|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 35 for light shortbread cookie
Result Page: 1
Cream butter, sugar, ... high speed until light and fluffy. On ... a lightly floured cookie cutters. Dip cutters ... storage. Makes about 60 2 inch cookies.
Preheat oven to ... Lightly grease the cookie mold wiping with ... (for cookies). Large shortbreads can take up ... cookies are very light in color and ... drops of butter flavoring.
Combine cookie crumbs, pecans and ... minutes before serving, transfer pie from freezer to refrigerator. Cut into wedges and spoon sauce over each serving.
In large bowl, ... with sugar until light and fluffy. With ... 2 inch fancy cookie cutters, cut out ... golden. Remove to wire rack, cool. Makes 5 dozen.
Cream butter and ... refrigerator for 2-3 hours. Roll into small balls. Place on cookie sheet and press flat ... Bake at 400 degrees for about 15 minutes.
Using a mixer, ... with sugar until light and fluffy. Add ... cut out with cookie cutter and decorate. ... These cookies are not supposed to brown very much.
Mix and knead until smooth. Roll and chill. Roll out and cut with cookie cutter. Bake at 325 degrees for about 30 minutes or until golden brown.
Cream butter and ... balls and place on ungreased cookie sheet. Flatten balls with a fork. Bake at 350 degrees for 8-10 minutes. Makes 6 1/2 dozen cookies.
Cream butter with sugars; add egg and vanilla. Blend in flour. Fashion into balls, flatten with cookie stamp or bottom of glass on cookie sheet.
Beat butter at ... until blended. Divide cookie dough in half; ... 350°F for 10 to 12 minutes or until lightly browned. Transfer to wire racks to cool.
Result Page: 1
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