| Your favourite shortbread recipe
Posted: 10/19/2007 2:31:04 PM | My Grandmother used to make the most wonderful shortbread cookies at Christmas time, it was my favourite part of the Christmas goodies. I know she used the cornstarch recipe on the box but she tweeked it a little. Not sure what she did to make them so delicious and I have tried over the years to duplicate them with no luck they just aren't the same. Any suggestions or do you have a favourite melt in your mouth shortbread cookie recipe handed down? | |
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| Your favourite shortbread recipe
Posted: 10/25/2007 8:46:46 AM | A friend of mine makes the world's best shortbread cookies! She WILL NOT share the recipe with ANYONE, including me. 
HOWEVER, I will share my Mom's recipe for Cheese Shortbread. These are a bit different from traditional Scottish shortbread and make a great snack to serve with drinks before dinner.
CHEESE SHORTBREAD
1/2 lb old cheddar cheese, shredded
1/2 lb unsalted butter
2 cups all purpose flour
2 tbsp light brown sugar
Mix ingredients together and knead. Form into a roll. Slice thin and bake at 265 degrees for 1 hour.
DELISH! You will eat many before you realize you've eaten TOO MANY! | |
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| Your favourite shortbread recipe
Posted: 10/25/2007 9:10:54 AM | here you go,
Scottish Shortbread
2 cups butter, softened
1 2/3 cups sugar
4 cups all-purpose flour
1 1/3 cups cornstarch
Sugar, for sprinkling
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Cream the butter and sugar until fluffy. In a separate bowl, mix the flour and cornstarch. Slowly add the flour mixture to the butter and sugar, and mix until blended. Roll out the dough to 1-inch thickness. Bake for 30 minutes or until lightly brown. Remove the oven and sprinkle with sugar on top while still warm. Cut into lengths, approximately 1 by 3-inches. Can be stored in an airtight container for up to 1 week.
marge | |
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Jesci
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Joined: 8/15/2007
Msg: 4 | |
| Your favourite shortbread recipe
Posted: 10/25/2007 1:17:02 PM | I have eaten these my entire life (well, almost) and now make them mostly for the Holidays. They're fabulous, melt-in-your-mouth and really, really easy.
Easy Shortbread
1 cup butter
1/2 cup sugar
2 1/2 cups sifted flour
Directions:
Cream the butter with sugar. Add flour until well combined. Chill. Pat into two 7 inch circles.
Place on baking sheet and mark 16 wedges in each. Bake at 300F for 30 minutes. For me, cooling is optional, but you're really supposed cool them, break into the pre-marked wedges and keep in a cookie tin. Enjoy!!! | |
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| Your favourite shortbread recipe
Posted: 10/25/2007 6:12:34 PM | Thankyou so much everyone!!!! I was thinking I wasn't going to get any responses I really appreciate it I have never heard of cheese shortbread but I assume it is kinda like a cracker? Would be awesome with a cheese and meat platter at Christmas time. Once again thanks soooooooo much | |
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| Your favourite shortbread recipe
Posted: 10/26/2007 10:10:25 AM | Shortbread Cookies ( modified recipe from corn starch box)
1/2 cup corn starch
1 cup flour
1/2 cup icing sugar
1/2 - 1 cup ground almonds
3/4 cup butter/shortening blend( all butter may be used but cookies are whiter if some shortening is used.
1/2 tsp almond extract
Sift dry ingredients together, add ground nuts. Blend in butter mixture. Roll into small balls and flatten slightly with fork. May also be gently rolled out on a lightly floured surface and cut with small cookie cutter. Do not over work the dough as the cookies will be tough.
bake at 300 degrees .. (watch carefully, cookies should not be brown around the edges.) remove from pan immediately to prevent over-browning.
Ice with almond flavored frosting and top with a bit of chopped glazed cherry, red or green. A mix is nice for Christmas. (If using bottled maraschino instead of glazed , drain well.)
Variation..omit cherries and add a bit of cherry juice to icing and top with sprinkles. | |
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| Your favourite shortbread recipe
Posted: 10/27/2007 4:08:06 AM | ive seen some really great pictures/ideas for gingerbread houses and think they look really really cute would love to have a go at making one but neither myself nor my daughter like ginger..
would shortbread work or would it be too crumbly-easily breakable..
i dont really wanna make gingerbread and then just have to throw it all away cos no one likes it.. seems such a waste..
would it work if say i made the shortbread a little thicker maybe..? | |
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| Your favourite shortbread recipe
Posted: 10/27/2007 6:58:39 AM | Most gingerbread houses are thrown away simply because they are stale.. if you display them for very long they are not really great eating. If it hasn't been damaged some people even wrap them and store them for next year. Usually my kids just pick the candy trimming off and the rest gets tossed.
