|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.
Results 1 - 10 of 613 for how to make shortbread
Preheat oven to 325°F. Line a ... the flour to make crumbles of butter ... top of the shortbread in several places ... pistachios, almonds, walnuts, etc.
Preheat oven to 375°F. Cream butter, ... in chocolate, or fill with chocolate or mocha filling by pressing two cookies together and filling the center.
Combine all of the above ingredients except for the pecans and mix well (a food processor may be used). Form the mixture into small balls a and press ...
Cream butter, sugar, ... be too crumbly to roll well. Preheat ... to 1 week; freeze for best freshness in longer storage. Makes about 60 2 inch cookies.
Preheat oven to 325°F. Combine flour, ... (for cookies). Large shortbreads can take up ... White. For extra flavor, add a few drops of butter flavoring.
Beat butter until ... and salt mixture to first mixture. Press ... light dusting of confectioner's sugar if serving right away, or store in an airtight tin.
Preheat oven to 350°F. We use ... Italian walnut liqueur makes an intiguing combination ... nuts in this shortbread recipe. Be sure ... Makes 40 wedge-shaped cookies.
Preheat the oven to 350°F. Butter 2 ... peas. Press the shortbread mixture into prepared ... - keep in the refrigerator for a yummy sweet and cool treat!
Grease 8" round ... decorative patterns. Return to oven; bake about ... Cool in pan on rack 30 minutes. Loosen sides. Turn out and invert. Cool completely.
Cream butter and ... together when mixture cracks it is right roll out 1/4 inch thick and cut with cookie cutter. Bake in medium oven at 350 for 13 to 15 min.
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