Easy and Delicious Shortbread Cookies
My shockingly easy, crisp, melt in your mouth shortbread cookies recipe comes together with five ingredients you probably have in your pantry!
Full Recipe:
Shortbread cookies aren’t just for the holidays! These delicious, perfectly sweet treats have a wonderful crisp texture and just dissolve in your mouth. I think they’re the perfect pairing for a cup or coffee or tea but fair warning, if you make a batch you’ll be snacking on them ALL day long!
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Healthy Mixed Nuts Cookies| No Flour, No Sugar Cookies Recipe |
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Assorted Shortbread Cookies Recipe So EASY & Delicious | ONLY 3 main ingredients
Assorted Shortbread Cookies – To be honest, I’m not quite a cookie person, but butter cookies or shortbread are my favourite cookies. My sister made these and she gave me as a gift during the Lunar festival, I was like wow, they are amazingly delicious. I want to make them too. This recipe is pretty amazing with only 3 main ingredients, flour, butter and sugar, yes that is all. I added cranberries, pistachios and almonds in 3 different variations respectively, vanilla, matcha and chocolate. Best gift for any festivals. If you have tried “Walkers” Shortbread (I also have a box here to compare), I can tell you these homemade shortbread are as delicious as Walkers or even better. As I was editing this video, I was craving for it and kept taking from my kitchen. Yummy!
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Ingredients:
226g [1 cup] unsalted butter, softened*
100g [½ cup] fine sugar
1 tsp vanilla extract
¼ tsp salt
*if you use salted butter, then just omit the salt
Vanilla:
113g [¾ cup + 3 tbsp] all-purpose flour
25g [¼ cup] dried cranberries, chopped
Matcha:
100g [¾ cup + 1 tbsp] all-purpose flour
10g [2 tbsp] matcha powder
25g [¼ cup] pistachios nuts, chopped
Chocolate:
95g [¾ cup + 1 tbsp] all-purpose flour
15g [2 tbsp] cocoa powder
25g [¼ cup] almond nuts, chopped
Instructions:
1. In a large mixing bowl, add softened butter and sugar. Mix until creamy, fluffy and pale.
2. Add vanilla extract and salt, mix until well combined.
3. Divide the batter evenly into 3. It’s recommended to use a weighing scale for better result.
Vanilla:
1. In the bowl of butter and sugar mixture, sift the flour into the bowl.
2. Press and fold with a spatula, as shown in the video, until it almost comes together.
3. Add in the chopped cranberries. Knead until it comes together.
4. Transfer the dough onto a parchment paper, one half side of the parchment paper, so that the other side can be used to cover the top.
5. Roll out the dough to about 6mm thick. Use a scraper to shape the sides neatly and evenly. Cover back the dough with the parchment paper.
6. Refrigerate for 1 hour or until it is hardened.
7. After 1 hour, cut the dough into the size or shape you desire. Place the cookie dough onto a baking pan.
8. Bake in preheated oven at 160°C/320°F for 20 minutes or until they are lightly brown.
9. Cool on a cooling rack.
Matcha:
1. In the bowl of butter and sugar mixture, sift the flour and matcha powder into the bowl.
2. Press and fold with a spatula, as shown in the video, until it almost comes together.
3. Add in the chopped pistachio nuts. Knead until it comes together.
4. Transfer the dough onto a parchment paper, one half side of the parchment paper, so that the other side can be used to cover the top.
5. Roll out the dough to about 6mm thick. Use a scraper to shape the sides neatly and evenly. Cover back the dough with the parchment paper.
6. Refrigerate for 1 hour or until it is hardened.
7. After 1 hour, cut the dough into the size or shape you desire. Place the cookie dough onto a baking pan.
8. Bake in preheated oven at 160°C/320°F for 20 minutes or until they are lightly brown.
9. Cool on a cooling rack.
Chocolate:
1. In the bowl of butter and sugar mixture, sift the flour and cocoa powder into the bowl.
2. Press and fold with a spatula, as shown in the video, until it almost comes together.
3. Add in the chopped almond nuts. Knead until it comes together.
4. Transfer the dough onto a parchment paper, one half side of the parchment paper, so that the other side can be used to cover the top.
