased 15x10x1-in. baking pan. Pierce several times with a fork. Bake at 325° for 40-45 minutes or until lightly browned. Cut while warm.

Nutrition Facts : Calories 77 calories, FatContent 5g fat (3g saturated fat), CholesterolContent 14mg cholesterol, SodiumContent 41mg sodium, CarbohydrateContent 7g carbohydrate (2g sugars, FiberContent 0 fiber), ProteinContent 1g protein.

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SHORTBREAD, 10 WAYS RECIPE - NYT COOKING

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.
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Reviews 5
Total Time 1 hours
Calories 130 per serving

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.

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SHORTBREAD SQUARES RECIPE: HOW TO MAKE IT - TASTE OF HOME

Here's a traditional shortbread recipe that's perfect with a cup of hot tea or coffee. It's a favorite during the holidays. —G. C. Mayhew, Grass Valley, California
From tasteofhome.com
Reviews 4.6
Total Time 50 minutes
Category Desserts
Calories 77 calories per serving

In a large bowl, cream butter and confectioners' sugar until light and fluffy. Combine flour and cornstarch; gradually add to creamed mixture. , Pat into an ungreased 15x10x1-in. baking pan. Pierce several times with a fork. Bake at 325° for 40-45 minutes or until lightly browned. Cut while warm.

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This basic, buttery shortbread practically begs that you customize it to suit your own tastes or pantry supplies. The dough, which comes together quickly in a food processor, is already enhanced with rosemary, but nuts, seeds, citrus zest, spices, vanilla or minced dried fruit — or a combination of some of these — all make fine additions. Scale it up, scale it down. Add more salt, or use less. As long as you maintain the butter-flour ratio (one stick of butter for every cup of flour), you are free to play around. But the shortbread is delicious all on its own: tender, rich, crumbly, irresistible.
From cooking.nytimes.com
Reviews 5
Total Time 45 minutes

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