Recipe: 26 Shortbread Recipes

CHOCOLATE SHORTBREAD LOGS

1 c. butter
2 c. flour
1/2 c. confectioners' sugar
1 tsp. vanilla
FROSTING:
1 (6 oz.) bag semi-sweet chocolate chips
1 tbsp. butter
1/2 c. pecans, chopped fine

Cream butter, flour, sugar, and vanilla. Blend well. Using 1 teaspoonful of dough, shape into logs. Bake at 350 degrees for 10 to 13 minutes. Remove from cookie sheet while warm. Cool thoroughly. Melt chocolate chips and butter in top of double boiler over hot water. Dip 1 end or both of each cookie. Sprinkle with nuts on chocolate. Refrigerate until firm.

PECAN SHORTBREAD BALLS

1/2 lb. butter
1/4 c. sugar
2 c. flour
1 c. nuts (ground)
1 tsp. vanilla

Blend butter and sugar until fluffy. Add vanilla and nuts; roll into balls or crescent shapes. Bake at 325 degrees for 20 minutes on greased cookie sheets. Roll in 10X sugar while warm.

CHOCOLATE SHORTBREAD LOGS

2 c. flour
1 c. butter, softened
1/2 c. confectioners' sugar
1 tsp. vanilla
1 (6 oz.) pkg. semi-sweet chocolate morsels
1 tbsp. shortening
1/2 c. walnuts, chopped finely

Preheat oven to 350 degrees. In a large bowl combine the first 4 ingredients; thoroughly blend. Using 1 tablespoon dough for each cookie, shape with hands into 2 inch logs. Place in ungreased cookie sheet 1 inch apart. Bake 13 minutes. Cool. Melt chocolate and shortening over hot (not boiling) water. Remove from heat. Dip ends of each cookie into chocolate. Place on a cookie sheet lined with waxed paper. Sprinkle nuts over ends. Chill until firm. Makes about 6 dozen.

SCOTCH SHORTBREAD

1 c. butter
2 c. sifted flour
1/2 c. conf. sugar, packed firm then sifted

Cream butter, blend in sugar. Add flour gradually blending well after each. Then knead to blend well. Roll out until 1/2 inch thick. Prick with fork or press any design on top. Cut into 1 inch squares. Bake at 350 degrees for 18 to 20 minutes or until delicate brown in color. Cool on cake rakes.

ORANGE SHORTBREAD SQUARES

2 1/3 c. all purpose flour
1/4 tsp. baking powder
1/4 tsp. salt
1 c. margarine or butter
2 c. sugar
4 eggs
1/3 c. orange juice
2 tbsp. grated orange peel
Confectioner's sugar

In small bowl, combine 2 cups flour, baking powder, salt. In large bowl, with mixer at medium speed beat margarine and 1/2 cup sugar until light and fluffy. At low speed gradually stir in flour mixture until well blended. Chill 2 hours. Press dough into 13 x 9 x 2 inch pan. Bake at 350 degrees for 20 minutes. In large bowl beat eggs, remaining flour and sugar, juice and peel until light and fluffy. Pour over baked layer; bake 30 minutes more. Cool. Sprinkle with powdered sugar, cut into 1 1/2 inch squares.

SHORTBREAD

1 c. almonds
2 2/3 c. flour
1/8 tsp. salt
1 tsp. grated lemon peel
1 c. and 2 tbsp. softened butter
1 tbsp. brandy or water

In blender or food processor, whirl almonds until finely ground. In a bowl, combine ground almonds, flour, sugar, salt and lemon peel. With a pastry blender or 2 knives cut butter into flour mixture until it resembles coarse crumbs. Sprinkle with lemon juice and brandy and mix with a fork until blended. Spread (it should be crumbly) in a greased and floured pizza pan. (Don't press into pan). Bake at 350 degrees for 50 minutes or until browned. Let cool on rack. When thoroughly cooled, wrap well and let stand for at least 1 day. To serve, break into chunks.

