SUGARED SHORTBREAD RECIPES

Name: Sugared Shortbread
Total time: 1 h
Yield: About 18 cookies
Ingredients: 240 grams all-purpose flour (2 cups); 36 grams rice flour (1/4 cup); 62 grams sugar (1/4 cup), more as needed; 2 grams fine sea salt (1/2 teaspoon); 16 tablespoons unsalted butter (1 cup), melted and cooled

SUGARED SHORTBREAD RECIPE - NYT COOKING

Sugared Shortbread Recipe - NYT Cooking image

In 2012, The Times invited readers to submit their favorite cookie recipes. Amy Casey of Sparta, N.J., submitted this unusual recipe for shortbread that calls for melted butter and a little bit of rice flour (which is now relatively easy to find since it’s a popular gluten-free flour). You can mix this recipe in a bowl with a wooden spoon in about three minutes, and the rice flour gives the shortbread a sandy, singular texture that’s accentuated by the coating of granulated sugar on the top and bottom. You can substitute cornstarch for the rice flour, but you'll end up with a slightly softer crumb. Bonus: this keeps for weeks — but only if you hide it.

Provided by Melissa Clark

Total Time 1 hours

Yield About 18 cookies

Number Of Ingredients 5

Ingredients

240 grams all-purpose flour (2 cups)
36 grams rice flour (1/4 cup)
62 grams sugar (1/4 cup), more as needed
2 grams fine sea salt (1/2 teaspoon)
16 tablespoons unsalted butter (1 cup), melted and cooled

Steps:

Heat oven to 350 degrees. Line an 8-inch square pan with parchment paper.
In a bowl, whisk together the flours, sugar and salt. Stir in the butter. Press dough evenly into the bottom of the prepared pan. Bake until golden brown, 40 to 45 minutes. Sprinkle evenly with sugar while warm and slice; cool completely.

Nutrition Facts : @context http//schema.org, Calories 160, UnsaturatedFatContent 3 grams, CarbohydrateContent 15 grams, FatContent 10 grams, FiberContent 0 grams, ProteinContent 2 grams, SaturatedFatContent 7 grams, SodiumContent 66 milligrams, SugarContent 3 grams, TransFatContent 0 grams

BROWN SUGAR SHORTBREAD RECIPE | ALLRECIPES

Brown Sugar Shortbread Recipe | Allrecipes image

These shortbread rounds with a sugared edges and a hint of sea salt are perfect for tea time, coffee breaks, or after-school snacks.

Provided by Diamond Crystal Salt

Categories Trusted Brands: Recipes and Tips Diamond Crystal® Salt

Yield 3 dozen

Number Of Ingredients 6

Ingredients

8 ounces unsalted butter at room temperature
½ teaspoon Diamond Crystal® Kosher Salt
3?½ ounces dark brown sugar
8 ounces all-purpose flour
Demerara, turbinado, or other coarse sugar, as needed
Diamond Crystal® Coarse Sea Salt, as needed

Steps:

Cream butter, Diamond Crystal® Kosher Salt and dark brown sugar in a bowl for 5 minutes with an electric mixer on high speed. Add flour and mix on low speed until just combined.
Scrape dough onto a sheet of parchment paper; shape into a log about 2 inches in diameter. Wrap with the parchment paper. Refrigerate until chilled completely, about an hour.
Preheat oven to 350 degrees F (175 degrees C). Lightly oil cookie sheets.
Remove dough from parchment and roll in demerara sugar to coat. Slice into rounds 1/4 inch thick and place on cookie sheets.
Sprinkle each cookie with additional demerara sugar and a pinch of Diamond Crystal® Coarse Sea Salt.
Bake until very lightly browned and firm to the touch, about 8 to 10 minutes.

Nutrition Facts : Calories 78 calories, CarbohydrateContent 7.5 g, CholesterolContent 13.4 mg, FatContent 5.1 g, FiberContent 0.2 g, ProteinContent 0.7 g, SaturatedFatContent 3.2 g, SodiumContent 39.9 mg, SugarContent 2.8 g

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