How To make Christmas Shortbread
1 c Butter
1/2 c Sugar
1 t Vanilla extract
2 c Flour
2 pn Salt
Preheat oven to 350. Cream butter, sugar, and vanilla until light and fluffy. Mix flour and salt, then beat into butter mixture until thoroughly blended, to make a soft dough. To make bars: on work surface dusted with flour, pat dough into rectangle 1/2" thick, 2" wide, and about 17" long. Use knife or fluted pastry cutter to cut
into 1" bars. Use spatula to transfer bars to ungreased cookie sheet, leaving 1" between bars. Prick each bar with fork several times. Bake for 20-25 minutes, until lightly colored. Do not overbake; the bars should not brown. Let cool on cookie sheet for one minute, then carefully transfer to wire racks to finish cooling. To make wedges: Dust your hands and ungreased cookie sheet with flour. Pat dough into ball. Pat ball into flat disk about 1/2" thick and 7" in diameter on cookie sheet. With edge of plastic ruler dusted with flour, mark disk in 8 wedges, cutting about halfway through dough, and prick dough all over and crimp edges with fork. Bake for 30 minutes, then take cookie sheet out and cut through shortbread on marked lines. Return shortbread to oven for five more minutes. Let wedges cool on cookie sheet for one minute, then carefully transfer to wire racks to finish cooling. Nut Shortbread: add 1/4 c finely chopped toasted pecans, almonds, walnuts, or hazelnuts to flour mixture. Chocolate Chip Shortbread: add 1/4 c miniature semisweet chocolate chips to flour mixture. Orange-Chocolate Chip Shortbread: add 1 t grated orange rind and 1/4 c miniature semisweet chocolate chips to flour mixture. Lemon Shortbread: add 1 t grated lemon rind to flour mixture. Source: _The Christmas Kitchen_ by Lorraine Bodger MM by Sylvia Steiger, THE.STEIGERS on GEnie, 71511,2253 on CI$, GT Cookbook echo moderator at net/node 004/005
How To make Christmas Shortbread's Videos
Christmas Shortbread
Chef Mooney makes another Christmas recipe getting you ready for christmas day
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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The Easiest Christmas Cookie: Whipped Shortbread Cookies
With only six ingredients (plus sprinkles), these Whipped Shortbread Cookies may be the easiest recipe you make this holiday season. They take less than 30 minutes to make from start to finish--NO chilling required!
Recipe:
Ingredients
1 cup unsalted butter¹, softened (226g)
¾ cup powdered sugar (90g) (plus additional for imprinting cookies)
1 teaspoon vanilla extract
¾ teaspoon table salt
2 cups all-purpose flour (250g)
2 Tablespoons cornstarch (17g)
Nonpareils, jimmies, or colored sanding sugar for decorating, optional
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Instructions
00:00 Introduction
00:24 Preheat oven to 325F (165C) and line a baking sheet with parchment paper. Set aside.
00:56 Combine butter and powdered sugar in the bowl of a stand mixer (or in a large mixing bowl and use an electric hand mixer) and beat on medium-high speed (use high speed if using a hand mixer) until lightened in color, fluffy, and creamy. This will take at least 5 minutes with a stand mixer and possibly a bit longer if using a hand mixer. If needed, pause occasionally to scrape the sides and bottom of the bowl to ensure all of the butter and sugar are being well creamed.
03:10 Add vanilla extract and salt and stir until combined.
03:24 In a separate bowl, whisk together flour and cornstarch.
03:52 Turn mixer speed to medium-low and gradually add flour, stirring until just combined.
04:39 Scoop dough into tablespoon-sized scoops and briefly roll between your palms to make smooth balls. Place on prepared baking sheet, spacing cookies 1-2 inches (2.5-5cm) apart.
05:01 Use a fork to gently, slightly flatten each cookie. If the cookie dough is sticking to the tines of the fork, dip the fork in a bit of powdered sugar first to prevent sticking.
