WHIPPED SHORTBREAD
These whipped shortbread Christmas cookies melt in your mouth. Mostly I make them for the holidays, but I'll also prepare them year-round for wedding showers and afternoon teas. -Jane Ficiur, Bow Island, Alberta
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 dozen.
Number Of Ingredients 5
- Ingredients
3 cups butter, softened |
1-1/2 cups confectioners' sugar, sifted |
4-1/2 cups all-purpose flour |
1-1/2 cups cornstarch |
Nonpareils and/or halved candied cherries |
Steps:
- In a large bowl, cream butter and confectioners' sugar until light and fluffy, about 5 minutes. Gradually add flour and cornstarch, beating until well blended. , With hands lightly dusted with additional cornstarch, roll dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press lightly with a floured fork. Top with nonpareils or cherry halves. , Bake at 300° until bottoms are lightly browned, 20-22 minutes. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 87 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 46mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
MELT - IN - YOUR - MOUTH SHORTBREAD
This quick and easy shortbread will literally melt when you take a bite. Great for Christmas parties with a little bit of decorating.
Provided by Jennifer Wilton
Categories DessertsCookiesDrop Cookie Recipes
Time 25m
Yield 24
Number Of Ingredients 4
- Ingredients
1 cup butter, softened |
½ cup confectioners' sugar |
¼ cup cornstarch |
1 ½ cups all-purpose flour |
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Whip butter with an electric mixer until fluffy. Stir in the confectioners' sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes. Drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet.
- Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don't brown too much. Cool on wire racks.
Nutrition Facts : Calories 111.1 calories, Carbohydrate 9.7 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 4.9 g, Sodium 54.8 mg, Sugar 2.5 g
GRANDMA'S SHORTBREAD COOKIES
This is a recipe for an amazingly dense and rich yet delicate cookie. You can't eat just one. When I make them, they're gone in a sitting and guests, family members and friends love and look forward to these. I can easily eat 10 in a row. The delicate nature is due to the cornstarch which most recipes I've come across do not include. They taste great with coffee and hot cocoa. This recipe comes from the back of an old box of Benson's Cornstarch. I kept the empty box for years in the hopes of making them one day. I always double the recipe to make about 50 small cookies.
Provided by Kayla in Montreal
Categories Dessert
Time 20m
Yield 25 small cookies
Number Of Ingredients 4
- Ingredients
1/2 cup cornstarch |
1/2 cup icing sugar (confectioner's sugar, in Canada it's 'icing') |
1 cup all-purpose flour |
3/4 cup unsalted butter, softened (= 1 1/2 sticks, no margarine or substitute) |
Steps:
- Sift together corn starch, icing sugar and flour.
- With wooden spoon (or by hand as I do it), blend in butter until soft, smooth dough forms.
- Shape into 1 inch (2.5 cm) balls.
- Place 1 1/2 inches (4 cm) apart on an ungreased cookie sheet, flatten with lightly floured fork.
- Alternatively, roll dough to 1/4 inch (6 mm); cut into shapes with cookie cutters.
- Decorate with candied cherries, colored sprinkles or nuts if desired.
- Bake in 300 Fahrenheit oven for 15-20 minutes or until edges are lightly browned.
- Cool on wire rack.
- Tips:.
- Do not substitute anything for the butter otherwise it's not a genuine shortbread cookie. ETA: Sadielady reminded that I forgot to mention the type of butter. Please forgive the D'oh moment. Please use unsalted butter. I never ever add salt. Any added salt in baked goods is not pleasing to my palate and too much salt is unhealthy but you may want to add a bit.
- You can "nuke" aka microwave the butter to soften it rather than letting it sit out. It saves time and won't alter the taste. Just make sure you don't melt it.
- If dough is too soft to handle then cover and chill for 30-60 minutes (15 minutes worked for me).
- To make Crescents:.
- Add 1/2 cup (125 ml) ground almonds or hazelnuts to flour mixture.
- Shape into logs about 1/2 inch (1 cm) thick and 3 inches (7 cm) long.
- Twist into crescent shapes.
- When baked and cool, dip ends in melted chocolate.
PERFECT (AND EASY!) SHORTBREAD
This is from the back of the Canada Cornstarch box - I've been making it for years. Four ingredients, and it comes out tasting and looking perfect each time. For fun I like to add coloured sugar sprinkles for the holidays! (P.S. I learned how to bake with this recipe, so that tells you how easy it is!)
Provided by netselkie
Categories Dessert
Time 1h5m
Yield 24 cookies
Number Of Ingredients 4
- Ingredients
1/2 cup cornstarch |
1/2 cup icing or 1/2 cup powdered sugar |
1 cup flour |
3/4 cup softened butter |
Steps:
- Sift together the cornstarch, icing (powdered) sugar and flour.
- Blend in butter until a soft smooth dough forms.
- Shape into 1" balls and chill 30 -60 minutes.
- Place 1 1/2" apart on a cookie sheet and flatten slightly with a floured fork. (omit if throwing sprinkles on, and/or don't like fork flattened shortbread - I don't and it still comes out just fine)
- Bake 300' for 15-20 minutes. Transfer to a rack and cool. Watch that they don't brown, you want to pull them out while they still look a smidge underdone - the idea is that they do not brown on the bottom.
Nutrition Facts : Calories 80, Fat 5.8, SaturatedFat 3.6, Cholesterol 15.2, Sodium 41.2, Carbohydrate 6.4, Fiber 0.2, Protein 0.6
SHORTBREAD
I live in Missouri, but many family recipes come from New Zealand where I was born. My parents moved there when I was a year old, so I have a "Down Under" heritage. This easy shortbread recipe brings back warm memories of my childhood, and I'm going to make sure they're passed on to the next generation in my family...no matter where they live! -Allen Swenson, Camdenton, Missouri
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 5 dozen.
Number Of Ingredients 6
- Ingredients
1 cup butter, softened |
1/2 cup sugar |
1/2 cup confectioners' sugar |
2 cups all-purpose flour |
1/2 cup cornstarch |
1/2 teaspoon salt |
Steps:
- In large bowl, cream butter and sugars until light and fluffy. Combine flour, cornstarch and salt; gradually add to creamed mixture and mix well. Roll dough into a 15x2x1-in. rectangle; chill. , Preheat oven to 325°. Cut into 1/4-in. slices; place 2 in. apart on ungreased baking sheets. Prick with a fork. Bake 10-12 minutes or until set. Remove to wire racks to cool.
Nutrition Facts : Calories 57 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 44mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.
SHORTBREAD COOKIES CANADA CORNSTARCH
Categories CookiesDessertBakeChristmas
Yield 24 cookies
Number Of Ingredients 4
- Ingredients
1/2 cup cornstarch |
1/2 cup icing sugar |
1 cup flour |
3/4 cup soft butter |
Steps:
- Sift together the cornstarch, icing sugar and flour. Blend in butter until a soft smooth dough forms. Shape into 1" balls and chill 30 -60 minutes. Place 1 1/2" apart on a cookie sheet and flatten slightly with a floured fork. Bake 300' for 15-20 minutes. Transfer to a rack and cool.
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