Shortbread recipe?

Question

Anyone have a good recipe for shortbread cookies?

Answer 1

Chocolate Dipped Hazelnut Shortbread
Recipe courtesy Dave Lieberman
1 cup husked hazelnuts
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) butter, room temperature
1/3 cup sugar
1 egg
1 teaspoon vanilla extract
4 ounces good-quality semisweet chocolate

Preheat oven to 350 degrees F.

Place hazelnuts on baking sheet. Bake until they're a shade darker and fragrant, about 10 to 15 minutes. Remove from oven and set aside to cool.

Lower oven to 325 degrees F.
Place hazelnuts in blender or food processor and pulse to coarse bits; set aside. Whisk together flour, baking powder, and salt to blend; set aside.

Beat butter and sugar together with a wooden spoon until smooth. Beat in egg. Gradually beat the flour mixture into the butter mixture. Add the chopped hazelnuts and mix until distributed evenly throughout.

Form into long cookies and place on greased cookie sheets. Bake until firm, about 15 minutes. Remove from oven and cool on racks.

In a saucepan over lowest heat or in a double boiler, melt chocolate. Dip 1 end of cooled cookies into melted chocolate. Place back on cookie sheet to harden.


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Almond Shortbreads
From Food Network Kitchens
Almond Shortbreads
1/2 cup raw almonds with skins, plus about 18 whole almonds for decorating
2/3 cup sugar, plus more for top
14 tablespoons unsalted butter (7 ounces, 1 3/4 sticks), softened, cut into pieces
2 teaspoons pure vanilla extract
1/4 teaspoon almond extract
1/2 teaspoon fine salt
1 1/2 cup all-purpose flour
1 large egg white, beaten

Special equipment: 9-inch tart fluted pan with a removable bottom

Preheat oven to 325 degrees F.

Blend and pulse the 1/2 cup nuts in a food processor with the sugar until mixture resembles coarse sand. (If there are a couple small chunks of nuts that is fine.) Add the butter, vanilla and almond extracts, and the salt, and pulse until creamy. Add the flour and continue to pulse to make a soft dough.

Turn the dough out into a 9-inch tart pan and spread it out evenly with an off-set spatula. Dip the spatula in a little warm water to help smooth and even the surface of the shortbread. Cover and freeze until firm, about 20 minutes.

Put the tart pan on a baking sheet and dock (prick) the dough all over with a fork. Generously sprinkle the top of the shortbread with sugar. Toss the remaining whole almonds in the egg white; evenly arrange and press the nuts into the dough around the edge of the pan. Bake until golden brown and set, about 1 hour and 10 minutes.

Cool the short bread in the pan on a rack for 10 minutes. Carefully remove the tart ring and cut the shortbread with a sharp knife into wedges, each with a nut. Cool shortbreads on a rack completely. (Alternatively present the shortbread as 1 large cookie. Cool the shortbread in the pan completely and remove the tart ring. Cut the shortbread into wedges as desired.)

Serve. Store in a tightly sealed container for up to 5 days.

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Espresso Shortbread
Recipe courtesy Dan Smith and Steve McDonagh
Show: Party Line with the Hearty Boys
Episode: Sweets and Coffee
1 1/2 sticks butter, at room temperature
1/2 cup sugar
1/2 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1 1/2 tablespoons espresso powder
1/4 cup espresso beans, roughly ground

Special Equipment: 9 by 9 inch baking pan

Preheat the oven to 350 degrees F.

Cream the butter and sugar together until light and fluffy. Add the vanilla extract and mix for 30 seconds. Next add the flour and espresso powder and mix until the dough is smooth, about 1 minute.

Spray the shortbread pan with cooking spray and scatter the ground espresso across the bottom of the pan. Gently press the dough evenly into the espresso covered pan. Place the pan into the top half of the oven and bake until the shortbread is set, about 18 to 20 minutes. Remove from the oven and let cool 15 minutes.

