Place each shortbread cookie in cup of a
Mix pudding and buttermilk.
Add oranges (I drain 1 can), Cool Whip (I use 16 ounces) and shortbread cookies.
Refrigerate.
OT over bake.
Let cookies cool 1 minute on cookie
Cream butter and sugar.
Combine flours, then add to butter and sugar.
Press dough into two 8-inch cake pans.
Prick all over with fork.
Bake at 300\u00b0 for 50 to 60 minutes.
Cut cookies while still warm, then let cool and remove from pan.
Preheat oven to 400 degrees farenheit.
Line two cookie sheets with parchment, if available.
Cream butter and sugar.
Mix in flours.
Roll out to 1/4\" on a floured surface.
Cut into rectangles using a sharp knife or better yet, a ravioli/pie cutter with the wavy edge.
Tranfer onto a lined cookie sheet, leaving 1/2\" between cookies.
Poke cookies with a fork and sprinkle with sugar (or even cinnamon sugar).
Bake for 15-20 minutes or until the edges are slightly golden brown.
Cool on a wire rack.
Cream butter and sugar together until light and fluffy.
Sift in cornstarch and flour; mix well.
Press into a 10 3/4 by 7 inch pan.
Prick all over with a fork.
Bake in preheated 275 F oven for 30 minutes, then reduce heat to 250 F and bake 1 to 1 1/2 hours longer.
Remove from pan and sprinkle with powdered sugar. Cut into 20 finger shaped cookies.
Preheat oven to 350\u00b0F.
Line baking sheets with parchment paper.
Using a mixer, cream margarine and sugar. Add flour till dough forms.
Stir in cranberries, pistachios, zest, and juice.
Let dough rest in fridge for a few minutes. To form cookies, roll 1 tablespoons dough into a ball, then flatten. Place on cookie sheet.
Bake cookies for 11 minutes or till the bottoms are just turning golden and the tops look dry-ish. Cool on wire racks.
In a food processor, pulse shortbread cookies to crumbs. Add butter and
put the crushed shortbread cookies into a mixing bowl,add
et the edges brown; matcha shortbread cookies should maintain their green color
ntil smooth.
For the shortbread, preheat oven to 350\u00b0F
ake pan.
Break up shortbread cookies into big pieces and layer
Note:
Can double recipe for approximately 8 dozen, depending on size.
decorate the tops with extra shortbread crumbs, crushed lemonhead candies or
Add the flour and the Irish whiskey, and beat the dough
Set ice cream out to soften. Crush shortbread cookies; mix with soft butter. Press into a glass 9 x 13-inch pan. Mix pudding with milk until thick (will be very thick). Fold ice cream into pudding mixture. (Mix by hand; if electric mixer is used, mixture will become soupy.) Spread mixture on top of shortbread crust and refrigerate for at least 30 minutes. While refrigerating, crush Heath bars. Before serving, top with Cool Whip and Heath bar pieces.
Place shortbread cookies on a baking sheet or tray. In a small saucepan over medium-low heat, melt caramels in water, stirring frequently. Spoon a thin line of caramel over each cookie. Place cookies in refrigerator until caramel is set.
Line baking sheets or trays with waxed paper. In a double boiler over simmering water, melt chocolate. Dip cookies in chocolate one at a time, tapping against the side of the bowl to remove excess. Place on prepared sheets and let rest at room temperature several hours, until set.
nch apart.
Bake the shortbread cookies for about 20 minutes, until
Cream shortbread cookies with butter.
Spread on bottom and sides of 9-inch spring-form pan.
Preheat oven to 350.
Process cookies into crumbs in a food prcessor or crush in a heavy plastic bag with a rolling pin.
Add melted butter and mix until combined.
Press into bottom and sides of a nine-inch pie dish.
Bake for 10 minutes; it will feel soft, but will firm up as it cools.
Cool completely before filling with your favorite filling.