Shortbread cookies- Martha Stewart
Feb. 1st, 2014 12:38 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
charisstomaGreat-Aunt Annie's Traditional Shortbread
http://www.marthastewart.com/355543/great-aunt-annies-traditional-shortbread?czone=food%2Fcookies-cnt%2Fspecialty-cookies&gallery=275319&slide=355543¢er=276956
This family recipe for Great-Aunt Annie's traditional shortbread comes from viewer-baker Anne Evans.
YIELD:Makes 12 wedges
INGREDIENTS
Nonstick cooking spray
1 cup (2 sticks) unsalted butter
3/4 cup confectioners' sugar, sifted
1/2 teaspoon pure vanilla extract
2 cups cake flour (not self-rising), sifted
2 tablespoons coarse sanding sugar
DIRECTIONS
STEP 1
Spray a 9-inch fluted tart pan with a removable bottom with nonstick cooking spray; set aside.
STEP 2
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Stir in vanilla. With mixer on low speed, slowly add flour. Mix until well combined.
STEP 3
Evenly spread cookie dough into prepared tart pan. Refrigerate until firm, at least 2 hours and up to overnight.
STEP 4
Preheat oven to 325 degrees. Sprinkle shortbread with sanding sugar. Using a 2-inch round fluted cookie cutter, make a shallow cut in the center of the dough. Using the tines of a fork, score dough from the edge of the circle in the center toward the edge of the pan into 12 equal wedges.
STEP 5
Transfer tart pan to oven and bake until light brown and a toothpick inserted into the center of the shortbread comes out clean, 50 to 60 minutes. Immediately re-score circle and wedges with cookie cutter and the tines of a fork. Transfer to a wire rack and let cool 1 hour. Remove shortbread from tart pan and let cool completely. Cut into wedges with a serrated knife along the scored lines.
SOURCE
The Martha Stewart Show, May Spring 2007
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Shortbread Cookies
http://www.marthastewart.com/332945/shortbread-cookies
YIELD:Makes 12 to 14 large cookies
COOK'S NOTE:
Cookies can be stored at room temperature for up to 1 month. (my note: like they're going to last that long)
INGREDIENTS
2 cups all-purpose flour
3/4 teaspoon salt
8 ounces (2 sticks) unsalted butter, room temperature
1/2 cup confectioners' sugar
1 teaspoon pure vanilla extract
DIRECTIONS
STEP 1
Line 2 rimmed baking sheets with parchment. Wisk together flour and salt. In the bowl of a mixer fitted with the paddle attachment, beat butter until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until pale and fluffy, occasionally scraping down the sides of bowl, about 2 minutes more. Beat in vanilla. Add flour mixture, and mix on low speed, scraping sides if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
STEP 2
Turn out dough, forming into 2 disks; wrap each in plastic. Refrigerate until firm, at least 1 hour.
STEP 3
Preheat oven to 325 degrees. Roll out 1 disk to a 1/4-inch thickness. Cut out shapes using desired cookie cutter, and transfer to prepared baking sheets. Reroll scraps. Repeat with remaining disk. Indent cookies with desired stamps. Refrigerate until firm, at least 30 minutes. Bake until firm and golden, 13 to 15 minutes. Let cool completely on a wire rack.
SOURCE
Martha Stewart Living, December 2009
&&&&&&&&&&&&&&&&&&&&&&&&
Shortbread Wedges
http://www.pbs.org/food/recipes/shortbread-wedges/
Ingredients
2 cups all-purpose flour
3/4 cup confectioners' sugar
1 1/4 teaspoons coarse salt
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
Directions
Sift together flour, sugar, and salt into a bowl.
Place butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl.
Gradually add flour mixture; beat until pale and fluffy, about 2 minutes.
Preheat oven to 300 degrees, with rack in upper third.
Using plastic wrap, press dough into a buttered 10-inch fluted tart pan with a removable bottom. With plastic on dough, refrigerate 20 minutes.
Remove plastic wrap. Cut dough into eight wedges with a paring knife. Using a wooden skewer, prick all over at 1/4-inch intervals.
