Best 8 Brazil Nut Shortbread Recipes

BRAZIL NUT COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in nuts and coconut. , Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until bottom of cookies are lightly browned. Remove to wire racks.

MIXED-NUT SHORTBREAD

Steps:

• Put oven rack in middle position and preheat oven to 375°F.
• Stir together butter and 1/3 cup sugar in a medium bowl with a wooden spoon until combined well. Stir in vanilla, then add flour and mix with your hands just until a dough forms.
• Transfer dough to a lightly greased baking sheet and spread evenly with your fingers to form an 8-inch square. Sprinkle nuts evenly over dough, pressing down to help them adhere.
• Sprinkle remaining tablespoon sugar over nuts and bake until shortbread is deep golden, 20 to 25 minutes.
• Cool on baking sheet on a rack, 10 minutes. Cut into 18 (roughly 3- by 1 1/2-inch) bars.

SHORTBREAD, 10 WAYS

Steps:

• Heat oven to 325 degrees. Pulse together flour, sugar and salt in a food processor. Add butter and pulse to fine crumbs. Pulse a few more times until some of the crumbs start to come together, but don't overprocess; the dough should be somewhat crumbly. (You can also mix the dough in a bowl using two knives or a pastry cutter.)
• Press dough into an even layer in an ungreased 8- or 9-inch-square baking pan, or a 9-inch pie pan. Prick dough all over with a fork. Bake until golden brown, about 35 to 40 minutes for the 9-inch square or pie pan, 45 to 50 minutes for the 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm.

FRUIT AND NUT HOLIDAY SHORTBREAD

Steps:

• Make the shortbread cookies: Preheat the oven to 300 degrees F. Cream the butter with the sugar in a medium bowl using a handheld mixer. In a small bowl, mix the salt and flour, and then mix into the butter, 1/4 cup at a time, just until uniform. Do not overmix. Gather the dough into a ball; chill for 15 minutes if the dough is beginning to soften or feel greasy. Roll the dough out to 1/2-inch and cut into rectangles about 1/2-inch by 2 inches. Place on a cold, ungreased baking sheet. Bake until the edges are just beginning to turn golden, 20 minutes.
• Meanwhile, make the fruit and nut topping: In a small bowl, mix the pecans, cranberries, and chocolate chips with the orange marmalade.
• After 20 minutes, remove the cookies from the oven and spread the fruit and nut topping on the tops of the shortbread. Return to bake for 7 to 8 more minutes. Allow to cool before serving. Best eaten within a day or two of making.

BRAZIL NUT SHORTBREAD

Steps:

• Pre-heat the oven to 325 degrees F.
• Grind the Brazil nuts finely.
• Beat the butter until fluffy, add the sugar and beat until fluffy again--do beat adequately.
• Sift in the flours and the nuts and work to a smooth dough.
• Cover a baking sheet with parchment.
• place a 6" flan ring or tart form on the cookie sheet to use as a guide.
• Press the dough onto the sheet inside the ring to form a neat 6" inch circle.
• Remove the ring and flatten the dought slightly with a rolling pin.
• Prick the circle of dough with a fork and score it into eight wedges.
• Sprinkle with a little granulated sugar and bake for forty minutes.
• Remove from the oven and cut along the score lines and leave to cool for two minutes.
• Lift onto a rack and cool completely.
• If they don't get immediately eaten, store in an airtight container.

FRUIT AND NUT SHORTBREAD

Steps:

• Cream butter and sugar. Add yolk and flour. Cut in fruit and nuts. Shape dough into two rolls 2 inches in diameter and roll in waxed paper. Chill overnight.
• Preheat oven to 375 degrees F (190 degrees C).
• While still cold and wax paper still on, take a sharp knife and cut thin slices (1/8 inch). Set on greased cookie sheets, remove wax paper and bake for 10 minutes. (Slightly brown edges).

NUT SHORTBREAD

Steps:

• Cream the butter until it is light. Cream in the powdered sugar and vanilla.
• Stir in the ground nuts, then the flour and cornstarch.
• Knead until smooth on a very lightly floured board. (This dough is sticky).
• Spray the shortbread pan very lightly with a non stick veggie spray.
• Firmly press the dough into the shortbread pan.
• Prick the entire surface with a fork and bake the shortbread right in the pan.
• Bake at 325 degrees for about 30-35 minutes, or until very lightly browned.
• Let shortbread cool in its pan for about 10 minutes before you loosen the edges with a knife and flip the pan over onto a wooden cutting board.
• If the shortbread does not come right out, tap one edge of the pan.
• Cut the shortbread into serving pieces while it is still warm.

SAVORY MIXED-NUT SHORTBREAD

Steps:

• Heat the oven to 325 degrees. In a medium saucepan, combine the butter, rosemary sprig and 1/4 teaspoon black pepper. Cook over medium, swirling occasionally, until the butter is just melted. (You can also do this in a bowl in the microwave, stirring between 30-second bursts). Set aside to cool slightly. (Take a whiff of the butter; it smells like rosemary!)
• In an ungreased 9-by-13-by-2-inch pan, use a fork to stir together the flour, sugar and cayenne until combined. Remove and discard the rosemary sprig from the butter. Pour the melted butter into the dry ingredients. Stir with a fork to combine, then use your hands to mix until no dry spots remain.
• Press the dough evenly into the pan. Prick all over with a fork. Sprinkle the nuts and rosemary leaves on top, shake into a single layer, then press firmly into the dough until the nuts' sides are surrounded by dough. (This is important, otherwise the nuts won't adhere.) Sprinkle evenly with 1 teaspoon sugar and the remaining 1/2 teaspoon black pepper.
• Bake until golden brown (including in the center) and the edges start to pull away from the sides, 35 to 40 minutes.
• Let cool completely, then gently break up with your hands into jagged pieces. Nuts along the edge may fall out. (Those are yours to eat.) The shortbread will keep in an airtight container at room temperature for up to a week.