Shortbread

Shortbread can be dressed up or down simply by adding spices, dried cherries, or pecans. All of these variations will easily sweeten up a Christmas cookie exchange.

Shortbread Enlarge Image
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9 users rated this recipe an average rating of 4.0
Makes:
16 servings
Prep:
15 mins
Bake:
25 mins 325°F
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Shortbread

Ingredients
1 1/4
3
tablespoons granulated sugar
1/2
cup butter

Directions

  1. Preheat oven to 325F. In a medium bowl stir together flour and sugar. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling. Using your hands, shape the mixture into a ball and knead until smooth.
  2. On a lightly floured surface, roll dough until 1/2 inch thick. Using a 1-1/2-inch cookie cutter, cut dough into circles, rerolling scraps as necessary. Place circles 1 inch apart on an ungreased cookie sheet. Bake in the preheated oven for 20-25 minutes or until bottoms just start to brown. Transfer to write rack and let cool. Makes 16 cookies.

From the Test Kitchen

*To make shortbread strips, on a lightly floured surface, roll dough into a 6x4-inch rectangle about 1/2 inch thick. Using a utility knife, cut rectangle in half lengthwise, then crosswise into 16 pieces. Bake as directed.

Spiced Shortbread:

Prepare as above, except substitute brown sugar for the granulated sugar and stir 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, and 1/8 teaspoon ground cloves into the flour mixture.

Cherry-Orange Shortbread:

Prepare as above, except add 2 teaspoons finely shredded orange peel with the butter and stir in 1/3 cup snipped dried cherries after cutting in the butter.

Butter-Pecan Shortbread:

Prepare as above, except substitute brown sugar for the granulated sugar. After cutting in butter, stir in 2 tablespoons finely chopped pecans. Sprinkle mixture with 1/2 teaspoon vanilla before kneading.

Lemon-Poppy Seed Shortbread:

Prepare as above, except stir 1 tablespoon poppy seeds into flour mixture and add 1 teaspoon finely shredded lemon peel with the butter.

Cranberry Shortbread:

Prepare as above, except after cutting in butter, stir in 1/3 cup snipped dried cranberries.

Nutrition Facts

(Shortbread)
    Per serving:
  • 98 kcal cal.,
  • 6 g fat
  • (4 g sat. fat,
  • 0 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 16 mg chol.,
  • 62 mg sodium,
  • 10 g carb.,
  • 0 g fiber,
  • 2 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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