|by Jann Johnson|
Not just for teatime anymore, this tasty Scottish cousin to our old friend biscotti is as delicious savory as sweet--and a snap to make.
1 - 10 of 197 for shortbread cookies
Cream butter, sugar, ... cut. Arrange cut cookies 1 inch apart ... to 1 week; freeze for best freshness in longer storage. Makes about 60 2 inch cookies.
Preheat oven to ... 10-15 minutes (for cookies). Large shortbreads can take up ... Wilton's Icing White. For extra flavor, add a few drops of butter flavoring.
SHORTBREAD COOKIES: Cream together ... will be crumbly. Pat into a baking pan 9 x 13 inches. Bake at 350 degrees for 20 minutes or lightly brown; let cool.
Melt patties mover double boiler. If too thick add 2 teaspoons milk. Dip shortbread cookies into mint mix. I prefer to dip on an angle.
Mix buttermilk and ... with spoon. Fold in Cool Whip and oranges. Just before serving add the cookies (crushed up with your hands, do NOT use rolling pin.)
Mix buttermilk and pudding together. Fold in Cool Whip, add oranges. Just before serving, add cookies. Add maraschino cherries and walnuts, if desired.
Mix buttermilk and pudding. Fold in Cool Whip and oranges. Refrigerate. Just before serving, break cookies into small pieces and add to mixture.
Crush cookies (save a few ... pudding with buttermilk; fold in Cool Whip. Add cookies, oranges and marshmallows. Garnish with cookies and oranges; chill.
On large work ... Bake at 350 degrees for 10 minutes then check, cookies should be golden on bottom and lightly browned on top. Store in airtight container.
Preheat oven to 375 degrees. Combine flour, baking soda and cream of tartar. In large mixer bowl, beat butter and sugar until fluffy; beat in egg. ...
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