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Shortbread

soccermom's picture

Shortbread (post #63291)

in

I know shortbread lovers are fanatics so I'd like to ask for great shortbread recipes you'd be will to share.

 


 

 

 

evelyn's picture

(post #63291, reply #1 of 14)

My shortbread addiction begain in Montreal, as a little girl, when mom would make us chocolate ice-cream sundaes and we'd use Peek Frean's shortbread to eat them with!


Here are my two favourites:


http://www.recipezaar.com/recipe/getrecipe.zsp?id=63550 Shortbread


http://www.recipezaar.com/recipe/getrecipe.zsp?id=80671 Raspberry Shortbread


 

In life, learn the rules so that you know how to break them properly.
soccermom's picture

(post #63291, reply #3 of 14)

Mmm raspberry ... that sounds particularly good.


Thanks


 


 

 

 

KyleW's picture

(post #63291, reply #2 of 14)

I'm a shortbread cookie fan. The recipe in last year's Holiday Baking is my new favorite. Very simple, very adaptable, very good.


Classic Shortbread Cookies <?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />


 


Yields about 4 dozen 1x2-inch bars.


 


8 ounces (1 cup) cold unsalted


butter, cut into ½” inch pieces


1/2 cup granulated sugar


1/2 teaspoon table salt


10 ounces (2 1/2 cups) all-purpose flour


 


Line two baking sheets with parchment.


 


Combine the butter, sugar, and salt in a stand mixer bowl (use the paddle attachment)


or a large mixing bowl. Mix on low speed until the butter combines with the sugar but


isn't perfectly smooth, 1 to 2 minutes.


 


Add the flour and mix on low speed, scraping the bowl frequently, until the dough


has just about pulled together, about 3 minutes; don't over mix.


 


Roll the dough to about ¼” and cut as desired and place on parchment lined sheets. Chill for 20 -30 minutes and bake as above.


 


 


There is a very fine line between "hobby" and "mental illness". D.Barry

 

At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals.

soccermom's picture

(post #63291, reply #4 of 14)

I will try this thanks. What sorts of things have you done/added to change it? I'm afraid I'll become a fanatic and have to start buying butter by the kilo. I guess there are worse vices.

 


 

 

 

MEANCHEF's picture

(post #63291, reply #5 of 14)

I won't bother you with a plain one, but these are fabulous:


Rhubarb Shortbread #60385

by MEAN CHEF | my other recipes | e-mail me



Recipe by Gale Gand — Apr 21, 2003

for the jam

1
 
lb rhubarb, cut into 1 inch pieces

1/2
 
cup granulated sugar

1/2
 
cup water

1
 
vanilla bean

for the shortbread

4
 
cups all-purpose flour

2
 
teaspoons baking powder

1/4
 
teaspoon salt

1
 
lb unsalted butter, room temperature

4
 
large egg yolks

2
 
cups granulated sugar

 
confectioners' sugar, for dusting



12-24 bars Change size or US/metric | 1 hour 5 minutes 25 mins prep




1. 
Make the jam: Combine rhubarb, sugar, and 1/2 cup water in a medium saucepan.

2. 
Split vanilla bean, scrape the seeds into the pan, and toss in the pod.

3. 
Bring to a simmer over low heat, cook, stirring often, until rhubarb softens and forms a soft mass, about 10 minutes.

4. 
Remove and discard vanilla bean.

5. 
Transfer to a shallow bowl and let cool.

6. 
Can be made ahead and refrigerated in an airtight container, for up to one week.

7. 
If refrigerated, return to room temperature before using.

8. 
You may substitute 1 cup of your favorite jam or preserves for the homemade.

9. 
Make the shortbread: In a medium bowl, whisk together flour, baking powder, and salt.

10. 
In the bowl of an electric mixer fitted with the paddle attachment, beat butter on high speed until pale and fluffy.

11. 
Add egg yolks and sugar, and beat until sugar is dissolved and the mixture is light.

12. 
Reduce mixer speed to low, and add the dry ingredients, mixing only until the ingredients are incorporated.

13. 
Turn the dough out onto a work surface and cut into two pieces.

14. 
Shape each piece into a ball and wrap in plastic wrap.

15. 
Place in freezer until firm, about 30 minutes.

16. 
Can be made ahead and frozen for up to one month.

17. 
Thaw in refrigerator overnight.

18. 
Assemble and bake: Preheat oven to 350° with rack in center.

19. 
Remove one ball of dough from freezer and, using the large holes on a box grater, grate the dough into a 9-by-13-inch baking dish.

