and chill.
Allow Butter Shortbread Cookie Dough to soften to room
Place the shortbread cookies side by side on an ungreased cookie sheet
For Pecan Shortbread Cookie Crust: Mix all ingredients. Press
Place a 9-in. springform pan on a double thickness of heavy-duty foil (about 18 inches square). Securely wrap foil around pan; set aside.
Make crust:
Using an electric mixer, cream the butter and sugar together on medium high speed for 3-4 minutes.
Add flour and ground cookies to the mixture and blend for 3-4 seconds until fully incorporated.
Press the mixture evenly into the bottom of a 9-inch springform pan.
Bake the crust at 350\u00b0 F for 20-25 minutes, or until golden brown.
Allow the crust to cool completely.
In a ...
TO MAKE THE SHORTBREAD CHOCOLATE CRUMB CRUST: Heat oven
Prepare a cookie sheet by covering it with
Mix cream cheese until smooth, then
add
sugar.
Blend well. Add beaten eggs, lemon juice and
vanilla; blend again. Place wafer of your choice in 2 1/2-inch\tdiameter
foil laminated bake cups;
half fill with cream
cheese mixture.
Place cups on cookie sheet.
Bake in oven for 15
minutes
at
350\u00b0. Cool.
Top with blueberry or cherry pie filling.
Refrigerate. Serves 24 or 1 person who can eat 24 tarts!
Make crust:
Using an electric mixer, cream the butter and sugar together on medium high speed for 3-4 minutes.
Add flour and ground cookies to the mixture and blend for 3-4 seconds until fully incorporated.
Press the mixture evenly into the bottom of a 9-inch springform pan.
Bake the crust at 350\u00b0 F for 20-25 minutes, or until golden brown.
Allow the crust to cool completely.
Make cheesecake:
Using an electric mixer, beat the cream cheese until light and smooth.
Add the mascarpone cheese and sugar and continue to ...
Heat oven to 350\u00b0.
Line 12-inch pizza pan with foil; grease foil.
Press cookie dough into bottom of foil-lined pan; bake at 350\u00b0 for 13 to 16 minutes or until light golden brown.
Remove from oven.
Sprinkle peanuts, marshmallows and chocolate chips. Drizzle with caramel.
Bake an additional 5 to 10 minutes or until golden brown.
Cool completely.
Remove foil from pizza.
Cut into wedges.
Makes 16 servings.
you're making the shortbread from scratch then start here:.<
Preheat oven to 350*F Toss apricots in a bowl with the brown sugar, flour, brandy and vanilla extract.
Pour fruit into an 8-cup baking dish.
Roast in oven for 30 minutes until tender.
Share warm fruit between 6 serving bowls.
Top each bowl of fruit with a single scoop of vanilla icecream.
Drizzle icecream with juices left behind in baking dish.
Poke a shortbread cookie into the icecream.
Serve warm.
ntil smooth.
For the shortbread, preheat oven to 350\u00b0F
Cut into any shape using cookie cutters. Place on a baking
3-15 minutes or until shortbread turns faintly brown on top
Mix the butter and sugar with a fork.
Add a little of the flour.
Turn the mixture out onto a board or a table and work the rest of the flour in with your hands.
Break off a small piece at a time and roll into a small ball.
Place balls 2-inches apart on an ungreased cookie sheet.
Mash flat with a fork pressed crosswise. Bake at 250\u00b0 for 50 to 60 minutes.
The cookie will be very light in color.
They are rich, but not too sweet and very, very good.
o 160 degrees.Bake the shortbread for 30 mins or until
Shortbread Base:Preheat oven to 350
nch thickness. Cut with Christmas cookie cutters and arrange on the
Remove the hulls and stems from the strawberries; cut the strawberries in quarters. Cut the rhubarb into 1/2 inch pieces.
In a large saucepan, combine strawberries, rhubarb, sugar, and water. Bring to a boil, then simmer 8 minutes, stirring occasionally.
Refrigerate the sauce until cool.
Scoop the ice cream into serving dishes, then top with rhubarb sauce and a shortbread cookie.
ought Walkers Pure Butter Assorted Shortbread cookies were warmed in the