HOLIDAY SHORTBREAD COOKIES
This special Christmas treat came to me from Scotland through a relative. I compared this recipe with one a friend makes, since her husband is of Scottish descent, and found this shortbread to be quite authentic. -Erma Hiltpold, Kerrville, Texas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 5 dozen.
Number Of Ingredients 4
Steps:
- In a large bowl, combine flour, sugar and salt. Cut in butter until mixture resembles fine crumbs. Pat into an ungreased 15x10x1-in. baking pan. Prick all over with a fork., Bake at 325° for 35 minutes or until center is set. Cool for 10-15 minutes. Cut into small squares. Continue to cool to room temperature.
Nutrition Facts : Calories 105 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 69mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
HOLIDAY SWIRL SHORTBREAD COOKIES
Get ahead of the holidays with this make-ahead recipe that's easy enough for a novice baker! It all starts with the tried-and-true shortbread formula: sugar, butter and flour. These three basic ingredients-plus a dash of vanilla-are all that's needed to make a dough that bakes up into almost inexplicably buttery and tender cookies, so they've got substance, as well as style. Their swirled look is the result of a little bit of food color and Betty's clever technique. Dough gets divided into three parts, dyed and recombined. A little bit of gentle kneading is all it takes to add the holly-jolly swirled effect!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h55m
Yield 24
Number Of Ingredients 7
Steps:
- In large bowl, beat softened butter, 1/2 cup granulated sugar and the vanilla with spoon until well mixed. Stir in flour until blended. Knead 5 to 10 times or until dough is smooth.
- Divide dough into 3 pieces. Place 2 pieces of dough into 2 small bowls. To one bowl, add green food color; stir or knead to mix color thoroughly into dough. Repeat with red food color and second piece of dough.
- Cut each of the 3 doughs in half. Take one half of each of the doughs, and press together into a ball. Gently knead to mix colors (don't overwork dough or it will lose marbling). Shape into a roll, 6 inches long by 1 1/2 inches in diameter. Spread 1 tablespoon sparkling sugar on plastic wrap; roll log to cover. Wrap dough log tightly with plastic wrap. Repeat forming, shaping and rolling with remaining dough pieces. Refrigerate about 1 hour 30 minutes or until firm.
- Heat oven to 350°F. Unwrap 1 of the dough logs; cut into 1/2-inch slices. Place 2 inches apart on ungreased cookie sheet, reshaping if necessary.
- Bake 9 to 11 minutes or until edges are set. Cool 2 minutes; remove from cookie sheet to cooling rack. Unwrap remaining dough log, and repeat slicing and baking. Cool completely, about 30 minutes. Store covered in airtight container.
Nutrition Facts : Calories 130, Carbohydrate 13 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Cookie, Sodium 60 mg, Sugar 5 g, TransFat 0 g
HOLIDAY SWIRLED SUGAR COOKIES
The fun in this recipe is preparing the marbled icing: Release your inner abstract artist as you drizzle red and green icing across a canvas of white on a baking sheet. Instead of dipping cookies in a bowl or on a plate, the baking sheet allows you to marble many cookies at once - without the colors getting muddy.
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield 24 cookies
Number Of Ingredients 12
Steps:
- For the cookies: Whisk together the flour, baking powder and salt in a medium bowl. Beat the butter and granulated sugar with an electric mixer on medium speed in a large bowl until light and fluffy, about 4 minutes. Increase the mixer speed to medium high, add the vanilla and egg and beat until incorporated. Reduce the speed to low, add the flour mixture in 2 batches and beat until just combined. Shape the dough into a disk. Wrap and refrigerate until firm, about 1 hour.
- Line 2 baking sheets with parchment paper. Generously dust a work surface with confectioners' sugar. Roll out the dough to a thickness of 1/2 inch, dusting with more confectioners' sugar as needed. (Return the dough to the refrigerator if it gets too soft.) Cut out shapes with a 2-inch round cookie cutter and arrange 2 inches apart on the prepared baking sheets. Reroll the scraps and cut out more cookies. Refrigerate the cookies until firm, about 1 hour.
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Bake the cookies, rotating the pans halfway through, until lightly browned around the edges, 9 to 11 minutes. Let cool completely on the baking sheets.
- For the royal icing: Combine the confectioners' sugar and meringue powder in a large bowl. Add 7 tablespoons water and beat with an electric mixer on medium-high speed until soft glossy peaks form, adding up to 8 tablespoons water if necessary to make a smooth icing that thickly coats the back of a spoon.
- Line a baking sheet with parchment and set a cooling rack on top.
- Put 1/4 cup icing into each of 2 small bowls. Add 9 drops red food coloring to one bowl and stir until evenly combined. Add 2 drops green food coloring to the second bowl and stir until evenly combined. Pour the remaining white icing into a clean rimmed baking sheet and spread or shake to evenly coat it. Drizzle the red icing all over the white, then drizzle the green icing over both. One at a time, put the cookies face-side down in the baking sheet icing. Take the cookies out one at a time, shaking gently to let excess icing drip off, and place right-side up on the prepared cooling rack. Decorate with edible glitter or sprinkles if desired. Let the icing harden completely before serving, about 1 hour.
