Ingredients:
FIRST LAYER:
1/2 lb. butter
1/2 c. powdered sugar
2 c. flour
1/2 c. cornstarch
SECOND LAYER:
4 eggs
1 pkg. brown sugar
1 tbsp. flour
1/2 tsp. baking powder
2 tsp. vanilla
1 c. coconut
2 c. chopped walnuts
Directions:
Cream together butter, powdered sugar, flour and cornstarch. Spread or press in bottom of large cookie sheet with sides. Bake 15 minutes at 300 degrees. Have second mixture ready to spread on top as soon as shortbread comes from oven. Beat eggs and brown sugar until light. Add remaining ingredients. Bake at 300 degrees for 15 minutes at 350 degrees for 5 minutes. Cool and frost. Frosting: 1 cube butter, 1 pkg. powdered sugar, 1 tbsp. vanilla and 1 (8 oz.) pkg. cream cheese. Beat until fluffy and light.
Showing posts with label Shortbread Cookie Recipes. Show all posts
Showing posts with label Shortbread Cookie Recipes. Show all posts
Thursday, December 6, 2007
CHOCOLATE MINT SHORTBREAD COOKIES
Ingredients:
1 (7 1/4 oz.) pkg. chocolate covered mint patties (20)
1 pkg. shortbread cookies
Directions:
Melt patties mover double boiler. If too thick add 2 teaspoons milk. Dip shortbread cookies into mint mix. I prefer to dip on an angle.
1 (7 1/4 oz.) pkg. chocolate covered mint patties (20)
1 pkg. shortbread cookies
Directions:
Melt patties mover double boiler. If too thick add 2 teaspoons milk. Dip shortbread cookies into mint mix. I prefer to dip on an angle.
SHORTBREAD & JELLO COOKIES
Ingredients:
SHORTBREAD COOKIES:
2 c. flour
1/2 c. sugar
2 blocks real butter
JELLO COOKIE:
1 sm. pkg. apricot Jello
1 sm. pkg. orange Jello
6 oz. cream cheese
3/4 c. sugar
1 pkg. Dream Whip (follow directions)
Directions:
SHORTBREAD COOKIES: Cream together sugar and butter until creamy. Add flour. Dough will be crumbly. Pat into a baking pan 9 x 13 inches. Bake at 350 degrees for 20 minutes or lightly brown; let cool.
SHORTBREAD COOKIES:
2 c. flour
1/2 c. sugar
2 blocks real butter
JELLO COOKIE:
1 sm. pkg. apricot Jello
1 sm. pkg. orange Jello
6 oz. cream cheese
3/4 c. sugar
1 pkg. Dream Whip (follow directions)
Directions:
SHORTBREAD COOKIES: Cream together sugar and butter until creamy. Add flour. Dough will be crumbly. Pat into a baking pan 9 x 13 inches. Bake at 350 degrees for 20 minutes or lightly brown; let cool.
MELT-IN-YOUR MOUTH SCOTTISH SHORTBREAD
Ingredients:
1 1/4 c. powdered sugar
4 c. flour (bleached flour works best)
2 tbsp. cornstarch
4 cubes butter (no substitutions, please) room temperature
Directions:
Stir together powdered sugar, flour and cornstarch. Cut in butter until dough is consistency of play dough. Divide dough into 4 equal parts. Form into balls. With rolling pin on very lightly floured surface, shape each ball into a 1/4 inch thick round. Transfer to baking sheets (two cookies per sheet). Prick each cookie with a fork in a pretty design. Bake at 275 degrees for 25 to 30 minutes.
When cooled, break apart into pie wedge sections.
Note: 1 cube of butter equals 1/2 cup or 8 tablespoons butter (one stick).
1 1/4 c. powdered sugar
4 c. flour (bleached flour works best)
2 tbsp. cornstarch
4 cubes butter (no substitutions, please) room temperature
Directions:
Stir together powdered sugar, flour and cornstarch. Cut in butter until dough is consistency of play dough. Divide dough into 4 equal parts. Form into balls. With rolling pin on very lightly floured surface, shape each ball into a 1/4 inch thick round. Transfer to baking sheets (two cookies per sheet). Prick each cookie with a fork in a pretty design. Bake at 275 degrees for 25 to 30 minutes.
When cooled, break apart into pie wedge sections.
Note: 1 cube of butter equals 1/2 cup or 8 tablespoons butter (one stick).
MY DAD'S FAVORITE SHORTBREAD COOKIE
Ingredients:
3/4 c. butter
1/4 c. sugar
2 c. flour
Directions:
Oven at 350 degrees. Cream butter and sugar. Work in flour. Roll dough 1/2-1/3 inch thick on lightly floured board. Cut into shapes. Place 1/2 inch apart on ungreased baking sheet. Bake 20 minutes. Immediately remove from baking sheet.
3/4 c. butter
1/4 c. sugar
2 c. flour
Directions:
Oven at 350 degrees. Cream butter and sugar. Work in flour. Roll dough 1/2-1/3 inch thick on lightly floured board. Cut into shapes. Place 1/2 inch apart on ungreased baking sheet. Bake 20 minutes. Immediately remove from baking sheet.
Thursday, November 15, 2007
Thumbprint Shortbread Cookies
INGREDIENTS
* 3/4 cup margarine
* 1/4 cup white sugar
* 2 cups all-purpose flour
* 1/2 cup chopped pecans
* 1 (16 ounce) container chocolate fudge frosting
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cream together the margarine and sugar until smooth. Mix in the flour and chopped pecans. Shape tablespoonfuls of dough into balls and place them 2 inches apart onto ungreased cookie sheets. Press a thumb or finger deeply into the center of each cookie.
