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                                                                  Shiratama, or shiratama dango, are dumplings made with shiratama-ko (glutinous rice flour). Chilled shiratama dumplings are served with sweet azuki bean paste.

                                                                  Ingredients
                                                                  • Yes No 1 2/3 cup shiratama ko
                                                                  • Yes No 2/3 cup water adjust the amount of water depending on the thickness of the dough
                                                                  • Yes No 1 1/2 cup anko
                                                                  • Put shiratama-ko in a bowl. Add water gradually until the dough becomes as soft as earlobes. Knead the dough well. Make small oval-shaped dumplings. Lightly press the center of each dumpling with your finger. Boil water in a large pan and add the dumplings. When dumplings float, boil for a further minute. Remove the dumplings and cool in cold water. Drain and serve dumplings in individual bowls and top with anko (sweet azuki bean paste).
                                                                  Yields: 5servings
                                                                    Steps:
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                                                                  This is a popular snack in China and Japan. The buns are great right out of the steamer and can also be saved in the fridge for several days and reheated or eaten cool. Extra azuki paste can refrigerated for about a week, frozen, or used as a spread. I got the recipe for the buns themselves from a RecipeZaar recipe by Ms. See. The azuki paste is a modified version of a recipe I found on About.com Prep & Cooking time do not include the time taken to make the azuki paste.

                                                                  Ingredients
                                                                  • Yes No 1 1/3 cup azuki bean
                                                                  • Yes No 4 cup water
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 1/3 cup flour
                                                                  • Yes No 3 1/2 tbsp sugar, granulated
                                                                  • Yes No 1 pinch salt
                                                                  • Yes No 3/4 tsp rapid rise yeast
                                                                  • Yes No 3/4 tbsp baking powder
                                                                  • Yes No 1 1/3 fl oz milk
                                                                  • Yes No 3 1/3 fl oz water
                                                                  • Yes No 1 tbsp vegetable shortening
                                                                  • Making the Azuki Paste.
                                                                  • Put the azuki beans in a large pot and fill with water. Let them soak overnight.
                                                                  • Bring the beans to a boil.
                                                                  • Turn down the heat and simmer for 10 minutes.
                                                                  • Remove the beans from the pot and drain them.
                                                                  • Put the beans back in the pot and add 4 cups of water.
                                                                  • Brings the beans to a boil.
                                                                  • Turn down the heat and simmer the beans for around an hour, until they're soft.
                                                                  • Drain the beans again.
                                                                  • Put the beans back in the pot and add the sugar and salt.
                                                                  • Simmer and stir the beans until they're thickened.
                                                                  • Remove from heat and cool.
                                                                  • Making the Buns.
                                                                  • Combine the flour, suar, salt, yeast, and baking powder and mix well.
                                                                  • Add the milk and water and mix well.
                                                                  • Add the shortening and knead the dough until it's smooth (add a little extra flout if it gets too sticky).
                                                                  • Let the dough rest for around 30 minutes, it will rise slightly.
                                                                  • Divide the dough into 10 balls and flatten them.
                                                                  • Take 1-2 spoonfulls of azuki paste, roll into a ball, and place in the center of one of the flattened dough balls.
                                                                  • Wrap the dough around the azuki and pinch it closed on top (twist if needed).
                                                                  • Repeat for the remaining dough balls.
                                                                  • Let the anman sit for 15 minutes.
                                                                  • Steam the anman for 15-20 minutes (a bamboo steamer works best). Add a little bit of white vinegar to the water to prevent discoloration.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 10
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
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                                                                  Shortbread Cookies
                                                                   1 h 35 m

                                                                  These Shortbread Cookies are good anytime of year.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup flour
                                                                  • Yes No 1/2 cup diced pecan
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 1/4 cup butter
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 1 lemon
                                                                  • Combine first set of ingredients with a wire whisk. Set aside. Cream butter and powdered sugar. Add zest. Gradually add flour mixture. Mix well. Cover mixing bowl and refrigerate for one hour or overnight. Preheat oven to 325 degrees F. Lightly grease cookie sheet. Roll cookies into 2-inch balls. Roll the balls in the extra powdered sugar. Place on prepared cookie sheets. Bake for 12 to 15 minutes. Makes apprx. 3 dozen cookies.
