Scottish Shortbread Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Scottish Shortbread Cookies. This recipe for Scottish Shortbreads makes a very fine Christmas cookie with its rich buttery flavor and tender yet crumbly texture. As its' name implies, this cookie is Scottish in origin and is made with just four ingredients, butter, sugar, rice flour (or corn flour/cornstarch), and flour.
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Making Irish Shortbread with a 7-Year-Old! | The Bigger Bolder Baking Cookbook
Watch 7-year-old Bold Baker Charlotte help me bake Irish Shortbread from my Bigger Bolder Baking Cookbook! Pre-order the cookbook now! Amazon:
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#kidsbaking #cookbook #shortbread #irishrecipes
Mama's Shortbread Cookie Recipe
I love my mama’s shortbread cookie recipe. We're on the road this week, so I'm dusting off this old video of my mama baking cookies. Mama Redbuck likes to make shortbread cookies in a cake tin and then cut them into wedges, but you can also simply roll the cookie dough out onto a sheet and cut the cookies after baking, or use a cookie cutter and cut the cookies before baking, but any way you do it the cookies will taste great.
You can print the entire shortbread cookie recipe at this link:
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Shortbread Fingers | Waitrose & Partners
These buttery shortbread fingers are so simple to make and make for a perfect afternoon treat.
This classic recipe is delicious as it is, but also benefits from the addition of a little orange zest or lavender (from a jar). You could even dip the shortbread fingers in chocolate once cooled for that extra special finishing touch.
Preparation time: 20 minutes, plus cooling
Cooking time: 1 hour
Makes: 18
Ingredients:
250g salted butter, at room temperature
125g caster sugar, plus 2 tbsp for sprinkling
250g plain flour, plus a pinch for smoothing
100g rice flour
For the full recipe |
To visit our website | waitrose.com
Minty Chocolate Shamrock Cookies | St. Patrick's Day Recipe | Albertsons
When wearing green on St. Patrick’s Day isn’t enough, try whipping up a batch of these delectably sweet mint cookies. No need to chill the dough, they’re easy to prepare and even easier to enjoy.
INGREDIENTS
8 ounces European-style butter, cold and cut into 1/2-inch cubes
1 cup sugar
1/4 cup packed finely-chopped mint leaves
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
1/4 teaspoon mint extract
1 egg, cold
3 cups all-purpose flour
8 ounce baking chocolate, melted
DIRECTIONS
1. Preheat oven to 350°. Put butter in a stand mixer bowl and mix on low setting, slowly adding sugar. Increase speed to medium and add mint, salt, vanilla, mint extract and egg. Beat until loosely combined. Add flour in 1/2 cup increments, until combined but still crumbly.
2. Place dough on parchment on counter. Using your hands, press dough together. Top with an additional piece of parchment and roll out until 1/3-inch thickness. Cut desired shapes and place on parchment-lined baking sheets. Bake in oven for 9-12 minutes, until done but not browned. Let sit on baking sheet for 5 minutes, then remove to a baking rack to completely cool.
3. Melt chocolate in microwave at 30 percent power. Dip one half of cookies into chocolate and place on parchment to harden.
PRO TIPS
1. Use a set of chopsticks on both sides as guides to roll out the perfect dough thickness.
2. Be sure that all ingredients are cold. This helps contain the spread of the cookies to maintain their shape.
3. This cookie is the perfect cross between shortbread cookies and sugar cookies. No chilling is a fast and easy way to make cookies. Saves an hour or more of wait time.
Full Recipe:
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