3. Bake for 9 to 12 minutes in the preheated oven, until edges are lightly browned. Allow cookies to cool for a couple of minutes on the baking sheets before removing to wire racks to cool completely. Fill each depression in the cookies with a dab of chocolate frosting. Let the icing set, preferably overnight.
Tina’s Shortbread Chocolate Chip Cookies
INGREDIENTS
* 1 3/4 cups all-purpose flour
* 1/2 teaspoon baking powder
* 1/4 teaspoon salt
* 1 cup unsalted butter
* 1/2 cup white sugar
* 3/4 cup semisweet chocolate chips
* 1/2 cup chopped walnuts
DIRECTIONS
1. Preheat oven to 300 degrees F (150 degrees C).
2. Sift together the flour, baking powder and salt, set aside. In a medium bowl, cream the butter and sugar together until fluffy. Gradually stir in the dry ingredients, then stir in the walnuts and chocolate chips.
3. Roll or scoop dough into walnut sized balls. Place them on unprepared cookie sheets 1 1/2 inches apart. Flatten cookies slightly. Bake for 15 to 20 minutes, until light golden brown. Remove from sheets to cool on racks.
* 1 3/4 cups all-purpose flour
* 1/2 teaspoon baking powder
* 1/4 teaspoon salt
* 1 cup unsalted butter
* 1/2 cup white sugar
* 3/4 cup semisweet chocolate chips
* 1/2 cup chopped walnuts
DIRECTIONS
1. Preheat oven to 300 degrees F (150 degrees C).
2. Sift together the flour, baking powder and salt, set aside. In a medium bowl, cream the butter and sugar together until fluffy. Gradually stir in the dry ingredients, then stir in the walnuts and chocolate chips.
3. Roll or scoop dough into walnut sized balls. Place them on unprepared cookie sheets 1 1/2 inches apart. Flatten cookies slightly. Bake for 15 to 20 minutes, until light golden brown. Remove from sheets to cool on racks.
Vel’s Christmas Shortbread
INGREDIENTS
* 2 cups butter
* 1 cup brown sugar
* 5 cups sifted all-purpose flour
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream butter and brown sugar until smooth. Sir in flour, and knead by hand until dough comes together. At first the dough will seem dry and crumbly but don’t give up, keep mixing. Roll out the dough to 1/4 inch thickness, and cut with cookie cutters or press dough into shortbread molds. Place cookies 2 inches apart onto ungreased cookie sheets.
3. Bake for 8 to 12 minutes in the preheated oven, depending on the size of your cookies. Do not let them brown. Remove from cookie sheets to cool on wire racks.
* 2 cups butter
* 1 cup brown sugar
* 5 cups sifted all-purpose flour
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream butter and brown sugar until smooth. Sir in flour, and knead by hand until dough comes together. At first the dough will seem dry and crumbly but don’t give up, keep mixing. Roll out the dough to 1/4 inch thickness, and cut with cookie cutters or press dough into shortbread molds. Place cookies 2 inches apart onto ungreased cookie sheets.
3. Bake for 8 to 12 minutes in the preheated oven, depending on the size of your cookies. Do not let them brown. Remove from cookie sheets to cool on wire racks.
Whipped Shortbread Cookies
INGREDIENTS
* 1 cup butter, softened
* 1 1/2 cups all-purpose flour
* 1/2 cup confectioners’ sugar
* 1/4 cup red maraschino cherries, quartered
* 1/4 cup green maraschino cherries, quartered
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine butter, flour, and confectioners’ sugar. With an electric mixer, beat for 10 minutes, until light and fluffy. Spoon onto cookie sheets, spacing cookies 2 inches apart. Place a piece of maraschino cherry onto the middle of each cookie, alternating between red and green.
3. Bake for 15 to 17 minutes in the preheated oven, or until the bottoms of the cookies are lightly browned. Remove from oven, and let cool on cookie sheet for 5 minutes, then transfer cookies on to wire rack to cool. Store in an airtight container, separating each layer with waxed paper.
* 1 cup butter, softened
* 1 1/2 cups all-purpose flour
* 1/2 cup confectioners’ sugar
* 1/4 cup red maraschino cherries, quartered
* 1/4 cup green maraschino cherries, quartered
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine butter, flour, and confectioners’ sugar. With an electric mixer, beat for 10 minutes, until light and fluffy. Spoon onto cookie sheets, spacing cookies 2 inches apart. Place a piece of maraschino cherry onto the middle of each cookie, alternating between red and green.
3. Bake for 15 to 17 minutes in the preheated oven, or until the bottoms of the cookies are lightly browned. Remove from oven, and let cool on cookie sheet for 5 minutes, then transfer cookies on to wire rack to cool. Store in an airtight container, separating each layer with waxed paper.
Whipped Shortbread Cookies
INGREDIENTS
* 1 cup butter
* 1 1/2 cups all-purpose flour
* 1/2 cup confectioners’ sugar
* 12 maraschino cherries
DIRECTIONS
1. Preheat oven to 350 degrees F (180 degrees C.)
2. Combine butter or margarine, flour and confectioner’s sugar and beat for 10 minutes.
3. Drop from teaspoon onto cookie sheet. Decorate with maraschino cherry pieces.
4. Bake in preheated oven for 15 to 18 minutes, or until bottoms are lightly browned.
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