How To make Christmas Shortbread
1 c Butter
1/2 c Sugar
1 t Vanilla extract
2 c Flour
2 pn Salt
Preheat oven to 350. Cream butter, sugar, and vanilla until light and fluffy. Mix flour and salt, then beat into butter mixture until thoroughly blended, to make a soft dough. To make bars: on work surface dusted with flour, pat dough into rectangle 1/2" thick, 2" wide, and about 17" long. Use knife or fluted pastry cutter to cut
into 1" bars. Use spatula to transfer bars to ungreased cookie sheet, leaving 1" between bars. Prick each bar with fork several times. Bake for 20-25 minutes, until lightly colored. Do not overbake; the bars should not brown. Let cool on cookie sheet for one minute, then carefully transfer to wire racks to finish cooling. To make wedges: Dust your hands and ungreased cookie sheet with flour. Pat dough into ball. Pat ball into flat disk about 1/2" thick and 7" in diameter on cookie sheet. With edge of plastic ruler dusted with flour, mark disk in 8 wedges, cutting about halfway through dough, and prick dough all over and crimp edges with fork. Bake for 30 minutes, then take cookie sheet out and cut through shortbread on marked lines. Return shortbread to oven for five more minutes. Let wedges cool on cookie sheet for one minute, then carefully transfer to wire racks to finish cooling. Nut Shortbread: add 1/4 c finely chopped toasted pecans, almonds, walnuts, or hazelnuts to flour mixture. Chocolate Chip Shortbread: add 1/4 c miniature semisweet chocolate chips to flour mixture. Orange-Chocolate Chip Shortbread: add 1 t grated orange rind and 1/4 c miniature semisweet chocolate chips to flour mixture. Lemon Shortbread: add 1 t grated lemon rind to flour mixture. Source: _The Christmas Kitchen_ by Lorraine Bodger MM by Sylvia Steiger, THE.STEIGERS on GEnie, 71511,2253 on CI$, GT Cookbook echo moderator at net/node 004/005
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Ina's Shortbread Cookies | Food Network
Ina's shortbread cookie recipe is possibly the easiest you'll ever find.
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Shortbread Cookies
Recipe courtesy of Ina Garten
Total: 1 hr 15 min
Prep: 15 min
Inactive: 30 min
Cook: 30 min
Yield: 20 cookies
Level: Easy
Ingredients
3/4 pound unsalted butter, at room temperature
1 cup sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
6 to 7 ounces very good semisweet chocolate, finely chopped
Directions
Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
Drizzle 1/2 of each cookie with just enough chocolate to coat it.
2008, Ina Garten, All Rights Reserved
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Christmas Shortbread Bites - Spice Up The Curry
Get the Detailed, Full Recipe -
Looking for bite-sized sweet treats or snacks for this Holiday season? Try these Christmas shortbread bites. These are buttery, melt-in-your-mouth kind and a must-add to your cookie tray for gifting.
These shortbread cookie bites are super easy to make and can be customized with different kinds of sprinkles depending on the occasion
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Easy and Delicious Shortbread Cookies
My shockingly easy, crisp, melt in your mouth shortbread cookies recipe comes together with five ingredients you probably have in your pantry!
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Shortbread cookies aren’t just for the holidays! These delicious, perfectly sweet treats have a wonderful crisp texture and just dissolve in your mouth. I think they’re the perfect pairing for a cup or coffee or tea but fair warning, if you make a batch you’ll be snacking on them ALL day long!
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The Easiest Christmas Cookie: Whipped Shortbread Cookies
With only six ingredients (plus sprinkles), these Whipped Shortbread Cookies may be the easiest recipe you make this holiday season. They take less than 30 minutes to make from start to finish--NO chilling required!
Recipe:
Ingredients
1 cup unsalted butter¹, softened (226g)
¾ cup powdered sugar (90g) (plus additional for imprinting cookies)
1 teaspoon vanilla extract
¾ teaspoon table salt
2 cups all-purpose flour (250g)
2 Tablespoons cornstarch (17g)
Nonpareils, jimmies, or colored sanding sugar for decorating, optional
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Instructions
00:00 Introduction
00:24 Preheat oven to 325F (165C) and line a baking sheet with parchment paper. Set aside.
00:56 Combine butter and powdered sugar in the bowl of a stand mixer (or in a large mixing bowl and use an electric hand mixer) and beat on medium-high speed (use high speed if using a hand mixer) until lightened in color, fluffy, and creamy. This will take at least 5 minutes with a stand mixer and possibly a bit longer if using a hand mixer. If needed, pause occasionally to scrape the sides and bottom of the bowl to ensure all of the butter and sugar are being well creamed.
03:10 Add vanilla extract and salt and stir until combined.
03:24 In a separate bowl, whisk together flour and cornstarch.
03:52 Turn mixer speed to medium-low and gradually add flour, stirring until just combined.
04:39 Scoop dough into tablespoon-sized scoops and briefly roll between your palms to make smooth balls. Place on prepared baking sheet, spacing cookies 1-2 inches (2.5-5cm) apart.
05:01 Use a fork to gently, slightly flatten each cookie. If the cookie dough is sticking to the tines of the fork, dip the fork in a bit of powdered sugar first to prevent sticking.
05:45 Sprinkle cookies with nonpareils, jimmies, or sugar, if desired.
06:01 Transfer to 325F (165C) oven and bake for 12 minutes. Cookies will still be light in color when finished baking. Allow to cool completely on baking sheet before removing.
Notes
¹Butter.
Butter is the most important ingredient in your whipped shortbread and the better quality you use, the better your cookies will taste. If you can get your hands on European butter, I recommend using that for this recipe (though they’ll still be delicious if you can’t!). The butter should be softened, but not so warm that it appears melty or oily. If using salted butter, reduce the salt in the recipe to ¼ teaspoon.
Storing
Store in an airtight container at room temperature for up to one week.
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Shortbread Cut-Out Cookies With Royal Icing
A Christmas classic for you and your family ????! The perfect shortbread cookies baked in our LG ProBake Convection® Oven. How will you decorate yours?
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