Food recipes
Three-Way Shortbreads
Three-Way Shortbreads Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated butter, without salt Directions: In a large mixing bowl stir together the flour and sugar. Cut in butter until mixture...
Three-Way Shortbreads
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt
Directions:
In a large mixing bowl stir together the flour and sugar.
Cut in butter until mixture resembles fine crumbs.
Form mixture into a ball and knead until smooth.
Follow the directions below for any desired shape.
SHORTBREAD WEDGES: On an ungreased cookie sheet pat or roll dough into an 8-inch circle.
For scalloped edge, with forefinger and thumb of the other hand.
Using a sharp knife, cut the dough circle into 12 to 16 pie - shape wedges.
Do not seperate wedges.
Prick each wedge with a fork, making a design.
Bake at 325F (160C) oven for 25 to 30 minutes or just until edges are light brown.
While warm, re-cut wedges.
Remove from pan; cool on a wire rack.
THUMBPRINTS: Prepare dough as directed; shape dough into 1-inch balls.
Place balls 2 inches apart on an ungreased cookie sheet.
Using your thumb, press an indentation in the center of each cookie.
Bake in a 325 degree F oven about 18 minutes or until bottoms are light brown and wedges are slightly golden.
Immediately spoon 1/2 teaspoon fruit preserves (such as cherry, strawberry, or peach) into each indentation.
Cool completely, then remove cookies from cookie sheet.
PECAN SPICE SHORTBREAD: Prepare the dough as directed, except substitute brown sugar for the sugar and add 1 teaspoon apple pie spice to the flour mixture.
Pat the dough into an ungreased 9-by-9- by 2-inch baking pan.
Sprinkle dough with 1/4 cup chopped pecans; press nuts lightly into dough.
Bake in a 325F (160C) oven for 23 to 25 minutes.
While warm, cut into 16 2 1/4 inch squares.
Cut each square diagonally to make triangles.
Cool in pan.
Drizzle with Vanilla Icing.
VANILLA ICING: In a small mixing bowl combine 1/2 cup sifted powdered sugar and 1/4 teaspoon vanilla extract.
Stir in enough milk (2 to 3 teaspoons) to make an icing of drizzling consistency.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt
Directions:
In a large mixing bowl stir together the flour and sugar.
Cut in butter until mixture resembles fine crumbs.
Form mixture into a ball and knead until smooth.
Follow the directions below for any desired shape.
SHORTBREAD WEDGES: On an ungreased cookie sheet pat or roll dough into an 8-inch circle.
For scalloped edge, with forefinger and thumb of the other hand.
Using a sharp knife, cut the dough circle into 12 to 16 pie - shape wedges.
Do not seperate wedges.
Prick each wedge with a fork, making a design.
Bake at 325F (160C) oven for 25 to 30 minutes or just until edges are light brown.
While warm, re-cut wedges.
Remove from pan; cool on a wire rack.
THUMBPRINTS: Prepare dough as directed; shape dough into 1-inch balls.
Place balls 2 inches apart on an ungreased cookie sheet.
Using your thumb, press an indentation in the center of each cookie.
Bake in a 325 degree F oven about 18 minutes or until bottoms are light brown and wedges are slightly golden.
Immediately spoon 1/2 teaspoon fruit preserves (such as cherry, strawberry, or peach) into each indentation.
Cool completely, then remove cookies from cookie sheet.
PECAN SPICE SHORTBREAD: Prepare the dough as directed, except substitute brown sugar for the sugar and add 1 teaspoon apple pie spice to the flour mixture.
Pat the dough into an ungreased 9-by-9- by 2-inch baking pan.
Sprinkle dough with 1/4 cup chopped pecans; press nuts lightly into dough.
Bake in a 325F (160C) oven for 23 to 25 minutes.
While warm, cut into 16 2 1/4 inch squares.
Cut each square diagonally to make triangles.
Cool in pan.
Drizzle with Vanilla Icing.
VANILLA ICING: In a small mixing bowl combine 1/2 cup sifted powdered sugar and 1/4 teaspoon vanilla extract.
Stir in enough milk (2 to 3 teaspoons) to make an icing of drizzling consistency.