Shortbread recipe

[minnie56]

I would love a good buttery recipe that's not too sweet? Anyone have a fave?

Thanks!

 

[ShootingStarMom2]

My grandma would make these for my dad and put a tiny candied cherry in the middle. She used a star shape from the cookie press that I now use to make them for my dad. You can also dye the dough with food coloring if you like. We do one set green for trees and one set red for ornaments. Enjoy!

1 cup butter
3/4 cup white sugar
3 egg yolks
1 teaspoon almond extract
3 cups cake flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Preheat oven to 400 degrees. Cream the butter and the sugar. Add the 3 beaten egg yolks and one teaspoon of almond extract. Mix until well blended. In a separate bowl, mix together the flour, baking powder and salt. Gradually sift into the butter mixture and stir well. Chill until firm. Using a cookie press, press out cookies onto a cookie sheet. Bake for 10 minutes.

Have a good sugar cookie recipe to trade?

 

[BillSears]

I've got a good one at home...hopefully replying to this now will remind me to post it for you later.

 

[Va-bear]

Thanks for asking this - I've always wanted a good shortbread recipe. A dear friends mom used to make it for us and I recently asked my friend to ask her for it - she sadly, told me her mom now has Alzheimers and wont even remember having made them for us....

I will make some this weekend in her honor!

 

[Jockaroo]

Here is the one I use and have had success with:

From Betty Crocker 40th Anniversary Cookbook

Scotch Shortbread
3/4 cup margarine or butter (USE BUTTER!!!!)
1/4 cup sugar (I have substituted Splenda)
2 cups all-purpose flour (do not use self-rising flour)

Heat oven to 350 degrees. Mix butter and sugar. Stir in flour. (If dough is crumbly, mix in 1 to 2 table spoons butter, softened.) Roll dough 1/2 inch thick on lightly foured surface. Cut into small shapes about 1 1/2 x 1 inch. Place 1/2 inch apart on ungreased cookie sheet. Bake about 20 minutes or until set: cool. About 2 dozen cookies. 95 calories per cookie.

This is my "signature" cookie in boxes. I use my Scottie dog cookie cutter for these. You need to use butter since this is the real flavor for this cookie.

 

[Va-bear]

Here is the one I use and have had success with:

From Betty Crocker 40th Anniversary Cookbook

Scotch Shortbread
3/4 cup margarine or butter (USE BUTTER!!!!)
1/4 cup sugar (I have substituted Splenda)
2 cups all-purpose flour (do not use self-rising flour)

Heat oven to 350 degrees. Mix butter and sugar. Stir in flour. (If dough is crumbly, mix in 1 to 2 table spoons butter, softened.) Roll dough 1/2 inch thick on lightly foured surface. Cut into small shapes about 1 1/2 x 1 inch. Place 1/2 inch apart on ungreased cookie sheet. Bake about 20 minutes or until set: cool. About 2 dozen cookies. 95 calories per cookie.

This is my "signature" cookie in boxes. I use my Scottie dog cookie cutter for these. You need to use butter since this is the real flavor for this cookie.

OMG you just gave me a MAJOR flashback - I used to have a scottie dog cookie cutter when I was little, how I wish my mom still had it!

This recipe looks SUPER, btw, thanks for posting it!

 

[BillSears]

This is my favorite one. Make sure you use confectioners sugar and real butter.

2 sticks(1 cup) butter softened
2/3 cup confectioners sugar
1 teaspoon vanilla extract
2 cups flour
1/4 teaspoon salt

Preheat oven to 350.

In a large mixing bowl, beat the butter until it is smooth and creamy, then add the sugar and vanilla and beat well. Stir and toss together the four and salt, then add to the butter mixture. Beat until completely mixed.

Roll out the dough on a lightly floured surface until it's 1/2 inch thick. Cut into whatever shapes you want. Place cookies on an ungreased cookie sheet and prick each cookie 3 times with a fork. Bake for 20 minutes or until they are just starting to color around the edges, do not overbake. Cool on a rack

 

[Lynn CC]

OMG you just gave me a MAJOR flashback - I used to have a scottie dog cookie cutter when I was little, how I wish my mom still had it!

