ORANGE SHORTBREAD
Steps:
- Preheat oven to 375°F.
- Blend together butter, superfine sugar, zest, and salt in a bowl with a fork. Sift flour into butter mixture and blend with fork until mixture forms a soft dough.
- Transfer dough to an ungreased large baking sheet and pat into a 10- by 5-inch rectangle. Prick dough all over with fork and sprinkle with coarse sugar (if using), pressing it gently into dough with your fingertips to adhere. Score dough crosswise with back of a knife into 6 rectangles (do not cut all the way through), then score each rectangle into 2 triangles.
- Bake shortbread in middle of oven until edges are golden but center is pale, 12 to 17 minutes. Cool on baking sheet on a rack 10 minutes, then cut into 12 triangles along scored lines while still warm. Transfer triangles with a long spatula to a rack to cool completely.
CITRUS SHORTBREAD COOKIES
This recipe was given to me by my mother-in-law, one of the best cooks I know...and given that we're from south Louisiana, that's saying something. With the chopped up dried cranberries, these are as pretty as they are tasty.
Provided by Donna
Categories Desserts Cookies Fruit Cookie Recipes Cranberry
Time 4h35m
Yield 24
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 152.5 calories, Carbohydrate 20.2 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 0.8 g, Protein 1.2 g, SaturatedFat 4.9 g, Sodium 72 mg, Sugar 10.4 g
CRISP SHORTBREAD
Provided by Cherie Perkins Raglin
Categories Cookies Dessert Bake Christmas Vegetarian Winter Gourmet Michigan Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 wedges
Number Of Ingredients 5
Steps:
- Preheat oven to 325°F.
- In a bowl with a fork blend together butter and confectioners' sugar until combined well. Sift flour into butter mixture, tossing flours together lightly before combining with butter mixture and stir with fork until flours are incorporated. (Dough will be crumbly.) Press dough evenly onto bottom of a 9-inch metal pie plate.
- With tines of fork decoratively mark edge of dough and with a butter knife score dough into 8 wedges. Prick each wedge in several places with fork. Bake shortbread in middle of oven 30 minutes.
- Reduce temperature to 300°F and continue to bake shortbread 15 minutes more, or until golden.
- Cool shortbread in pie plate on a rack 5 minutes. With a sharp knife cut shortbread into wedges and transfer wedges to rack to cool completely. Shortbread keeps in an airtight container at room temperature 5 days.
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