Using a sharp paring knife score the top of the still warm but cooling short bread. Cut in any size you prefer, we like 2 inch squares. Run a butter knife around the edge of the pan and invert onto a cutting board. Give 1 sharp rap and the shortbread will release from the pan. Let cool an additional 10 minutes and slice along the scored lines. *
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Brown Sugar Shortbread
Recipe courtesy Gale Gand, Butter Sugar Flour Eggs
Show: Sweet Dreams
Episode: All About Brown Sugar
Brown Sugar Shortbread
I like to sneak a bit of light brown sugar into almost everything I make. I love the flavor of the molasses in brown sugar. White sugar, a peerless product in many ways, doesn't taste like anything but sweet. Using brown sugar, like toasting nuts before adding them to a recipe, adds another level of flavor. You won't think "Oh, this tastes like brown sugar." You'll simply think "Oh, this is the best shortbread I have ever had." Homemade shortbread with ice cream is one of the coziest desserts you could possibly make for a dinner party of friends. Though it used to be commonplace (under the name short'nin' bread), almost no one bakes it at home any more. It's a snap.

2 1/2 sticks unsalted butter, softened at room temperature
1/2 cup packed light brown sugar
2 1/4 cups all-purpose flour
1/4 cup cornstarch
1/4 teaspoon ground cinnamon
2 tablespoons granulated sugar

Preheat the oven to 350 degrees F. Line a 10 by 14 1/2-inch sheet pan (with sides) with parchment or waxed paper.

In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until soft and smooth. Add the brown sugar and mix until incorporated.

In a separate bowl, stir together the flour and cornstarch. Add to the butter mixture and mix at low speed just until the ingredients are incorporated and the dough comes together. Turn the dough out onto a floured work surface and knead it 5 to 10 times, just to smooth the dough.

Reflour your work surface. With a rolling pin, roll the dough out to fit the sheet pan. To transfer to the sheet pan, roll the dough up onto the rolling pin, lift it up, and unroll into the pan. Using light strokes of the rolling pin, roll the dough evenly into the corners and edges of the pan, and roll out any bumps. (Or, press the rolled-out dough thoroughly into the pan with your fingers.) Prick the shortbread all over with a fork to prevent any buckling or shrinking.

Bake in the center of the oven for 15 minutes. After 15 minutes, rotate the pan and knock it once against the oven rack, to ensure even cooking and a flat surface. Bake 10 to 15 minutes more, until very lightly browned.

Immediately sprinkle the granulated sugar evenly over the surface. Let cool 10 minutes, then cut into 1 1/2 by 3-inch bars. Let cool completely in the pan, then store in an airtight container.
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Shortbread Hearts
Copyright, 1999, The Barefoot Contessa Cookbook, All rights reserved
Show: Barefoot Contessa
Episode: Romantic Breakfast
This recipe is available for a limited time only. Why?
Shortbread Hearts
3/4 pound unsalted butter at room temperature
1 cup sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3 1/2 cups flour
1/4 teaspoon kosher salt

Preheat the oven to 350 degrees F.

In the bowl of an electric mixer with the paddle attachment, cream together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt; then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and roll shape into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough 1/2-inch thick and cut with a 3-inch heart-shaped cutter. Place the hearts on an ungreased sheet pan and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.

Note: The edges of the shortbread are ever so slightly sharper if you chill the cookies before baking them. I cut out the cookies days ahead and bake them the day I serve them.

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Chocolate-Chocolate Chunk Shortbread Cookies
Recipe courtesy Nic Sims, 2005
Show: All-Star Kitchen Makeover
Episode: Food Network All Star Kitchen Makeover: Alton
1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon salt
1 1/2 sticks unsalted butter, diced, room temperature
1 cup sugar
2 large egg yolks
2 teaspoons vanilla extract
3/4 teaspoon almond extract
2 cups chopped chocolate, combination of milk, dark and white

Preheat oven to 375 degrees F.

In a small bowl, whisk together flour, cocoa, and salt. In a large mixer, cream butter and sugar until light and fluffy. Add the egg yolks and both extracts and mix until well incorporated. Add flour mixture and process until dough comes together, about 1 minute. Transfer dough to a larger bowl and mix in chopped chocolates with a spoon or hands. Using a 2-ounce ice cream scoop, scoop rounded dough balls onto parchment-lined cookie sheets. Bake cookies until almost firm to touch, about 18 minutes. Cool on racks.

