Recipes for "shortbread"

Gather all ingredients.

Preheat the oven to 350 degrees F (180 degrees C).

Beat softened butter and sugar together in a large bowl with an electric mixer until light and fluffy.

Stir in vanilla; add flour and mix well until combined.

Fill cookie press with dough and form cookies onto two ungreased cookie sheets, spacing them about 1 ½ inches apart. Bake until the edges of the cookies are just starting to turn golden brown, about 10 to 12 minutes.

Remove the cookie sheets from the oven, and set them on a wire cooling rack for a few minutes. Then transfer the shortbread cookies to the rack to cool completely.

Whisk together flour, white sugar, and salt in a large bowl; cut in butter with a pastry cutter until the mixture resembles coarse crumbs.

Stir rum extract, almond extract, and water together in a small bowl. Stir into flour mixture, a little bit at a time, until mixture holds together in a ball when you squeeze it.

Place dough on a floured work surface and sprinkle with flour; roll out into a sheet 1/4 inch thick. Cut into shapes with floured cookie cutters, and place 1 inch apart on ungreased baking sheets. Cover with a layer of plastic wrap, and refrigerate for 30 minutes.

Preheat the oven to 325 degrees F (165 degrees C).

Bake cookies in the preheated oven just until the edges are lightly browned, 15 to 18 minutes. Allow to cool on sheets for 2 minutes before removing to wire racks to finish cooling. Cool completely before decorating.

To make the frosting: Whisk confectioners' sugar, 2 tablespoons milk and 2 teaspoons milk together in a bowl until smooth. If desired, divide frosting into small bowls and tint each to desired shade with food coloring.

Frost cooled cookies. Sprinkle with edible glitter before frosting sets.

Preheat the oven to 350 degrees F (175 degrees C).

Combine flour, butter, confectioners' sugar, and vanilla extract in a bowl until smooth. Reserve ¼ chocolate chips; stir remaining ¾ chips into dough until evenly distributed. Roll dough into 24 small logs; place on a baking sheet.

Bake in the preheated oven until slightly golden around the edges, 15 to 20 minutes. Cool on the baking sheet for 10 minutes before transferring cookies to a wire rack to cool completely.

Melt shortening in a small saucepan over medium-low heat; stir in reserved ¼ chocolate chips until melted, about 5 minutes. Dip cookies into melted chocolate; return to the baking sheet. Refrigerate until firm.

Combine flour, sugar, 2 tablespoons orange zest, cinnamon, nutmeg, and cloves in the bowl of a stand mixer fitted with the paddle attachment. Add butter and beat until mixture resembles crumbs and starts to stick together. Work until dough sticks together and forms a smooth ball that is not sticky, adding milk if mixture is too dry. Press into a disk shape and wrap in wax paper. Chill in the refrigerator for 30 minutes

Preheat the oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.

Lightly flour a clean countertop. Roll dough to 1/2-inch thickness. Cut into shapes with cookie cutters and place on the prepared baking sheets.

Bake cookies in the preheated oven until bottoms are lightly golden, 18 to 22 minutes. Transfer cookies to wire racks and cool completely, about 30 minutes.

Line the countertop with wax paper. Dip tops of cookies into the melted chocolate, allowing excess to drip back into the bowl. Place cookies on the wax paper and immediately sprinkle tops with remaining 1 tablespoon orange zest. Let dry.

Sift the flour and cocoa powder into a small bowl using a sifter or a fine-mesh sieve. Set aside.

Simply Recipes / Karishma Pradhan

In a stand mixer fitted with a paddle attachment or handheld electric mixer, cream the butter and sugar on low speed until the sugar is fully combined. Then, increase the speed to medium and beat until fluffy and creamy, about 3 minutes.

Simply Recipes / Karishma Pradhan

Simply Recipes / Karishma Pradhan

On low speed, add the peppermint extract and salt and mix just until combined.

With the mixer on low speed, gradually add the dry ingredients into the butter mixture until just combined, about 1 minute, stopping the mixer once to scrape down the sides and bottom with a rubber spatula. The dough will be soft and slightly sticky. If the dough feels dry and crumbly, you can add softened butter 1 teaspoon at a time until it comes together.

Simply Recipes / Karishma Pradhan

Simply Recipes / Karishma Pradhan

Divide the dough in half. Place one portion in the center of a large piece of plastic wrap on your kitchen counter.

Fold the plastic over to cover the dough. Using your hands, form the dough into a tight log shape, rolling it on the counter to smooth it out.

