Martha Bakes Shortbread Recipe

All of Our Best Valentine's Day Crafts to Make from the Heart. Express your love with handmade Valentine's crafts like paper cards, gift …

Category: Cookie Recipes
1. Preheat oven to 300 degrees. Coat an 8-inch ceramic shortbread mold with cooking spray; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and sugar until well combined. Add flours and mix until just combined and a shaggy dough forms.
3. Firmly press dough into mold in an even layer. Bake until edges just begin to turn golden, about 1 hour, 15 minutes. Remove from oven; turn oven off. Let shortbread cool in mold 10 minutes.
4. Invert a parchment-lined baking sheet onto back of mold. Carefully re-invert, turning mold onto sheet; lift off mold. Using a sharp knife, cut shortbread into wedges. Separate wedges, then return sheet to oven until shortbread is dry, at least 1 hour. Let cool completely.

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Directions. Preheat oven to 300 degrees. Sift together flour and salt into a medium bowl. Beat butter with a mixer on medium-high speed until …

Rating: 5/5(36)
Category: Cookie Recipes
1. Preheat oven to 300 degrees. Sift together flour and salt into a medium bowl. Beat butter with a mixer on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl with a rubber spatula as needed. Add sugar gradually, beating between additions; continue to beat until mixture is very pale, about 2 minutes total. Reduce speed to low, and add flour mixture; beat until just combined.
2. Press dough evenly into a parchment-lined 9-by-13-inch rimmed baking sheet; refrigerate until firm, about 20 minutes. Cut dough in eighths lengthwise, then quarters crosswise, making 32 rectangles. Evenly pierce all over with a skewer.
3. Bake until shortbread is firm in center and golden brown, 50 minutes to 1 hour. Transfer pan to a wire rack; immediately recut rectangles with a paring knife. Let shortbread cool completely in pan.

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Martha Bakes: Shortbread Episode With Martha Bakes , discover Martha Stewart s tips and techniques to create delectable baked goods. Be sure to …

Estimated Reading Time: 4 mins

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Skip the tin this year and find out Martha Stewart’s recipe for traditional Scottish shortbread. These classic cookies are rich in history and in texture, an

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Directions. Preheat oven to 275 degrees. Butter a 9-by-13-by-1-inch baking pan, and line bottom with parchment paper. In the bowl of an …

Rating: 3.4/5(189)
Category: Cookie Recipes
Servings: 36
1. Preheat oven to 275 degrees. Butter a 9-by-13-by-1-inch baking pan, and line bottom with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 2 minutes. Add salt and vanilla, and beat to combine. Add flour, 1 cup at a time, beating on low speed until just combined.
2. Press dough into prepared pan, leveling and smoothing the top. Using a dough scraper or the back of a knife, cut dough lengthwise into nine strips, each slightly less than 1 inch wide. Cut the strips crosswise into thirty-six 3-inch bars. Using the tines of a fork or a wooden skewer, create a decorative pattern on the surface.
3. Bake shortbread until evenly pale golden, but not browned, 70 to 85 minutes. Transfer pan to a wire rack to cool. Invert pan, and remove parchment. Turn shortbread over, and carefully break, or cut with a serrated knife, into bars. Store in an airtight container for up to 1 month.

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Using plastic wrap, press dough into an 8-inch shortbread mold coated with cooking spray. With plastic on dough, refrigerate 20 minutes. Prick …

Servings: 8
Category: Cookie Recipes
1. Preheat oven to 300 degrees, with rack in upper third. Sift flour and salt into a bowl; set aside. Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl. Gradually add sugar; beat until pale and fluffy, about 2 minutes.
2. Reduce speed to low. Add flour mixture all at once; mix until just combined.
3. Using plastic wrap, press dough into an 8-inch shortbread mold coated with cooking spray. With plastic on dough, refrigerate 20 minutes. Prick all over with a wooden skewer. Bake 45 minutes. Let cool 10 minutes. Unmold; cut into wedges. Let cool completely.

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Martha demonstrates how to make shortbread wedges, brown-butter shortbread lemon bars, brown-sugar pecan shortbread cookies, and a pumpkin tart with pressed-in …

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Martha Bakes: Shortbread Recipes PBS Food best www.pbs.org. Directions Sift together flour, sugar, and salt into a bowl. Place butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, 3 to 5

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Step 1. Preheat oven to 350 degrees. In a large bowl, using an electric mixer, beat butter, brown sugar, and salt on medium-high until light …

Ratings: 72
Calories: 352 per serving
Category: Cookie Recipes
1. Preheat oven to 350 degrees. In a large bowl, using an electric mixer, beat butter, brown sugar, and salt on medium-high until light and fluffy, 3 minutes. With mixer on low, add flour in three additions and beat until combined (dough will be crumbly). Press dough evenly into an 8-inch square baking dish. Bake until golden brown and firm, 30 to 35 minutes.
2. Scatter chocolate chips on top of shortbread. Bake until soft, 1 minute. With the back of a spoon, spread chocolate evenly over shortbread. Scatter candies over top. Let cool on a wire rack 30 minutes. Refrigerate briefly to set chocolate, then cut into 16 bars.

