Post by Loupy on Dec 1, 2012 20:44:43 GMT -7
Basic Vanilla Shortbread
Recipe by Ina Garten from The Barefoot Contessa Cookbook
By Aimee @ www.simplebites.net/favorite-edible-gifts/
Makes about 4 dozen small shortbread. This recipe can be divided into four and a dozen of each variety of cookie made from the suggestions below, or you can make the entire batch into the shortbread of your choosing.
Ingredients:
3/4 pound (1 1/2 cups or 3 sticks) unsalted butter at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
Instructions:
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 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 bring everything together with your hands. Divide dough into four pieces and flatten slightly. Wrap each piece in plastic and chill OR prepare one of the shortbread cookie recipes below.
Chocolate-Dipped Shortbread Diamonds
1 ball of shortbread dough (1/4 of the recipe above)
1/2 cup chopped dark chocolate
Press one quarter of the cookie dough into a 7×7 square pan that has been lined with parchment paper. Pat down firmly.
Using a small ruler and a sharp knife (as pictured above), cut dough diagonally into strips, and then from top to bottom, making about a dozen diamond-shaped cookies. Chill for 30 minutes.
Preheat the oven to 350°F. Bake for about 16-20 minutes and slightly golden around the edges. Meanwhile, melt the chocolate on low in the microwave and stir until smooth.
Remove pan from oven and allow pan to cool slightly. Remove shortbread from pan using the parchment and place on a cutting board.
Using a sharp chef’s knife, cut the shortbread into diamonds using the pre-made lines. Dip into melted chocolate until half-covered and place on a wire rack to set.
Jam Shortbread Thumbprints
1 ball of shortbread dough (1/4 of the recipe above)
Jam or jelly of your choosing
Roll shortbread into 1-inch balls and place on a cookie sheet. Flatten slightly with your palm.
Make a small indentation in the top of the cookie using your thumb or finger. Spoon about a 1/4 teaspoon of jam into the hole. Chill for 30 minutes.
Preheat the oven to 350°F. Bake for about 10-12 minutes and golden on the bottoms
Russian Tea Cakes
1 ball of shortbread dough (1/4 of the recipe above)
1/2 cup powdered sugar
Roll shortbread dough into 1/2 inch balls and place on a baking sheet. Chill for 30 minutes. Preheat the oven to 350°F.
Bake for 12-16 minutes until slightly golden on the bottom.
Place powdered sugar in a medium-sized bowl and add warm cookies. Toss to coat.
Place on a cooling rack and allow tea cakes to cool.Toss again in powdered sugar and store in a cool dry place.
Lemon-Glazed Shortbread
1 ball of shortbread dough (1/4 of the recipe above)
1 tablespoon freshly-squeezed lemon juice
1/2 cup powdered sugar
Sprinkles or decoration of your choosing
Shape the dough into a log and roll to smooth the edges. Wrap in plastic wrap and chill for 30 minutes.
Preheat the oven to 350°F. Unwrap the shortbread log and slice into 1/4 inch rounds (or thicker if you prefer) and place onto cookie sheet. Bake about 10-12 minutes and until slightly golden. Cool.
Mix together powdered sugar and lemon juice. Add a few more drops of lemon juice if mixture is not runny enough.
Spoon glaze onto cookies and add decorations, if desired. Allow icing to harden for several hours. Store in an airtight container.
More Variations
Dried Fruit: Cherries, cranberries, and other dried fruits add wonderful textures and flavor to shortbread.
Almond: Add 1/4 cup powdered almonds and 1 tsp almond extract to the creamed butter.
Lemon: Add 2 teaspoons lemon zest and a few drops of lemon extract if desired. Experiment with all types of citrus.
Ginger: Substitute brown sugar for the white sugar in basic recipe. To the flour mixture add 1 tsp ground ginger, 1 tsp ground cinnamon and a pinch of cloves.
Chocolate: Add ½ cup cocoa to the flour and salt and proceed with recipe. Dip cooked cookies in dark chocolate for an irresistible double-chocolate cookie.
Espresso: Dissolve 2 tablespoons espresso powder in 1 teaspoon hot water. Add to creamed butter and sugar mixture before adding flour.
Nuts: Add lightly toasted and chopped hazelnuts, pecans, or (insert your favorite nut variety here) to give a lovely texture and flavor to your shortbread.
Herbs: Rosemary is spectacular when paired with lemon, as is lavender, so don’t rule out the spice & herb cabinet when creating your perfect shortbread.