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 1 hour 35 minutes
                                                                    Steps:
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                                                                  Ingredients
                                                                  • Yes No 1 cup organic all purpose flour
                                                                  • Yes No 1/4 cup organic sugar, granulated
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 cup organic unsalted butter
                                                                  • Preheat oven to 300°F. Lightly butter 9-inch-diameter springform pan. Whisk flour, sugar, and salt in medium bowl to blend. Add 1/2 cup butter and rub in with fingertips until mixture resembles coarse meal. Gather dough together and form into ball; flatten into disk. Roll out dough on lightly floured surface to 1/2-inch-thick round. Transfer round to prepared pan. Using fingers, press dough evenly over bottom to edges of pan. Using tip of small sharp knife, score dough into 8 equal triangles, then pierce all over with fork. Bake until shortbread is cooked through and pale golden, about 45 minutes.
                                                                  • Using tip of sharp knife, cut warm shortbread into triangles along scored lines. Run knife around shortbread to loosen. Cool in pan at least 30 minutes. Release springform pan sides. Using spatula, carefully remove shortbread from pan (shortbread will be fragile). DO AHEAD Can be made 1 day ahead. Store shortbread airtight in single layer at room temperature.
                                                                  Yields: 8cookies
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                                                                  Shortbread Cookies
                                                                   1 h 15 m
                                                                  Ingredients
                                                                  • Yes No 3/4 lb unsalted butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 3 1/2 cup all purpose flour
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 6 oz very good semisweet chocolate
                                                                  • Preheat the oven to 350 degrees F.
                                                                  • In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
                                                                  • Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
                                                                  • When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
                                                                  • Drizzle 1/2 of each cookie with just enough chocolate to coat it.
                                                                  Yields: 20cookies
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Inactive Time: 30 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
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                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
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                                                                    Supplies:
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                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1 cup tahini, stirred
                                                                  • Yes No 3/4 cup powdered sugar
                                                                  • Yes No 2 coarse tsp sea salt
                                                                  • Yes No 1 3/4 cup all purpose flour
                                                                  • Yes No 1/2 cup sesame seed
                                                                  • In a medium bowl, using an electric mixer, beat the butter with the tahini, confectioners' sugar and salt at medium speed until smooth, about 3 minutes. Add the flour and beat until incorporated. Turn the dough out onto a work surface and knead just until it comes together. Divide the dough in half and roll each piece into a 15-inch log, about 1 inch thick. Scatter the sesame seeds on a sheet of parchment paper and roll the logs until completely coated. Roll each log in parchment and refrigerate until chilled, at least 1 hour.
                                                                  • Preheat the oven to 325° and line 2 large baking sheets with parchment paper. Unroll one log and slice it 1/4 inch thick. Arrange the slices on the baking sheets. Bake the cookies in the center and lower-thirds of the oven for about 25 minutes, or until golden, shifting the pans from front to back and top to bottom halfway through baking. Slide the parchment onto a rack and let the cookies cool completely. Repeat with the second log of dough.
                                                                  Yields: 100cookies
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours 15 minutes
                                                                    Steps:
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                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup cake flour
                                                                  • Yes No 1 cup diced pecan
                                                                  • Yes No 1 1/2 6 oz stick unsalted butter
                                                                  • Yes No 1/4 cup powdered sugar
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 1/4 tsp salt
                                                                  • Combine the flour and pecans in a bowl. In another bowl, beat the butter with the sugars, vanilla and salt until light and fluffy. Add the flour and pecans and mix on low speed just until combined. Divide the dough into thirds.
                                                                  • On a lightly floured surface, roll each portion of dough into a 12-inch log. Wrap each log in plastic and refrigerate until firm.
                                                                  • Preheat the oven to 350°. Slice the logs 1/4 inch thick and bake on cookie sheets for 10 minutes, or until golden. Let the cookies cool on the sheets for 10 minutes, then transfer them to racks to cool completely.