Answer 2

Scottish Shortbread

INGREDIENTS:

* 1 cup butter
* 1 cup granulated sugar
* 3 cups all-purpose flour

PREPARATION:
Thoroughly cream sugar and butter. Add 2 1/2 cups of the flour and mix thoroughly. Turn out onto a surface floured with remaining 1/2 cup of flour. Knead dough until it cracks on surface. Roll out 1/4-inch thick and cut out with cutters.Prick cookies with fork tines and place on ungreased cookie sheets. Bake at 275° for about 45 to 55 minutes, or until lightly browned.
Makes about 2 dozen shortbread cookies.

Maple Shortbread Cookies

INGREDIENTS:

* 1 1/4 cups all-purpose flour
* 1/3 cup granulated sugar
* 1/2 cup butter
* 1 cup flaked coconut
* 2/3 cup maple syrup
* 1/4 teaspoon salt

PREPARATION:
In a mixing bowl, stir together the flour and sugar; cut in butter until the mixture is crumbly. Press into an 8-inch square baking pan. Bake at 375° for 15 to 20 minutes.

Combine coconut, syrup, and salt in a small saucepan. Cook, stirring frequently, until coconut has absorbed most of the syrup, about 10 minutes. Spread over warm crumb crust mixture and return to the oven for 10 minutes longer. Cut into squares while warm. Makes about 16 squares.

Chocolate Shortbread

INGREDIENTS:

* 8 ounces butter (2 sticks), room temperature
* 1/2 cup powdered sugar
* 2 cups all-purpose flour
* 1/2 teaspoon baking powder
* 2 ounces unsweetened chocolate, melted
* 1/2 teaspoon vanilla extract

PREPARATION:
Combine all ingredients; knead with hands to combine. Press into lightly buttered pans (or roll out to about 1/2-inch on a floured board and cut into shapes). Bake at 325° for about 20 minutes.
Cut into wedges while warm or break apart.

Answer 3

Christmas Shortbread

1 c Butter
1/2 c Sugar
1 ts Vanilla Extract
2 c Flour
2 pn Salt
Preheat oven to 350.

Cream butter, sugar, and vanilla until light and fluffy. Mix flour and salt, then beat into butter mixture until thoroughly blended, to make a soft dough.

To make bars:
on work surface dusted with flour, pat dough into rectangle 1/2" thick, 2" wide, and about 17" long.

Use knife or fluted pastry cutter to cut into 1" bars. Use spatula to transfer bars to ungreased cookie sheet, leaving 1" between bars. Prick each bar with fork several times.

Bake for 20-25 minutes, until lightly colored. Do not overbake; the bars should not brown. Let cool on cookie sheet for one minute, then carefully transfer to wire racks to finish cooling.

To make wedges:
Dust your hands and ungreased cookie sheet with flour. Pat dough into ball. Pat ball into flat disk about 1/2" thick and 7" in diameter on cookie sheet.

With edge of plastic ruler dusted with flour, mark disk in 8 wedges, cutting about halfway through dough, and prick dough all over and crimp edges with fork.

Bake for 30 minutes, then take cookie sheet out and cut through shortbread on marked lines. Return shortbread to oven for five more minutes. Let wedges cool on cookie sheet for one minute, then carefully transfer to wire racks to finish cooling.

Nut Shortbread:
add 1/4 c finely chopped toasted pecans, almonds, walnuts, or hazelnuts to flour mixture.

Chocolate Chip Shortbread:
add 1/4 c miniature semisweet chocolate chips to flour mixture.

Orange-Chocolate Chip Shortbread:
add 1 t grated orange rind and 1/4 c miniature semisweet chocolate chips to flour mixture.

Lemon Shortbread:
add 1 t grated lemon rind to flour mixture.

Answer 4

Try MarthaStewart.com recipe search and www.EpiCurious.com

Answer 5

http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=1889
This is a link to the Taste of Home recipe. Very good and easy!

Answer 6

i saw a really good one at allrecipies.com

and it's really easy to find it too! and i don't think i will put anythiong else on my answer cuz this way its easy for you to read!!!!!


and again thats allrecipies.com