FRUITED SHORTBREAD COOKIES

2 1/2 c. flour, unsifted
1 tsp. baking soda
1 tsp. cream of tartar
1 c. margarine or butter, softened
1 1/2 c. confectioners sugar
1 egg
1 (9 oz.) mincemeat, crumbled
1/2 tsp. vanilla extract

Preheat oven to 375 degrees. Stir together flour, baking soda and cream of tartar; set aside. In large mixer bowl, beat margarine and sugar until fluffy. Add egg; mix well. Stir in mincemeat and vanilla. Add flour mixture; mix well (dough will be stiff). Roll into 1 1/4 inch balls. Place on ungreased baking sheets; flatten slightly. Bake 10 to 12 minutes or until lightly browned.

WHIPPED SHORTBREAD COOKIES

1/2 lb. butter
1/2 lb. margarine
1 c. powdered sugar
1/2 c. cornstarch
3 c. flour
1 tbsp. vanilla
1/2 tsp. almond extract

Beat butter and margarine hard until it stands in tall peaks. Add powdered sugar, cornstarch, flour, vanilla and almond extract. Mix well. Roll into 1 inch balls. Spray pans with Pam. Garnish with glazed cherry pieces and bake 10 minutes at 300 degrees. Remove from oven when they look set but not brown. Let stand 5 minutes before removing from pan. Makes 3 dozen.

SHORTBREAD

1 lb. butter
1 c. sugar
6 c. flour
1/4 c. rice flour

Cream sugar and butter, then knead in flours. Pat into ungreased jelly roll pan. Pierce cookie dough with fork. Sprinkle a little sugar on top. Bake in 275 degree oven for 1 hour or until lightly brown.

OATMEAL SHORTBREAD COOKIES

1 c. butter
3/4 c. brown sugar
1 tsp. vanilla
1/2 tsp. soda
1 c. flour
2 c. rolled oats

Mix butter, sugar and vanilla. Add soda, flour and rolled oats. Stir until well blended. Refrigerate overnight. Roll real thin, cut out and bake about 12 minutes until brown. Heat oven to 350 degrees.

CARAMEL SHORTBREAD

--BASE:--
1 1/4 c. flour
1/2 c. margarine
2 tbsp. sugar
--CARAMEL FILLING:--
1/2 c. margarine
3/4 c. soft brown sugar
2 tbsp. corn syrup
1/2 tsp. vanilla extract
1/2 can sweetened condensed milk
--TOPPING:--
1/2 pkg. semi-sweet chocolate squares

Base: Blend margarine and sugar until smooth. Add the flour and rub to a crumbly consistency; continue until a smooth paste is formed. Press mixture into a greased 9 x 9 inch pan, prick well with a fork (through to bottom) and bake in 300 degree oven for 15 minutes. Remove and allow to cool. Filling: Place all ingredients (except vanilla) in saucepan and melt slowly. Bring to the boil and stir for 5 minutes. Remove from heat and stir in vanilla, beat mix with spoon until it starts to thicken and cool slightly. Pour over shortbread base. Melt chocolate according to directions on package, pour over caramel mixture. When tray is cool cut into squares as desired. These can be frozen or kept for 1-2 weeks in the refrigerator.

SHORTBREAD

4 c. flour, sifted twice
1 c. confectioners' (10X) sugar
1 egg yolk
1 lb. sweet butter, at room temperature

Mix flour and sugar together sifted. Add egg yolk. Cut in butter. Mix all together with hands until smooth. Divide in 2 round cake pans, pat smooth and prick right through the mixture with a fork. Bake at 300 degrees for 1 hour or until golden brown. Cool on a rack, then wrap in aluminum foil and store in a tin.

CHOCOLATE CHIP SHORTBREAD COOKIES

2 c. margarine
2 c. powdered sugar
2 tsp. vanilla
1/2 tsp. salt
4 1/2 c. flour
12 oz. pkg. semi-sweet chocolte chips

Mix all ingredients. Roll into balls. Flatten on cookie sheet with a fork. Bake 350 degrees for 15 minutes. While warm, sprinkle with powdered sugar (optional).