                                                                  Yields: 12
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                                                                  To adorn her intensely chocolate cookies, Maria Helm Sinskey uses a fork to make fur for reindeer and candy pearls or red hots for eyes; or, more simply, she'll just dust them with confectioners' sugar.

                                                                  Ingredients
                                                                  • Yes No 2 stick unsalted butter
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 2/3 cup cocoa powder, unsweetened, dutch process
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1 tsp kosher salt
                                                                  • In the bowl of a standing electric mixer fitted with a paddle, beat the butter until creamy. Add the sugar and beat until fluffy. Add the vanilla, then beat in the cocoa on low speed. Beat in the flour and salt; the dough will be very soft.
                                                                  • Divide the dough in half and place each half between 2 large sheets of parchment paper or plastic wrap. Roll out the dough 1/4 inch thick and transfer to 2 baking sheets. Refrigerate until firm, at least 30 minutes.
                                                                  • Preheat the oven to 350°. Working with one piece of dough at a time, remove the top sheet of parchment and invert the dough onto a lightly floured work surface; remove the second sheet of parchment. Using a floured 3-inch cookie cutter, stamp out cookies as close together as possible. Transfer the cookies to parchment paper-lined baking sheets and bake for about 14 minutes, or until firm. Let cool on the baking sheets for 10 minutes, then, using a metal spatula, transfer the cookies to a rack to cool completely. Reroll the scraps, and stamp out more cookies, chilling the scraps between batches.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 30cookies
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  You can freeze the dough flavored or unflavored, in logs or notfor up to two weeks.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup unsalted butter
                                                                  • Yes No 1 1/3 cup sugar, granulated
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 3 egg yolk
                                                                  • Yes No 2 tbsp vanilla extract
                                                                  • Yes No interior scrapings of 1/2 vanilla bean
                                                                  • Yes No 3 3/4 cup all purpose flour
                                                                  • 1. In the bowl of a mixer, combine butter, sugar and salt and cream on medium speed until blended, about 2 minutes. One by one, add the egg yolks, mixing until incorporated. Add the vanilla extract and the scrapings of the vanilla bean. Scrape down the bowl.
                                                                  • 2. Turn the mixer off and add the flour. Turn the machine to low and mix until the flour is completely incorporated. Remove the dough from the bowl. Working on parchment or wax paper, form dough into 4 logs 10 inches long and 1 1/4 inches in diameter; wrap and chill.
                                                                  • 3. Use each log to make a different cookie: classic shortbread, five-spice shortbread, double chocolate-ginger shortbread, and.
                                                                  • Cook's note: You can freeze the dough flavored or unflavored, in logs or not for up to 2 weeks.
                                                                  Cuisine:YesNotahitian
                                                                  Yields: 4logs 10 inches long by 1 1/4 inches in diameter
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                                                                  These would make nice presents, too.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup pecan
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 cup unbleached all purpose flour
                                                                  • Yes No 1/8 tsp baking soda
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 1 tbsp whipping cream
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 18 pecan halves
                                                                  • Finely grind toasted pecans and sugar in processor. Blend in flour, baking soda, and salt. Add butter; cut in using on/off turns until coarse meal forms. Add cream and vanilla. Process using on/off turns until moist clumps form. Gather dough into ball; flatten into disk. Place sheet of waxed paper on work surface. Sprinkle waxed paper lightly with flour. Place dough disk in center of waxed paper and top with second sheet. Roll out dough to 1/4- to 3/8-inch thickness. Using 2-inch fluted cookie cutter, cut out cookies. Transfer to large baking sheet. Gather scraps, reroll, and cut out additional cookies. Press 1 pecan half into center of each cookie. Refrigerate cookies 1 hour.
                                                                  • Preheat oven to 325°F. Bake cookies until lightly browned, about 20 minutes. Cool on rack. (Can be made 2 days ahead. Store airtight at room temperature.)
                                                                  Yields: 18
                                                                    Steps:
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                                                                  • Yes No
                                                                    paper

                                                                  This is our family recipe for shortbread oatmeal cookies, handed down through the Scottish side of the family. There is nothing better. They are definitely not low in fat.

