SHORTBREAD FINGERS RECIPE RECIPES

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BASIC SHORTBREAD FINGERS RECIPE | MARTHA STEWART



Basic Shortbread Fingers Recipe | Martha Stewart image

Turn our Basic Shortbread into easy-to-enjoy, bite-size fingers.

Provided by Martha Stewart

Categories     Cookie Recipes

Yield Makes 18

Number Of Ingredients 5

8 ounces (2 sticks) unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour
3/4 teaspoon coarse salt
1/2 cup confectioners' or granulated sugar
1 teaspoon pure vanilla extract (optional)

Steps:

  • Butter an 8 1/2-inch cake or springform pan; set aside. Sift together flour and salt into a small bowl; set aside. Place butter in bowl of electric mixer fitted with paddle attachment. Cream until fluffy, 3 to 5 minutes. Add 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, if using. 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.
  • Pat dough into prepared pan. If rolling out dough to cut into shapes, form into a flat disk; wrap in plastic. Chill until firm, at least 1 hour.
  • Roll dough to 1/2 inch thick. Cut into 1-by-3-inch rectangles. Score with a knife; chill. Heat oven to 325 degrees. Bake until firm and just starting to color, 20 to 25 minutes.

ALMOND-TIPPED SHORTBREAD FINGERS RECIPE: HOW TO MAKE IT



Almond-Tipped Shortbread Fingers Recipe: How to Make It image

My husband enjoys these cookies so much that he usually can't wait until they're set to start eating them. If you'd like, try dipping them into melted semisweet chocolate and chopped pecans.

Provided by Taste of Home

Categories     Desserts

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 4 dozen.

Number Of Ingredients 6

1 cup butter, softened
3/4 cup packed brown sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
6 ounces white baking chocolate, chopped
1-1/4 cups chopped almonds

Steps:

  • Preheat oven to 325°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Shape 1/2 cupfuls of dough into 1/2-in. thick logs. Cut logs into 2-in. pieces. , Place 2 in. apart on ungreased baking sheets. Bake 15-17 minutes or until lightly browned. Remove to wire racks to cool. , In a microwave, melt white chocolate; stir until smooth. Dip an end of each cookie into chocolate; allow excess to drip off. Then dip into almonds. Place on waxed paper; let stand until set.

Nutrition Facts : Calories 105 calories, FatContent 7g fat (3g saturated fat), CholesterolContent 11mg cholesterol, SodiumContent 32mg sodium, CarbohydrateContent 10g carbohydrate (6g sugars, FiberContent 1g fiber), ProteinContent 2g protein.

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SCOTTISH SHORTBREAD RECIPE: HOW TO MAKE IT
Scottish settlers first came to this area over 150 years ago. My mother herself was Scottish, and—as with most of my favorite recipes—she passed this shortbread recipe on to me. I make a triple batch of it each year at Christmas, to enjoy and as gifts. —Rose Mabee, Selkirk, Manitoba
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Reviews 4.7
Total Time 35 minutes
Category Desserts
Cuisine Europe, British, Scottish
Calories 123 calories per serving
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