sweetoothgirl:

EDIBLE FLOWER SHORTBREAD

Red Velvet Shortbread Cookies

ingredients

• 1 ¼ cups all-purpose flour
• 1/3 cup sugar
• 2 tablespoons unsweetened cocoa powder
• ¼ teaspoon salt
• ½ cup butter, cut up
• 1 tablespoon red food coloring
• 3 ounces white chocolate (with cocoa butter), coarsely chopped
• 1 ½ teaspoons shortening
• Finely chopped pistachios or rainbow nonpareils (optional)

directions

1. Preheat oven to 325 degrees F. In a food processor, combine flour, sugar, cocoa powder, and salt. Cover and process with on/off turns until combined. Add butter and red food coloring. Process with on/off turns until mixture resembles fine crumbs. Process until mixture just forms a ball.*
2. On a lightly floured surface, knead dough lightly until nearly smooth. Roll or pat dough to a ½-inch thickness. Using a floured 1-½-inch round cutter, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet. Press scraps together and reroll.
3. Bake in the preheated oven for 20 to 25 minutes or until centers are set. Transfer cookies to a wire rack; let cool.
4. In a heavy small saucepan, melt white chocolate and shortening over low heat, stirring constantly. Dip half of each cookie into melted chocolate. If desired, sprinkle with pistachios or nonpareils. Let stand on waxed paper until set. Makes about 24 cookies.

from the test kitchen

• Variation: *Hand-mixing method:In a medium bowl, stir together flour, sugar, cocoa powder, and salt. Using a pastry blender, cut in butter and food coloring until mixture resembles fine crumbs and starts to cling together (it will take a while for the dough to come together). Form mixture into a ball, kneading until smooth.
• Storage: Place cookies in a single layer in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

White-Chocolate Cherry Shortbread

ingredients

• 1/2 cup maraschino cherries, drained and finely chopped
• 2 1/2 cups all-purpose flour
• 1/2 cup sugar
• 1 cup cold butter
• 12 ounces white chocolate baking squares with cocoa butter, finely chopped
• 1/2 teaspoon almond extract
• 2 drops red food coloring (optional)
• 2 teaspoons shortening
• White nonpareils and/or red edible glitter (optional)

directions

1. Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.
2. In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead mixture until it forms a smooth ball.
3. Shape dough into ¾-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-½-inch rounds.
4. Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.
5. In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate is set. Makes about 60.

from the test kitchen

• Storage Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

nutrition facts

• Servings Per Recipe 60,
• Calories 87,
• Protein (gm) 1,
• Carbohydrate (gm) 9,
• Fat, total (gm) 5,
• Cholesterol (mg) 9,
• Saturated fat (gm) 3,
• Vitamin A (IU) 97,
• Sodium (mg) 28,
• Calcium (DV %) 10,
• Iron (DV %) 0,
• Percent Daily Values are based on a 2,000 calorie diet

BANANA PECAN SHORTBREAD COOKIES

Ingredients

• 1 cup coconut oil (or sub vegan butter)
• 1/3 cup mashed ripe banana (~ 1 small banana)
• ¾ cup organic cane sugar or granulated sugar
• 2 ½ cups gluten free flour blend or unbleached all purpose flour
• 1 tsp pure vanilla extract
• ¼ tsp sea salt
• ¼ cup pecans, finely chopped
• OPTIONAL: ¼ tsp ground cinnamon

Instructions

1. Cream oil, sugar and banana.
2. Add vanilla, sea salt and blend.
3. Add flour and blend.
4. Add pecans and mix once more.
5. Transfer to a large piece of parchment paper and roll into a tight log, ~ 2 inches wide. Freeze for 15 minutes to harden.
6. Preheat oven to 350 degrees.
7. Unroll paper and slice cookies into slightly less than ½ inch discs with a sharp knife. If the dough has become too hard, let it rest for a few minutes at room temp to soften. If it’s too soft, freeze longer.
8. Place on an un-greased baking sheet. They won’t spread much, so they can be placed close together.
9. Bake for 18-22 minutes at 350 degrees, or until light golden brown.
10. Yields about 30 cookies.

Credits

-=- RASPBERRY MERINGUE TARTLETS

Smile NASU Do You Want to Eat Cookies with Me? series preorder

My Australia-based Taobao shopping service is available here!

VEGAN SHORTBREAD COOKIES (2 FLAVORS)

fullcravings:

Easy White Chocolate Shortbread Cookies

thecakebar:

Valentine’s Day Party for 2! (recipe)

eli-strange-occult:

LAVENDER-ROSEMARY-LEMON SHORTBREAD

These little cookies may not look like much, but they’re seriously some of the best ones I ever had. Improvised the recipe but here goes:

Ingredients

- 4,5 dl / 2 cups flour
- 200 g dairyfree butter/margarine/other veggie fat
- 0,5 dl / 0,25 cups white sugar
- 0,5 dl / 0,25 cups unrefined sugar
- Zest from organic lemon
- Dried lavender
- Dried rosemary
- A little maple syrup

Instructions

Mix all ingredients except the syrup in a food processor until it’s one big lump of dough.

Roll the dough to a cylinder shape (see pics), cover in plastic and let it rest in the fridge for half an hour.

Turn on the oven to 175 degrees C.

Cut the dough cylinder into 0,5 cm thick discs (well obv you can make them whatever shape you like). Spread them out evenly on a baking tray with some space in between.

Brush the cookies with a little syrup, sprinkle some rosemary on them, and bake in the middle of the oven for like… 8 minutes (keep an eye on them, it’ll differ depending on the oven etc).

Now you’ll never want to eat anything else ever again!

I made my favourite cookies from childhood. Homemade are better!

A spin on a traditional favorite, this recipe combines corn and rye flours along with butter and deep brown sugar to make a deliciously toasty, exceptionally comforting shortbread. The darker the sugar, the more rich it seems to taste.

DIY Fruit Tart

This tart has a buttery shortbread crust, a creamy vanilla bean custard and it is gorgeously garnished with seasonal fruits. It is so light and airy, making for the absolute best dessert to serve at any occasion.

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sew-much-to-do: a visual collection of sewing tutorials/patterns, knitting, diy, crafts, recipes, etc.

Carrot cake shortbread bars

Ghraybeh Cookies - Middle Eastern Shortbread Cookie

An easy cookie that’s sure to please! Makes 20-25 cookies

Ingredients:

1 cup Unsalted Butter

1 cup Powdered Sugar

2-2 ½ cup Flour

1 teaspoon Orange Blossom Water (optional)

½ cup shelled pistachios or blanched almonds

Recipe: 
Beat butter, sugar, and orange blossom water thoroughly with a mixer. Add flour gradually and mix well.

Form small cookies into an S, ring or circle shape, with each cookie being about a couple inches in size, give or take

Press a pistachio or blanched almond in the center of each S cookie. Place on cookie sheets and bake at 300 degrees in a preheated oven for 15 to 25 minutes (depending on your oven). Avoid browning.

Let cookies cool fully & enjoy!

lemon cheesecake.

Made shortbread yesterday. Added a dollop of Nutella, probably wasn’t the greatest idea. #Baking #FoodPorn #Shortbread #Food

Made Berries and Cream Matcha shortbread cookies today and they are yummy!!!! Going to try making Vanilla and white chocolate ones tomorrow.
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#DavidsTea #matcha #matchashortbread #baking #bakingwithmatcha #shortbread #berriesandcream #berriesandcreammatcha #DavidsTeamatcha #bakingwithdavidstea #matchacookies #cookies