BEST TRADITIONAL SHORTBREAD RECIPE
The secret of shortbread's buttery crumb lies in its simplicity. This traditional shortbread recipe is a simple blend of butter, sugar, and flour resulting in a taste far more than the sum of its parts. Ted Lasso worthy!
Provided by Kathleen Pope
Categories Cookies
Time 2h50m
Number Of Ingredients 7
Steps:
- Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well about 2-3 minutes. Stir in vanilla.
- Combine flour, cornstarch, and salt whisking to mix; gradually add to butter mixture, beating at low speed after each addition. (Mixture will be stiff and may be crumbly)
- Turn dough onto a lightly floured surface; knead lightly 8-10 times.
- Press dough into an un-greased 11x7 or 9x9 pan (if doubling, use a 15x10 in jellyroll pan, parchment lined if desired for easier removal).
- Prick dough at 1-inch intervals with a fork, and score (cut) into 2 ½ x 1 inch bars. Cover and chill for at least 2 hours. Make sure to chill, this will firm the butterfat back up allow for that delectable light, crisp crumb you get with Scottish Shortbread. If desired, sprinkle with all natural sugar or sanding sugar before baking.
- Bake at 325F degrees for 35 minutes, until set and lightly browned. Cool in pan on a wire rack 5 minutes; cut shortbread into bars using previously scored lines. Cool completely before removing from pan. Store in airtight container at room temperature up to 1 week, or freeze up to 6 months. This recipe easily doubles!
Nutrition Facts : ServingSize 1 ounces, Calories 102 kcal, Carbohydrate 11 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 16 mg, Sodium 10 mg, Sugar 3 g, UnsaturatedFat 2 g
CLASSIC LEMON BARS
These Classic Lemon Bars feature an easy homemade shortbread crust and a sweet and tangy lemon filling. These bars are so easy to make and perfect for lemon lovers!
Provided by Danielle
Categories Dessert
Time 5h15m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F (177°C). Line a 9x13-inch baking pan with aluminum foil or parchment paper, making sure to leave some overhang for easy removal, and spray with nonstick cooking spray. Set aside.
- In a large mixing bowl, whisk together the flour, cornstarch, sugar, and salt.
- Cube the butter into smaller pieces and add to the dry ingredients. Using a pastry cutter (or your hands) cut the butter into the mixture until it's crumbly and starts to come together.
- Scoop the mixture into the prepared baking pan and press it down into one even layer.
- Bake at 350°F (177°C) for 20-25 minutes, or just until the top is set and edges are lightly golden brown. Remove from the oven and set aside while you prepare the filling. Keep oven temperature at 350°F (177°C).
- In a large mixing bowl, whisk together the granulated sugar and flour. Add in the eggs and lemon juice and mix until fully combined. Pour the lemon filling over the warm crust and return to the oven.
- Bake for 18-22 minutes or until the lemon filling is set and no longer jiggles.
- Remove from the oven and transfer to a wire rack to cool completely for 1-2 hours, then cover tightly, and refrigerate for at least two hours. Sift powdered sugar on top, slice into bars, and enjoy!
CLASSIC LEMON SHORTBREAD
From the Pittsburgh Post Gazette. These have earned a permanent spot on my Christmas Cookie Tray. I sometimes skip the glaze and just dust with confectioner's sugar when cookies have cooled. Prep time does not include chill time.
Provided by Aunt Willie
Categories Dessert
Time 1h
Yield 48 cookies
Number Of Ingredients 11
Steps:
- Beat butter until fluffy in a large bowl.
- Beat in sugar, egg, lemon extract and lemon rind.
- Combine flour, cornmeal and salt. Gradually add to butter mixture, mixing well.
- Shape dough into a log about 2 inches in diameter. Wrap in plastic wrap and refrigerate until firm, about 3 hours. (Can also freeze at this point. Frozen dough keeps for 3 months).
- Preheat oven to 350 degrees. Lightly grease cookie sheets.
- Cut dough into 1/4 inch thick slices.