                                                                  Ingredients
                                                                  • Yes No 3 cup rolled oat
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 cup packed brown sugar
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 3/4 tsp baking soda
                                                                  • Yes No 1/2 tsp water
                                                                  • Preheat oven to 375 degrees F (190 degrees C).
                                                                  • Dissolve the baking soda in the water.
                                                                  • Combine the oats, flour and brown sugar. Cut in the butter until the mixture resembles coarse crumbs. Stir in the baking soda mixture and form dough into a ball. Either roll dough out to 1/4 inch thick and cut with cookie cutters or press dough into the bottom of one 9x13 inch baking pan.
                                                                  • Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes.
                                                                  Cuisine:YesNoscottish
                                                                  Yields: 12
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                                                                  Easy maple shortbread squares with coconut and butter.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 cup flaked coconut
                                                                  • Yes No 2/3 cup maple syrup
                                                                  • Yes No 1/4 tsp salt
                                                                  • In a mixing bowl, stir together the flour and sugar; cut in butter until the mixture is crumbly. Press into an 8-inch square baking pan. Bake at 375° for 15 to 20 minutes. Combine coconut, syrup, and salt in a small saucepan. Cook, stirring frequently, until coconut has absorbed most of the syrup, about 10 minutes. Spread over warm crumb crust mixture and return to the oven for 10 minutes longer. Cut into squares while warm. Makes about 16 squares. More shortbread recipes Orange Shortbread Cookies Joyce's Shortbread Cookies Shortbread Brown Sugar Shortbread Cookies Chocolate Shortbread Butterscotch Pecan Shortbread Shortbread Cookie Index Oatmeal Cookies Peanut Butter Cookies Cookie Recipes Cookie Recipes Index Candy Recipes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 40 minutes
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  Ingredients
                                                                  • Yes No 3 1/4 cup all purpose flour
                                                                  • Yes No 3/4 cup semolina flour
                                                                  • Yes No 2 1/4 tsp cardamom, ground
                                                                  • Yes No 4 stick unsalted butter
                                                                  • Yes No 1 3/4 cup sugar, granulated
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 1 tsp orange flower water, available at gourmet markets
                                                                  • Sift together both flours and 2 teaspoons cardamom in a large bowl; set aside.
                                                                  • Using a mixer, beat the butter, 1 1/4 cups sugar and the salt in a large bowl until light and fluffy. Scrape down the sides of the bowl, then add the egg yolks; mix well. Add the dry ingredients and mix until just incorporated. Mix in the orange-flower water.
                                                                  • Divide the dough in half; place each half on a sheet of wax paper. Using the wax paper, roll each piece of dough into a 12-by-1 1/2-inch log. Wrap tightly and chill until firm, at least 1 hour.
                                                                  • Preheat the oven to 350 degrees. Mix the remaining 1/2 cup sugar and 1/4 teaspoon cardamom in a bowl. Slice one log of dough into 1/4-inch-thick rounds (keep the remaining log refrigerated). Dip the tops of dough rounds in the cardamom sugar and arrange on ungreased baking sheets; bake until golden brown, 12 to 15 minutes. Place the cookies on a wire rack to cool. Repeat with the remaining log of dough.
                                                                  • Photograph by Emily Nathan
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Inactive Time: 60 minutes
                                                                  • Total Time: 1 hour 40 minutes
                                                                    Steps:
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                                                                  Serve a platter of cookies alongside the pears and ice cream. The night before you make the cookies, place the dried cherries in a small bowl of crème de cassis. The soaking will infuse the fruit with the flavor of the black-currant liqueur.

                                                                  Ingredients
                                                                  • Yes No 24 1 1/2 oz dried sour cherry
                                                                  • Yes No 1/3 cup crème de cassis
                                                                  • Yes No 1/2 cup raw almonds
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1/2 cup whole wheat flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 1 large egg
                                                                  • Soak cherries in cassis in small bowl at least 4 hours or overnight. Drain; pat dry.
