Best Food Processor Shortbread Recipes

Food Processor Shortbread image

Provided by sassafrasnanc

Categories Dessert

Time 45m

Yield 20 serving(s)

Number Of Ingredients 3

2 cups unbleached flour
1/2 cup granulated sugar
1 cup unsalted butter, room temperature

Steps:

Nutrition Facts : Calories 146.2, Fat 9.3, SaturatedFat 5.8, Cholesterol 24.4, Sodium 1.5, Carbohydrate 14.5, Fiber 0.3, Sugar 5, Protein 1.4

Food Processor Shortbread Cookies image

Provided by Heidi Hoerman @heidicookssupper

Categories Cookies

Number Of Ingredients 10

1/4 cup(s) extra fine sugar. turn granulated sugar into extra fine by grinding it in the food processor. 1/4 of extra fine sugar is more sugar per cup than granulated sugar.
1 cup(s) all purpose flour
1/4 teaspoon(s) salt
1/4 pound(s) (1 stick, 1/2 cup) unsalted butter, softened to room temperature.
Options - i've tried the following options. use your imagination to make up your own!
A - 1 cup pecan halves for pecan sandies (shown above)
B - 1/2 cup dried sweetened cranberries and 1/2 cup blanched slivered almonds (shown above)
C - 1 cup blanched slivered almonds, form into crescent shapes, after baking and cooling, dust with confectioner's sugar
D - 1 cup walnut halves and two tablespoons orange marmelade
E - grated zest of two lemons and 2 teaspoons lemon juice - after baking and cooling, dip half of each cookie in a melted chocolate candy bar. chill again to set the chocolate.

Steps:

Place sugar, flour, salt, and any optional ingredients in the food processor. Pulse two or three times just to toss the ingredients together.
Add the stick of softened butter, cut into several pieces. Process on high for ten seconds. Stir with a small spoon to catch flour that may collect under the blades or on the sides.
Process another ten seconds. At this point it should be very crumbly and well mixed. If you still see bits of butter, process another five to ten seconds.
Dump the crumbly mass onto a piece of plastic wrap about 12" x 18". Let the plastic wrap help you form the mass into a log about 12" long and 2" in diameter.
Wrap the log and refrigerate for a minimum of 30 minutes.
Preheat oven to 350°F
Divide dough into 16 or 24 equal parts. Roll each into a ball and place on a cookie sheet lined with parchment paper. Flatten each ball to a 1/4" thick disk using the bottom of a drinking glass or other flat surface. Alternatively, form a crescent or other shape for the cookies.
Bake 16-25 minutes or until the edges brown slightly. Larger cookies will take longer. Allow to cool on the paper. They are very fragile while still hot.