COCONUT SHORTBREAD COOKIES

1 1/2 c. all purpose flour
2 1/2 c. shredded coconut
2 3/4 sticks butter (11 oz.)
1 c. granulated sugar
1 egg yolk
an additional 1 1/2 c. coconut

Blend flour and coconut. In large mixer bowl, cream butter until smooth. Beat in sugar until creamy. Add yolk, beat until slightly fluffy. Gradually blend in dry ingredients just until thoroughly combined. Shape into rolls, roll in the additional coconut. Wrap in plastic wrap and refrigerate at least 4 hours or overnight. Cut into 1/4 inch slices and bake about 8 minutes in a 325 degree oven. Makes about 12 dozen (1 1/4 inch) cookies. The rolls of unbaked dough may be frozen. If dough is too soft to handle, refrigerate a short time to harden it before rolling in coconut.

JEWELED SHORTBREAD COOKIES

1 c. (2 sticks) margarine or butter, softened
1/2 c. sugar
1/4 tsp. almond extract OR 1 tsp. vanilla
2 c. Quaker Oats (quick or old fashioned, uncooked)
1 1/4 c. all-purpose flour
1/2 c. fruit preserves
1/4 c. slivered almonds

Heat oven to 350 degrees F. Beat margarine, sugar and almond extract until fluffy. Stir in combined oats and flour. Divide dough into 4 equal pieces. Place 2 portions on opposite corners of a large ungreased cookie sheet. Press each into circle about 1/8 inch thick. Press edges of dough with tines of fork. Repeat with other two pieces. Bake 15 to 20 minutes or until light golden brown. Remove from oven; spread 2 tablespoons preserves on center of each circle. Sprinkle 1 tablespoon almonds over preserves. Cool 10 minutes on cookie sheet. With large knife, cut each circle into 8 wedges. Remove to wire rack; cool completely. Store loosely covered. 32 servings.

CREAM OF WHEAT SHORTBREAD

4 1/2 oz. margarine
2 1/2 oz. self-rising flour
4 1/2 oz. Cream of Wheat
2 oz. Castor sugar

Sift dry ingredients; rub in margarine and knead together. Grease a round baking tin and press mixture into it. Make out a pattern with a fork and flute the edges with thumb and forefinger. Bake for 40-45 minutes. While still warm, cut into triangles and dust lightly with icing sugar.

WHOLE - MEAL SHORTBREAD

1 c. butter
1 c. whole wheat flour
Pinch salt
1/2 c. brown sugar
1 c. unbleached white flour

Rub butter into flour until mixture resembles cornmeal. Blend in sugar. Press crumbs firmly into a shallow, oblong pan, smoothing with the back of a spoon. Prick with fork. Bake at 375 degrees for 15 minutes, then turn heat down to 300 degrees and bake for 20 minutes longer. Cut into fingers while hot. Sprinkle with white sugar.

MELT IN YOUR MOUTH SHORTBREAD COOKIES

1 lb. butter
1 c. powdered sugar
1/2 c. cornstarch
1 tsp. vanilla
3 c. flour

Preheat oven to 300 degrees. Whip butter and powdered sugar. Add cornstarch and vanilla, beat thoroughly. Then beat in flour, 1 cup at a time. Drop by teaspoonful onto cookie sheet. Decorate with candied cherries if desired. Bake at 300 degrees for 25 minutes. Makes about 5 dozen.

SHORTBREAD

1 1/2 lbs. butter
7 oz. 6x sugar
1 lb. 5 oz. flour (all-purpose)
1/2 oz. cornstarch7 eggs
1 lb. 7 oz. brown sugar
1/2 oz. vanilla
1/4 oz. baking powder
1/2 c. light Karo
1 lb. 5 oz. walnuts
2 oz. coconut

Beat butter and sugar together. Add flour and cornstarch. Press out into 12 x 17 inch pan. Prick with fork and bake at 275 degrees for 70 minutes. Mix above well. Egg wash baked shortbread and spread mix on shortbread and bake at 350 degrees for 25 minutes. Lahaska, PA

SHORTBREAD CRUNCH COOKIES

2 c. sugar
1 c. mayonnaise
1 c. butter
2 tsp. vanilla
3 c. flour
1 tsp. baking powder
1 tsp. baking soda
2 c. Rice Krispies
2 c. chopped walnuts

