Martha Stewart Makes Shortbread Cookies 3 Ways | Martha Bakes S2E2 Shortbread
You don’t have to be Scottish to love shortbread, and this deliciously dense treat is easier to make than you might think. Martha demonstrates how to make shortbread wedges, brown-butter shortbread lemon bars, and brown-sugar pecan shortbread cookies.
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart.
0:00 Introduction to Shortbread
0:37 Shortbread Wedges
6:20 Brown-Butter Shortbread Lemon Bars
6:29 How to Brown Butter
13:30 How to Eliminate Bubbles from Custard Filling
15:30 Brown-Sugar Pecan Shortbread Cookies
Full Recipes:
Traditional Shortbread -
Lemon Bars with Brown Butter Crust -
Brown Sugar and Pecan Shortbread Cookies -
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Martha Stewart Makes Shortbread Cookies 3 Ways | Martha Bakes S2E2 Shortbread
Ina's Shortbread Cookies | Food Network
Ina's shortbread cookie recipe is possibly the easiest you'll ever find.
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Shortbread Cookies
Recipe courtesy of Ina Garten
Total: 1 hr 15 min
Prep: 15 min
Inactive: 30 min
Cook: 30 min
Yield: 20 cookies
Level: Easy
Ingredients
3/4 pound unsalted butter, at room temperature
1 cup sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
6 to 7 ounces very good semisweet chocolate, finely chopped
Directions
Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
Drizzle 1/2 of each cookie with just enough chocolate to coat it.
2008, Ina Garten, All Rights Reserved
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Pecan Shortbread Cookies Recipe + How To Make Natural Icing With Raspberries.
All you need is 4-ingredients to make my healthy pecan shortbread cookies. I make the natural icing (i.e dye-free icing) for these cookies using just raspberries and other fruits. Yep! So easy. Watch to the end of the video to see how I do that.
To make these shortbreads, all you need is:
60g pecans, ground
90g unsalted butter softened and cubed
125g wholemeal spelt flour (or plain flour)
3 tbsp maple syrup (plus a little extra for baking)
And to make them:
Step 1
In a food processor, blend pecans until they form a slightly textured meal.
Step 2
Then add the remaining ingredients in and pulse until the dough comes together in a ball. Roll out the dough between two sheets of parchment paper, about 1/2cm thick should do it. Then let it cool in the fridge 20 minutes or so.
Step 3
Preheat your oven to 180. Use a bunny-shaped cookie cutter (or shape of your choice), to cut your bunnies from the dough. Place on a lined oven tray and bake for 10 minutes. Remove from oven and brush with a little extra maple syrup. Return to the oven for approximately 10 minutes or until they are golden. Check from 5 minutes onwards, as they quickly brown.
How to make the icing:
Watch from 15mins onwards. Seriously, so easy!
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Delicious and Easy Shortbread Cookies Recipe (Honey Pecan Shortbread Bars)
This sweet recipe will have you feeling all the fall vibes. Made with natural ingredients and sweetened with 100% pure honey, these honey pecan shortbread bars are truly one-of-a-kind. Trust us, this is one recipe you’ll want to include in your fall baking rotation.
Ingredients:
- 1/2 cup butter
- 1/2 cup Nature Nate’s pure honey
- 1 cup pecans, plus 16 pecan halves
- 1/2 cup all-purpose flour
- 1/2 tsp salt
Directions:
Preheat oven to 300 degrees. Lightly grease and flour an 8×8-inch baking dish. Combine butter, honey, and 1 cup pecans in a food processor. Process until very smooth. Add flour and salt. Pulse several times until well-combined.
Spoon the batter into the baking dish, and spread it evenly with a spatula. Place remaining pecan halves over the surface in four rows of four. Bake for 25 minutes. Remove from oven, and allow to cool completely. Cut into 16 pieces.
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Honey Pumpkin Coffee Cake -
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Gooey Pecan Pie Bars Recipe
A fun and easy twist on a traditional pecan pie, these Pecan Pie Bars have a delicious buttery shortbread crust and a rich sweet filling full of pecans. They’re the perfect combination of sweet and salty! These nutty and gooey bars are perfect for the holidays and feeding a crowd. If you want all the flavor of a pecan pie without the work then this is theThanksgiving dessert you need to make. They're also perfect for friendsgiving, just don't forget to hide one away for yourself since they go so quick!
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Professional Baker Teaches You How To Make PECAN COOKIES!
Chef Anna Olson shows you how to bake amazing Pecan White Chocolate Cranberry Cookies with a Pecan White Chocolate Spread to make this delicious dessert even more tasty!
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Pecan White Chocolate & Cranberry Cookies
Ingredients
¼ cup (60 g) unsalted butter, at room temperature
½ cup (100 g) packed light brown sugar
2 large egg yolks
1 Tbsp (15 mL) honey
1 tsp (5 mL) vanilla extract
¾ cup (110 g) all-purpose flour
½ tsp (2.5 g) baking soda
½ tsp (1.5 g) ground cinnamon
½ tsp (1.5 g) ground ginger
¼ tsp (1 g) ground cloves
¼ tsp (1 g) salt
¾ cup (75 g) chopped, lightly toasted pecans
½ cup (80 g) white chocolate chips
½ cup (70 g) dried cranberries
Directions
1. Preheat the oven to 350 F (180 C). Grease a 9-inch (23 cm) fluted removable bottom tart pan.
2. Cream the butter and sugar by hand until smooth. Beat in the egg yolks, followed by the honey and vanilla. Sift the flour, baking soda, cinnamon, ginger, cloves and salt and stir this into the butter mixture. Stir in the pecans, chocolate chips and cranberries. Spoon this into the prepared pan and press down until level, dipping your hands in flour to keep them from sticking as you do so. Bake this for 14 to 16 minutes, until an even golden brown on top. Cool the pan on a rack completely before slicing into wedges.
Pecan White Chocolate Spread
1 ½ cups (150 g) toasted pecans
½ cup (100 g) packed dark brown sugar
½ cup (65 g) icing sugar
3 oz (90 g) white chocolate chopped
1 Tbsp (15 mL) vegetable oil
2 tsp (10 mL) fancy molasses
½ tsp (2.5 g) salt
½ tsp (1.5 g) ground cinnamon
1. Pulse the pecans with the brown sugar and icing sugar until the pecans are finely ground. Add the white chocolate, oil, molasses, salt and cinnamon and pulse until a smooth paste (it will be quite fluid). The spread can be refrigerated for 2 hours to set it, but can then be stored in a jar at room temperature for up to 2 months.
For a fun option (perfect for a toasted bagel), beat ½ cup (125 mL) of this spread into ½ cup (125 mL) of softened cream cheese.
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