Posts Tagged ‘Shortbread’

Savory Rosemary Shortbread Cookies + Creamy Whipped Feta with Rosemary

Thursday, June 6th, 2013

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In college I knew someone who thought he was Jay Gatsby’s character from The Great Gatsby.

He acted aloof and mysterious, and no joke, made me call him “J”. Not even “Jay” like in the book; just “J” because he said he felt like it suited him better.

Although we grew up only living 10 minutes apart, we were in different school districts and never met until college. He liked to pretend that he was exotic and foreign, and although he was just six months older than me, so much more worldly, learned, and well-traveled. (He actually was more well-traveled than I was at the time, so I’ll give him that.) (more…)

Butterscotch + Brown Butter Shortbread #25recipestoXmas

Friday, December 7th, 2012

I’ve noticed something when it comes to converting picky eaters – happy accidents are your best friend. For example, get someone hungry enough and they’ll try anything, despite protests of I don’t think I’ll like it! One such serendipitous encounter this autumn led my hubby to fall in love with butterscotch shortbread, and I knew I had to come up with a homemade version. Head over to Roxana’s Home Baking to read my guest post for the full recipe for my Butterscotch + Brown Butter Shortbread, and be sure to take a look around while you’re there. Roxana is one of the best bakers I know, and it’s the perfect time of year to look for new delicious baked goods!

Thank you so much for inviting me to participate in your 25 Recipes to Christmas event, Roxana! (more…)

Jam-Filled Shortbread Cookies

Tuesday, October 30th, 2012

So, Halloween is tomorrow…and I have no idea where October went. (Forget October, where did summer go?!)

I’ve been starting to think about holiday cookies; every year I go on a hunt for a new recipe or two to add to the collection of classics that I always make. Like the Snickercrinkles I made last year, this batch is also a hybrid: shortbread + jam thumbprints. And it really is a fantastic pairing. (more…)

Maple Pecan Shortbread

Monday, January 30th, 2012

These little lovelies are another recipe that was inspired by Tim Hortons.  They sell boxes of maple shortbread with some kind of nut (I can’t remember if it’s walnut or pecan); the cookies are good, but the idea has the potential to be great, which is why I wanted to try my hand at a homemade version. (more…)

Lavender Shortbread Cookies

Wednesday, August 11th, 2010

Lavender (Image Source)

Shortbread is an unleavened Scottish cookie that’s made primarily of flour, butter, and sugar.  It has a crispy, crumbly texture and buttery flavor.  Shortbread can be additionally flavored with just about anything sweet or savory, such as vanilla, coffee, or caraway seeds.  I decided to flavor mine with lavender, since I was recently at a local organic store when I found some beautiful dried lavender that I couldn’t resist buying (I’m oddly drawn to uncommon ingredients ;) ).  These cookies were fragrant and absolutely beautiful to look at.  They made perfect party favors for a mid-summer soiree. 

I’m sending my recipe over to Veronica of Recipe Rhapsody for this week’s Blogger Secret Ingredient — flour!

Dried Lavender

I made Lavender Sugar to use in these cookies, which incidentally, is also amazing in tea (I highly recommend it in Earl Grey).  You can substitute Lavender Sugar into any recipe that you want that calls for sugar.  There are three ways you can make Lavender Sugar:

  1. Process the dried lavender and sugar in a blender or food processor until they have a fine texture (they should have the texture of superfine/castor sugar).  If you want to make Powdered (Confectioners) Lavender Sugar, you can process half a tablespoon of dried lavender with half a cup of sugar and one tablespoon of cornstarch until they form a powder.  Processed in this way, the Lavender Sugar or Powdered Lavender Sugar can be used immediately.
  2. Combine the sugar and dried lavender in a sterilized glass jar.  Put the lid on the jar and leave it for two weeks in a cool, dark place.  Pour the Lavender Sugar through a sieve to separate the dried lavender from the sugar (you can discard the dried lavender or use it for something else); the sugar will be perfumed of lavender and is now ready to use.
  3. Place the dried lavender in a muslin herb bag.  Put the herb bag and the sugar together in a sterilized glass jar, put the lid on the jar, and leave it for two weeks in a cool, dark place (giving the jar a shake once a day).  Take out the herb bag and use the Lavender Sugar as normal.

Lavender Sugar

If you want, you can dye your Lavender Sugar purple (or you can use this method to dye white sugar any color you want).  Here are the steps to dye sugar:

  1. Preheat oven to 325F; line a baking sheet with parchment paper.
  2. Mix sugar with a drop or two of food coloring (I recommend using liquid food coloring here).  Stir to combine the coloring and the sugar and then add more food coloring to achieve your desired color.  If you add too much coloring you can add more sugar.
  3. Spread the colored sugar out on the prepared baking sheet and bake for 2-5 minutes (or until dry…but be careful and check it often to make sure that the sugar isn’t caramelizing), depending on how much sugar you make.
  4. After baking, sieve the sugar to remove any lumps.
  5. Store sugar in sterilized lidded jars at room temperature. 