Beat sugar, mayonnaise, butter, and vanilla until fluffy. Sift together flour, baking powder, and soda; add to creamed mixture, with the mixer on low speed. Fold in Rice Krispies and walnuts. Refrigerate batter in bowl for 1 or more hours. Drop by rounded spoonfuls onto lightly greased cookie sheet. Flatten slightly with fingers. Bake at 325 degrees for 10-15 minutes. These cookies freeze well, but do store them in a plastic bag - they crumble. Makes 7-8 dozen cookies.

MACADAMIA SHORTBREAD HEARTS

1 1/2 c. unsalted macadamia nuts, chopped
2 1/2 c. flour
3/4 c. sugar
2 tsp. grated lemon peel
1/2 tsp. salt
1 c. chilled unsalted butter, cut in pieces
1 egg
1 tsp. vanilla

Blend flour, sugar, lemon peel and salt in food processor. Add butter and process until coarse meal forms, using on/off turns. Add egg and vanilla and process until just blended. Transfer to bowl. Gently mix in nuts. Refrigerate at least 2 hours. Preheat oven to 325 degrees. Lightly butter baking sheet (or use parchment paper). Let dough soften 10 minutes. Roll out on floured pastry cloth 1/4 inch thick. Cut into 2 1/2 to 3 inch hearts. Refrigerate cookies on cookie sheet 15 minutes before baking. Bake until edges begin to turn golden brown, about 18 minutes. Cool on rack. Makes 3 to 4 dozen.

MOCHA SHORTBREAD

1/2 c. (8 tbsp.) unsalted butter
6 tbsp. confectioners' sugar
1 tsp. instant coffee
1 tbsp. boiling water
1/2 c. all-purpose flour
1/4 c. unsweetened cocoa powder

In bowl, cream butter and sugar until fluffy. Dissolve coffee in boiling water and gradually beat into butter mixture. Sift flour with cocoa and gradually add to butter mixture by hand. Blend in thoroughly, but do not overbeat. On sheet of plastic wrap shape dough into log 1-2 inches in diameter and wrap (dough will be the consistency of thick frosting). Chill until firm, about 2 hours. To bake, slice cookies 1/4 inch thick. Place on ungreased baking sheet. Bake at 350 degrees until cookies are slightly browned around edges, about 20 minutes. Remove from oven. Allow to cool on baking sheets about 10 minutes, then carefully remove to wire rack to cool completely. Makes about 20 cookies, slightly larger than 1 inch in diameter.

PUMPKIN SHORTBREAD

1 pkg. yellow cake mix (reserve 1/2 c. for topping)
1/2 c. margarine
1 egg, slightly beaten
TOPPING:
1/4 c. cold margarine
1/2 c. sugar
2 tsp. cinnamon
1/2 c. reserved cake mix

Cut in margarine to cake mix; add egg. (Mixture will be a little sticky.) Pat into 9x13 pan that has been sprinkled with a small amount of flour. 1 1/2 c. sugar 1 1/2 tsp. cinnamon 1/2 tsp. cloves 1/2 tsp. ginger 2/3 c. evaporated milk 2 eggs, slightly beaten Mix in bowl and pour on cake batter. Cut margarine into sugar, cinnamon and cake mix; sprinkle on top. Bake 50-60 minutes at 350 degrees. Serve with whipped cream.

HECKER'S GREAT LEMON SHORTBREAD

2 c. flour
2 pinches salt
1 c. butter, at room temperature
1/2 c. superfine sugar
1 tsp. vanilla
2 tsp. grated lemon rind

Preheat oven to 350 degrees. Stir flour and salt together. Set aside. In a large bowl, cream the butter, sugar and vanilla until mixture is light and fluffy. Add the lemon rind and mix. Add the flour and salt mixture and beat until thoroughly blended. Press dough into ungreased 8x8 inch pan. Bake for 25-30 minutes or until lightly colored but not brown. Cool thoroughly before cutting into 2x1 inch bars. Yield: 32 bars. Great!