HOLIDAY SHORTBREAD COOKIES
Make and share this Holiday Shortbread Cookies recipe from Food.com.
Provided by Courtly
Categories Dessert
Time 30m
Yield 72 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350.
- In medium bowl combine flour, corn starch and 2/3 Celsius of powdered sugar; set aside.
- In large bowl with mixer at medium speed, beat 2 cups of butter until softened and smooth.
- Add flour mixture, 1 1/2 t.
- lemon peel and vanilla; beat until well blended.
- [Ifnecessary, refrigerate dough 1 hour or until easy to handle.
- ]Shape dough into 1 inch balls.
- Place 1 1/2 inches apart on ungreased cookie sheets.
- Bake about 10-12 minutes or until edges are lightly browned.
- Remove from oven; cool completely on wire racks.
- Store in tightly covered container.
- Icing:.
- In a medium bowl beat together the remaining 1/3 Celsius butte and the remaining 1 t.
- lemon peel until butter is softened.
- Add remaining 4 Celsius powdered sugar and beat until well combined.
- Add lemon juice and beat well.
- Decorate cookies with icing.
Nutrition Facts : Calories 105.1, Fat 6, SaturatedFat 3.8, Cholesterol 15.8, Sodium 42.8, Carbohydrate 12.7, Fiber 0.1, Sugar 7.7, Protein 0.4
CHRISTMAS PINWHEEL COOKIES
This recipe was handed down by my 'Baba' (Ukrainian for 'grandmother'). She originally just made a chocolate and plain pinwheel cookie, but I adapted it easily to create a very colorful variety that my kids and husband adore at Christmas time!
Provided by Gitano
Categories Desserts Cookies Refrigerator Cookie Recipes
Time 8h30m
Yield 72
Number Of Ingredients 11
Steps:
- Sift the flour, baking powder, baking soda, and salt together into a bowl. Resift again into another bowl.
- Beat the butter with the brown and white sugars in a mixing bowl until light and fluffy. Beat in the eggs and vanilla until smooth. Gradually stir in the flour mixture until evenly blended. Gather the dough into a ball, and divide into two equal parts. Place one half in a second bowl. Add red food coloring to the dough in one bowl, and green food coloring to the dough in the other bowl. Use a fork or wooden spoon to blend the food coloring into the dough until evenly blended. Add additional drops of food coloring to make the desired shade.
- Roll out the red dough to 1/4 inch (5mm) thickness. Roll out the green dough to 1/4 inch (5mm) thickness, and place on top of the red dough. Beginning on one edge, roll the doughs to make a log so the two colors spiral inside each other. Wrap the log in waxed paper, then in a cotton towel, and refrigerate at least 8 hours.
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease 2 baking sheets.
- Unwrap the dough log, and place on a clean, lightly floured surface. Slice the log into rounds 1/8 inch (3 mm) thick, and place on prepared baking sheets.
- Bake in preheated oven until set, 5 to 6 minutes. Watch carefully to prevent edges from browning. Remove from oven, and cool on racks.
Nutrition Facts : Calories 76.5 calories, Carbohydrate 10.2 g, Cholesterol 14.2 mg, Fat 3.6 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 2.2 g, Sodium 70.6 mg, Sugar 4.9 g
HOLIDAY SHORTBREAD
At Wendy Masters' Grand Valley, Ontario home, it just wouldn't' be Christmas if she didn't make her great-grandmother's shortbread. "Everyone looks forward to it," she says. "All I do differently is sprinkle colored sugar on mine."
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3-1/2 dozen.
Number Of Ingredients 5
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Gradually add flour; mix until dough forms a ball., On a lightly floured surface, roll dough to 1/2-in. thickness. Cut into 1-1/2-in. squares, diamonds and/or triangles. Place on ungreased baking sheets; sprinkle with colored sugar if desired. , Bake at 325° for 14-18 minutes or until edges are lightly browned. Cool on wire racks.
Nutrition Facts : Calories 138 calories, Fat 9g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 62mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
SHORTBREAD SWIRLS
Give this universally beloved cookie a modern update by creating an ombre of color.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h30m
Yield Makes 28 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Whisk together flour and salt. In a large bowl, beat butter with vanilla seeds and confectioners' sugar on medium-high speed until pale and fluffy, about 2 minutes. Add yolk and beat until incorporated, 1 minute more. Gradually add flour mixture and beat on low until just combined. Tint with food color as desired.
- Transfer dough to pastry bag fitted with a 1/2-inch star tip (such as Ateco #825). Pipe into S shapes, each about 3 inches long and 1 inch wide, spaced 2 inches apart on ungreased baking sheets. Freeze until firm, about 20 minutes.
- Bake until edges are light golden, 16 to 18 minutes. Transfer cookies on sheets to wire racks; let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.
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