                                                                  • Grind 3 tablespoons almonds in mini processor until finely ground. Finely chop remaining almonds.
                                                                  • Whisk all purpose flour, whole wheat flour, and salt in medium bowl. Using electric mixer, beat butter and sugar in large bowl until creamy, about 2 minutes. Add ground almonds; beat until well blended, about 1 minute. Beat in flour mixture on low speed just to blend.
                                                                  • Scrape dough out onto sheet of parchment or waxed paper. Using paper as aid, form dough into 81/2x13/4-inch log. Brush dough all over with egg (except for ends). Scatter chopped almonds on sheet of plastic wrap. Roll log in almonds to coat. Wrap in plastic wrap and chill at least 2 hours. DO AHEAD: Dough can be made 2 days ahead. Keep refrigerated. Cover and chill cherries.
                                                                  • Preheat oven to 350°F. Let dough stand at room temperature 10 minutes. Unwrap dough and cut into 3/8-inch-thick slices. Place cookies on large ungreased baking sheet, spacing 1 inch apart. Place 1 cherry in center of each cookie.
                                                                  • Bake 10 minutes. Press cherries into cookies (cookies will have softened). Rotate baking sheet in oven and bake until cookies are lightly golden and slightly puffed, about 18 minutes longer. Cool cookies on sheet on rack 5 minutes. Transfer cookies to rack to cool completely. DO AHEAD: Cookies can be made 2 days ahead. Store airtight at room temperature.
                                                                  Yields: 24
                                                                  Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 3/4 cup pecan
                                                                  • Yes No 1 1/4 stick unsalted butter
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 1/2 vanilla bean pod
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 3 tbsp demerara sugar
                                                                  • Yes No 1 large egg yolk
                                                                  • Preheat the oven to 350°. Spread the chopped pecans on a rimmed baking sheet and toast for about 6 minutes, until lightly browned and fragrant. Let cool.
                                                                  • In the bowl of a standing mixer fitted with the paddle, beat the butter with the confectioners' sugar, vanilla bean and seeds, vanilla extract and salt at medium speed until fluffy, about 3 minutes. Add the flour in 3 batches, beating at low speed until just incorporated. Discard the vanilla bean. Stir in the pecans.
                                                                  • Transfer the dough to a work surface and roll into a 1 1/2-inch-thick log. Wrap the log in plastic or parchment paper and refrigerate for about 1 hour, until chilled.
                                                                  • Line 2 large rimmed baking sheets with parchment paper. Spread the demerara sugar on a platter. Brush the log with the egg yolk and roll in the sugar. Slice the log into 1/2-inch-thick rounds. Transfer the rounds to the prepared baking sheets, spacing them 1 inch apart.
                                                                  • Bake the shortbread cookies for about 20 minutes, until the edges are golden; rotate the baking sheets from top to bottom and front to back halfway through baking. Transfer the cookies to a wire rack and let stand until cooled completely, about 30 minutes, before serving.
                                                                  Yields: 30cookies
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup organic all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 cup organic sugar, granulated
                                                                  • Yes No 1 stick organic unsalted butter
                                                                  • Preheat the oven to 325°. Line a large rimmed baking sheet with parchment paper. In a large bowl, combine the flour with the salt and the 1/4 cup of sugar. Using your fingers, rub in the butter until the mixture is the texture of sand. Gently knead the dough just until it comes together.
                                                                  • Transfer the dough to the baking sheet and press it into a 7-inch round, 1/3 inch thick. Prick the round all over with a fork and lightly sprinkle the top with sugar. Using the blunt side of a large knife, score the round into 8 wedges. Bake for 30 minutes, until golden brown and just cooked through. While the shortbread is still warm, cut through the score marks with a serrated knife to separate it into wedges. Serve warm or at room temperature.
                                                                  Yields: 8
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
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                                                                  Chocolate Chip Shortbread Cookies is a simple, but elegant cookie.

