|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.
Tip: Try shortbread cookie for more results.
1 - 10 of 12 for soft shortbread cookie
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Beat egg whites, ... small bowl combine cookie crumbs, flaked coconut, ... Spread on pie and top with the remaining crushed Heath bars. Freeze. Then cover.
Line trifle dish ... have them, or shortbread cookies, between layers, ... of macaroons. For variety, flavor cream with almond extract instead of vanilla.
For Crust: Preheat oven to 350 degrees. Mix first 4 ingredients in small bowl. Blend in enough butter to bind crumbs. Press mixture onto bottom of 10 ...
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.
Mix dry ingredients. ... inch thick. Cut into circles with the top of a juice glass. Bake on an ungreased cookie sheet at 325 degrees for 10-20 minutes.
Beat butter and sugar until fluffy. Stir in flour about 1/3 at a time. Mix well with hands. Roll out 1/2 inch thick. Cut. Bake at 300 degrees 20-25 ...
Cream butter. Add ... teaspoonfuls on ungreased cookie sheet and bake ... minutes then on top shelf for 15 minutes. When cool, coat with powdered sugar.
Sift together cornstarch, ... balls. Place on cookie sheet about 1 ... preheated 300 degree oven and bake for 25 minutes and the edges are a little brown.
Mix butter and ... thick. Cut with cookie cutter. Bake on ... 300 degree oven for 25 minutes. Remove and let cool on racks. Put sugars on before baking.
Cream butter until very soft. Add sugar ... 12 inch ungreased cookie pan with your ... Cut when cool. Makes 2 to 3 dozen shortbreads. Keep in cookie tins.
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