It doesn’t have to be perfect! The log should be about 2 inches in diameter and 4 to 5 inches long. Repeat with the other portion.

Simply Recipes / Karishma Pradhan

Simply Recipes / Karishma Pradhan

Refrigerate the cookie logs for about 1 hour or until firm.

Simply Recipes / Karishma Pradhan

Just before the cookies finish chilling, arrange two racks in the middle and bottom third of the oven and preheat it to 350°F. Line two baking sheets with parchment paper.

Use a chef’s knife to slice the log into 1/4-inch thick circles. Evenly arrange them onto both baking sheets leaving at least 1 inch between the cookies to account for spreading.

Simply Recipes / Karishma Pradhan

Bake for 10 minutes or until the cookies are set, turning and rotating the pans between racks halfway through.

The cookies will turn from glossy and wet to matte. They will feel slightly soft out of the oven but should barely make an indent when gently tapped them with your fingers. If they look shiny or feel too soft, continue baking until firmed up, about 2 minutes.

Let cookies cool on the baking sheets for 2 minutes. Then, transfer to a wire cooling rack to cool completely. Set the parchment paper-lined baking sheets aside. You will use them again when decorating the cookies.

Simply Recipes / Karishma Pradhan

Crush the peppermint candies into small pieces using a spice grinder or mortar and pestle.  Alternatively, place the peppermint candies in a double-bagged zip top bag and seal. With a mallet or rolling pin, crush them until fine in texture. You’re looking for pieces that are 1/8 inch to 1/4 inch for a nice visual look and textural contrast. Transfer the crushed candy to a small plate.

In a small microwave-safe bowl, add the chocolate chips. Microwave for 30 seconds on full power, then stir. Repeat, heating and stirring in 15-second intervals until the chocolate melts into a smooth, homogenous texture.

Dip each cooled cookie halfway into the melted chocolate. Sprinkle the crushed peppermint candy over the chocolate on the top side of the cookie. Shake off any excess candy back onto the peppermint plate to reuse.

Place the decorated cookies on the parchment paper-lined baking sheets. Allow the chocolate to fully set before serving.

Set the oven to 350°F. Generously butter a 9-inch pie pan, or a tart pan with a removable rim.

In a large bowl, use a wooden spoon to stir the butter and sugar until creamy.

Stir in the flour, cornstarch, almond flour and salt. Mix until combined. Stir in the vanilla and milk. Knead with your hands if necessary; the dough will come together in big clumps.

Alternatively, use a stand mixer with a beater attachment to mix the dough. Once you've added the vanilla and milk, beat on low speed just until the dough comes together.

Scrape the dough into the pan and press into an even layer into the bottom of the pan (it should not go up the sides).

Cover the bottom of a 1-cup dry measuring cup with a piece of plastic wrap and use it to smooth the dough evenly in the pan.

With a paring knife, cut the dough into 12 or 16 wedges. Scatter the sliced almonds over the top and press them gently into the dough. Chill for 30 minutes, until firm, or up to 2 days. (If chilling overnight or longer, cover the pan with plastic wrap.)

Set the pan on a rimmed baking sheet, and bake for 25 minutes, or until the edges begin to brown.

Cover loosely with foil and continue to bake for 15 to 20 minutes, or until the dough feels firm and looks golden.

Remove from the oven and let cool for 10 minutes. While the shortbread is still warm, carefully cut the wedges again to make sure they're separated. Leave in the pan until completely cool.

Store the shortbread in an airtight tin for up to 3 days or in the refrigerator for up to 7 days. Sprinkle with confectioner's sugar before serving, if you like.

In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, about 3 minutes. Mix in the milk and orange zest until combined.

On medium-low speed, mix in the flour until no streaks of flour remain, about 2 minutes. Mix in the dried cranberries just until well combined.

Turn the dough out onto the counter. Use your hands to shape the dough into a log, about 12 inches long and 2 inches wide. Gently roll the log back and forth until it’s smooth and cut it in half so you have 2 shorter logs. Wrap each log in plastic wrap. Chill the dough in the fridge for 2 hours.

Line a baking sheet with parchment paper.

Remove one log from the fridge and remove the plastic wrap. Use a sharp knife to cut the log into 12 1/2-inch slices. If any dough crumbled off, smush it back together. Place the cookies at least 1 inch apart on the baking sheet.

Bake the cookies until the bottom edges are lightly golden, 12 to 14 minutes. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. Repeat with the remaining cookie dough log.

Store in an airtight container for up to 5 days.

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Preheat the oven to 350 degrees F (175 C).