                                                                  Ingredients
                                                                  • Yes No 1 cup organic butter
                                                                  • Yes No 1/2 cup packed brown sugar
                                                                  • Yes No 1 tsp organic pure vanilla extract
                                                                  • Yes No 2 cup organic flour
                                                                  • Yes No 2 cup semisweet chocolate chip
                                                                  • Preheat oven to 325 degrees F. Measure the butter, sugar, vanilla and flour into large bowl. Work this all together until it forms a ball. Add the chocolate chips. Work well into dough. Roll into balls, about 1 inch in diameter. Place on ungreased cookie sheets. Press down with a lightly floured fork. Bake in a preheated oven for 10 to 15 minutes. This recipe makes between 5 and 5 1/2 dozen cookies. These Chocolate Chip Shortbread Cookies freeze well.
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  Scroll down to see more shortbread cookies.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 1 cup hazelnut
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 cup corn starch
                                                                  • Measure all ingredients into a large mixing bowl. With hand held mixer at low speed, beat mixture just until blended. Scrape bowl with spatula a few times. Increase the mixer speed to medium; beat until well blended. Divide dough into 2 portions. Wrap each portion in plastic wrap; refrigerate for 2 hours. On a lightly floured surface with floured rolling pin, roll half of dough into a 9- x 6-inch rectangle (keep remaining portion in refrigerator). With a sharp knife, cut dough lengthwise into 4 long strips, then cut each strip into 6 1 1/2-inch squares. With dull side of knife, lightly mark a criss-cross design in the shortbread squares, or make other designs. Place cookies, about 1 inch apart, on an ungreased baking sheet. Repeat with remaining dough. Bake cookies in a preheated 350° oven for 10 to 12 minutes, until lightly browned. Remove cookies to a rack to cool. Store in tightly covered container for up to 1 week. Makes about 4 dozen cookies. Nut Butter Cookies Sour Cream Cookies Sand Tarts Recipe Sand Tart Cinnamon Cookies Shortbread Cookie Mix Sour Cream Cookies with Raisins Sour Cream Cookie Dough Classic Shortbread Cookies Christmas Sand Tarts Maple Shortbread Cookies Orange Shortbread Cookies Joyce's Shortbread Cookies Shortbread Brown Sugar Shortbread Cookies Chocolate Shortbread Butterscotch Pecan Shortbread More Butter Cookies Sugar Cookie Recipes Index Butter Cookie Recipes Index Cookie Recipes Index Candy Recipes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
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                                                                  A simple shortbread cookie made with butter, powdered sugar, and flour.

                                                                  Ingredients
                                                                  • Yes No 1 cup organic unsalted butter
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 2 1/2 cup organic all purpose flour
                                                                  • Yes No 1 tsp organic vanilla extract
                                                                  • Yes No pinch salt
                                                                  • Mix together the flour and salt in a bowl and set aside. Cream together the butter, vanilla and sugar until light and fluffy. Add the flour and salt mixture a small amount at a time, kneading into creamed mixture with your hands until you have a stiff dough which can be rolled. Do not overwork the dough. Turn dough onto floured surface and pat or roll out to 1/4" thickness. Cut into squares [or any shape you want] and place on an ungreased cookie sheet. Bake at 325° for approximately 15 minutes or until golden brown. Cool and store in airtight containers. Makes about 3 dozen. Shared by Joyce in California Related Recipes Shortbread Cookie Mix Hazelnut Shortbread Classic Shortbread Cookies Maple Shortbread Cookies Orange Shortbread Cookies Buttery Shortbread Shortbread Brown Sugar Shortbread Cookies Chocolate Shortbread Butterscotch Pecan Shortbread Shortbread Recipe Index Cookie Recipes Index Holiday Cookie Index Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNocalifornia
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                                                                  Shortbread Cookie mix recipe to put in a jar and give for the holidays.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup organic all purpose flour
                                                                  • Yes No 3/4 cup powdered sugar
                                                                  • Yes No 1/4 tsp salt
