A huge success for a simple recipe with a nice and rich buttery taste! I've tried the first recipe many times and its always turned out (as long as I'm paying attention to what I'm doing). I haven't tried the middle recipe but the one at the end turned out beautifully, love pecans.
Shortbread Cookies
makes 24 cookies
1 cup unsalted butter, softened
1/4 cup sugar
1/4 cup icing sugar
2 cups all-purpose flour
1/2 tsp salt
1. Combine butter, sugar and icing sugar in a large bowl and beat using a mixer until creamy. Add flour and salt and beat until flour is absorbed and mixture is crumbly.
2. Knead dough together gently and gather into a ball.
3. Place dough between 2 sheets of parchment paper and, using a rolling pin, roll out to a thickness of 1/4 inch. Place dough in the refrigerator to chill for 30 minutes or until firm.
4. Preheat oven to 300`F
5. Use a cookie cutter to cut out cookies, and place 1 inch apart on parchment-lined baking sheets.
6. Prick each cookie with a fork and bake, 1 baking sheet at a time, for 22 minutes or until lightly golden.
Cool on a rack. Sprinkle with icing sugar, if desired.
1 Cookie 3 variations and more+
Apricot Ginger and Almond Tartlets
Makes 28 Tartlets
1 recipe for Shortbread Cookies
2 large egg whites
1/2 cup light brown sugar, packed
1 cup chopped dried apricots
1 cup chopped candied ginger
1 cup blanched sliced almonds
1. Combine butter, sugar and icing sugar in a large bowl and beat using a mixer until creamy. Add flour and salt and beat until flour is absorbed and mixture is crumbly.
2. Knead dough together gently and gather into a ball. Roll dough into a log about 1 1/4 inches in diameter. Wrap dough in plastic and place in refrigerator to chill for 30 minutes or until firm.
3.Preheat oven to 350`F.
4. Cut dough into slices about 1/2 inch thick. Place each slice of dough into the well of a mini-muffin pan, and press to spread dough out to the edges, making a slight depression in the centre. Prick each shortbread bask with a fork.
5. Bake for 18 minutes or until shortbread bases are golden at edges.
6. Combine egg whites and brown sugar in a medium bowl and whisk together until sugar is mostly dissolved. Add apricots, ginger and almonds and toss to coat.
7. Place a heaping tablespoon of fruit and nut mixture onto each of the shortbread bases, spreading it out to the edges.
8. Bake for 14 minutes until almonds are lightly toasted. All tartlets to cool in the pan.
9. Remove tartlets from pan, using the tip of a sharp flexible knife to help loosen them.
Pecan Butter Balls
Makes 24 cookies
1 shortbread cookie recipe
1 cup finely chopped pecans
1/4 cup sifted icing sugar
1.Combine butter, sugar and icing sugar in a large bowl and beat using a mixer until creamy. Add flour and salt and beat until flour is absorbed and mixture is crumbly. Add pecans to the dough and knead gently to bring the dough together.
2. Gather dough into a ball and roll into a log about 1 inch in diameter.
3. Wrap dough in plastic and place in the refrigerator to chill for 30 minutes or until firm.
4. Preheat oven to 325`F.
5. Slice dough into rounds 3/4 inch thick, and roll each piece into a ball. Balls should be no more than 1 inch in diameter.
6. Place balls 1 inch apart on parchment-lined baking sheet sand bake, 1 baking sheet at a time, for 20 minutes or until cookies are firm and lightly golden. Cool on a rack.
7. Roll cooled cookies in icing sugar to coat.
Just a thought on another variation...
Chocolate Chip with Mint Chocolate Bailey's
Follow the recipe as directed.
Add 3/4 cup chocolate chips
1 oz of Mint Chocolate Baileys
Roll into a log shape. Wrap in Parchment paper to form a log, tie both ends. Place in Fridge or freezer until ready to cut. Date it and write what is in the roll.
Shortbread Cookies
makes 24 cookies
1 cup unsalted butter, softened
1/4 cup sugar
1/4 cup icing sugar
2 cups all-purpose flour
1/2 tsp salt
1. Combine butter, sugar and icing sugar in a large bowl and beat using a mixer until creamy. Add flour and salt and beat until flour is absorbed and mixture is crumbly.
2. Knead dough together gently and gather into a ball.
3. Place dough between 2 sheets of parchment paper and, using a rolling pin, roll out to a thickness of 1/4 inch. Place dough in the refrigerator to chill for 30 minutes or until firm.
4. Preheat oven to 300`F
5. Use a cookie cutter to cut out cookies, and place 1 inch apart on parchment-lined baking sheets.
6. Prick each cookie with a fork and bake, 1 baking sheet at a time, for 22 minutes or until lightly golden.
Cool on a rack. Sprinkle with icing sugar, if desired.
1 Cookie 3 variations and more+
Apricot Ginger and Almond Tartlets
Makes 28 Tartlets
1 recipe for Shortbread Cookies
2 large egg whites
1/2 cup light brown sugar, packed
1 cup chopped dried apricots
1 cup chopped candied ginger
1 cup blanched sliced almonds
1. Combine butter, sugar and icing sugar in a large bowl and beat using a mixer until creamy. Add flour and salt and beat until flour is absorbed and mixture is crumbly.
2. Knead dough together gently and gather into a ball. Roll dough into a log about 1 1/4 inches in diameter. Wrap dough in plastic and place in refrigerator to chill for 30 minutes or until firm.
3.Preheat oven to 350`F.
4. Cut dough into slices about 1/2 inch thick. Place each slice of dough into the well of a mini-muffin pan, and press to spread dough out to the edges, making a slight depression in the centre. Prick each shortbread bask with a fork.
5. Bake for 18 minutes or until shortbread bases are golden at edges.
6. Combine egg whites and brown sugar in a medium bowl and whisk together until sugar is mostly dissolved. Add apricots, ginger and almonds and toss to coat.
7. Place a heaping tablespoon of fruit and nut mixture onto each of the shortbread bases, spreading it out to the edges.
8. Bake for 14 minutes until almonds are lightly toasted. All tartlets to cool in the pan.
9. Remove tartlets from pan, using the tip of a sharp flexible knife to help loosen them.
Pecan Butter Balls
Makes 24 cookies
1 shortbread cookie recipe
1 cup finely chopped pecans
1/4 cup sifted icing sugar
1.Combine butter, sugar and icing sugar in a large bowl and beat using a mixer until creamy. Add flour and salt and beat until flour is absorbed and mixture is crumbly. Add pecans to the dough and knead gently to bring the dough together.
2. Gather dough into a ball and roll into a log about 1 inch in diameter.
3. Wrap dough in plastic and place in the refrigerator to chill for 30 minutes or until firm.
4. Preheat oven to 325`F.
5. Slice dough into rounds 3/4 inch thick, and roll each piece into a ball. Balls should be no more than 1 inch in diameter.
6. Place balls 1 inch apart on parchment-lined baking sheet sand bake, 1 baking sheet at a time, for 20 minutes or until cookies are firm and lightly golden. Cool on a rack.
7. Roll cooled cookies in icing sugar to coat.
Just a thought on another variation...
Chocolate Chip with Mint Chocolate Bailey's
Follow the recipe as directed.
Add 3/4 cup chocolate chips
1 oz of Mint Chocolate Baileys
Roll into a log shape. Wrap in Parchment paper to form a log, tie both ends. Place in Fridge or freezer until ready to cut. Date it and write what is in the roll.
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