05:45 Sprinkle cookies with nonpareils, jimmies, or sugar, if desired.
06:01 Transfer to 325F (165C) oven and bake for 12 minutes. Cookies will still be light in color when finished baking. Allow to cool completely on baking sheet before removing.
Notes
¹Butter.
Butter is the most important ingredient in your whipped shortbread and the better quality you use, the better your cookies will taste. If you can get your hands on European butter, I recommend using that for this recipe (though they’ll still be delicious if you can’t!). The butter should be softened, but not so warm that it appears melty or oily. If using salted butter, reduce the salt in the recipe to ¼ teaspoon.
Storing
Store in an airtight container at room temperature for up to one week.
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Christmas SHORTBREAD BISCUITS | How to make biscuit recipe
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How to make shortbread!
Very easy to follow video recipe that shows you simple step by step instructions on how to make this delicious & easy Christmas snack 'Short Bread Biscuits' from start to finish. All the ingredients are shown in the video. I hope you enjoy!
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Mailänderli Swiss Christmas Shortbread
Swiss Christmas Shortbread “Mailänderli”
Recipe for 1 baking tray / about 27 pcs
(418kcal/100g)
Ingredients:
1.5 cups Flour (250g)
1x Egg (60g)
2x Egg yolk (40g)
½ block Butter (125g)
½ cup Sugar (125g)
Pinch Salt (0.5g)
½ Lemon (Peel) (3g)
Some flour to roll out the dough.
Preparation method:
- Give the egg and egg yolk into a bowl and mix them with a fork.
- Remove 3 Tbsp of the egg-mixture for later use.
- Put the very soft butter (room temperature) with the sugar into a bowl and beat it with a whisk.
- Add the pinch of salt.
- Remove the peel of the lemon with a grater and add it to the mix.
- Add the egg-mixture and keep beating it up.
- Pour in the flour and mix everything together by hand until you have a dough.
Don’t knead the dough!
- Wrap the dough in cling film and make it flat.
- Cool down the dough in the fridge for 1h.
- Add some flour on to your working surface, put the dough on it and put some
flour on the dough.
- Spread out the dough with a rolling pin until it is a little thinner than your little finger.
- Cut out the cookies with your biscuit cutters and put them on a baking tray with baking paper.
- Knead the leftovers together and repeat the rolling out / cutting until all dough is used.
- Spread out the egg mixture from earlier on the cookies with the help of a brush.
- Bake the cookies at 180°C (356 °F) for 10 minutes.
- Remove the cookies from the tray after the baking and put them on a cooling rack.
Notice:
- The Cookies are prefect and delicious if they are baked golden brown.
This is the most popular Christmas cookie which is baked all over Switzerland for Christmas. The name “Mailänderli” means “little Milan (cookie)”.
Preparation time: 30min
Baking time: 10min
Start to Finish: 1h 50min
Shelf life:
-You can keep these cookies in a tin for about 3-4 weeks, notice that you have to work very clean and the tin should also be very clean, otherwise the cookies will grow mould.
-The better choice would be to freeze them in an airtight bag and defrost them 2h before consumption. You can keep the cookies in the freezer for at least 3 months and they will taste still very fresh after defrosting.
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EASY CHRISTMAS COOKIE RECIPE | Christmas Shortbread Cookies
MERRY CHRISTMAS EVERYONE
This is an easy quick cookie recipe and you can decorate without any hassle.
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CHRISTMAS COOKIE
INGREDIENTS:
For the cookies:
1 ¾ cups all-purpose flour
¼ cup cornstarch
1/4 tsp salt
1/2 cup cold butter
½ cup sugar
1 egg
1/2 teaspoon vanilla extract
1 ¾ cups all-purpose flour
¼ cup cornstarch
Bake 375*F 12-15 min
For the glaze:
2 cups powdered sugar (divided for blue and green glaze)
4 tablespoons half and half (or milk divided for blue and green glaze)
½ teaspoon vanilla
2 colors of green food coloring
2 colors of blue food coloring
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