Indulge in a nostalgic baking journey with our curated collection of classic shortbread cookie recipes, inspired by the iconic Danescook cookie mold. These delectable treats, hailing from Denmark, are renowned for their melt-in-your-mouth texture and intricate designs, making them a timeless favorite among cookie enthusiasts. Our selection of recipes caters to various preferences, from traditional shortbread to unique variations infused with flavors like chocolate, orange, and nuts. Embark on a culinary adventure as you explore the diverse options, ensuring a delightful experience with every bite.
Let's cook with our recipes!
CLASSIC SHORTBREAD COOKIES IN 4 INGREDIENTS WITH ADDED 1 INGREDIENT VARIATIONS
Provided by Claire Robinson
Categories dessert
Time 1h4m
Yield approximately 65 cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- Add the flour, salt, and powdered sugar to a food processor and pulse to combine. Add in the vanilla, the butter and the 1 teaspoon of water. Pulse together just until a dough is formed. Put the dough on a sheet of plastic wrap and roll into a log, about 2 1/2 inches in diameter and 5 inches long. Tightly twist each end of the wrap in opposite directions. Chill the dough in the refrigerator for at least 30 minutes.
- Slice the log into 1/3-inch thick disks. Arrange on nonstick cookie sheets, parchment lined or silpat lined baking sheets, 2 inches apart. Bake until the edges are just light brown, about 12 to 14 minutes, rotating the pans half way through the baking process. Remove from the oven and let cool on the cookie sheets for 5 minutes. Transfer to wire racks and cool until room temperature. Enjoy!
- Variations:
- Pulse together the tea with the flour and salt in a food processor just until the tea is in small pieces evenly distributed throughout the flour. Then add the powdered sugar, vanilla, the butter and the 1 teaspoon of water. Continue as instructed above.
- Pulse the toasted and chopped pecans into the dough and then shape into a flattened round disk. Wrap in plastic wrap and refrigerate for 1 hour. On a flour dusted surface, roll the dough out to approximately 1/3-inch thick. (If the dough is too hard to roll or begins to crack, let it rest at room temperature for a few minutes until pliable.) With a sharp knife, cut the dough into rectangle shapes about 1 by 3-inches. Arrange on the prepared baking sheets and follow the cooking instructions as above. Dust slightly cooled cookies with powdered sugar through a fine mesh strainer.
CERAMIC MOLD COOKIES
For best results, mix your dough by hand. Lightly oil mold and blot with paper towel. Lightly flour mold and re-flour the mold before each cookie but DO NOT re-oil. Press a piece of dough firmly and evenly into the mold. Trim the back of the cookie so it's flush with the mold. Tap the dough from mold and place on a baking sheet in the top third of your oven until nicely browned - about 10 minutes.
Provided by Lois M. Campbell
Yield 72
Number Of Ingredients 7
Steps:
- Thoroughly cream the butter by hand. Add sugar and mix til fluffy. Beat in the egg and then the milk or cream.
- In a separate bowl mix together all the dry ingredients. Stir them into the butter. Knead the dough for just a minute. Chill the dough until firm.
- Preheat oven to 350 degrees F (180 degrees C).
- Form the cookies as directed above. Bake for 10 - 12 minutes or until the edges brown. *Quantity will vary depending on the size of your ceramic molds.
Nutrition Facts : Calories 33.2 calories, Carbohydrate 4.8 g, Cholesterol 6 mg, Fat 1.4 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 0.8 g, Sodium 18.3 mg, Sugar 2.1 g
CLASSIC SHORTBREAD
This satisfying shortbread is as easy as it gets. It's simultaneously crisp, crumbly and tender because we've added a little cornstarch to the flour. And granulated sugar gives the cookies their gorgeous golden color.
Provided by Food Network Kitchen
Categories dessert
Time 1h55m
Yield 36 bars
Number Of Ingredients 5
Steps:
- Position an oven rack in the center of the oven and preheat to 325 degrees F. Butter a 9-by-12-1/2-inch jelly roll pan and line it with parchment, then butter the paper.