This recipe looks SUPER, btw, thanks for posting it!

I have used this same recipe for the past 27 years and eveyone LOVES these shortbread cookies. I got the same recipe out of my Betty Crocker cookbook I received for my wedding shower.

I also frost mine with a mix of confectionary sugear that I mix in butter and a touch of vanilla and a touch of milk and blend until it's nice and creamy frosting conistancy. I color the frosting and decorate, sometimes getting quite carried away!

I only use Land O Lakes Butter it has the best taste for these cookies.

 

[Jockaroo]

Lynn, I have to admit. I melt some semi-sweet chocolate and cream and dip the Scottie dog shortbread in the chocolate. One reason I like the recipe is that I bake for some folks who need to monitor their sugar intake. This is a better alternative than say chocolate chip cookies. It can be made with Splenda, but the browning/baking isn't quite the same--still good though.

Va-Bear, glad I could give you the flashback. My mom made these huge gingerbread boy cookies when I was little. She is still using her cutter (thank goodness ) but I found a duplicate cutter in an antique shop. I have my gingerbread boy cutter sitting in one of my kitchen windows. It makes me happy! I can understand your fond memories of a cookie cutter.

 

[Va-bear]

Lynn, I have to admit. I melt some semi-sweet chocolate and cream and dip the Scottie dog shortbread in the chocolate. One reason I like the recipe is that I bake for some folks who need to monitor their sugar intake. This is a better alternative than say chocolate chip cookies. It can be made with Splenda, but the browning/baking isn't quite the same--still good though.

Va-Bear, glad I could give you the flashback. My mom made these huge gingerbread boy cookies when I was little. She is still using her cutter (thank goodness ) but I found a duplicate cutter in an antique shop. I have my gingerbread boy cutter sitting in one of my kitchen windows. It makes me happy! I can understand your fond memories of a cookie cutter.

Oh good.... I did think I probaby sounded a bit .
I bet your gingerbread boy looks great sitting in your window...inspires me to look on Ebay for a duplicate too.

 

[hrh_disney_queen]

Here is the one I use and have had success with:

From Betty Crocker 40th Anniversary Cookbook

Scotch Shortbread
3/4 cup margarine or butter (USE BUTTER!!!!)
1/4 cup sugar (I have substituted Splenda)
2 cups all-purpose flour (do not use self-rising flour)

Heat oven to 350 degrees. Mix butter and sugar. Stir in flour. (If dough is crumbly, mix in 1 to 2 table spoons butter, softened.) Roll dough 1/2 inch thick on lightly foured surface. Cut into small shapes about 1 1/2 x 1 inch. Place 1/2 inch apart on ungreased cookie sheet. Bake about 20 minutes or until set: cool. About 2 dozen cookies. 95 calories per cookie.

This is my "signature" cookie in boxes. I use my Scottie dog cookie cutter for these. You need to use butter since this is the real flavor for this cookie.

I use this recipe, too. Absolutely use butter, I suggest unsalted.

The easiest way to do this is the traditional shaping method. Divide the dough into two equal parts. Shape each into a ball and roll out to 1/2 inch thick. Mark 8 wedges in each, don't go all the way through. Prick each wedge a couple of times with a fork. Bake as above, do not brown! When done, use a pizza cutter on the hot circles to completely cut through the wedges.

I love this shortbread and it is the easiest cookie recipe there is.

 

[minnie56]

Thanks all!!!!
Great to have some tried and true recipes!!!

I think I'll try a couple of ways today!

 

[MacGregrrrr]

We had a cookie cutter in the shape of a Scotty - a family treasure! I'm trying to track down some for my son and nephews, and ran across this thread - thought I'd add a tip from my Mom: Roll the dough into large "sausages" and then chill them overnight in the fridge - the next day (once the butter has hardened), you'll be able to cut them into perfect disks without ANY crumbling! But, other than that ... we always joked the recipe was "butter, sugar, and a touch of flour to hold the butter and sugar together ..."!!! Happy baking, everybody, and Merry Christmas!

 

[GRUMPY PIRATE]

thank you for those that posted the recipies!!!


I just want you to know that with the aid of those...

I will now gain my required amount of holiday weight!!!!!!

RUM fer everyone!!!