SLICED COOKIES RECIPES RECIPES
SLICE-AND-BAKE COOKIES RECIPE: HOW TO MAKE IT
"I love this cookie dough since it's so versatile," relates Monica Gibbons of Dayton, Ohio. "You can add any kind of chips or nuts you like."
Provided by Taste of Home
Categories Desserts
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, cream shortening and sugars. Add eggs and vanilla. Combine flour, salt and baking soda; add to the creamed mixture and mix well. Fold in 1-1/2 cups "extras". Shape into a 15x2-in. roll; wrap tightly with plastic wrap. Chill 2 hours or up to 1 week. , To bake, cut into 1/2-in. slices. Place 3 in. apart on ungreased baking sheets. Bake at 350° for 10 minutes. Cool 5 minutes; remove to wire racks.
Nutrition Facts : Calories 357 calories, FatContent 19g fat (6g saturated fat), CholesterolContent 28mg cholesterol, SodiumContent 256mg sodium, CarbohydrateContent 46g carbohydrate (30g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
SLICE-AND-BAKE SHORTBREAD COOKIES RECIPE | MYRECIPES
Provided by MyRecipes
Total Time 5 hours 15 minutes
Yield Makes 4 dozen
Number Of Ingredients 8
Steps:
- Beat 1 cup softened butter at medium speed with an electric mixer until creamy. Gradually add 3/4 cup powdered sugar, beating until smooth. Stir in vanilla extract and almond extract until blended.
- Stir together 2 cups flour, 1/4 tsp. baking powder, and 1/8 tsp. salt.
- Gradually add flour mixture to butter mixture, beating at low speed until blended.
- Shape shortbread dough into 2 (7-inch) logs. Wrap each log in wax paper, and chill 4 hours, or freeze logs in zip-top plastic freezer bags up to 1 month.
- Preheat oven to 350°.
- If frozen, let logs stand at room temperature 10 minutes. Cut each log into 24 slices. Place shortbread slices 1 inch apart on lightly greased or parchment paper-lined baking sheets.
- Bake shortbread slices at 350° for 10 to 12 minutes or until edges of slices are golden.
- Remove shortbread from baking sheets, and place on wire racks; let cool completely (about 20 minutes). Store in airtight containers.
- Easy Variations:
- Cranberry-Orange Shortbread Cookies: Stir in 1/2 cup chopped dried cranberries and 1 Tbsp. orange zest with extracts in Step
- Pecan Shortbread Cookies: Omit almond extract. Stir in 1 cup finely chopped toasted pecans with vanilla in Step
- Toffee-Espresso Shortbread Cookies: Omit almond extract. Stir in 1/2 cup almond toffee bits and 1 Tbsp. espresso powder with vanilla in Step
- Coconut-Macadamia Nut Shortbread Cookies: Omit almond extract. Stir in 1 cup toasted coconut, 1/2 cup finely chopped macadamia nuts, and 1/4 tsp. coconut extract with vanilla in Step
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