20. 
Pat the dough gently just to get it into the corners (you don’t want to press it down), and spread with the rhubarb jam.

21. 
Grate the remaining dough over the jam, and press it lightly to distribute it evenly.

22. 
Bake until golden brown, about 40 minutes.

23. 
Dust with confectioners’ sugar as soon as it is removed from oven.

24. 
Cool on a wire rack.

25. 
Cut the shortbread into bars when it is cool.

26. 
You can cut whatever size bars please you, although as a rough guide, 3-inch squares, or rectangles 1 1/2 inches by 3 inches make nice servings.

27. 
Store covered at room temperature for up to 2 days.

soccermom's picture

(post #63291, reply #6 of 14)

Thanks; another to try. Tough job :)

 


 

 

 

jocelyng's picture

(post #63291, reply #7 of 14)

Do you have last year's Holiday Baking issue?  There were a couple of shortbread recipes in there that were outstanding.  I can post them if you don't have them.


Jocelyn

shoechick's picture

(post #63291, reply #8 of 14)

I made a Pecan Shortbread yesterday, turned out very good!!  If you're interested in that one, let me know and I'll post it.

Husbands are like Pancakes, the first one should be thrown out.

The World is a book, and those who do not travel read only a page.  ~St. Augustine

soccermom's picture

(post #63291, reply #10 of 14)

I'd be grateful, but please don't rush. I realize it's lots of work to type these things in.

 


 

 

 

jocelyng's picture

(post #63291, reply #11 of 14)

Here are three (one from Food and Wine).  I've got more that I can easily export from MasterCook if you want them.


Jocelyn


               Chocolate-Dipped Espresso Shortbread Cookies<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />


 


  Amount  Measure       Ingredient -- Preparation Method


--------  ------------  --------------------------------


                        For the cookies:


  8       ounces        cold unsalted butter (1 cup) -- cut into 1/2-inch pieces


     1/2  cup        granulated sugar


     1/2  teaspoon        table salt


  10      ounces        all-purpose flour, 2 1/4 cups


  2       tablespoons        finely ground espresso coffee beans


                        For the dipping chocolate:


  9       ounces        semisweet chocolate, chopped -- tempered


 


Line two baking sheets with parchment.  Position oven racks in the upper and lower thirds of the oven and heat the oven to 300 degrees.


 


Combine the butter, sugar and salt in a stand mixer bowl (use the paddle attachment) or a large mixing bowl.  Mix on low speed until the butter combines with the sugar but isn't perfectly smooth, 1 to 2 minutes.  Add the flour and ground espresso; mix on low speed, scraping the bowl frequently, until the dough has just about pulled together, about 3 minutes; don't overmix.  Roll out the dough on a lightly floured surface, roll the dough to about 1/4 inch thick.  Aim for a uniform thickness to ensure even baking.


 


Cut the dough into bars or squares with a sharp knife, or using cookie cutters, cut out shapes as close to one another as possible.  Press the scraps together, roll them out, and cut out more cookies.  If the dough becomes sticky, refrigerate it briefly.  Arrange the cookies on two parchment-lined baking sheets and refrigerate until chilled, at least 20 minutes.


 


Bake the cookies until golden on the bottom and edges and pale to golden on top, 30 minutes to 1 hour. The cookies are done when the tops look dry and the color has darkened slightly.   (After 15 minutes, swap the position of the baking sheets and rotate them 180 degrees for even baking.)  If the cookies are done before 30 minutes, reduce the oven temperature to 275 degrees for the remaining batches; if they take longer than 1 hour, increase the temperature to 325 degrees.


 


Dip the baked, cooled cookies:  set a sheet of parchment or waxed paper on a work surface.  Dip half of each cookie into the chocolate.  Set the cookies on the parchment and let the chocolate set up at room temperature, about 2 hours.


 


Storing:  the cookies stay fresh for 10 to 14 days at room temperature, or for at least a month when frozen.  If you're going to freeze them, be sure to wrap them well in plastic and store them in an airtight container.


 


Yield:   7 dozen


************************************************************


                    Orange-Hazelnut Shortbread Cookies


 


  Amount  Measure       Ingredient -- Preparation Method


--------  ------------  --------------------------------


  8       ounces        cold unsalted butter, cut into 1/2-inch pieces (1 cup)


     1/2  cup        granulated sugar


     1/2  teaspoon        table salt


  10      ounces        all-purpose flour (2 1/4 cups)


  2 1/2   ounces        blanched hazelnuts, toasted and ground -- 1/2 cup


  2       teaspoons        finely grated orange zest (loosely packed) -- from 1                              orange


 


Line two baking sheets with parchment.  Position oven racks in the upper and lower thirds of the oven and heat the oven to 300 degrees. 