                                                                  • In a medium bowl, combine all the ingredients, blending well. Transfer to a jar or put mix in a small bag, then seal, tie with a decorative bow, fasten and put in a large mug or pretty bowl with instructions attached. On a small card or decorative paper, write these instructions: Shortbread Cookies 1/2 cup butter, softened 1 package Shortbread Cookie Mix Preheat the oven to 300°. Using fingers, gently knead the butter into the shortbread mix until well blended. Press the shortbread mixture firmly into an 8-inch pie plate. Bake for 50 to 60 minutes, until pale in color, but not browned. Cut into wedges while still warm. Makes 16 buttery cookie wedges. Related Recipes Snickerdoodle Cookie Mix Cookie Mix with Candies or Chocolate Chips Chocolate Chip Cookie Mix in a Jar Pina Colada Cakes in Jars Cinnamon-Oatmeal Pancake Mix Brownie Mix Instant Cocoa Mix with Marshmallows Amaretto-Cinnamon Coffee Creamer Swiss Chocolate Sundae Sauce Cinnamon Graham Popcorn Gift Tags Holiday Cookie Recipes & Tips Mocha Coffee Gift Mix Shortbread Cookies Classic Shortbread Cookies Shortbread Recipe Maple Shortbread Squares Butterscotch-Pecan Shortbread Cookie Recipes Index Candy Recipes Dessert Recipes Index Cake Recipes Pie Recipes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNoswiss
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 50 minutes
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                                                                  I’ve just made these for the first time today, and let me tell you, they are one delicious cookie! Very buttery, with a nice, tender crumb. The original recipe came from a recent issue of SOUTHERN..

                                                                  Ingredients
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 3/4 cup powdered sugar
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 1/2 tsp orange extract
                                                                  • Yes No 1/2 cup dried cranberry
                                                                  • Yes No 1 tbsp orange zest
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/4 tsp baking powder
                                                                  • Yes No 1/8 tsp salt
                                                                  • Beat 1 cup softened butter with an electric mixer at medium speed until creamy.
                                                                  • Gradually add 3/4 cup powdered sugar, beating until smooth.
                                                                  • Stir in extracts, cranberries and orange zest until blended.
                                                                  • In a separate bowl, whisk together the flour, baking powder and salt.
                                                                  • Gradually add flour mixture to butter mixture, beating at low speed until blended.
                                                                  • Shape shortbread mixture into 2 logs, 7 inches long.
                                                                  • Wrap each log in wax paper and chill 4 hours or overnight before proceeding, OR slip the wrapped logs into a freezer bag and freeze for up to a month.
                                                                  • Pre-heat oven to 350F.
                                                                  • If frozen, let the dough logs sit at room temperature for 10 minutes.
                                                                  • Cut each log into 24 slices (NOTE: I didn’t get that many slices; I cut each slice about 1/4” thick, and that worked very well. Cut them too thin, and they fall apart.)
                                                                  • Place sliced cookie dough on a lightly greased, or parchment paper-lined cookie sheet.
                                                                  • Place in oven and bake for 10-12 minutes, or until edges of cookies are slightly golden (mine actually too about 15 minutes).
                                                                  • Cool on wire racks before storing in air-tight containers.
                                                                  Cuisine:YesNosouthern
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                                                                  European-style butter pushes the already incredible crumbly richness of classic shortbread to a whole new level.

                                                                  Ingredients
                                                                  • Yes No 2 cup organic all purpose flour
                                                                  • Yes No 3/4 cup powdered sugar
                                                                  • Yes No 1/4 cup organic corn starch
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 cup organic unsalted butter
                                                                  • Yes No 1/4 cup organic sugar, granulated
                                                                  • Yes No 1 tsp organic vanilla extract
                                                                  • Sift flour, 3/4 cup powdered sugar, cornstarch, and salt into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in granulated sugar and vanilla. Stir in dry ingredients in 3 additions, mixing until just blended each time. Gather dough into ball; divide in half. Roll each half into 6-inch-long log; wrap each log in plastic wrap and refrigerate at least 2 hours or overnight.
