Shortbread

Since the goal of the Tuesdays with Dorie baking group is to bake through the complete cookbook of Dorie Greenspan’s Baking: From My Home to Yours (a five-year project!), I thought I should start catching up with the recipes I missed before I joined.In the beginning, the group was one: Laurie of quirky cupcake who came up with this brilliant idea. The first recipe she tackled was the Brown Sugar

I use the filling for these little tarts in all sorts of things--good for pies, tarts, parfaits, pastries. You really can't go wrong with a combination like mango and lime.for filling:1 cup mango nectar3/4 cup sugar1/2 cup lime juice1/4 cup corn starch1/2 cup orange juice2 large eggs, lightly beaten2 1/2 tablespoons butter6 ounces frozen or fresh raspberries plus a bit of sugar for pureewhipped cr

"Come and share a pot of tea, My home is warm and my friendship's free."Emilie Barnes Black Sesame Shortbread Cookies... You think you've kinda lost it when you start dreaming Black Sesame Shortbread! That's what has happened to me ever since I saw these wonderfully enticing cookies at Diva's Sugar Bar. Shortbread is my all time favourite sort of cookie, & sesame in a cookie is entirely intrig

Do you have a dinner party coming up? Do you want an amazing dessert that you can prepare ahead of time? One that will wow your friends and family? If so, these cheesecakes are for you!Our friends Jeremy and Liane came over for dinner last week, for a revisit to the shrimp tacos. Considering that the dinner could be spicy, I wanted something creamy and luscious for dessert. (And I'd received these adorable dessert cups for my birthday and I wanted to try them out!) I was also tickled to be able to use a tub of mascarpone from the dairy lady at my local farmer's market. (I'll try to get her name next time... although, the Dairy Lady has a nice ring to it!) Mascarpone is like an Italian cream cheese, and figures prominently in tiramisu. If you can't find any (or if it's marked up something c

When bride to be Rebecca Stuard said to me “I just don’t like cake”. So I desgned and built her a “cake” made of short bread cookies.The bride was elated! It made the perfect Cetlic Iconic moment!

“Men become passionately attached to women who know how to cosset them with delicate tidbits.”Honoré de Balzac Lime Chocolate Almond Shortbread Tart...making it YELLOW!!Got a mail from the talented Zorra @ Kochtopf the other day announcing an event being co hosted by her for International Women's Day on 8th March. In her words..."fiordisale asked me to organize with her a special event for International Women's Day. March 8 is a major day of global celebration for the economic, political and social achievements of women. Food connects people, so we would like to invite you to cook or bake something yellow for this special day. Yellow because on this day in Southern countries there is the tradition to give sprigs of bright yellow Mimosa flowers to women. The flowers are intended as a s

Shortbread is a Scottish-origin biscuit which is made from white sugar, a lot of butter, and plain white flour. These sweet cookies are usually served with tea (hot tea, I may have to add, since for Asians tea sometimes is served cold) in the afternoon, or for a snack.Due to its popular demand, shortbread is also made in other countries like Denmark and Sweden, but of course the Scottish version is the most popular one.Walkers Shortbread Ltd is Scotland's largest shortbread exporter, and thank to them, you could find these cookies in Jakarta, at least I've seen them displayed in Sogo supermarket. Dean's is also another nice brand. But of course the best shortbread I've ever tasted would be Stuart's grandma's homemade ones!Oatcakes are made almost entirely of oats and make the perfect accom

These are off the hook!Yield:24 servings2 cups flour1/2 cup powdered sugar1/2 lb butter (DO NOT use margarine)Cream butter and sugar.Add flour, mix well.Roll out and cut into desired shapes, place on parchment paper.Bake at 350°F until pale golden.

When I made shortbread recently, I thought I might have finally found a good recipe. It was buttery and crisp, much better than any recipe I had tried previously. My new friend Geggie mentioned I might want to try her grandfather's recipe, and noted he did come from Scotland. Hmmmm, it didn't take me long to realize I should try out her family recipe. I don't want to oversell the results,

Shortbread is a type of biscuit (cookie) which is traditionally made from sugar, butter and white flour. It is named like this because of its crumbly texture.This is a traditional shortbread recipe that's guaranteed to be a hit at parties or family gatherings.Weight Watchers Traditional Shortbread recipeMakes 15 servingsIngredients9 ounces plain flour6 ounces butter3 ounces caster sugar Preparation1. Mix the flour and sugar first, and then rub in the butter.2. Knead the mixture until it becomes a smooth paste.3. Roll out till about 3/4 inch (2 cm) thick.4. Cut into rectangles and decorate the top with a fork creating rows of holes.5. Transfer to a greased baking sheet and bake for 20-25 minutes at 160C (325F/Gas Mark 3). They want to stay pale and light golden.6. In warm weather you may wa

