Moist Shortbread Cookie Recipe

2020-12-22 · This Shortbread cookies recipe is moist and tasty! This recipe has a twist of tangy and tart flavor. In the recipe is cranberries that give the tart flavor and tangy orange zest. This blend of flavors adds a great taste to this recipe, so be sure to save this one. Cranberries are such a classic tradition during the holidays.

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Deselect All. 3/4 pound unsalted butter, at room temperature. 1 cup sugar, plus extra for sprinkling. 1 teaspoon pure vanilla extract. 3 1/2 cups …

Rating: 4.5/5(88)
Author: Ina Garten
Servings: 36
Category: Dessert
1. Preheat the oven to 350 degrees F.
2. In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk, about 1-inch thick. Wrap in plastic and chill for 30 minutes, until firm but still pliable.
3. Roll the dough 1/2-inch thick on a lightly floured surface and cut with a 3-by-1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
4. When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. If there are still bits of unmelted chocolate after about 5 minutes, return to the microwave in 5-second intervals, stirring, until completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.

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Preheat oven to 350°F. Line two cookie sheets with parchment paper or silicone baking mats. Beat butter and oil with a hand or a stand mixer, then slowly mix in powdered …

Rating: 3.6/5(7)
Total Time: 40 mins
Estimated Reading Time: 8 mins
Calories: 168 per serving
1. Preheat oven to 350°F. Line two cookie sheets with parchment paper or silicone baking mats.
2. Beat butter and oil with a hand or a stand mixer, then slowly mix in powdered sugar and salt. Slowly add salt and flour and mix until a thick dough forms. This will take awhile with a hand mixer!
3. Scoop 1 or 2 tablespoon sized balls of cookie dough onto cookie sheets. Flatten slightly with the palm of your hand. Bake until the edges just turn brown and tops are just no longer translucent (2 tablespoon sized cookies: 10-14 minutes, 1 tablespoon sized cookies: 8-12 minutes). Cool completely before removing from cookie sheets. Store in an airtight container for up to 3 days or freeze for up to one month.
4. For M&M Shortbread Cookies: add M&Ms on top of the cookie dough ball before baking. For 2 tablespoon sized cookies, I suggest using 5-6 plain M&Ms, any color.

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Full shortbread cookie recipe in the recipe card below. Tips for making whipped shortbread cookies in a stand mixer. Using a stand mixer to make shortbread cookies is a …

Rating: 4.8/5(102)
Calories: 178 per serving
Category: Dessert
1. Preheat your oven to 350 degrees. Line 3 baking sheets with parchment paper.
2. Using a hand-held electric mixer (see notes), cream the butter, sugar, and vanilla until very creamy. Gradually beat in the cornstarch and flour. Continue to beat the batter until it looks like slightly overbeaten whipped cream, about 10 minutes. I always set a timer for 10 minutes as it feels like a long time.
3. Drop the batter by heaping tablespoons (or 3 level tablespoons, to be exact) onto the prepared cookie sheets. Add a colored cherry or dried cranberry in the center of each cookie. Note: if you don’t have 3 cookie sheets wait until you remove the baked cookies from one and it cools completely. Putting the cookie sheets outside in the cold winter weather cools them down very quickly.
4. Bake the cookies for approximately 15 minutes. You can bake two sheets at once, turning them halfway through. Remove the cookies from the oven just as they start to brown on the bottoms.

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Place an oven rack in the lower third of your oven and heat the oven to 300 degrees F. Bake cookies until set and the edges are a light golden brown, about 45 minutes. Remove the cookies, but keep the oven on. Sprinkle about a tablespoon of sugar over the top of the shortbread and let cool in the pan for 10 minutes.

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Step 4: Bake. Bake in a 325ºF oven for 20 to 25 minutes until the edges are lightly browned. Let the cookies cool on the pan for about five minutes before transferring to a wire rack to cool completely. The result should be a nice, tender shortbread cookie.