5. Roll out the dough to about 6mm thick. Use a scraper to shape the sides neatly and evenly. I added additional almond slice on top to make it look nicer. Cover back the dough with the parchment paper.
6. Refrigerate for 1 hour or until it is hardened.
7. After 1 hour, cut the dough into the size or shape you desire. Place the cookie dough onto a baking pan.
8. Bake in preheated oven at 160°C/320°F for 20 minutes or until they are lightly brown.
9. Cool on a cooling rack.
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Cranberry Orange Shortbread Cookies
This year we are ringing in the new year with warm tea, jam-filled thumbprint cookies and a marathon of movies. This is my happy place! I am filling these cookies up with my favourite: raspberry jam. Plus, it is the only flavour of jam I currently have in my home. But you can use any flavour jam that you like. If you are looking to lighten this recipe, you can skip the glaze entirely.
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Ginger Macadamia Shortbread w Luscious Lime Cream
This plated dessert makes a lovely finish to a dinner with friends. It's simple to make (either with short notice or prepped in advance), it's not too sweet, and it's sure to make an impression. Every bite is a symphony of flavours and textures.
Tri-flavor biscotti | almond & white chocolate, butterscotch pecan, chocolate peanut butter chip
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***BASE RECIPE, MAKES ~30 BISCOTTI***
1 stick (4 oz, 113g) butter (I used unsalted)
1 1/3 cups (270g) sugar
3 eggs
1/2 teaspoon (3g) salt (I used Morton kosher; maybe cut your salt in half if you're using salted butter)
1 teaspoon (2g) baking powder
vanilla
3-4 cups (360-480g) all-purpose flour
Additional optional mix-ins: cocoa powder, nuts, various chocolate chips, large-crystal sugar, powdered sugar, food coloring, almond extract (or other extracts), etc.
Get your oven heating to 325ºF/160ºC convection or 350ºF/180ºC conventional.
Soften the butter without melting it — you can leave it out at room temperature for a while or microwave it on low power in 10-15 second intervals, rotating the butter each interval until it's soft.
Combine the butter with the sugar in a large mixing bowl and beat them together until fluffy. Beat in the eggs and a little glug of vanilla until fluffy. Put in the salt, baking powder and 3 cups (360g) flour to begin with, and beat until everything is fully integrated. Keep beating in additional flour until you get a texture that still feels moist but is dry enough that it doesn't stick easily to your hands.
You could stir in some mix-ins and bake this dough as one loaf, or you could divide it up into three doughs in their own mixing bowls. Here's how I flavored my thirds, using about 1/4 cup each of chips and nuts:
1) Butterscotch chips, pecans, additional vanilla
2) White chocolate chips, a glug of almond extract, slivered almonds, green food coloring (make the color a little more intense than you want it in the end), additional big pinch of flour to balance the extra moisture (try to make the stickiness match the first batch)
3) Two tablespoons (15g) dutch cocoa powder, a little glug of oil to counter the drying effect of the cocoa and an extra pinch of sugar to counter its bitterness, peanut butter chips, macadamia nuts — the texture of this dough should feel a little stiffer and drier, and you might need to knead it by hand to get the cocoa fully integrated
When you have all the flavors mixed, get a parchment-lined (or greased and floured) baking sheet and lay out each dough in a long bar shape. You can then top them — I topped flavor #1 with demerara sugar, #2 with more slivered almonds and #3 with powdered sugar.
Bake until the loaves feel just firm enough that you could slice them without destroying them — I did 45 minutes. Take the pan out, and let the loaves cool for a few minutes until they are just firm enough to move safely to a cutting board. Slice each loaf into individual biscotti and return them to the pan — no parchment or other non-stick surface is needed at this point, and you can position the biscotti very close to each other.
Bake them again until they're as crunchy as you want them, keeping in mind they'll firm up a little more as they cool — I did about 30 minutes.