Mini Shortbread Biscuits 75g
Chill dough in refrigerator 20 - 30 minutes. Meanwhile preheat oven to 350 degrees. Lift dough from pan using parchment overhang on all sides. Cut into 1/2-inch squares using a large sharp knife (it works best to just cut long rows). Sprinkle more sprinkles over the top if desired and gently press into dough.
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Traditional shortbread recipe (with photos) 1 PREHEAT. First, preheat your oven to 375F. Grease an 8ร8 inch baking pan and set aside. 2 BUTTER. In a large bowl using an electric hand mixer or using a stand mixer fitted with the paddle attachment, beat butter on medium high speed until light and fluffy (2-3 minutes).
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Chill dough in refrigerator 30 minutes. Meanwhile preheat oven to 350 degrees. Lift dough from pan using parchment overhang on all sides. Cut into 1/2-inch squares using a large sharp knife***. Transfer about 1/3 of the cookies to an unbuttered baking sheet**** and scatter cookies out spacing cookies 1/2-inch apart.
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Line an 8 or 9-inch baking dish with plastic wrap or parchment paper. Set aside. In a bowl of an electric mixer, combine butter, sugar, and almond extract. Beat until creamy, scraping the bowl often. Turn off the mixer. Very gently add the all-purpose flour and salt a little at a time.
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Preheat your oven to 325 degrees and prepare a baking sheet by lining it with parchment paper. Set it aside. In a mixing bowl, combine the flour and sugar and mix them together. Then, add in the cold butter chunks and use a pastry blender to cut the butter into the flour mixture until it becomes a crumbly texture.
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Chill the dough in the refrigerator for 30 mins, meanwhile preheat the oven for 350 degrees. Lift the chilled dough from the pan and place on a cutting board. Cutting long rows with a sharp knife cut squares about 1/2 inch big. Using a spatula, transfer about 1/3 of the squares onto baking sheets (ungreased).
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Mini Shortbread Cookies. What You Need; 2 cups flour, 1/2 cup powdered sugar, 2 sticks butter, 1 teaspoon vanilla extract, 1/2 cup festive sprinkles. What You Do-First mix your butter and sugar together until they are fluffy. Be sure to begin with room temperature butter so your sugar can be absorbed and the two become fluffy nicely.
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This means the butter has resolidified and will give you the best possible chance of the cookies retaining their shape in the oven. Bake. Preheat the oven to 170ยฐC (335ยฐF) whilst the cutouts are chilling. Remove the cookies from the fridge, then bake for 10-12 mins or until just golden around the edges.
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Reform the leftover pieces of cookie dough to roll and make more cookies. Place cookies on a shiny cookie pan (preferably one of the insulated types). Top cookies with either 1/4 or 1/2 of a cherry (these are tiny cookies and depending on cherry size do just fine with 1/4 of a cherry) OR a chocolate chip. Bake at 300 degrees F for 17-18 minutes.
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Add in vanilla extract and beat until combined. Add in flour and mix just until flour disappears. Fold in mini chocolate chips. Transfer dough to a gallon-sized resealable plastic bag, or place between two layers of plastic wrap. Roll until 1/4 inch thick. Refrigerate on a flat surface until firm, about 1 to 2 hours.
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While cookies are cooling make the chocolate filling. Place butter and cream in a microwave-safe bowl and heat until just boiling. Add chocolate pieces to cream mixture. Whisk together. Your chocolate mixture should look smooth and shiny. Place sugar and salt in mixing bowl and add chocolate mixture.
Lavender Shortbread Cookies
Instructions. Preheat oven to 160C/325F (standard) or 150C/300F (fan forced / convection). Butter and line a 31.5 x 23.5 cm / 9 x 13" pan with baking paper with overhang. Beat butter until smooth (or use very soft butter and a wooden spoon). Add icing sugar and beat until combined.
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How to make festive mini holiday shortbread cookies. Preheat the oven to 350 ยฐF, 180 ยฐC. Line 3 baking trays with parchment paper. In the bowl of a tabletop mixer that has been fitted with the paddle attachment, add the butter, sugar, vanilla, and salt. Beat until fluffy -about 3-5 minutes.
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Lower the speed of the mixer and add in the 2 1/4 C. flour. Scrape down the sides and allow the dough to come together, it may take a little while. Add in 2 Tbsp. of the sprinkles and a pinch of salt. Transfer the dough to the prepared baking sheet and pat it out to fill the baking sheet as much as you can.
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Pop your rolled out dough into the freezer for about 10 min to firm up. Preheat the oven to 170C/340F/Gas Mark 3. Put Mini Eggs in the plastic bag and bash with a rolling pin. Take your chilled dough out of the freezer and sprinkle crushed Mini Eggs all over it pressing down gently with your hand.
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Remove from the oven, place pans on a wire rack, and cool shortbread for 10-15 minutes. Carefully remove the shortbread from the pans by picking it up with the parchment paper on the sides. Cut each into 8 large, 12 medium, or 16 small wedges. You want to make sure you cut the shortbread while it's still warm.
