Shortbread Recipe


Shortbread Recipe

This rich Shortbread recipe can be used to make a large Shortbread, or cut before baking to make Shortbread Cookies. Incredibly delicious, this Shortbread melts in your mouth.

Prep Time:15 minutes plus 12 hour refrigeration

Cook time:30 minutes

Ingredients:

2 sticks unsalted Butter, softened
1/4 cup Confectionery Sugar
2 cups Flour
dash of Salt

Directions:

• In a mixing bowl, using the paddle mixer attachment, cream together butter and sugar.
• Combine flour and salt in a separate bowl.
• Gradually add flour mixture into butter mixture on low speed. It will eventually come together.
• Turn out onto counter make a ball.
• Cover the entire ball of dough with plastic wrap and refrigerate chill overnight.
Remove from refrigerator and allow to sit on counter for at least 15 minutes before rolling and cutting.
• Preheat oven to 350°.
• Roll out dough to 3/8″ thick and cut into shapes, bars or wedges or pat in a spring-form or tart pan at 1/2-3/4″ thick.
• Bake for 15 minutes at 350°
• Reduce heat to 300° and bake for another 15-20 minutes or until light golden brown around the edges.
• Cool on a wire rack.
• Store in an air tight container.

Makes 16- 24 Shortbread Cookies or one large Shortbread


Day 8 of 15 Days of Holiday Cookies on Ann’s Entitled Life brings the best Shortbread Recipe you will ever make!

• To print this Shortbread Recipe, click here.

15 Days of Holiday Cookie Recipes



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Lemon Snowball Cookie Recipe


Lemon Snowball Cookie Recipe

The fresh, sweet-tart flavor make these Lemon Snowball Cookies are a change of pace Christmas Cookie. Easy to make, they are a welcome addition to your holiday cookie plate!

Prep Time:45 minutes

Cook time:13 minutes

Ingredients:
1/2 cup Crisco
2/3 cup Sugar
Grated Lemon Grind of 1 Lemon
1 Egg
3 TBSP Lemon Juice
1 TSBP Water
1 3/4 cups All-Purpose Flour, sifted
1/4 tsp Baking Soda
1/4 tsp Cream of Tartar
1/2 cup Walnuts, finely chopped
Confectionery Sugar

Directions:


• Sift together flour, baking soda and cream of tartar. Set aside.
• Using a mixer, cream together Crisco and sugar until light and fluffy.
• Add lemon rind and egg, beat well.
• Stir in water and lemon juice.
• Add sifted flour mixture, blend well.
• Stir in nuts by hand.
• Refrigerate dough 1-2 hours.
• Preheat oven to 350°.
• Dust your hands with flour, and roll a small ball of dough between them (approximately 1″ ball.)
• Place 1 inch apart on an ungreased cookie sheet.
• Bake at 350° for 10-12 minutes until bottoms are slightly brown.
• Immediately remove cookies from the cookie sheet, and roll them in confectionery sugar.

Makes 3 dozen Lemon Snowball Cookies

Lemon Snowball Cookie Recipe; the fresh, sweet-tart flavor make these Lemon Snowball Cookies are a change of pace Christmas Cookie. Easy to make, they are a welcome addition to your holiday cookie plate!




• To print the Lemon Snowball Cookie Recipe, click here.

Lemon Snowball Cookie Recipe; the fresh, sweet-tart flavor make these Lemon Snowball Cookies are a change of pace Christmas Cookie. Easy to make, they are a welcome addition to your holiday cookie plate!


Day 7 of 15 Days of Holiday Cookies on Ann’s Entitled Life the brings us this fresh and delicious Lemon Snowball Cookie Recipe!

15 Days of Holiday Cookie Recipes



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Cherry Meringue Cookie Recipe


Cherry Meringue Cookie Recipe

Cherry Meringue Cookies look and smell great! They are simple to make, sweet and light, a real favorite for those with a sweet tooth.

Prep Time:15 minutes
Cook time:45 minutes

Ingredients:
3 Egg Whites (from large eggs)
1/8 tsp Salt
1 large box Sugar Free Cherry Jell-o Powder (don’t make the mix)
3/4 cup Sugar
1 tsp White Vinegar

Directions:


• Preheat oven to 250°.
• Line two baking sheets with parchment paper, set aside.
• Using a mixer, beat together egg whites and salt until foamy.
• Add cherry Jell-o powder and sugar, beat until stiff peaks form.
• Mix in vinegar.
• Drop cherry meringue mixture by teaspoonfuls onto parchment lined cookie sheet, 1″ apart.
• Bake in 250° oven for 25 minutes.
• When 25 end, turn off oven and leave the cookies in the oven for another 20 minutes.
• Allow to cool on top of stove on parchment paper sheets.
• Cookies will peel off!

Makes 3 dozen Cherry Meringue Cookies

Note: these cookies are delicate and do not store well. They are best eaten on day 1, day 2 at the latest.

15 Days of Holiday Cookie Recipes


Day 6 of 15 Days of Holiday Cookies on Ann’s Entitled Life the brings us a simple sweet treat: Cherry Meringue Cookie Recipe!


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