I have seen some "Houses" the past couple years made from graham wafers instead of ginger bread slabs, with Thinsation cookies as roof shingles. Smaller but more intricate..parts of a village . Several hotels in the area have contests for staff. Each section of employees create a section of the village and patrons pay $2 to vote on the best one. Monies raised go to charity and the hotel provides the prize for the winners. I have seen some very elaborate work.. some very creative people involved. Hotel kitchen provides the materials., from what I understand.
I don't know that shortbread would hold up even to the assembly part. If you decide to try it please let me know how it turns out | |
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| Your favourite shortbread recipe
Posted: 10/28/2007 1:14:46 AM | well that sounds good, some good ideas , i have no idea wat graham wafers are,or thinstation cookies, must be a usa thing, but im def gonna have a go.. might try the gingerbread to have a practise with and then make shortbread just as biscuits to eat..
thanks very much.. | |
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| Your favourite shortbread recipe
Posted: 10/28/2007 3:30:03 AM | | It says to roll out the dough to 1 inch thickness. Do you cut it out or just plop the whole dough on the baking sheet? Isn't 1 inch a thick cookie? | |
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| Your favourite shortbread recipe
Posted: 10/28/2007 4:54:23 AM | | ..I think the addition of the Almond Extract may be a key to finding the ingredient that the OP is missing...Lot's of cookies benefit from just a tiny bit of it..my Christmas butter cookie calls for some...and they're great... | |
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| Your favourite shortbread recipe
Posted: 10/30/2007 4:20:24 PM | You know what I think that may be the missing ingredient too!! I am going to try that this year once again thankyou all | |
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| Your favourite shortbread recipe
Posted: 10/19/2008 4:36:43 AM | | I know this is an old thread, but I'm reading it, so I asuume others are too! I'm surprised that no one mentioned the importance of using REAL BUTTER in shortbread. (ok, one post made mention of butter/shortening) And if anyone is interested, I have an AWESOME recipe for Whipped Shortbread. It is dropped in mounds instead of rolled..and OMG...so light! Melt in your mouth... | |
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| Your favourite shortbread recipe
Posted: 10/19/2008 12:30:54 PM | Hello,
I love shortbread and I have this clay shortbread baker with a large thistle flower and stem with leaves in the center of each wedge, which I think is 8 in this baker.
My recipe is basically the same as Jesci, but I add the rind of 1 lemon, 1 teaspoon of either vanilla or almond extract and I mix lavender petals in a little piece and press it into the thisle flower, then fill the rest. When cooled and cut into wedges, I paint the stem and leaves with soft green food color. I mix some in a little half and half so it is a soft color. I love the lemon and lavender. | |
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| Your favourite shortbread recipe
Posted: 10/19/2008 1:33:44 PM | Whipped Shortbread Cookies
1 lb butter (very,very soft)
1/2 cup cornstarch
1 tsp. vanilla
1 cup icing sugar
3 cups flour
Put all ingredients into a large bowl (or food processor) and whip for three minutes with an electric beater. Drop by the spoonful onto an ungreased cookie sheet and bake at 350 about 12-15 minutes or until golden. For a little Christmas colour you can put a very thin slice of green or/and red glace cherry on top. Or for chocolate lovers a large chocolate chip.
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Turtle Shortbread Bars
Preheat oven to 350, unwrap caramels and put into a saucepan with the 2tsp milk, place pan on the oven exhaust burner, stirring occasionally until caramels are just melted.
1 cup flour
1/2 cup packed brown sugar
1/2 cup butter
1 14oz can of sweetened condensed milk
2 tsp vanilla
2 cups chopped pecans
1 cup coconut
20 vanilla caramels
2 tbsp milk
1 cup (milk or semi-sweet) chocolate chips
For the crust stir together flour and brown sugar, cut in the butter until crumbly. Press into a 9x13 pan and bake for 15 minutes. Carefully mix the 2 tsp. vanilla into the can of sweetened condensed milk. Sprinkle both nuts evenly over the crust as soon as it is done, leave oven on. Evenly pour the milk/vanilla over the nuts, return to the oven and bake for a further 25-30 minutes or until filling set. When they come out of the oven again drizzle the melted caramel over the top and then sprinkle on the chocolate chips. cool completely and then enjoy!  | |
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| Your favourite shortbread recipe
Posted: 10/19/2008 2:15:35 PM | Lemon Poppy Seed Shortbread
1 cup butter
1 cup icing sugar
2 tbsp poppy seed
grated rind of one lemon
2 cups flour
2 tbsp white sugar(for sprinkling)
Beat butter and icing sugar until fluffy. Stir in rind and seeds, gradually blend in flour. Gather dough into a ball (chill if sticky). Roll to 1/4" thick and cut into small circles or press into a regular sized cookie sheet.warrior with fork (center of each circle or to shape squares) sprinkle with sugar. Bake at 300 for 20-25 min. for cookies 35 minutes for the squares | |
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| Your favourite shortbread recipe
Posted: 10/21/2008 5:35:34 PM | If you want to try a different tasting shortbread cookie, use Kamut flour instead of wheat flour. You can also use tapioca flour instead of corn starch, and sub some rice flour for the wheat flour. Kamut especially has a nutty sweet taste that makes it great for shortbread.