Bake until golden brown and firm in center, about 1 hour. Transfer pan to a wire rack. Recut shortbread into wedges; let cool completely in pan. Cookies can be stored in an airtight container at room temperature up to 2 weeks.
&&&&&&&&&
Shortbread Crust
http://www.marthastewart.com/1036320/press-shortbread-tart-shell
Yield 10" tart shell
INGREDIENTS
6 tablespoons unsalted butter, softened
1/4 cup sugar
2 large egg yolks
1 1/2 cups all-purpose flour
1 1/2 teaspoons coarse salt
* mine (add vanilla for cookie crust)
DIRECTIONS
STEP 1
Stir together butter and sugar in a medium bowl.
Stir in yolks.
Add flour and salt, and stir until mixture is dry and crumbly.
Press dough into bottom and up sides of a 10-inch tart pan with a removable bottom.
Freeze until firm, about 20 minutes.
Meanwhile preheat oven to 375 degrees.
STEP 2
Bake, rotating halfway through, just until crust turns golden around the edges, 12 to 15 minutes. Let cool in tart pan on a wire rack, 1 hour.
AAAAAAAAAAAAAAAaaaaaaaaaaaaaHHHHHHHHHHHHk
http://www.pbs.org/food/features/martha-bakes-shortbread-episode/
http://www.marthastewart.com/355543/great-aunt-annies-traditional-shortbread?czone=food%2Fcookies-cnt%2Fspecialty-cookies&gallery=275319&slide=355543¢er=276956
This family recipe for Great-Aunt Annie's traditional shortbread comes from viewer-baker Anne Evans.
YIELD:Makes 12 wedges
INGREDIENTS
Nonstick cooking spray
1 cup (2 sticks) unsalted butter
3/4 cup confectioners' sugar, sifted
1/2 teaspoon pure vanilla extract
2 cups cake flour (not self-rising), sifted
2 tablespoons coarse sanding sugar
DIRECTIONS
STEP 1
Spray a 9-inch fluted tart pan with a removable bottom with nonstick cooking spray; set aside.
STEP 2
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Stir in vanilla. With mixer on low speed, slowly add flour. Mix until well combined.
STEP 3
Evenly spread cookie dough into prepared tart pan. Refrigerate until firm, at least 2 hours and up to overnight.
STEP 4
Preheat oven to 325 degrees. Sprinkle shortbread with sanding sugar. Using a 2-inch round fluted cookie cutter, make a shallow cut in the center of the dough. Using the tines of a fork, score dough from the edge of the circle in the center toward the edge of the pan into 12 equal wedges.
STEP 5
Transfer tart pan to oven and bake until light brown and a toothpick inserted into the center of the shortbread comes out clean, 50 to 60 minutes. Immediately re-score circle and wedges with cookie cutter and the tines of a fork. Transfer to a wire rack and let cool 1 hour. Remove shortbread from tart pan and let cool completely. Cut into wedges with a serrated knife along the scored lines.
SOURCE
The Martha Stewart Show, May Spring 2007
Shortbread Cookies
http://www.marthastewart.com/332945/shortbread-cookies
YIELD:Makes 12 to 14 large cookies
COOK'S NOTE:
Cookies can be stored at room temperature for up to 1 month. (my note: like they're going to last that long)
INGREDIENTS
2 cups all-purpose flour
3/4 teaspoon salt
8 ounces (2 sticks) unsalted butter, room temperature
1/2 cup confectioners' sugar
1 teaspoon pure vanilla extract
DIRECTIONS
STEP 1
Line 2 rimmed baking sheets with parchment. Wisk together flour and salt. In the bowl of a mixer fitted with the paddle attachment, beat butter until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until pale and fluffy, occasionally scraping down the sides of bowl, about 2 minutes more. Beat in vanilla. Add flour mixture, and mix on low speed, scraping sides if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
STEP 2
Turn out dough, forming into 2 disks; wrap each in plastic. Refrigerate until firm, at least 1 hour.