"I am still convinced that a good, simple, homemade cookie is preferable to all the store-bought cookies one can find."James Beard Almond Shortbread Hearts...delicious to the last crumb!These are one of those cookies that disappear before you can say Jack Robinson! Very easy to make, non-demanding or challenging, & above all, full of taste! Great cut-out cookies! Perfect hearts for Valentines! Nutty, Buttery & Crisp...goodness in every bite! I made hearts & flowers since I love the flowers too, but you can make an assortment of graduated hears if you like...or heart cut-outs in larger cookies! These are cookies I make just at the whim of it. Not involved or bothersome, these are nutty 'n' buttery ... a treat to have. I practically took under an hour to make these; some for a fr

"Cooking is like love. It should be entered into with abandon or not at all."Harriet van HorneSPICY CINNAMON SHORTBREADThis is a sweet & spicy shortbread, not the traditional sort, because I made it with brown sugar that gave it a very different texture. In addition, I went further and sprinkled the tops with a mix of brown sugar & cinnamon before baking, which enhanced the flavour of cinnamon! Flowers on stars!!I love the 'Think Spice' monthly event at Sunita's World. It does make you put on your thinking cap, and actually think the spice...at least with me it does! Can you imagine...I been thinking 'Cinnamon', her spice of choice for December '07, ever since I read her post. I madly tried to stick a stick of cinnamon into anything & everything, but wasn't quite there. This spicy cinnamon 'shortbread of sorts', which is my own creation, finally did it! Cinnamomum ZeylanicumNative to Ceylon (Sri Lanka), true cinnamon, Cinnamomum zeylanicum, dates back in Chinese w

"And every day when I've been good,I get an orange after food."Robert Louis Stevenson ORANGE SHORTBREAD COOKIESOrange Shortbread Christmas cookies from the 'Great Big Cookie Book'...crispy, buttery & just right on sweetness. Its the orange zest that adds a burst of fresh flavour to this shortbread. Its amazing how much of a difference natural flavours can make to food!The orange before it lost its zest!The recipe is quite similar to the Lime Shortbread Cookies one I posted a few days ago; except there are no twists to the original recipe this time, but for the shapes. If you haven't got cookie cutters, worry not! Just cut the rolled out dough into fingers with a sharp knife, place the fingers on the tray, prick the tops with a fork & bake. Great with a cuppa tea or coffee... or wrapped as a gift. Always appreciated!!"Shortbread...A biscuit (cookie) rich in butter, which is served with tea and its traditionally eaten at Christmas and New Year. Originating from Scotland and t

Of all pastries, we love cookies most. My son used to pester me to buy Walker's Shortbread for him every time we went to the supermarket. Now he hardly ask for it because we can always make our own.When I told him I found a recipe on the shortbread he likes, he asked me to do it immediately. Neh. I only did it at night when there's not interruption.Oh, if you are trying to lose weight don't eat this. It's loaded with butter. Hmm ... can you imagine the aroma of my kitchen when I baked this?* 'Pretty' Shortbread without poke marks *Ingredients:500g Butter, softened100g Brown Sugar150g Caster Sugar1 teaspoon Vanilla Essence675g Plain Flour75g Rice Flour55g Demerara Sugar (I used Brown Sugar)How to do it:Beat butter, sugar and vanilla till light and fluffy.Add flour and beat on low speed till just combined.Knead dough on a floured surface until smooth.Divide dough into three portion.Wrap in plastic or cling wrap and refrigerate for 30 minutes.Preheat oven to 150C.Roll each portion o

'Once in a young lifetime one should be allowed to have as much sweetness as one can possibly want and hold.'Judith OlneyLIME SHORTBREAD COOKIESA variation of Orange Shortbread Fingers from the 'Great Big Cookie Book'...an exciting book with over 200 recipes. A crisp, buttery cookie with a twang of lime! I used lime juice & rind to make this cookie; gave it a nice zesty/citrus flavour-FRESH!! Decided to go a step further later in the day, and sandwiched some with a chocolate ganache. This made it even more interesting, and a bigger hit with the kids. Here's my version of the recipe which is a very simple one;keeps in an airtight tin for up to 2 weeks (incidentally mine lasted 2 days!!)For zesting the lime, I used something really interesting & essential by my standards...a 'Microplane Zester Grater' (see picture below) that my sister got for me from the US. It's magical for zesting limes & oranges, & also for Parmesan, coconut etc. For those who haven't got one

