Time 1h55m Yield 36 bars Number Of Ingredients 5 Steps:
Position an oven rack in the center of the oven and preheat to 325 degrees F. Butter a 9-by-12-1/2-inch jelly roll pan and line it with parchment, then butter the paper. Whisk together the flour, cornstarch and salt in a bowl. Beat the butter and sugar with an electric mixer on medium speed until light and fluffy, 5 to 7 minutes. Slowly add the flour mixture and beat on low until the dough is just combined; do not overwork. Transfer the dough to the prepared pan, spreading it out as evenly as possible with a spatula. Cover with plastic wrap, then use your hands to press and flatten the dough into a smooth even layer. Remove the plastic and cut the dough with a sharp knife into approximately 1-by-3-inch bars. Use a fork to prick a decorative pattern into the tops. Bake, rotating the pan from front to back halfway through, until golden, 60 to 70 minutes. Let stand for 5 minutes in the pan, then re-cut the bars along the previous cuts. Carefully lift the bars off the parchment with a small spatula and transfer them to a wire rack to cool completely. Store the cookies in an airtight container for up to 5 days.
Time 55m Yield 24 cookies, 24 serving(s) Number Of Ingredients 3 Steps:
Preheat oven to 300°. Cream butter and sugar together. Add flour and mix till texture is like clay. Press dough into ungreased 9 x 13 inch pan, prick all over with a fork, and sprinkle with sugar (tilt pan to cover the top evenly, then shake excess sugar back into the sugar canister). Bake for about 40-45 minutes (till very lightly browned–just golden around the edges). Let stand for 5 minutes, then cut into 24 squares while warm. Leave in pan to cool thoroughly. (Shortbread will not be crisp until cool.). Less easy method: Chill dough. Roll into 1-inch balls, then press balls to about 1/4-inch thickness on ungreased cookie sheets with the bottom of a glass dipped in sugar (sometimes you can find a glass with a pretty design on the bottom, like a star). Bake at 300° for about 20-25 minutes (until edges are very lightly browned). Least easy method: Chill dough. Roll out to about 1/4-inch thickness, sprinkle with sugar, then cut with cookie cutters. Bake on ungreased cookie sheets at 300° for about 20-25 minutes (until edges are very lightly browned). Variation: Add 2 tablespoons dried lavender to the creamed butter and sugar before adding flour. It may sound strange, but the flavor is subtle and elegant. Food-grade lavender is usually available in herb bins at health food stores, and I recently found it at a great price from Atlantic Spice online (their Lavender #1). Variation: After cutting shortbread into squares (it will still be warm), scatter 1 cup of chocolate chips over the top, let the chocolate soften completely, then spread as a thin layer and let cool completely before removing from pan. (No need to sprinkle shortbread with sugar before baking if you plan to do this.). Variation: Stir 1 cup chocolate chips or butterscotch chips into the dough before pressing into pan. You can also try melting the butterscotch over the top, as above. In England, you’ll find “caramel shortbread,” which has a layer of caramel and a layer of chocolate on top of the shortbread. It’s wonderful (of course!). I’ve tried various ways of doing this and various kinds of caramel, but it’s been a while and I don’t remember what works best. It can be tricky not to make a mess!
Time 37m Yield 12 Number Of Ingredients 3 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, beat the butter and sugar with an electric mixer until light and fluffy. Stir in flour by hand until the dough is smooth. Extra flour can be added if the dough is not stiff enough to roll out. On a floured surface, roll dough to 1/4 inch thickness and cut into desired shapes with cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake for 12 to 15 minutes in the preheated oven, until the edges are lightly browned. Cool on cookie sheets for a few minutes before transferring to wire cooling racks.
Time 37m Yield 12 Number Of Ingredients 3 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, beat the butter and sugar with an electric mixer until light and fluffy. Stir in flour by hand until the dough is smooth. Extra flour can be added if the dough is not stiff enough to roll out. On a floured surface, roll dough to 1/4 inch thickness and cut into desired shapes with cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake for 12 to 15 minutes in the preheated oven, until the edges are lightly browned. Cool on cookie sheets for a few minutes before transferring to wire cooling racks.
Time 37m Yield 12 Number Of Ingredients 3 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, beat the butter and sugar with an electric mixer until light and fluffy. Stir in flour by hand until the dough is smooth. Extra flour can be added if the dough is not stiff enough to roll out. On a floured surface, roll dough to 1/4 inch thickness and cut into desired shapes with cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake for 12 to 15 minutes in the preheated oven, until the edges are lightly browned. Cool on cookie sheets for a few minutes before transferring to wire cooling racks.
Time 37m Yield 12 Number Of Ingredients 3 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, beat the butter and sugar with an electric mixer until light and fluffy. Stir in flour by hand until the dough is smooth. Extra flour can be added if the dough is not stiff enough to roll out. On a floured surface, roll dough to 1/4 inch thickness and cut into desired shapes with cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake for 12 to 15 minutes in the preheated oven, until the edges are lightly browned. Cool on cookie sheets for a few minutes before transferring to wire cooling racks.
More about “shortbread supreme recipes”
Time 37m Yield 12 Number Of Ingredients 3 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, beat the butter and sugar with an electric mixer until light and fluffy. Stir in flour by hand until the dough is smooth. Extra flour can be added if the dough is not stiff enough to roll out. On a floured surface, roll dough to 1/4 inch thickness and cut into desired shapes with cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake for 12 to 15 minutes in the preheated oven, until the edges are lightly browned. Cool on cookie sheets for a few minutes before transferring to wire cooling racks.
