inch thickness. Cut with Christmas cookie cutters and arrange on
Heat oven to 350 degrees.
Cream butter and sugar, gradually add flour, cream together well.
spread and pat down in bottom of pan with hand.
bake for 20 minutes (18 minutes for a glass pan).
Add all topping ingredients into bowl and mix together for at least 1 minute until well blended.
Pour over topping over shortbread and back for an additional 20-25 minutes.
Sprinkle with powdered sugar and serve.
SHORTBREAD CHRISTMAS TREE:
Heat oven to
and chill.
Allow Butter Shortbread Cookie Dough to soften to
-inch thick. Cut into Christmas-tree shapes. Place on prepared
art.
Cut out 36 Christmas shapes from the puff pastry
or further use in another recipe).
Bring to a simmer
ool on pan.
Recipe Tip
Shortbread can be topped with
utters or press dough into shortbread molds. Place cookies 2 inches
cing sugar. Top with a shortbread star if desired.
br>You can quadruple this recipe and make as many as
Choose 2 colors of sugar-free gelatin (for example, red and green for Christmas).
Dissolve large box of gelatin in 2 cups boiling water.
Add cold water.
Pour half of this into each of two molds or all in a 9 x 13-inch glass dish.
Let stand until firm. Spread on Pineapple Cheat Cake Layer (recipe follows) and top with layer of second color gelatin (mixed as previously stated).
Serves 15.
Melt almond bark until creamy.
Smash peppermints in Baggie with hammer.
(Food chopper makes them very fine and turns recipe pink.)
Combine and pour onto cookie sheet.
Place in refrigerator until hard.
Break into small pieces.
Make the cake in a bundt pan according to package directions. Let cool completely. Remove lids from frosting and microwave for 10 seconds. Stir. Pour slowly over the cake to cover. Now take your green spray frosting and make 3 holly branches in several spots on the cake. Top with 2-3 red hot candies in the middle. And there you have an easy, adorable Christmas cake!
Put 1/2 of the raspberries in a food processor (or 1/8 of the raspberries in a blender) and pulse until pureed.
Put the raspberry mush into a plastic container and continue with the next batch of raspberries.
Freeze the container for 30 minutes.
Scoop out the sorbet and serve!
Great with sugar cookies or shortbread and garnished with fresh mint.
Preheat oven to 325 degrees F (165 degrees C).
Cream together cream cheese and sugar. Add eggs one at time, blending well. Add vanilla and sour cream. Pour into shortbread crust.
Bake for 60 to 70 minutes in the preheated oven, or until cake jiggles evenly across the top when lightly shaken. Run a knife around the outside edge, but leave the cake in the pan. Let cool on counter, then place in refrigerator. Remove from pan when completely chilled, and serve.
If you're making the shortbread from scratch then start here:.<
Cream butter and sugar. Add eggs singly and beat until light and fluffy. Add flour and lemon rind. Put 1/2 dough in well-greased 9\" x 13\" pan and cover with pie filling. Drop remaining dough over top. Bake at 325* for 45 minutes or until golden brown. Cool, top with icing. Icing: 2 cups powdered sugar, 2 Tblsp. water, 1 1/2 teaspoons lemon juice. Combine all in a bowl until well mixed and smooth (mixture will be thick). With a fork or small spatula, drizzle on top of cooled shortbread.
Note:
Can double recipe for approximately 8 dozen, depending on size.
ool while you make the shortbread.
Shortbreads: In a separate