Best Old Fashioned Shortbread 4 Ingredients Recipes

OLD FASHIONED SHORTBREAD COOKIES

Steps:

• Beat butter in mixer until fluffy.
• Add flour, icing sugar and cornstarch.
• Beat together until soft and fluffy.
• Scoop onto baking sheets and flatten with a fork or decorative cookie press.
• Add candied cherries or decorative candy sprinkles or silver balls.
• Bake at 375º for 10 minutes or until cookies just start to brown.

SCOTTISH SHORTBREAD

Steps:

• Preheat oven to 325°. Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add 3-3/4 cups flour; mix well. Turn dough onto a floured surface; knead for 5 minutes, adding enough remaining flour to form a soft dough. , Roll to 1/2-in. thickness. Cut into 3x1-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with fork. Bake until cookies are lightly browned, 20-25 minutes. Cool.

OLD-FASHIONED SHORTBREAD (4 INGREDIENTS)

Steps:

• Preheat oven to 360'F.
• In medium size bowl mix all ingredients until the dough is smooth and holds together.
• Divide dough in half. Press each half into an ungreased 8-inch round pan.
• Cut shortbread into eight slices.
• Bake for 15-20 minutes or until the edges are lightly brown.
• Remove shortbread from oven and immediately recut with a sharp knife.
• Cool in pan for 30 minutes then transfer to a wire rack to cool thoroughly.
• Makes 16 pieces.

CLASSIC SHORTBREAD COOKIES IN 4 INGREDIENTS WITH ADDED 1 INGREDIENT VARIATIONS

Steps:

• Preheat the oven to 375 degrees F.
• Add the flour, salt, and powdered sugar to a food processor and pulse to combine. Add in the vanilla, the butter and the 1 teaspoon of water. Pulse together just until a dough is formed. Put the dough on a sheet of plastic wrap and roll into a log, about 2 1/2 inches in diameter and 5 inches long. Tightly twist each end of the wrap in opposite directions. Chill the dough in the refrigerator for at least 30 minutes.
• Slice the log into 1/3-inch thick disks. Arrange on nonstick cookie sheets, parchment lined or silpat lined baking sheets, 2 inches apart. Bake until the edges are just light brown, about 12 to 14 minutes, rotating the pans half way through the baking process. Remove from the oven and let cool on the cookie sheets for 5 minutes. Transfer to wire racks and cool until room temperature. Enjoy!
• Variations:
• Pulse together the tea with the flour and salt in a food processor just until the tea is in small pieces evenly distributed throughout the flour. Then add the powdered sugar, vanilla, the butter and the 1 teaspoon of water. Continue as instructed above.
• Pulse the toasted and chopped pecans into the dough and then shape into a flattened round disk. Wrap in plastic wrap and refrigerate for 1 hour. On a flour dusted surface, roll the dough out to approximately 1/3-inch thick. (If the dough is too hard to roll or begins to crack, let it rest at room temperature for a few minutes until pliable.) With a sharp knife, cut the dough into rectangle shapes about 1 by 3-inches. Arrange on the prepared baking sheets and follow the cooking instructions as above. Dust slightly cooled cookies with powdered sugar through a fine mesh strainer.

OLD FASHIONED RICH SHORTBREAD

Steps:

• Mix flour and sugar together.
• Rub in the butter untill it comes together and makes a smooth dough.
• Roll out between parchment paper about half an inch thick, or use a shortbread mould if you have one.
• Place on a greased baking tray.
• Prick with a fork to decorate and flute the edges if you wish.
• Bake for 25/30 minutes at 175c.
• Dust with a little castor sugar while cooling.