SWEDISH SHORTBREAD

1 c. margarine or butter, softened
1/2 c. plus 2 tbsp. sugar
1/3 c. raspberry jam
1 tsp. almond extract
2 to 2 1/2 c. flour
1 c. powdered sugar
2 to 3 tsp. water

Preheat oven to 350 degrees. Blend margarine and sugar; add flour and mix well. Divide dough into 6 equal parts. On ungreased cookie sheet, roll or pat each part into a strip about 1 1/2 inches wide and 12 inches long. using a knife handle or your finger, press a slightly indentation lengthwise down the center of each strip. Fill indentation with jam. Bake 10-12 minutes or until edges are lightly browned. In small bowl, mix powdered sugar, almond extract and water to make a thin glaze. While still warm, drizzle glaze across strips and cut diagonally into 1-inch slices.

CHEDDAR SHORTBREAD

1 1/4 c. flour
1/2 tsp. paprika
1/2 tsp. coriander
1/4 tsp. dry mustard
1/2 c. (1 stick) butter
1 c. shredded Cheddar cheese (room temperature)
1/2 c. finely ground nuts

Blend together first 4 ingredients. Cream butter; gradually add cheese; blend well. Gradually beat in dry ingredients. Place dough on lightly greased cookie sheet. Roll into 7 x 12 inch rectangle. Cut into 1 x 2 inch servings. Sprinkle on nuts. Bake in preheated 400 degree oven, 12-15 minutes. Recut; remove to wire racks to cool. Yield 42.

APRICOT SHORTBREAD

1/3 c. soft margarine
1/2 c. brown sugar, packed
1 c. sifted plain flour
3/4 c. dried apricots
1 tsp. grated lemon peel
2/3 c. sugar
1/3 tsp. cornstarch
1/3 c. chopped walnuts

Preheat oven to 350 degrees. In medium bowl beat margarine with sugar until fluffy. At low speed beat in flour. Pat mixture evenly into bottom of an 8 x 8 x 2 inch pan. Bake 12 minutes or until done. Let cool completely in pan on wire rack. Place apricots in small saucepan. Add just enough water to cover. Bring to boiling. Reduce heat and simmer covered 15 minutes. Drain apricots, reserving 3 tablespoons of liquid. Chop apricots fine. Combine chopped apricots, 3 tablespoons liquid, lemon peel, sugar and cornstarch. Boil mixture 1 minute. Let filling cool 10 minutes. Spread evenly over shortbread crust. Sprinkle with walnuts. Bake 20 minutes at 350 degrees. Let cool completely in pan on wire rack. Cut into bars.

BUTTERCRUNCH SHORTBREAD

1 c. butter, softened
2 c. sifted all-purpose flour
1/2 c. sifted confectioners sugar
1/4 tsp. salt
2.1 oz. Butterfinger bar

Crush Butterfinger bar. Preheat oven to 325 degrees. In a large bowl, cream butter until light and fluffy. In a separate bowl, sift together flour, sugar, and salt. Blend dry ingredients into butter with crushed candy bar. Divide dough into 8 pieces, pat into 4 1/2 inch ungreased tart pans. Using a fork, prick dough in each pan at 1/2 inch intervals. Bake 18 to 20 minutes or until lightly browned. Cool completely in pans. Store in airtight container. NOTE: Shortbread may be baked in an ungreased 9 inch square pan 25 to 30 minutes at 325 degrees. Cut into squares while still warm.

ANISE SHORTBREAD

1 c. butter, softened
1/2 c. confectioners' sugar
1 tsp. vanilla
1 1/2 tsp. crushed anise seed
1/4 tsp. cinnamon
2 c. flour

Cream butter and confectioners' sugar, beat until light and fluffy. Beat in vanilla, anise seed and cinnamon. Stir in flour. With floured rolling pin, roll out dough on floured surface. Cut with cookie cutter. Transfer to ungreased cookie sheet. Chill 30 minutes before baking. Bake at 375 degrees for 5 minutes, then reduce heat to 300 degrees and bake 10 minutes more. Cool on wire racks.