To make the shortbread: Mix flour, softened butter, and sugar together in a medium bowl until well blended and crumbly. Press into the bottom of a 9-inch square baking pan.

Bake in the preheated oven until dry and light golden brown, about 20 minutes.

To make the caramel: Bring butter, brown sugar, condensed milk, and corn syrup to a boil in a saucepan over medium-low heat. Boil for 5 minutes, then remove from the heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over baked crust (crust can be either warm or cool). Let sit at room temperature until caramel begins to firm up, 2 to 3 hours.

Microwave chocolate in a microwave-safe bowl on high for 1 minute, then stir and continue to heat and stir in 20-second intervals until chocolate is melted and smooth.

Pour chocolate over caramel layer and spread evenly to cover completely. Chill in the refrigerator until chocolate is set, about 30 minutes. Cut into bars.

Preheat the oven to 350 degrees F (180 degrees C).

Cream butter and sugar with mixer. Add flour and mix with a wooden spoon. Use hands to thoroughly mix.

Press into a jelly roll pan. Prick to bottom all over with a fork being sure the fork hits the bottom and the pricks are close together.

Bake for 10 minutes. Reduce the heat to 300 and continue to bake for 40 minutes more. Wait 2 minutes then cut into finger size bars. Cool thoroughly in pan.

Preheat the oven to 350 degrees F (175 degrees C).

Combine flour and 1/3 cup brown sugar in a mixer. Mix in softened butter until a dough has formed. Press into an ungreased 8x8-inch baking pan; prick dough with a fork.

Bake shortbread in the preheated oven until golden brown, about 20 minutes.

Meanwhile, beat egg in a mixing bowl along with 1/3 cup brown sugar, maple syrup, and pecans. Pour pecan mixture over hot crust, and return to oven. Continue baking until topping has firmed, 12 to 15 minutes.

Remove from oven, and immediately run a knife around the edges to prevent sticking. Cool completely, then cut into 1-inch bar cookies to serve.

Preheat the oven to 300 degrees F (150 degrees C).

Whisk flour, baking powder, and salt together in a bowl.

Beat butter and sugar with an electric mixer in a medium bowl until fluffy, 2 to 3 minutes. Stir in flour mixture in two batches, then stir in chocolate chips and walnuts.

Roll or scoop dough into walnut-sized balls and place 1 1/2 inches apart on ungreased cookie sheets. Press on each cookie slightly to flatten.

Bake in the preheated oven until light golden brown, 15 to 20 minutes.

Remove from the oven and transfer to wire racks to cool.

Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch square baking dish.

Blend flour, sugar, and butter until well combined; dough will be stiff. Press into the prepared dish and prick the top all over with a fork.

Bake in the preheated oven until pale golden brown on the edges, 20 to 25 minutes. Cool completely before cutting into squares.

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, cream butter and confectioners' sugar until light and fluffy. Stir together flour and baking powder; blend into butter mixture. Pat into a 9 inch pie plate.

Bake in preheated oven for 12 to 15 minutes, or until edges are lightly browned.

Gather all ingredients.

Combine flour, baking powder, and salt in a bowl; set aside.

Beat the butter and confectioners' sugar with an electric mixer in a large bowl until smooth. Stir in the vanilla and almond extracts and orange zest.

Mix in the flour mixture until just incorporated. Fold in the cranberries; mixing just enough to evenly combine.

Divide the dough into 2 equal portions, then roll into logs about 7 inches long. Wrap each log in wax paper or plastic wrap, and chill in the refrigerator for at least 4 hours.

Preheat an oven to 350 degrees F (175 degrees C). Remove wax paper, and cut the cookie dough into 1/2-inch slices.

Arrange the slices on a baking sheet about 1 inch apart.

Bake in the preheated oven until firm but not browned, about 10 minutes.

Enjoy!

In a medium bowl, cream together the butter and 2/3 cup of sugar until light and fluffy. Stir in the flour salt and rosemary until well blended. The dough will be somewhat soft. Cover and refrigerate for 1 hour.

Preheat the oven to 375 degrees F (190 degrees F). Line cookie sheets with parchment paper.

On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into rectangles 1 1/2x2 inches in size. Place cookies 1 inch apart on the lined cookie sheets. Sprinkle the remaining sugar over the tops.

Bake for 8 minutes in the preheated oven, or until golden at the edges. Cool on wire racks, and store in an airtight container at room temperature.

In a medium bowl, cream together the butter, white sugar and confectioners' sugar until light and fluffy. Mix in the lavender, mint and lemon zest. Combine the flour, cornstarch and salt; mix into the batter until well blended. Divide dough into two balls, wrap in plastic wrap and flatten to about 1inch thick. Refrigerate until firm, about 1hour.

