Best Tender Shortbread Recipes

TENDER CHERRY SHORTBREAD COOKIES

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Combine the flour, cornstarch and salt; gradually add to the creamed mixture. Stir in cherries and lavender if desired. Divide dough in half., Roll each portion into an 8-in. x 3-in. x 2-in. rectangle. Wrap each in plastic wrap. Refrigerate overnight or until firm. Unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 325° for 15-18 minutes or until edges are lightly browned., Cool for 2 minutes before carefully removing to wire racks to cool completely. Drizzle each with melted dark and white chips. Let stand until set.

TENDER SHORTBREAD

Steps:

• Cream together butter and sugar. Add 1 3/4 cups flour gradually, reserving 1/2 cup for pastry board.
• Turn dough out on board and gradually work in remaining flour, if necessary. Roll dough to 1/3 or 1/2 inch thickness; then cut with cookie cutter
• Place on cookie sheet and bake at 300 degrees F (150 degrees C) for 30 to 35 minutes.

TENDER CHOCOLATE SHORTBREAD

Steps:

• Adjust two racks to divide oven into thirds, preheat to 300 degrees.
• You can prepare this dough in a mixer or food processor (or by hand).
• Food Processor Method, using steel blade:.
• Place dry ingredients in processor bowl.
• Cut cold butter into 1/2 slices and drop into bowl.
• Add the vanilla.
• Cover and pulse just until all ingredients hold together.
• Electric Mixer Method (take butter out of fridge 20-30 minutes before mixing):.
• Cream butter in large mixer bowl.
• Add salt, sugar and vanilla and mix.
• Using low speed, add cocoa and flour.
• Make sure to scrape down the sides and beat only until the dough holds together.
• Turn out dough onto floured surface. Knead it briefly, if necessary, until it's very smooth. Roll it into a ball and flatten it a bit.
• Roll to an even 1/2" thickness. Use a 1 1/2" round or square floured cookie cutter for a yield of 35-40 cookies. Reroll scraps of dough, if any, and cut more cookies.
• Place cut cookes 1" apart on ungreased cookie sheet. Prick each cookie in three rows (I line the rows up evenly)with a dinner fork. Fork should go all the way through to the cookie sheet for each row. Pop the sheet in the fridge for a few minutes if your fork sticks too much or if the cookies are losing shape when you prick them.
• Bake 25-30 minutes or until firm to touch, rotating baking sheets top to bottom and front to back once. Be careful - since they're so dark in color it is easy for them to burn without much notice.
• If you use only one sheet, place on higher rack and reduce baking time.
• Place on rack to cool.