All Simple Living Copyright © 2008–2012
Recipe by Ina Garten from The Barefoot Contessa Cookbook
By Aimee @ www.simplebites.net/favorite-edible-gifts/
Makes about 4 dozen small shortbread. This recipe can be divided into four and a dozen of each variety of cookie made from the suggestions below, or you can make the entire batch into the shortbread of your choosing.
Ingredients:
3/4 pound (1 1/2 cups or 3 sticks) unsalted butter at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
Instructions:
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 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 bring everything together with your hands. Divide dough into four pieces and flatten slightly. Wrap each piece in plastic and chill OR prepare one of the shortbread cookie recipes below.
Chocolate-Dipped Shortbread Diamonds
1 ball of shortbread dough (1/4 of the recipe above)
1/2 cup chopped dark chocolate
Press one quarter of the cookie dough into a 7×7 square pan that has been lined with parchment paper. Pat down firmly.
Using a small ruler and a sharp knife (as pictured above), cut dough diagonally into strips, and then from top to bottom, making about a dozen diamond-shaped cookies. Chill for 30 minutes.
Preheat the oven to 350°F. Bake for about 16-20 minutes and slightly golden around the edges. Meanwhile, melt the chocolate on low in the microwave and stir until smooth.
Remove pan from oven and allow pan to cool slightly. Remove shortbread from pan using the parchment and place on a cutting board.
Using a sharp chef’s knife, cut the shortbread into diamonds using the pre-made lines. Dip into melted chocolate until half-covered and place on a wire rack to set.
Jam Shortbread Thumbprints
1 ball of shortbread dough (1/4 of the recipe above)
Jam or jelly of your choosing
Roll shortbread into 1-inch balls and place on a cookie sheet. Flatten slightly with your palm.
Make a small indentation in the top of the cookie using your thumb or finger. Spoon about a 1/4 teaspoon of jam into the hole. Chill for 30 minutes.
Preheat the oven to 350°F. Bake for about 10-12 minutes and golden on the bottoms
Russian Tea Cakes
1 ball of shortbread dough (1/4 of the recipe above)
1/2 cup powdered sugar
Roll shortbread dough into 1/2 inch balls and place on a baking sheet. Chill for 30 minutes. Preheat the oven to 350°F.
Bake for 12-16 minutes until slightly golden on the bottom.
Place powdered sugar in a medium-sized bowl and add warm cookies. Toss to coat.
Place on a cooling rack and allow tea cakes to cool.Toss again in powdered sugar and store in a cool dry place.
Lemon-Glazed Shortbread
1 ball of shortbread dough (1/4 of the recipe above)
1 tablespoon freshly-squeezed lemon juice
1/2 cup powdered sugar
Sprinkles or decoration of your choosing
Shape the dough into a log and roll to smooth the edges. Wrap in plastic wrap and chill for 30 minutes.
Preheat the oven to 350°F. Unwrap the shortbread log and slice into 1/4 inch rounds (or thicker if you prefer) and place onto cookie sheet. Bake about 10-12 minutes and until slightly golden. Cool.
Mix together powdered sugar and lemon juice. Add a few more drops of lemon juice if mixture is not runny enough.
Spoon glaze onto cookies and add decorations, if desired. Allow icing to harden for several hours. Store in an airtight container.
More Variations
Dried Fruit: Cherries, cranberries, and other dried fruits add wonderful textures and flavor to shortbread.
Almond: Add 1/4 cup powdered almonds and 1 tsp almond extract to the creamed butter.
Lemon: Add 2 teaspoons lemon zest and a few drops of lemon extract if desired. Experiment with all types of citrus.
Ginger: Substitute brown sugar for the white sugar in basic recipe. To the flour mixture add 1 tsp ground ginger, 1 tsp ground cinnamon and a pinch of cloves.
Chocolate: Add ½ cup cocoa to the flour and salt and proceed with recipe. Dip cooked cookies in dark chocolate for an irresistible double-chocolate cookie.
Espresso: Dissolve 2 tablespoons espresso powder in 1 teaspoon hot water. Add to creamed butter and sugar mixture before adding flour.
Nuts: Add lightly toasted and chopped hazelnuts, pecans, or (insert your favorite nut variety here) to give a lovely texture and flavor to your shortbread.
Herbs: Rosemary is spectacular when paired with lemon, as is lavender, so don’t rule out the spice & herb cabinet when creating your perfect shortbread.
All Simple Living Copyright © 2008–2012