Preheat the oven to 325 degrees F (165 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into shapes with cookie cutters. Cookie stamps will work well on these too. Place on cookie sheets.

Bake for 18 to 20 minutes in the preheated oven, just until cookies begin to brown at the edges. Cool for a few minutes on the baking sheets then transfer to wire racks to cool completely.

Preheat the oven to 350 degrees F (180 degrees C.)

Combine butter or margarine, flour, and confectioners' sugar; beat for 10 minutes.

Drop spoonfuls of dough 2 inches apart onto an ungreased cookie sheet. Decorate with maraschino cherry pieces.

Bake in the preheated oven for 15 to 18 minutes or until bottoms are lightly browned.

Preheat the oven to 350 degrees F (175 degrees C).

Cream together butter, confectioners' sugar, and vanilla in a medium bowl with an electric mixer until smooth. Stir in flour and cornstarch. Pop dough into your cookie press, and away you go! Press cookies out onto ungreased cookie sheets.

Bake for 8 to 10 minutes in the preheated oven, or until the peaks are golden.

Preheat the oven to 350 degrees F (175 degrees C).

Make crust: Mix together flour, butter, and confectioners' sugar in a bowl; pack firmly into the bottom of a 9-inch square baking dish.

Bake in the preheated oven until crust hardens slightly and is very fragrant, but not yet browned, about 15 minutes.

Make filling: Whisk together brown sugar, eggs, white sugar, flour, and salt in a bowl until completely smooth; stir in rhubarb to coat. Pour rhubarb mixture over crust.

Bake in the oven until rhubarb mixture sets, about 40 minutes. Cool at least 10 minutes before cutting into bars.

Preheat the oven to 400 degrees F (200 degrees C.)

Sift 2 cups four, white sugar, and salt into a large bowl; cut in butter until mixture resembles coarse crumbs. Stir in egg yolks; mixture will be crumbly. Set aside 1/4 crumb mixture; press remaining 3/4 crumb mixture into bottom and up sides of an 8-inch tart pan or pie plate.

Combine apples, brown sugar, 1 tablespoon flour, cinnamon, and nutmeg in a bowl; spoon into the crust. Sprinkle reserved crumb mixture evenly over top. Place pie on a baking sheet.

Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C); continue baking until top is golden brown and filling is bubbling, about 20 minutes more.

Gather the ingredients. Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.

Combine butter, ½ cup sugar, rosemary, salt, and vanilla extract in a large bowl using the back of a spatula or spoon, slowly incorporating ingredients until butter has softened somewhat and ingredients come together.

Rub flour into butter mixture, using floured hands and fingertips, rubbing mixture together, until floury crumbs become buttery crumbs, about 1 to 2 minutes. Press mixture together until forms a dough ball.

Transfer dough to a lightly floured work surface; press into a disk, then into a ½-inch-thick rectangle. Cover with a piece of plastic wrap. Flatten dough to ¼-inch-thick using a flat pan or rolling pin. Reshape into a 5x12-inch rectangle.

Cut dough lengthwise into 5 even strips, about 1-inch wide, trimming excess dough if necessary. Cut each strip into 6 even squares (you can roll out scraps to form more cookies if necessary). Transfer cookies to the prepared baking sheet. Sprinkle each cookie with 1 pinch sugar. Poke 4 rows of holes into each cookie using a fork.

Bake in the preheated oven until golden brown, about 50 minutes.

Cool cookies on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Enjoy!

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, cream together the butter and 2 cups confectioners' sugar. Beat in the vanilla and coconut extracts and salt. Add flour one cup at a time, mixing well after each. Stir in the chocolate chips and pecans. Roll the dough into 1 inch balls and place them 2 inches apart onto an ungreased cookie sheet. Flatten with a fork dipped in confectioners' sugar.

Bake for 12 to 15 minutes in the preheated oven, until a light golden brown. While cookies are still warm from the oven, dust with the remaining confectioners' sugar.

Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together 1 cup of all-purpose flour and sugar. Cut in butter until the mixture is crumbly. Press firmly into the bottom of a 9x9 inch baking pan.

Bake for 15 minutes in the preheated oven, until firm and slightly golden. Set aside to cool.

In a medium bowl, mix together 1/4 cup flour, baking powder, and cocoa powder. Make a well in the center, and add the egg, vanilla, and sweetened condensed milk. Mix until well blended. Stir in the chopped chocolate and walnuts. Spread the mixture over the cooled crust.