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Wow, truly an amazing, authentic shortbread recipe. It's very buttery, moist, dense and MELT-IN-YOUR-MOUTH delicious. I agree w/ the other reviewers by needing a bit more sugar, so I added 1 extra tablespoon white sugar and dusted it with powder sugar immediately out …

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Anyway, this recipe makes GREAT shortbread cookies! Kathy . Rating: 5 stars. 11/16/2006. YUMMMM. I added 1 tsp vanilla to the butter and whipped for 20 minutes. After adding the remaining ingredients I whipped for 15 more minutes. I piped quarter size circles on parchment paper and convection baked at 350 for exactly 8 minutes. Cool on cookie

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I am always on the lookout for the ‘perfect’ shortbread cookie recipe. I have tried several and will definitely be making this recipe soon. Thanks for sharing. Reply. Marcia Snapp says. The batter seems to be a bit too moist for that. Reply. LindaMcK says. December 14, 2013 at 2:05 pm.

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Steps. Hide Images. 1. Heat oven to 350°F. In large bowl, stir butter and 4 tablespoons of the sugar until well mixed. Stir in flour. (If dough is crumbly, mix in 1 to 2 tablespoons more softened butter.) 2. Roll dough on lightly floured surface until 1/2 inch thick; sprinkle with remaining 1 tablespoon sugar.

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Divide the shortbread cookie dough into 6 parts. Press dough into a separate piece of paper. Roll into a thickness of 1 inch. Pinch around the edges and prick it well with a skewer. Decorate it with 1 or 2 strips of candied orange peel. Preheat oven for 15 minutes and bake the shortbread cookies for 30 minutes.

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The three-ingredient Scottish shortbread recipe reminded me of a cookie my grandma made. After digging through her recipe box, I found her recipe for Scottish shortbread cookies.She didn't make these as often as her cinnamon cookies, but …

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The bread will turn hard while your cookies stay soft and chewy. When the bread becomes completely stale remove it and add a new slice. If you are layering cookies add wax paper between the layers to keep the cookies from sticking to each other. Adding a top layer of wax paper also helps to keep the top layer fresh.

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5 Steps to Shortbread Bliss. Step 1 Mix the dough until it begins to form moist clumps. Any more than this will toughen the dough and make the cookies less tender. Step 2 Pressing the dough into an even layer ensures that the cookies bake evenly and are uniformly golden-brown on top.

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Preheat oven to 350 degrees. Cream butter and sugar in mixer until blended well and slightly fluffy. Add vanilla and mix. Add the flours 1/2 cup at a time, mixing lightly in between. Roll out the dough and cut into shapes or squares. (easiest and looks like traditional shortbread!)

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Bake the cookies in a fully preheated oven for 9-11 minutes or until bottoms are very lightly browned and top is no longer glossy. Add some chocolate. If desired, add a chocolate drizzle to completely cooled shortbread cookies. Let the chocolate harden at room temperature and enjoy these delicious shortbread cookies!

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How to make easy shortbread cookies?

“I happen to love shortbread and I make it every single year, “ she says. “At holiday time, it’s a fantastic gift because it’s decorative and long-lasting.” It’s also fairly easy to make. Because the recipe only calls for four ingredients ...

What goes well with shortbread cookies?


  1. Combine 1 cup water and sugar in medium saucepan. Stir over medium-high heat until sugar dissolves and mixture comes to boil.
  2. Puree quartered strawberries in processor until smooth. Add lime juice and sugar syrup; process until blended.
  3. Transfer strawberry mixture to ice cream maker and process according to manufacturer's instructions.

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How long to bake shortbread cookies?


  • Line two baking sheets with parchment. ...
  • Roll: On a lightly floured surface, roll the dough to about 1/4 inch thick. ...
  • Cut: Cut the dough into bars or squares with a sharp knife or, using cookie cutters, cut out shapes as close to one another as possible. ...
  • Bake: Position oven racks in the upper and lower thirds of the oven and heat the oven to 300°F. ...

How to make a delicious authentic scottish shortbread?

  • Cream butter and sugar
  • In a separate bowl sift the plain flour and rice flour together then add to the creamed butter and sugar
  • Fold the flour in till the mixture appears crumbly
  • Then turn the dough out onto a board and knead for 5 to 10 minutes till soft
  • Put the mixture into a lamington or slice tin. ...

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