Best Nutty Shortbread Cookies Recipes

SHORTBREAD COOKIES II

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Cream butter and sugar until fluffy. Stir in vanilla; add flour and mix well.
• Put through cookie press and form cookies onto baking sheets. Bake for 10 - 12 minutes.

MIXED-NUT SHORTBREAD

Steps:

• Put oven rack in middle position and preheat oven to 375°F.
• Stir together butter and 1/3 cup sugar in a medium bowl with a wooden spoon until combined well. Stir in vanilla, then add flour and mix with your hands just until a dough forms.
• Transfer dough to a lightly greased baking sheet and spread evenly with your fingers to form an 8-inch square. Sprinkle nuts evenly over dough, pressing down to help them adhere.
• Sprinkle remaining tablespoon sugar over nuts and bake until shortbread is deep golden, 20 to 25 minutes.
• Cool on baking sheet on a rack, 10 minutes. Cut into 18 (roughly 3- by 1 1/2-inch) bars.

BRAZIL NUT SHORTBREAD

Steps:

• Pre-heat the oven to 325 degrees F.
• Grind the Brazil nuts finely.
• Beat the butter until fluffy, add the sugar and beat until fluffy again--do beat adequately.
• Sift in the flours and the nuts and work to a smooth dough.
• Cover a baking sheet with parchment.
• place a 6" flan ring or tart form on the cookie sheet to use as a guide.
• Press the dough onto the sheet inside the ring to form a neat 6" inch circle.
• Remove the ring and flatten the dought slightly with a rolling pin.
• Prick the circle of dough with a fork and score it into eight wedges.
• Sprinkle with a little granulated sugar and bake for forty minutes.
• Remove from the oven and cut along the score lines and leave to cool for two minutes.
• Lift onto a rack and cool completely.
• If they don't get immediately eaten, store in an airtight container.