Best 9 Jeweled Shortbread Recipes

JEWELED COOKIES

Steps:

• In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Combine flour and baking soda; add to creamed mixture. Stir in raisins, nuts, cherries and pineapple; mix well. Shape into 2-in. rolls; wrap in waxed paper or foil. Freeze at least 2 hours. , Cut into 1/4-in. slices; place on greased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Cool on wire racks.

CLASSIC SHORTBREAD

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.

JEWELED SHORTBREAD

Steps:

• Cream icing sugar and butter until fluffy.
• Combine flours and add to the butter mixture, in small portions.
• Stir in mixed candied fruit.
• Turn batter out into a 9 x 13 pan. Press to the sides and smooth with the back of a spoon.
• Score into bars with a sharp knife and prick the surface with a fork.
• Bake 10 minutes at 350*, then lower the oven to 300*. Bake for 35 - 45 minutes.
• Remove from oven and immediately cut along the scored lines.
• Cool, then store in an airtight container.
• Dust with icing sugar before serving.

SUPER-EASY SHORTBREAD (3 INGREDIENTS)

Steps:

• Preheat oven to 300°.
• Cream butter and sugar together.
• Add flour and mix till texture is like clay.
• Press dough into ungreased 9 x 13 inch pan, prick all over with a fork, and sprinkle with sugar (tilt pan to cover the top evenly, then shake excess sugar back into the sugar canister).
• Bake for about 40-45 minutes (till very lightly browned--just golden around the edges).
• Let stand for 5 minutes, then cut into 24 squares while warm.
• Leave in pan to cool thoroughly. (Shortbread will not be crisp until cool.).
• Less easy method: Chill dough. Roll into 1-inch balls, then press balls to about 1/4-inch thickness on ungreased cookie sheets with the bottom of a glass dipped in sugar (sometimes you can find a glass with a pretty design on the bottom, like a star). Bake at 300° for about 20-25 minutes (until edges are very lightly browned).
• Least easy method: Chill dough. Roll out to about 1/4-inch thickness, sprinkle with sugar, then cut with cookie cutters. Bake on ungreased cookie sheets at 300° for about 20-25 minutes (until edges are very lightly browned).
• Variation: Add 2 tablespoons dried lavender to the creamed butter and sugar before adding flour. It may sound strange, but the flavor is subtle and elegant. Food-grade lavender is usually available in herb bins at health food stores, and I recently found it at a great price from Atlantic Spice online (their Lavender #1).
• Variation: After cutting shortbread into squares (it will still be warm), scatter 1 cup of chocolate chips over the top, let the chocolate soften completely, then spread as a thin layer and let cool completely before removing from pan. (No need to sprinkle shortbread with sugar before baking if you plan to do this.).
• Variation: Stir 1 cup chocolate chips or butterscotch chips into the dough before pressing into pan. You can also try melting the butterscotch over the top, as above. In England, you'll find "caramel shortbread," which has a layer of caramel and a layer of chocolate on top of the shortbread. It's wonderful (of course!). I've tried various ways of doing this and various kinds of caramel, but it's been a while and I don't remember what works best. It can be tricky not to make a mess!

LIME SHORTBREAD WITH DRIED CHERRIES

Steps:

• In a large bowl, cream butter and confectioners' sugar until blended. Beat in lime zest and extracts. In another bowl, mix flour, baking powder and salt; gradually beat into creamed mixture. Stir in cherries., Divide dough in half; shape each into a 7-in.-long roll. Wrap in plastic; refrigerate 3-4 hours or until firm. , Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 9-11 minutes or until edges are golden brown. Remove from pans to wire racks to cool. Freeze option: Place wrapped logs in resealable plastic freezer bag; freeze. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Bake as directed.

JEWISH SHORTBREAD

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a large bowl, cream together the butter and 1/3 cup of sugar until smooth. Mix in the walnuts, vanilla, salt and flour until well blended. Shape tablespoonfuls of dough into crescent shapes. Place 1 inch apart on an ungreased baking sheet.
• Bake for 15 to 20 minutes in the preheated oven, until the bottoms begin to brown. In a small bowl, mix together the remaining 1/2 cup of sugar and cinnamon. Roll the cookies in the cinnamon sugar while still hot. Cool completely before storing in an airtight tin.

SHORTBREAD COOKIES II

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Cream butter and sugar until fluffy. Stir in vanilla; add flour and mix well.
• Put through cookie press and form cookies onto baking sheets. Bake for 10 - 12 minutes.

THUMBPRINT COOKIES

Steps:

• Heat oven to 350°F.
• Mix brown sugar, shortening, butter, vanilla and egg yolk in medium bowl. Stir in flour and salt until dough holds together.
• Shape dough into 1-inch balls. Beat egg white slightly. Dip each ball into egg white. Roll in nuts. Place about 1 inch apart on ungreased cookie sheet. Press thumb deeply in center of each.
• Bake about 10 minutes or until light brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Fill thumbprints with jelly.

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.