1 c Butter 3/4 c Powdered sugar(c & h) 1/2 ts Almond extract 2 1/2 c All-purpose flour 1/4 ts Salt Beat butter until soft. Add sugar and almond extract and beat until smooth. Add flour and salt, and mix well. Press dough evenly in 11 x 7 x 2-inch pan. Mark in 1-1/2 inch squares with a fork. Bake in 375-degree oven 25 minutes. Cut along markings while hot. Cool in pan. Reprinted with permission from: Powdered Sugar Cookies from the C and H Sugar Kitchen by Jean Porter Electronic format by Karen Mintzias -----
How To make Scotch Shortbread 2's Videos
Scottish Shortbread
Making traditional Scottish shortbread
Rena Harrop has been practicing her recipe for 70 years. Want to try it yourself? Follow these steps:
Ingredients: 1 lb butter (Harrop says to use farm-fresh butter, not salted) 2 cups berry sugar 4 cups flour 2 tablespoons rice flour
Directions: Mix the sugar and two flours together in a bowl. Then, start incorporating the dry mixture into the butter. Harrop says using her hands to do this achieves the desirable consistency. Once it’s mixed, put the dough on the counter and knead until it’s pliable. Then, use a rolling pin to roll it flat and cut it into whatever shapes you want. Bake the cookies in the oven at 300F for 30 to 40 minutes. Harrop says don’t wait until the cookies turn brown—remove them once the edges start to turn a cream colour. Then, put them on a rack to cool and sprinkle more sugar on top.
Shortbread Recipe | Emojoie
Hi, I’m Emojoie. I'm making a shortbread this time. I always wanted to try making a long-shaped shortbread so I did. You don’t use an egg for the shortbread and it makes a crunchy texture that just melts in your mouth. Give it a try!
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◼17cm square mold 160g unsalted butter A pinch of salt 75g powdered sugar 230g flour 150℃ for 45 min
➢Method Add a pinch of salt to softened unsalted butter Add powdered sugar and mix Add the flour and mix until incorporated Spread the dough into a 17 cm square pan Mark 16 equal portions Poke holes in the dough Bake in a preheated oven at 150°C for 45 minutes Remove the mold while the dough is hot and cut it with a knife
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!
Full Recipe:
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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Making Jock's Traditional Scottish Shortbread Cookies | Dessert Recipes | Jock Zonfrillo
If Christmas isn't feeling like the usual this year, baking Shortbread will get you right in the Christmas feels! ????
There's a reason this classic has stuck through the ages - it's incredibly easy but also uses a heap of BUTTER. Want to see more of my dessert recipes? Find them here:
???????? INGREDIENTS:
• 180g caster sugar • 420g unsalted butter, at room temp • 600g plain flour, plus more for dusting (Makes 3 200g doughs)
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Preheat the oven to 150°C
Using a stand mixer fitted with a paddle attachment, beat together the butter and sugar on medium speed. Turn off the mixer. Add flour, return the mixer speed to low and mix until the dough is just combined.
If using a wooden shortbread mold, portion dough into appropriate sizes (mine is 14cm diameter and requires 200g dough) and roll to a rough shape slightly larger than the mold size. Use a pastry brush to thoroughly coat the inside of the mold, and the top surface of the dough, with plain flour. Press the dough into the mold, then trim off the excess with a knife. Carefully turn the dough onto a lined baking tray and repeat with the remaining portions.
Bake for 30 minutes, or until cooked through but still blonde. Allow to cool fully on the tray before eating.