Lemon Coconut Drop Shortbread Cookies | Sally's Baking Recipes
These easy lemon coconut drop shortbread cookies are buttery and light with a tender, yet crumbly shortbread-style texture. Top with smooth lemon glaze plus a garnish of coconut or sprinkles.
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Orange Pecan Shortbread
A classic shortbread with a citrus twist. A great alternative to traditional sugar cookies
Miette's Lemon Shortbread Cookies Tutorial
How to make Miette Bakery's lemon shortbread cookies!
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This is not the word for word recipe from the book-it's my take on it.
Recipe:
Ingredients-
2/3 cup (5 ounces) sugar
2 tablespoons grated lemon zest
2 cups (8 ounces) all-purpose flour
1 cup (8 ounces) cold unsalted butter, cubed
1/2 teaspoon Kosher salt
1/4 teaspoon baking soda
6 tablespoons heavy cream
1 teaspoon vanilla extract
Method-
Using a mortar and pestle or spice grinder, grind together the sugar and lemon zest. Scoop it out of the spice grinder and set aside to use later.
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, butter, salt, and baking soda and beat on low speed until it resembles cornmeal. Add the lemon sugar, cream, and vanilla and beat until just clumped together.
If the dough is soft, wrap it tightly in plastic wrap and refrigerate for 30 minutes. If not, pour the dough out onto a floured surface, and kneed it until it's all come together. Then, using a rolling pin, roll out the dough until it is 1/2 inch thick. Once the dough is rolled out, use a small cookie cutter of any shape (I used a small flower) and cut out as many shapes as you can from the dough.
Put the cookies on a baking tray lined with parchment paper and put in an oven set to 350 degrees fahrenheit for 10 minutes. After 10 minutes in the oven, the cookies should be golden brown. Take out the baking tray and put the cookies on a cooling rack. Once cooled, they are ready to eat!
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My Favourite Butter Cookie Recipe
My Favourite Butter Cookies – Happy New Year to all my dear Subscribers and Friends! I hope to bring you more wonderful treats recipes. I do understand cookie recipes are very easy with simple few ingredients. However, the precision of ingredients and method used will result in the outcome you desire. So here is my favourite version of butter cookie recipe. Enjoy!
FULL RECIPE:
FAQ: Why my cookies flattened while baking in the oven?
It might be due to the butter's condition. The consistency is very important if you're piping these cookies. Solution: You can fold in 1 or 2 tbsp of flour, then check if the consistency is slightly thickened. Do not over add the flour. Another way is after piping, you can pop them into the fridge for about 30min, just to hardened it a little, then bake it. If you find after adding 1 or 2 tbsp of flour is comfortable you can bake it straight away.
Ingredients:
this recipe yields about 20-22 cookies
113g (1/2 cup) unsalted butter, softened
60g (1/4 cup+1 tbsp) fine sugar
¼ tsp salt
1 egg yolk
1 tbsp heavy cream
1 tsp vanilla extract
125g (1 cup) cake flour
16g (2 tbsp) cornstarch
Piping tip: 1M
Instructions:
1. Preheat oven at 170°C/340°F.
2. In a large bowl, add the room temp (or softened) butter. Add sugar and salt. Mix them using a spatula so that the sugar the fly out. Then switch to an electric mixer. Mix until creamy, pale and fluffy.
3. Add the yolk, cream and vanilla extract. Mix till combined.
4. Sift the cake flour and cornstarch in 2 batches. Fold in using a spatula. Sift the remaining dry ingredients until the flour disappear.
5. Transfer the dough into a piping bag. I am using 1M tip. Double up the piping bag if yours is thin like mine. A thin piping bag will cause breaking of the bag. Also it will ease your piping.
6. Bake in preheated oven at 170°C/340°F for about 15-18 min. For 15min, the cookies might be softer than 18min bake, so it really depending on how crispy you desire your cookies to be.
7. Let it cool completely.
8. Cookies are ready to serve.
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My Scottish Grandma's Famous Shortbread Recipe + Why I Flew to Florida for it!
Every year for Xmas my grandma made Scottish style shortbread cookies. This is my attempt at replicating them. I hope she likes them, let me know what you think in the comments!
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STAINLESS BENCH SCRAPER:
BOOS BLOCK CUTTING BOARD:
BREAD KNIFE:
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HALF SHEET PAN + RACK:
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SCOTTISH SHORTBREAD RECIPE
320g or 2 -2.5 CUPS AP FLOUR
110g or 1/2 CUP WHITE RICE FLOUR
110g or 1/2 CUP SUGAR
220g or 2 STICKS COLD BUTTER(16 TBSP) (cut into small cubes or grated on box grater)
3g SALT or 1/2 tsp
1. Combine flour, rice flour, butter, sugar, and salt in bowl of stand mixer or in medium mixing bowl
2. Mix on low speed for 3-4 minutes or until butter and flour are pebble like
3. Mix on medium speed for 10 more minutes or about 15 minutes in total or until dough is formed and is clearing the bowl as shown in video.
4. Once mixed, move dough over to half sheet pan lined with parchment paper
5. Press shortbread dough into a rough 9x7 or 20x17cm rectangle (roughly)
6. If you'd like perfect rectangles, perforate as shown in video, then score with fork
7. Bake at 275F or 135C for 45 mins to 75 mins depending on how crunchy you'd like.
45 mins will be soft and light, 75 mins will be crunchy and golden.
8. Take out and let cool 10 mins.
9 Cut along perforations while still hot...serve
CHOCOLATE CHIP SHORTBREAD VARIATION
320g or 2-2.5 CUPS AP FLOUR
110g or 1/2 CUP WHITE RICE FLOUR
55g or 1/4C. SUGAR
55g 0r 1/4C. BROWN SUGAR
3g or 3/4tsp VANILLA EXTRACT
220g or 2 STICKS (16 TBPS) COLD BUTTER (cut into small cubes or grated on box grater)
3g or 1/2 tsp SALT
115g or 4 OZ 70% CACAO CHOCOLATE
Follow recipe as before, add chopped chocolate after dough is clearing bowl.
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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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Get the recipe:
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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