And if you have a good coffee grinder, you can grind sugar in the raw into powdered sugar to give the cookies a slightly brown sugared taste as well. | |
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| Your favourite shortbread recipe
Posted: 10/21/2008 8:46:29 PM | icing sugar = confectioners sugar or powdered sugar.
My mom uses rice flour for one of her shortbread recipes, I don't think I have that one. (It may be one of those "straight off of the box" recipes) | |
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| Your butter cookie recipe?
Posted: 10/22/2008 9:35:29 AM | Ok pupdaddy - we want the recipe for the butter cookies now - you have us waiting.
Another variation of shortbread is to add herbs to it in the last stirring before placing on cookie sheet. Best used in the recipe that has cornstarch. For tea or special occasions add dried lavendar flowers - can be bought in small pkgs at your health food store. Have also made the poppyseed ones - great for the same thing. Rosemary shortbread cookies are another - do not over do the rosemary - very pungent.
ps - Hey Yabadaba! Great sounding recipe for the Turtle shortbread!!! I'm definitely going to try these!!! | |
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| Your butter cookie recipe?
Posted: 10/22/2008 12:59:07 PM | Raspberry Almond Shortbread Thumbprints
Cookies:
2/3 Cup Sugar
1 Cup Butter
½ tsp. Almond Extract
2 Cups Flour
Raspberry Jam
Glaze:
1 Cup Powdered Sugar
1 ½ tsp. Almond Extract
2-3 tsp. Water
Cream sugar, softened butter and extract, add flour and mix well. Shape into 1 inch balls. Place 2 inches apart on cookie sheet. Gently press thumb into centers making a well. Place ¼ jam into centers. Bake 14-18 minutes at 350.
Mix glaze and put into a baggie, snip a PINHOLE size whole in corner of baggie and glaze cookies in a quick back and fourth motion/ pattern 3 to 4 swipes. | |
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| Your butter cookie recipe?
Posted: 10/22/2008 3:50:29 PM | | Keep in mind though that "icing sugar" ALWAYS has cornstarch in it, unless you make it yourself, or you buy one that says "No cornstarch" or lists tapioca or arrowroot starch as an ingredient. It matters if anyone you know is allergic to corn... | |
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| Your butter cookie recipe?
Posted: 10/22/2008 10:42:35 PM | This recipe is sort of similar to the turtle shortbread squares, I make the caramel in the microwave in a big glass measuring cup on high for 5-8 minutes and then stir.
Caramel Toffee Squares
1 1/4 cups all purpose flour (300 mL)
1/4 cup granulated sugar (50 mL)
1/2 cup butter (125 mL )
2 tsp more butter (10 mL)
1/2 cup butter (125 mL )
1/2 cup brown sugar, packed (125 mL)
2 tbsp corn syrup (25 mL)
1/2 cup sweetened condensed milk (125 mL )
2 cups semi-sweet chocolate chips (500 mL)
Bottom Layer: Crumble first 4 ingredients well. Pack into ungreased 9 x 9 inch (22 x 22 cm) pan. Bake in 350°F (180°C) oven for 20 minutes.
Second Layer: Combine next 4 ingredients in a heavy saucepan. Bring to a boil over medium heat. Boil 5 minutes, stirring constantly as it burns easily. Remove from heat. Beat with spoon slowly until it shows signs of thickening. Pour over bottom layer.
Third Layer: Melt chocolate in a saucepan over low heat or over hot water. Pour over second layer. Chill. Cut into 36 squares.
Source: Company's Coming 150 Delicious Squares Cookbook by Jean Pare. Published in 1981 by Company's Coming Publishing Limited | |
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| Your butter cookie recipe?
Posted: 12/28/2008 7:45:52 PM | These are my whipped shortbread...this recipe I make out of my restaurant and usually sells 70-80 dozen at Christmas time...as fast as I can make them!!
1 lb softened butter (not margarine)
1/2 c cornstarch
2/3 c sifted icing sugar
2 c sifted flour
I whip the butter for about 5 minutes, until it is white and fluffy, then add the rest and whip again. Roll into tube in parchment paper or wax paper and slice. Place on sheets and bake at 325 deg for 6-8 minutes (edges should be just starting to change color, but NOT brown.) Allow to set 2-3 minutes on pan before moving. Is a very basic recipe, but you can very it with almond flavoring, vanilla, or colored sugars on top. Enjoy! | |
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