Bake for 20 minutes in the preheated oven, until brownies begin to pull away from the edges, and the top appears dry. Cool, and cut into squares. Store tightly covered at room temperature.

Work all the ingredients together with your hands until blended. Shape all of the dough into 1 inch balls.

Bake cookies on ungreased cookie sheets, 2 inches apart at 300 degrees F (150 degrees C) for 20 minutes.

Let cool 10 minutes then carefully lift with spatula to cake racks to cool. Store in air tight container with wax paper between layers. Cookies keep well.

Variations: Flatten some balls with tines of fork and press 1/4 of a red or green glace cherry in center of each. Make thumbprint indentation in some balls and fill with a tiny bit of jam, jelly or marmalade. Dip some balls in slightly beaten egg white and roll in finely chopped walnuts. Bake as they are or make an indentation in top and spoon in a little jam or marmalade. Dip some balls in egg white and roll in desiccated coconut. Bake as they are or make an indentation and spoon in a little jam, jelly or marmalade.

1. In a large mixing bowl, cream together the butter, sugar, lemon zest, dried roses, if using, and vanilla until light and fluffy, about 3-5 minutes. Add the flour and beat until combined, and the dough forms a ball.

2. Roll out the dough between 2 sheets of lightly floured parchment to 1/4 inch thickness. Make sure you’re using enough flour or your dough will stick. Cut out the cookies using a heart shaped cookie cutter or your favorite shape. Carefully transfer the cookies to a parchment lined baking sheet. Cover the baking sheet with plastic wrap and place in the freezer, freeze until firm, about 10-20 minutes. Roll out the leftover scraps, and repeat with the dough.

3. Preheat the oven to 350 degrees. Bake the cookies on the middle rack of the oven for 12-14 minutes or until just lightly golden. Cool on the baking sheet 5 minutes and then transfer to a wire cooling rack to cool completely.

4. To make the glaze. In a medium bowl, beat together the powdered sugar, lemon juice, and 1 tablespoon water until smooth and drizzly. If needed, thin the glaze by adding water, 1 tablespoon at a time, until drizzly. Stir 1-2 drops blood orange juice if a pink color is desired.

5. Dip the tops of cookies into the glaze, letting the excess drip off. Transfer to a wire rack and decorate as desired with fresh roses. Cookies can be stored in an airtight container for up to 4 days.

Sift the flour and cocoa powder into a small bowl using a sifter or a fine-mesh sieve. Set it aside.

Simply Recipes / Karishma Pradhan

In a stand mixer fitted with a paddle attachment or handheld electric mixer, mix the butter and sugar on low speed until just combined and no lumps of powdered sugar remain. Increase the mixer to medium speed and cream the mixture until fluffy and creamy, about 3 minutes.

Simply Recipes / Karishma Pradhan

Simply Recipes / Karishma Pradhan

On low speed, add the vanilla and salt and mix until combined.

Gradually, on medium-low speed, add the dry ingredients into the butter mixture until just combined, about 30 seconds. The dough will be soft and slightly sticky.

If the dough feels dry and crumbly, you can add softened butter 1 teaspoon at a time until it comes together.

Simply Recipes / Karishma Pradhan

Simply Recipes / Karishma Pradhan

Divide the dough in half. Place one portion in the center of a large piece of plastic wrap on your kitchen counter. Fold the plastic over to cover the dough.

Use your hands to form the dough into a tightly compressed log shape, rolling it on the counter to smooth it out. It doesn’t have to be perfect! The log should be about 2 inches in diameter and 4 to 5 inches long. Repeat with the other half.

Simply Recipes / Karishma Pradhan

Refrigerate the cookie logs for 1 hour or until firm.

About ten minutes before the cookies finish chilling in the refrigerator, arrange two racks in the middle and bottom third of the oven and preheat it to 350°F. Line two baking sheets with parchment paper.

Use a sharp knife to slice the log into 1/4-inch-thick rounds. Evenly arrange the cookies onto both baking sheets, leaving at least 1 inch between the cookies to account for spreading.

Simply Recipes / Karishma Pradhan

Bake for 10 minutes or until the cookies are set, rotating the pans between racks halfway through.

The cookies will go from glossy and wet to dry and matte when baked properly. They will feel slightly soft out of the oven but should barely make an indent when gently tapped with your fingers.

If they look shiny or feel too soft, continue baking them until firmed up, about 2 minutes.

Let cookies cool on the baking sheet for 5 minutes, then transfer them onto a wire cooling rack to cool completely.

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Simply Recipes / Karishma Pradhan