and chill.
Allow Butter Shortbread Cookie Dough to soften to room
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
Place the shortbread cookies side by side on an ungreased cookie sheet
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 ...
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!
r ease of taking the shortbread out. Press the dough
ou knead, the better the shortbread will be. I usually aim
ork.
(this keeps the shortbread even and creates the traditional
nch thick on an ungreased cookie sheet. Prick the whole thing
ubular shape and place in cookie press or just slice into
Combine flours, sugar and salt in a mixing bowl.
Work in butter until dough has the consistency of pie crust.
Sprinkle board with rice flour.
Turn dough onto board and knead until smooth.
Divide into four portions and shape into small rounds.
Place on parchment paper on a cookie sheet (or use a shortbread mold).
Prick with a fork.
Bake at 350 degrees for 20 to 30 minutes, until cakes begin to brown slightly.
Allow to cool in pan.
Preheat oven to 275\u00b0.
Mix sugars and flour.
Mix the butter pieces with the flour mixture in a large plastic bag.
Knead lightly until dough holds together.
Remove from bag.
Shape dough into 1-inch balls.
Place on ungreased cookie sheets 2 inches apart.
Flatten each cookie with a cookie press, fork or the bottom of a glass.
Bake 1 hour to 1 hour and 15 minutes (or until pale golden).
Remove from cookie sheet.
Makes 3 to 4 dozen, depending on size.
5-40 minutes. Remove BEFORE cookie gets browned. It will continue
Mix flour and butter together with a pastry cutter until mixture looks like coarse sand.
Add sugar and egg.
Work dough with hands into four thick cakes (about 1/4th dough mixture in each).
Roll one cake out with a rolling pin, approximately 1/2 inch thick.
Cut cookies into squares or rectangles.
Place on ungreased cookie sheet.
Prick each cookie with a fork.
Bake at 300\u00b0 for 30 minutes.
Cream butter, adding sugar gradually until well blended. Don't overwork or let butter become oily.
Gradually work in flour.
Turn dough out on lightly floured board to pat out.
You can use all flour, or part flour and part confectioners sugar to pat out on.
Pat dough to 1/4 inch to 1/2 inch thickness.
Cut with cookie cutter no larger than 1 1/2 inches in diameter.
Prick each cookie twice with a fork.
Place cookies on baking sheet.
Preheat oven to 350 degrees F (175 degrees C).
In a large mixing bowl, cream the butter and the sugar. Slowly add the flour and salt, mixing well. Roll out dough with a rolling pin until it is 1/4 inch thick. Cut into desired shapes using cookie cutters. Place on cookie sheet and prick with a fork.
Bake for 5 to 8 minutes, or until light brown at the edges.
Mix together in a separate bowl the flour, salt and baking powder. Chill dough.
Roll dough to about 1/4-inch thickness. Cut into squares (or favorite cookie cutter).
Prick with fork.
Bake on cookie sheet covered with foil at 350\u00b0 for 20 minutes.