- Whisk together the flour, cornstarch and salt in a bowl. Beat the butter and sugar with an electric mixer on medium speed until light and fluffy, 5 to 7 minutes. Slowly add the flour mixture and beat on low until the dough is just combined; do not overwork.
- Transfer the dough to the prepared pan, spreading it out as evenly as possible with a spatula. Cover with plastic wrap, then use your hands to press and flatten the dough into a smooth even layer. Remove the plastic and cut the dough with a sharp knife into approximately 1-by-3-inch bars. Use a fork to prick a decorative pattern into the tops.
- Bake, rotating the pan from front to back halfway through, until golden, 60 to 70 minutes. Let stand for 5 minutes in the pan, then re-cut the bars along the previous cuts. Carefully lift the bars off the parchment with a small spatula and transfer them to a wire rack to cool completely. Store the cookies in an airtight container for up to 5 days.
COOKIE STAMP SHORTBREAD
Got this recipe with my Rycraft Cookie Stamp purchase. A cookie stamp is a small (2-inch diameter) imprinted clay stamp. When pressed into an unbaked shortbread cookie, a delicate image will appear. Yield for these cookies is approximate. Have not made them yet.
Provided by BecR2400
Categories Dessert
Time 35m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 3
Steps:
- Cream butter and sugar thoroughly.
- Add flour gradually, one cup at a time. Mix this until well blended, but do not overmix.
- Roll into one-inch balls, and place on ungreased cookie sheet.
- Stamp with warm cookie stamp.
- Bake at 325F degrees for 15 to 20 minutes (or 12-15 minutes per reviewer).
Nutrition Facts : Calories 182.8, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 82, Carbohydrate 18.2, Fiber 0.4, Sugar 6.3, Protein 1.7
CLASSIC SHORTBREAD
Make and share this Classic Shortbread recipe from Food.com.
Provided by clandeboy
Categories Dessert
Time 45m
Yield 8-12 serving(s)
Number Of Ingredients 4
Steps:
- Cream butter until it is light.
- Cream in powdered sugar and then vanilla.
- Work in flour.
- Knead the dough on an unfloured board until smooth.
- Spray shortbread pan very lightly with non-stick vegetable oil spray.
- Firmly press the dough into the shortbread pan.
- Prick the entire surface with a fork and bake in pan at 325 for 30-35 minutes or until lightly browned.
- Remove from oven and let cool in pan for about 10 min.
- Loosen edges with a knife and flip pan over onto a wooden cutting board.
- If shortbread doesn't come right out, tap one edge of the pan.
- Cut shortbread into serving pieces while it is warm.
Nutrition Facts : Calories 178.4, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 101.7, Carbohydrate 16.9, Fiber 0.4, Sugar 5, Protein 1.7
Tips:
- Use high-quality ingredients: The quality of your ingredients will greatly affect the taste of your cookies. Use real butter, not margarine, and choose a good quality flour and sugar.
- Chill the dough before baking: This will help the cookies to hold their shape and prevent them from spreading too much. You can chill the dough for at least 30 minutes, or up to overnight.
- Don't overmix the dough: Overmixing the dough will make the cookies tough. Mix just until the ingredients are combined.
- Use a cookie mold: A cookie mold will help you to create beautiful and uniform cookies. If you don't have a cookie mold, you can use a rolling pin and cookie cutters.
- Bake the cookies at the right temperature: The temperature of your oven will affect the texture of your cookies. Bake the cookies at the temperature specified in the recipe.
- Let the cookies cool before serving: Let the cookies cool on a wire rack before serving. This will help them to set and prevent them from falling apart.
Conclusion:
Shortbread cookies are a delicious and classic treat that can be enjoyed by people of all ages. They are perfect for any occasion, from a simple snack to a special holiday gathering. With a few simple ingredients and a little bit of time, you can easily make your own shortbread cookies at home. So what are you waiting for? Get baking!
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