- Bake on greased cookie sheets until cookie just begin to brown at the edges, about ten minutes.
- Remove from pan and cool on wire racks.
- For glaze, beat butter, confectioner's sugar and lemon juice to make a thin glaze. Drizzle over cooled cookies.
CLASSIC SHORTBREAD
This satisfying shortbread is as easy as it gets. It's simultaneously crisp, crumbly and tender because we've added a little cornstarch to the flour. And granulated sugar gives the cookies their gorgeous golden color.
Provided by Food Network Kitchen
Categories dessert
Time 1h55m
Yield 36 bars
Number Of Ingredients 5
Steps:
- Position an oven rack in the center of the oven and preheat to 325 degrees F. Butter a 9-by-12-1/2-inch jelly roll pan and line it with parchment, then butter the paper.
- Whisk together the flour, cornstarch and salt in a bowl. Beat the butter and sugar with an electric mixer on medium speed until light and fluffy, 5 to 7 minutes. Slowly add the flour mixture and beat on low until the dough is just combined; do not overwork.
- Transfer the dough to the prepared pan, spreading it out as evenly as possible with a spatula. Cover with plastic wrap, then use your hands to press and flatten the dough into a smooth even layer. Remove the plastic and cut the dough with a sharp knife into approximately 1-by-3-inch bars. Use a fork to prick a decorative pattern into the tops.
- Bake, rotating the pan from front to back halfway through, until golden, 60 to 70 minutes. Let stand for 5 minutes in the pan, then re-cut the bars along the previous cuts. Carefully lift the bars off the parchment with a small spatula and transfer them to a wire rack to cool completely. Store the cookies in an airtight container for up to 5 days.
LEMON BARS
Categories Egg Dessert Bake Vegetarian Kid-Friendly Quick & Easy Lemon Spring Gourmet Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 24 bars
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- In a bowl whisk together eggs and granulated sugar until combined well and stir in lemon juice and flour. Pour lemon mixture over hot shortbread. Reduce oven temperature to 300°F. and bake confection in middle of oven until set, about 30 minutes. Cool completely in pan and cut into 24 bars. Bar cookies keep, covered and chilled, 3 days. Sift confectioners' sugar over bars before serving.
LEMON SHORTBREADS
Every year my mom and I collect cookie recipes we want to try and then get together in early December for an afternoon of baking. These no-fail lemon cookies have become an annual tradition. They're a wonderful homemade holiday gift. -Kristen Stecklein, Glendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 4 dozen.
Number Of Ingredients 11
Steps:
- Beat butter, sugars and salt until blended; beat in lemon zest. Gradually beat in flour. Divide dough in half. Shape each into a disk; wrap. Refrigerate 30 minutes. Let dough stand at room temperature 5-10 minutes to soften slightly. , Preheat oven to 325°. Roll each portion of dough between two pieces of waxed paper to 1/4-in. thickness. Cut dough with a floured 1-1/2-in. heart-shaped or other cookie cutter. Place 1 in. apart on lightly greased baking sheets., Bake until bottoms are lightly browned, 7-10 minutes. Remove to wire racks to cool completely., For glaze, mix confectioners' sugar, lemon peel and lemon juice until smooth; spread over cookies. Sprinkle with colored sugar.
Nutrition Facts : Calories 82 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 80mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON SHORTBREAD
Yield Makes 24 wedges
Number Of Ingredients 6
Steps:
- Preheat oven to 300°F. Blend first 5 ingredients in processor. Add butter; cut in using on/off turns until moist clumps form. Gather dough into ball; divide in half. Press 1 dough half onto bottom of each of two 8-inch-diameter cake pans. Pierce dough all over with fork.
- Bake until cooked through and pale golden, about 40 minutes. Cool shortbread in pans on racks 5 minutes. Cut each warm shortbread in pan into 12 wedges. Cool completely. Using spatula, carefully transfer to platter. (Can be made up to 4 days ahead. Store in airtight container at room temperature.)
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