Lavender Shortbread Cookies

(Yield:  15 cookies)

Cookies:

1/4 c plus 2 TB lavender sugar, divided (see below)

1/2 c (1 stick) unsalted butter plus a little more to press the cookies, at room temperature

1 c all-purpose flour

3 TB cornstarch

1/4 tsp salt

Red and blue liquid food coloring (optional)

Lavender Sugar:

1/2 c white sugar

1/2 TB dried lavender

For the Lavender Sugar:  Process the dried lavender and sugar in a blender or food processor until they have a fine texture (they should have the texture of superfine/castor sugar).  Measure out and set aside 1/4 c Lavender Sugar to make the cookie dough and 2 TB Lavender Sugar to use on top of the cookies.  There will be 2 TB Lavender Sugar leftover; I used this in the tea that I drank with the cookies.

If you want to dye the Lavender Sugar purple to use on top of the cookies:  Preheat oven to 325F; line a baking sheet with parchment paper.  Mix the 2 TB of Lavender Sugar that you set aside with a drop or two of both red and blue food coloring.  Stir to combine the coloring and the sugar and then add more food coloring to achieve your desired color.  If you add too much coloring you can add more plain white sugar.  Spread the colored sugar out on the prepared baking sheet and bake for about 2-3 minutes, or until dry.  After baking, sieve the sugar to remove any lumps.

For the cookies:  Preheat the oven to 325F; line a baking sheet with parchment paper or a silpat liner.  Cream together the butter and 1/4 c Lavender Sugar that you measured out.  In a separate bowl, whisk together the flour, cornstarch, and salt.  Use a wooden spoon to stir the dry ingredients into the wet.  If the dough is too sticky to handle, refrigerate it for 15 minutes.  Using a tablespoon-sized measuring spoon, measure out the dough and roll them into balls.  Place them 2 inches apart on the prepared baking sheet.  Grease the bottom of a drinking glass with butter, then dip it in the dyed Lavender Sugar (if you didn’t dye your sugar, just dip the buttered glass in the regular Lavender Sugar).  Slightly flatten each ball of dough with the buttered and sugared glass, dipping in more butter and sugar as needed.  Bake for 17 minutes, then cool completely on the baking sheet before removing.  Store cookies in an airtight container at room temperature.

Twix Bar Cookies {aka Millionaire’s Shortbread}

Monday, November 23rd, 2009

Twix Bar Cookies

Twix is my husband’s favorite candy bar, and I immediately knew I wanted to make him these bar cookies when I first saw the recipe for Millionaire’s Shortbread on Joy of Baking.

Millionaire’s Shortbread is nothing other than shortbread topped with a layer of caramel and then a layer of chocolate – just like Twix! It’s a pretty simple and straightforward recipe to make; the only thing that’s even a little difficult/time consuming is the caramel filling. (more…)

Cherry Almond Shortbread Tartlets

Tuesday, August 4th, 2009

I made these for a small birthday tea party for my niece who just turned six (I guess girls of all ages love tea parties!).  I love the combination of cherries and almonds, but you can use any combination you like…I think peach and pecan would also be amazing.  These elegant little tarts are sweet, but not overpoweringly sweet.  They’re perfect to enjoy with a cup of fruity herbal tea.

 

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Cherry Almond Shortbread Tartlets

 

(Yield:  36 tartlets)

 

½ c (1 stick) unsalted butter, softened

½ c extra virgin coconut oil (if you don’t have this, just use unsalted butter)

½ c powdered sugar

1 tsp almond extract (or you can use pure vanilla extract)

2 c all-purpose flour

2 TB cornstarch

1/8 tsp salt

½ c sliced almonds, toasted

¾ c cherry preserves

Cooking spray

 

Mini muffin baking pan

 

Preheat the oven to 325F.  Cream together the butter and coconut oil, then cream in the powdered sugar, and mix in the almond extract.  In a separate bowl, mix together the flour, cornstarch, and salt.  Gradually mix the dry ingredients into the wet (the dough will be fairly thick), then stir in all but 2 TB of the almonds.  (The reserved 2 TB of almonds will be sprinkled on top of the tartlets later.)

 

Lightly spray a mini muffin baking pan with cooking spray.  Using a tablespoon-sized measuring spoon, form the dough into balls; press a ball of dough into each mini muffin tin, making sure to press the dough up the sides of the tin so that there is a well in the center of each.  Bake the shortbread for 18-20 minutes or until golden brown; after 10 minutes of cooking time, poke the center of each shortbread tart with the tines of a fork to prevent puffing.  Allow the shortbread to cool completely on a wire rack before removing it from the baking pan.

 

Once cooled, remove the shortbread tarts from the baking pan.  Before serving, fill each tart with ~1 tsp of cherry preserves, and top with a sprinkle of the reserved almonds.

 

The Dough Will Be Fairly Thick

The Dough Will Be Fairly Thick

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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