STEP 3
Preheat oven to 325 degrees. Roll out 1 disk to a 1/4-inch thickness. Cut out shapes using desired cookie cutter, and transfer to prepared baking sheets. Reroll scraps. Repeat with remaining disk. Indent cookies with desired stamps. Refrigerate until firm, at least 30 minutes. Bake until firm and golden, 13 to 15 minutes. Let cool completely on a wire rack.
SOURCE
Martha Stewart Living, December 2009
Shortbread Wedges
http://www.pbs.org/food/recipes/shortbread-wedges/
Ingredients
2 cups all-purpose flour
3/4 cup confectioners' sugar
1 1/4 teaspoons coarse salt
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
Directions
Sift together flour, sugar, and salt into a bowl.
Place butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl.
Gradually add flour mixture; beat until pale and fluffy, about 2 minutes.
Preheat oven to 300 degrees, with rack in upper third.
Using plastic wrap, press dough into a buttered 10-inch fluted tart pan with a removable bottom. With plastic on dough, refrigerate 20 minutes.
Remove plastic wrap. Cut dough into eight wedges with a paring knife. Using a wooden skewer, prick all over at 1/4-inch intervals.
Bake until golden brown and firm in center, about 1 hour. Transfer pan to a wire rack. Recut shortbread into wedges; let cool completely in pan. Cookies can be stored in an airtight container at room temperature up to 2 weeks.
Shortbread Crust
http://www.marthastewart.com/1036320/press-shortbread-tart-shell
Yield 10" tart shell
INGREDIENTS
6 tablespoons unsalted butter, softened
1/4 cup sugar
2 large egg yolks
1 1/2 cups all-purpose flour
1 1/2 teaspoons coarse salt
* mine (add vanilla for cookie crust)
DIRECTIONS
STEP 1
Stir together butter and sugar in a medium bowl.
Stir in yolks.
Add flour and salt, and stir until mixture is dry and crumbly.
Press dough into bottom and up sides of a 10-inch tart pan with a removable bottom.
Freeze until firm, about 20 minutes.
Meanwhile preheat oven to 375 degrees.
STEP 2
Bake, rotating halfway through, just until crust turns golden around the edges, 12 to 15 minutes. Let cool in tart pan on a wire rack, 1 hour.
http://www.pbs.org/food/features/martha-bakes-shortbread-episode/
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no subject
Date: 2014-02-02 03:10 am (UTC)The powdered sugar/cake flour comes out smooth. White sugar or brown sugar with all purpose has bigger grumbles. All three kinds are good as dough, especially with a flavor (lemon or orange extract, cinnamon, ect.)
I like the way the the top cookie is cut. I normally just pat the dough into a cookie sheet then score it with fork. Or cut it with a pizza cutter while warm.
no subject
Date: 2014-02-02 07:12 pm (UTC)Martha Stewart did her show on PBS yesterday/Saturday. She did shortbread in many variations. It looks so easy when she does it. *grins*
no subject
Date: 2014-02-02 02:03 pm (UTC)Oh well, I'll have to stick to your micro-cookies - they're too easy Charis, the eggs taunt me from the kitchen with their ability to become cookies! Doggy loves egg, if I make cookies then she gets the eggwhites and therefore loves me!
Hubby likes the cookies too.
:p
no subject
Date: 2014-02-02 08:06 pm (UTC)no subject
Date: 2014-02-02 08:20 pm (UTC)no subject
Date: 2014-02-02 08:35 pm (UTC)Also a link to watch and there's more recipe links to watch at the bottom. Lemon custard on shortbread crust cookies. Pumpkin tart was it... on shortbread crust.
*whines*
no subject
Date: 2014-02-04 05:46 pm (UTC)no subject
Date: 2014-02-04 10:56 pm (UTC)Pumpkin tart. There's a vegetable in there. *nods head* Healthy.
no subject
Date: 2014-02-04 05:45 pm (UTC)no subject
Date: 2014-02-04 10:59 pm (UTC)no subject
Date: 2014-02-07 03:15 am (UTC)