Best Tangy Surprise Shortbread Recipes

MELT - IN - YOUR - MOUTH SHORTBREAD

Melt - In - Your - Mouth Shortbread image

This quick and easy shortbread will literally melt when you take a bite. Great for Christmas parties with a little bit of decorating.

Provided by Jennifer Wilton

Categories Desserts Cookies Drop Cookie Recipes

Time 25m

Yield 24

Number Of Ingredients 4

Ingredients

1 cup butter, softened
½ cup confectioners' sugar
¼ cup cornstarch
1 ½ cups all-purpose flour

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Whip butter with an electric mixer until fluffy. Stir in the confectioners' sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes. Drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet.
Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don't brown too much. Cool on wire racks.

Nutrition Facts : Calories 111.1 calories, Carbohydrate 9.7 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 4.9 g, Sodium 54.8 mg, Sugar 2.5 g

TANGY SURPRISE SHORTBREAD

Tangy Surprise Shortbread image

Submitted for RSC #9. I used the base from another shortbread recipe that I knew worked and went from there. I really liked the orange flavor and fruits in this. This shortbread is a soft one not the dry crumbly kind. If you've never made shortbread before the dough may seem dry to you but if you press it firmly into the pan and prick it all over the fork it will hold together. It ends up kinda like a bar cookie. The glaze is sweet so I made it optional.

Provided by Engrossed

Categories Bar Cookie

Time 35m

Yield 48 serving(s)

Number Of Ingredients 15

Ingredients

1 -2 orange, juice and zest of (1/4 cup juice, 1 tablespoon zest)
1 tablespoon Cointreau liqueur or 1 tablespoon Grand Marnier
1/4 cup dried apricot, diced
1/4 cup dried sweetened cranberries
1 cup butter, melted (no substitutions)
1/2 cup brown sugar, packed
1/2 cup powdered sugar
2 teaspoons vanilla
1 1/2 cups all-purpose flour
1 cup cake flour
1/2 cup white chocolate chips
1 1/2 cups powdered sugar, sifted
1 teaspoon orange zest
1 tablespoon Cointreau liqueur or 1 tablespoon Grand Marnier
2 -3 tablespoons orange juice, fresh squeezed

Steps:

Shortbread:.
Preheat oven to 350°F.
In a small bowl or cup stir together diced dried apricots, dried cranberries, cointreau and 1/4 cup fresh squeezed orange juice. Let sit for 15 minutes or more.
Melt butter in microwave.
In a large mixing bowl combine melted butter and 1 tablespoon of orange zest. With an electric mixer on medium speed beat in brown sugar,powdered sugar and vanilla.
On low speed beat in flours 1/2 cup at a time, scraping the sides down after each addition until mixture resembles soft crumbs.
Drain dried fruits and reserve liquid for glaze if desired.
Stir dried fruits and white chocolate chips into the shortbread dough.
Press dough evenly into an ungreased 15x10 cookie sheet with 1/2" sides. Prick the top all over with a fork.
Place on the middle rack in preheated oven and bake for 18-22 minutes until firm to the touch and very lightly browned around the edges.
Let cool 5 minutes. Cut into 48 squares with a sharp knife while it's still warm.
Optional Glaze:.
In a small bowl stir together sifted powdered sugar, orange zest, cointreau and fresh squeezed orange juice until a thick pourable consistency is reached.
Pour glaze over cooled cut shortbread still in the pan and spread in a thin even layer with a spatula. Let glaze harden.
Lift out squares with a butter knife inserted under the edge of them.