How To make Three Way Shortbreads
1 1/4 c All-purpose flour
3 tb Sugar
1/2 c Butter
In a large mixing bowl stir together the flour and sugar. Cut in butter until mixture resembles fine crumbs. Form mixture into a ball and knead until smooth. Follow the directions below for any desired shape. SHORTbrEAD WEDGES: On an ungreased cookie sheet pat or roll dough into an 8-inch circle. For scalloped edge, with forefinger and thumb of the other
hand. Using a sharp knife, cut the dough circle into 12 to 16 pie-shape wedges. Do not seperate wedges. Prick each wedge with a fork, making a design. Bake at 325 degrees F. oven for 25 to 30 minutes or just until edges are light brown. While warm, re-cut wedges. Remove from pan; cool on a wire rack. THUMBPRINTS: Prepare dough as directed; shape dough into 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using your thumb, press an indentation in the center of each cookie. Bake in a 325 degree F oven about 18 minutes or until bottoms are light brown and wedges are slightly golden. Immediately spoon 1/2 teaspoon fruit preserves (such as cherry, strawberry, or peach) into each indentation. Cool completely, then remove cookies from cookie sheet. PECAN SPICE SHORTbrEAD: Prepare the dough as directed, except substitute brown sugar for the sugar and add 1 teaspoon apple pie spice to the flour mixture. Pat the dough into an ungreased 9-by-9- by 2-inch baking pan. Sprinkle dough with 1/4 cup chopped pecans; press nuts lightly into dough. Bake in a 325 degree oven for 23 to 25 minutes. While warm, cut into 16 2 1/4-inch squares. Cut each square diagonally to make triangles. Cool in
pan. Drizzle with Vanilla Icing. VANILLA ICING: In a small mixing bowl combine 1/2 cup sifted powdered sugar and 1/4 teaspoon vanilla extract. Stir in enough milk (2 to 3 teaspoons) to make an icing of drizzling consistency. Recipe from: Daily Breeze Newspaper, by Camille Kraeplin 12/11/91
How To make Three Way Shortbreads's Videos
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The Judges Demonstrate How To Flambe | Season 6 Ep. 13 | MASTERCHEF
The judges show the home cooks how it's done by cooking their favorite flambe dishes.
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Celebrated chef and restaurateur Aarón Sánchez will join Chefs Gordon Ramsay and Christina Tosi as the third judge throughout Season Eight of the hit culinary competition series MASTERCHEF.
A James Beard Award-winning chef, Sánchez is chef/owner of Mexican restaurant Johnny Sánchez, with locations in New Orleans and Baltimore. He co-starred on “Chopped” and “Chopped Junior,” and is the author of two cookbooks – “Simple Food, Big Flavor: Unforgettable Mexican-Inspired Recipes from My Kitchen to Yours” and “La Comida del Barrio.” An active philanthropist, Sánchez launched his own charity, the Aarón Sánchez Scholarship Fund, empowering aspiring chefs from the Latin community to attend culinary school. An avid tattoo lover, he also is a partner in the world-famous ink shop “Daredevil Tattoo” in New York City.
The Judges Demonstrate How To Flambe | Season 6 Ep. 13 | MASTERCHEF
Shortbread cookies | Christmas cookies | 2 ways desert recipe
This shortbread #easyrecipe #cookies is an evolution from my adaptation of the original recipe used in the balmoral castle to serve at tea time to the british royalty, it has a #matcha variation and a #christmas inspiration also, great for making with your kids.
#easyrecipe
Ingredients
300g - Butter +. additional for coating
210 - Sugar +. additional for coating
470g - Flour
5g - Salt
4g - Matcha powder
2Tbsp - Christmas sprinkles
25g - Cornstarch (optional)
Timeline
0:00 How Christmas Shortbread cookies 2 ways, matcha and classic
0:10 What you need to make Christmas Shortbread cookies 2 ways
0:22 Making the dough for Christmas Shortbread cookies 2 ways
2:30 The variation for the matcha cookies
2:30 Shaping and molding Christmas Shortbread cookies 2 ways
3:29 Baking Christmas Shortbread cookies 2 ways
Cake Mix Cookies - Easy 3 Ingredient Recipe (3 Ways)
Have you ever made cookies from a box of cake mix? Cake mix cookies are soft and chewy and super delicious! Plus, they only require 3 ingredients, so making them is essentially a no-fuss, fantastic treat. For written instructions see our 3 Ingredient Cookie blog post here:
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Shortbread Cookies (Crumbly & Buttery) | Vineet Bhatia
SCOTTISH SHORTBREAD
These triangular Scottish shortbread variety are known as ‘pettycoat tails’.
A simple recipe with a few ingredients and the results are just amazing - crumbly, buttery and best enjoyed with a cup of tea.
125g / 1/2 cup unsalted butter, softened
70g / 1/3 cup caster sugar
190g / 3/4 cup plain flour
a pinch of salt
Pre heat the oven 150C/300F/gas mark 2.
cream together softened butter and caster sugar till the sugar melts and the buyer turns pale yellow & fluffy.
Sift in the flour and salt and mix gently with a spatula and then with your hand oil the dough is formed. Don’t overwork the dough.
Line the bottom of a 7 inch tart tin with butter paper and place the dough on the butter paper. press and spread the dough evenly in the tart tin. Pinch the edges of the dough to for a pleated effect.
With a sharp knife tip make deep incisions (but do not cut the dough) on the dough to divide the dough into 8.
Prick the top of the dough with a fork.
Bake in the pre heated oven for 35 minutes - the shortbread should barely be coloured.
Remove from the oven and sprinkle some caster sugar one top.
Cool the shortbread and gently separate them.
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Baking a No Yeast Quick Short Bread Recipe for Fall - 3 WAYS!
We are baking a no yeast quick short bread recipe for Fall. I show you 3 ways to adapt the same short bread recipe. I use it for all of my quick short breads and adapt it to the flavors I want to make.
Here is the recipe I used in a previous Fall shortbread baking video and this one is for a single loaf:
Basic Shortbread Recipe:
1/2 Cup Sugar
1/4 Cup Vegetable Oil
2 Eggs
1 teaspoon of Salt
2/3 Cup of Molasses for (Brown Bread)
or 2/3 Cup of Fruit of choice
2 Cups Milk or other liquid like apple sauce, orange juice etc..
1 teaspoon of Baking Soda
4 Cups All-Purpose Flour
2 teaspoons of Baking Powder
1/2 Cup Raisins (optional)
1/2-1/4 Cup of Chopped Nuts (optional)
Combine Dry ingredients first then add the liquid ingrediants and mix till you have a nice pudding like batter mixed well.
Pour into pre-greased loaf pan
Bake at 350 degrees for 25 - 35 minutes - test with a toothpick to check if its done. This time I noticed the Banana Coconut Orange Nut Bread took longer around 45 minutes at appx 375. You will want to make it maybe at 350 and keep testing it.
Let cool slice and eat!
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