Best Diabetic Shortbread Wedges Recipes

SHORTBREAD WEDGE COOKIES

Steps:

• Preheat oven to 325°F (163°C). Line two 8-inch cake pans with parchment paper leaving enough overhang around the sides to easily lift shortbread out. (Tip: Parchment is used so you can easily remove the shortbread and not cut it while it's in the pan. I like to use a square of parchment and I cut a 1-inch slit in the center of each side. This helps reduce the amount of creases when lined in the pan.)
• Using a hand mixer or a stand mixer fitted with paddle attachment, beat the butter and granulated sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl as necessary. Add the vanilla and salt and beat until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl as necessary. Add the flour and cornstarch and beat on low speed for 1 minute as the mixture begins to combine. Turn the mixer up to medium speed and beat for 1-3 minutes or until the dough clumps together. (It will eventually, just keep mixing it.) If you're adding dry add-ins (see above), this is when you'll add them.
• Divide dough in half. If you want to be totally accurate, weigh the halves to make sure they're even. Recipe makes almost 1.5 lbs of plain dough (will weigh more if you added add-ins). Press each half of dough into a prepared cake pan. You want it nice and compact in the pans. Sprinkle with optional coarse sugar. Dock the surface all over with a fork to prevent air bubbles.
• Bake the shortbread for 28-30 minutes or until very lightly browned on top and around the edges.
• Remove from the oven, place pans on a wire rack, and cool shortbread for 10-15 minutes. Carefully remove the shortbread from the pans by picking it up with the parchment paper on the sides. Cut each into 8 large, 12 medium, or 16 small wedges. You want to make sure you cut the shortbread while it's still warm. Enjoy warm or cool shortbread completely on wire racks.
• Cover and store shortbread at room temperature for up to 1 week. If you added a topping such as glaze, icing, buttercream, or melted chocolate, refrigerate after 2 days.

CHOCOLATE-DIPPED HAZELNUT SHORTBREAD WEDGES

Steps:

• Preheat the oven to 350°F. and butter and flour two 8-inch round cake pans. In a food processor grind fine the hazelnuts with the flour and the sugar, add the butter, and blend the mixture until it is combined well. Press half the dough evenly onto the bottom of each of the pans, cut through each round of dough with a small knife to score 16 wedges, and bake the shortbread in the middle of the oven for 20 minutes, or until it is pale golden. While the shortbread is still warm, cut through the rounds again and let them cool in the pans on a rack. Choose 2 plates slightly smaller than the pans, put a plate directly on the surface of the shortbread, and invert the shortbread carefully onto it.
• In a metal bowl set over a saucepan of simmering water melt the chocolate with the shortening, stirring until the mixture is smooth, and transfer the mixture to a deep narrow cup or glass measure. Dip the points of the shortbread wedges into the chocolate mixture, coating them halfway and letting any excess drip off. Transfer the shortbread wedges as they are dipped to rack set over a sheet of wax paper and let them stand until the chocolate is set.

SHORTBREAD WEDGES

Steps:

• Preheat oven to 300 degrees. In mixing bowl, cream butter. Add flour and sugar; mix just to combine (chill 10 minutes if too soft).
• Pat into an 8-inch round cake pan; crimping edge with a floured fork. Bake until firm and slightly browned, 30 to 35 minutes (drape with foil if browning too quickly). Immediately score into eight wedges; cool completely. Turn out of pan; slice with a serrated knife.

ELSWET'S QUICK, EASY, & DELICIOUS DIABETIC IRISH SHORTBREAD

Steps:

• Cream together the sugar and butter, adding sugar in slowly. Sift in the flour slowly, mixing as you add.
• Turn out onto a LIGHTLY floured board, and knead until thoroughly mixed, approximately 12-15 times.
• Roll to 1/4 inch thickness, cut and place on parchment paper-covered baking sheet.
• Bake for 15 minutes at 350°F Allow to cool on baking sheet, placed on baking rack.

DIABETIC SHORTBREAD

Steps:

• Cream butter with sugar in mixing bowl til soft and fluffy.
• Stir in rice flour and all purpose flour until blended.
• Roll on lightly floured board.
• Cut into 1 1/2" rounds.
• Place on ungreased cookie sheets.
• Prick with a fork (to form design if desired).
• Bake 325F 25 mins til golden.

BUTTER SHORTBREAD WEDGES

Steps:

• Preheat oven to 300°F.
• Lightly grease an 8-inch cake round cake pan In a large mixing bowl, cream together the butter and two sugars until fluffy Sift the flour and salt into the butter and sugar mixture.
• Add the extract and water mixture and bring everything together to form a soft dough Press the dough out evenly in the pan.
• Prick the dough well and score into 8 triangles with a knife.
• Bake for 30-35 minutes or until the cookie is pale golden and crisp.
• Sprinkle with the extra sugar, then cut along the marked lines to make the fantails. Leave the shortbread in the pan to cool before cutting and removing from the pan Store in an air tight container.