 


Combine the butter, sugar and salt in a stand mixer bowl (use the paddle attachment) or a large mixing bowl.  Mix on low speed until the butter combines with the sugar but isn't perfectly smooth, 1 to 2 minutes.  Add the flour, ground hazelnuts and zest; mix on low speed, scraping the bowl frequently, until the dough has just about pulled together, about 3 minutes; don't overmix.  Roll out the dough on a lightly floured surface, roll the dough to about 1/4 inch thick.  Aim for a uniform thickness to ensure even baking.


 


Cut the dough into bars or squares with a sharp knife, or using cookie cutters, cut out shapes as close to one another as possible.  Press the scraps together, roll them out, and cut out more cookies.  If the dough becomes sticky, refrigerate it briefly.  Arrange the cookies on two parchment-lined baking sheets and refrigerate until chilled, at least 20 minutes.


 


Bake the cookies until golden on the bottom and edges and pale to golden on top, 30 minutes to 1 hour.  (After 15 minutes, swap the position of the baking sheets and rotate them 180 degrees for even baking.)  If the cookies are done before 30 minutes, reduce the oven temperature to 275 degrees for the remaining batches; if they take longer than 1 hour, increase the temperature to 325 degrees.


 


Storing:  the cookies stay fresh for 10 to 14 days at room temperature, or for at least a month when frozen.  If you're going to freeze them, be sure to wrap them well in plastic and store them in an airtight container.


 


Yield:  3 dozen


 


*****************************************


 


 


             Peanut Butter Shortbreads with Chocolate Ganache


 


Categories    : Cookies & Bars                  Holiday Gifts


 


  Amount  Measure       Ingredient -- Preparation Method


--------  ------------  --------------------------------


  4               cups  all-purpose flour


     1/2      teaspoon  baking powder


     1/4      teaspoon  salt


  3             sticks  unsalted butter -- softened


  1 3/4           cups  confectioner's sugar


  1                cup  creamy peanut butter


  1 1/2      teaspoons  pure vanilla extract


  6             ounces  bittersweet chocolate -- chopped


     1/2           cup  heavy cream


 


Preheat the oven to 325 degrees.  Line 3 large baking sheets with parchment paper.  In a medium bowl, whisk the flour with the baking powder and salt.


 


 


In a large bowl, using a handheld electric mixer, beat the butter until creamy.  Add the  confectioner's sugar and peanut butter and beat until it's light and fluffy.  Add the vanilla extract.  Beat in the dry ingredients at low speed.  Scrape the dough onto 3 sheets of plastic wrap ad pat into logs about 2 1/2-inches in diameter.  Refrigerate the logs until firm.


 


Slice the logs 1/3 inch thick and arrange the cookies 1 inch apart on baking sheets.  Slightly flatted the cookies with your fingertips.  Bake 1 sheet in the upper and 1 sheet in the lower third of the oven for 20 minutes, or just until golden; shift the sheets from top to bottom and front to back halfway through.  Using a pestle or the bottom of a shot glass, gently make a 1 1/2-inch round indentation in the center of each baked cookie.  Let cool on the baking sheets.  Repeat with the remaining cookies.


 


Meanwhile, put the chopped chocolate in a medium heatproof bowl.  In a small saucepan, bring the cream to a boil.  Pour it over the chocolate and let stand until melted, then whisk until smooth.  Let the ganache cool to room temperature, then spoon it into the cookie indentations.


 


Source:


  "Food & Wine December 2003"


Yield:


  "36 cookies"

soccermom's picture

(post #63291, reply #13 of 14)

Thanks; I was hoping for an espresso one. Coffee, butter and sugar--the perfect treat.

 


 

 

 

jocelyng's picture

(post #63291, reply #14 of 14)

Those were great.  They yield a lot, which is great for gift-giving, too.


Jocelyn

soccermom's picture

(post #63291, reply #9 of 14)

I do, but I'm wondering where DH may have put it (will have to check on top of every high surface in the house (he's 6'4") and then panic. If it doesn't show up I'll take you up on your offer.


Thanks


 


 


 

 

 

RHart18's picture

(post #63291, reply #12 of 14)

The shortbread I make every year is from Cooks Illus from a few years back.  It replaces some of the flour with rice flour to make them very tender.