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Bake cookies, rotating sheet halfway through, until golden just around the edges, 1 hour to 1 hour and 15 minutes. Transfer to a wire rack to …

Servings: 12
Category: Cookie Recipes
1. Whisk flours, salt, and chopped pecans in a bowl.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed until smooth and light, about 1 minute. Add maple syrup, egg yolk, and vanilla; beat on medium until well combined. On low speed, gradually add flour mixture; beat until just combined. Dough should be smooth and pliable. Flatten into a square. Wrap in plastic; refrigerate until firm, 1 1/2 hours or overnight.
3. Preheat oven to 275 degrees. Line a baking sheet with parchment paper.
4. On a lightly floured work surface, roll out dough into a 1/2-inch-thick rectangle. Cut out squares using a 3-inch fluted square cutter; place 1 inch apart on prepared baking sheet.

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Jan 14, 2016 - Martha Stewart demonstrates how to make shortbread wedges, brown-sugar pecan shortbread cookies, and a pumpkin tart on Martha Bakes on PBS.

Estimated Reading Time: 2 mins

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On a lightly floured surface, shape dough into a disk, wrap in plastic, and refrigerate until firm, at least 45 minutes and up to overnight. Preheat oven to 350 degrees. Line two baking sheets

Estimated Reading Time: 4 mins

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Martha demonstrates how to make sh You don’t have to be Scottish to love shortbread, and this deliciously dense treat is easier to make than you might think.

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Preheat oven to 350 degrees. Transfer baking pan to oven and bake until crust is golden brown, about 20 minutes. If crust appears to be …

Rating: 5/5(248)
Category: Cookie Recipes
1. Butter a 9-by-13-inch baking pan; line baking pan with parchment paper, leaving a 3-inch overhang on all sides.
2. Make the crust: In a small saucepan, melt butter over medium-high heat until barely browned in color. Remove pan from heat and pour butter into the bowl of an electric mixer, leaving any burned sediment behind. Transfer butter to refrigerator until solidified. When solidified, remove from refrigerator and let soften slightly.
3. Transfer bowl to electric mixer fitted with the paddle attachment; beat until butter is smooth. Sift flour, confectioners' sugar, and salt into bowl; mix on low speed until combined.
4. Transfer dough to prepared pan and press evenly into bottom of the pan using the back of a measuring cup; it should be about 1/4 inch thick. Transfer to refrigerator; chill until firm, about 30 minutes.

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Martha Stewart's best shortbread cookie recipes including Shortbread Swirls and Almond-Shortbread Sandwich Cookies. Shortbread is a traditional Scottish baked good with a relatively simple recipe that consists of three In essence, shortbread—with its centuries' old history—is the granddaddy of all butter cookies and a.

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Frequently Asked Questions

What to do with these sweet shortbread cookies?

These sweet and nutty shortbread cookies would be perfect with an afternoon cup of tea. Martha made this recipe on Martha Bakes episode 607. Whisk flours, salt, and chopped pecans in a bowl.

How do you make scottish shortbread?

For this Scottish variation of our Classic Shortbread, the dough is baked in a stoneware mold. Preheat oven to 300 degrees, with rack in upper third. Sift flour and salt into a bowl; set aside. Put butter into the bowl of an electric mixer fitted with the paddle attachment.

How do you make shortbread cookies with almonds?

Make Martha Stewart's Almond-Shortbread Sandwich Cookies from the Almonds episode of Martha Bakes. Cookies: Preheat oven to 350 degrees. Spread almonds in a single layer on a rimmed baking sheet. Bake until noticeably darkened and fragrant, 10 to 15 minutes. Transfer sheet to a wire rack; let cool completely.

How long does it take to bake lemon shortbread?

Bake until shortbread is firm in center and golden brown, 50 minutes to 1 hour. Transfer pan to a wire rack; immediately recut rectangles with a paring knife. Let shortbread cool completely in pan. Excellent! I was actually looking for a lemon shortbread and didn't like what I found.

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