Esta receita tradicional escocesa, conhecida como Caramel Shortcake e também por Millionaires Shortbread é constituida por três deliciosas camadas; a primeira, na base, de bolacha de manteiga crocante, a segunda, intermédia de caramelo muito macio e a última por uma cobertura brilhante de chocolate de leite. A minha melhor descrição para esta "coisa" é de que é o êxtase em barra. Come-se e

Imagina...que tienes tiempo y ganas, es fácil si lo intentas… Imagínate que son unas de las mejores, o las mejores, barras/galletas que jamás hayas probado. No lo dudes, no esperes.Puedes pensar que soy un soñador, pero no soy el único, espero que algún día te unas a nosotros y el mundo sea Uno (que no igual).La infidelidad del primer díaRecién comprado mi nuevo libro: “Pasión por el caramelo”, de Trish Deseine y ya empiezo dándole calabazas. Esta receta aparece en ese libro pero en otra de sus versiones, su lectura únicamente me ha servido para recordar que tenía otra, para mí mejor. Prefiero un “caramelo” a un “dulce de leche”, lo bueno si breve… más tiempo para disfrutar.No es que la receta del libro no me gustase (tienen un pinta estupenda), pero los elabora con un dulce de leche que prepara al fuego con leche condensada durante ¡3 horas! También podríais hacer el relleno (lo haré) con la receta del brigadeiro de chocolate, pero no serían estos

My chef friend Joe introduced me to these one Christmas. He makes dozens of different kinds of cookies and these are always among them. They're very rich, take few ingredients to make, and the recipe is so simple. Ms. Sydney took some to school to share with her friends today.Chocolate Lovers Shortbread1 cup unsalted butter, cut in 1/2 inch chunks, softened3/4 cup sugar1/2 tsp pure vanilla extract1 3/4 cups + 2 tbsp all purpose flour1/2 cup cocoa powder1/4 tsp saltLine cookie sheet with parchment paper. In a mixer beat the butter and sugar until the mixture is pale and flffy. Add the vanilla, flour, cocoa powderm and salt and mix until just blended.Lightly dust your work surface with flour and turn the dough out onto it. Knead the dough by hand 5 to 10 times, just until it forms a smooth ball. Using a rolling pin, roll the dough out into a 1/4 inch thick square. Transfer the dough to the parchment lined cookie sheet by rolling it up and around the rolling pin and then unrolling it ont

Chocolate Shortbread 2 cups powdered sugar 1 1/2 cups butter or margarine — softened 3 cups all-purpose flour 3/4 cup baking cocoa 2 teaspoons vanilla 4 ounces semisweet baking chocolate — melted and cooled 1/2 teaspoon shortening Creamy Frosting — (recipe follows) CREAMY FROSTING 3 cups powdered sugar 1/3 cup butter or margarine — softened 1 1/2 teaspoons vanilla 2 tablespoons (about) milk Heat oven to 325º. Beat powdered sugar and butter in large bowl with electric mixer on medium speed until light and fluffy, or mix with spoon. Stir in flour, cocoa and vanilla. Roll half of dough at a time 1/2 inch thick on lightly floured surface. Cut into 3-inch rounds. Place 2 inches apart on ungreased cookie sheet. Bake 9 to 11 minutes or until firm (cookies should not be dark brown). Remove fr

Brian Wood is a frequent and prolific contributor to the King Arthur Baking Circle. His recipes have always proven reliable, consistent, and delicious. To find more of Brian's recipes, and more - visit the Circle, and find thousands of recipes from many of the loyal members and contributors, as well as some wonderful recipes by King Arthur personnel. Lemon is a flavorful complement to this traditional buttery shortbread recipe that is remarkably easy to make. Preparation time: 15 min Baking time: 30 min Standing time: 30 min Yield: 5 dozen cookies Shortbread Ingredients: 2 cups butter, softened 1 cup sugar 1/4 cup lemon juice 4 tsp freshly grated lemon peel 4 1/2 cups all-purpose flour Glaze Ingredients: 1 cup powdered sugar 2 tbsp butter, softened 2 tbsp lemon juice Garnish Ingredients: 1 tbsp freshly grated lemon peel Heat oven to 350°F. Combine all shortbread ingredients except flour in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add f