                                                                  • Position racks in top third and center of oven; preheat to 325°F. Cut each log crosswise into 1/3-inch-thick slices. Arrange slices on 2 heavy large baking sheets, spacing 1/2 inch apart (cookies will spread very little). Bake cookies 9 minutes. Reverse baking sheets; bake just until cookies turn golden brown at edges, about 9 minutes longer. Cool cookies on sheets 1 minute. Using thin metal spatula, transfer cookies to racks; cool.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 12
                                                                    Steps:
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                                                                  I found this recipe on allrecipes.com, while searching for cookies for XMas for my FIL, as he cannot eat chocolate due to allergies. Personally, I think this recipe should be renamed to "Melt in your..

                                                                  Ingredients
                                                                  • Yes No 1 cup organic butter
                                                                  • Yes No 1 1/2 cup organic all purpose flour
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Preheat oven to 350F (175C).
                                                                  • Using your KA Mixer, start with the butter first, whip for ~5min. Then add the confectionary sugar, whip for another 5min. Then add the flour in 3 portions, whipping for 5min for each portion, until light & fluffy. Spoon onto cookie sheets, spacing cookies 2 inches apart. I use a pre-measured scoop that I got from WS.
                                                                  • Bake for ~15 minutes in the preheated oven, or until the bottoms of the cookies are lightly browned. Remove from oven, and let cool on cookie sheet for 5 minutes, then transfer cookies on to wire rack to cool. Store in an airtight container, separating each layer with waxed paper.
                                                                  • CHEF'S NOTES - I like to dip mine in melted white chocolate & dip into candy sprinkles.
                                                                  • OR you can top with red/green maraschino cherries or whole almonds.
                                                                  • Recipe can be doubled!!
                                                                    Steps:
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                                                                    AMP
                                                                  Ingredients
                                                                  • Yes No 1 cup regular margarine
                                                                  • Yes No 3/4 cup powdered sugar
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1 cup semisweet chocolate chip
                                                                  • Yes No 2 tsp vegetable shortening
                                                                  • Heat oven to 350 F. Mix butter, powdered sugar and vanilla in a large bowl using a wooden spoon. Stir in flour. If the dough is crumbly, mix in 1 to 2 tablespoons butter or regular margarine, softened. Roll dough 1/2 inch thick on lightly floured surface. Cut into small shapes by hand or use cookie cutters. Place 1/2 inch apart on ungreased cookie sheet. Bake 14 to 16 minutes or until set and bottoms are light golden brown. Immediately remove from cookie sheet to wire racks. Cool completely, about 30 minutes.
                                                                  • Place chocolate chips and shortening in small microwaveable bowl.
                                                                  • Microwave uncovered on high for 1 to 1 1/2 minutes or until chocolate is melted. Stir until smooth. Dip half of each cooled cookie into melted chocolate. Place on waxed paper until chocolate is set.
                                                                    Steps:
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                                                                  • Yes No
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                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 2 tbsp loose earl grey tea leaves
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3/4 cup powdered sugar
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 cup butter
                                                                  • In a food processor, pulse together the flour, tea, and salt, until the tea is just spotted throughout the flour. Add the confectioners' sugar, vanilla, and butter. Pulse together just until a dough is formed. Place dough on a sheet of plastic wrap, and roll into a log, about 2 1/2-inches in diameter. Tightly twist each end of wrap, and chill in refrigerator for 30 minutes.
                                                                  • Preheat oven to 375 degrees F.
                                                                  • Slice the log into 1/3-inch thick disks. Place on parchment or silpat lined baking sheets, 2 inches apart (2 probably needed depending on size of sheets). Bake until the edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks and cool to room temperature.
                                                                  Yields: 12
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 12 minutes
                                                                  • Inactive Time: 30 minutes
                                                                  • Total Time: 57 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  Ingredients
                                                                  • Yes No 3/4 lb unsalted butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 3 1/2 cup all purpose flour
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 3/4 lb powdered sugar
                                                                  • Yes No yellow white chocolate buttons
                                                                  • Preheat the oven to 350 degrees F.
                                                                  • In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and granulated sugar until they are just combined and add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
                                                                  • Roll the dough 1/4-inch thick and cut into flower shapes with a cutter. Place the cookies on an ungreased baking sheet.
                                                                  • Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
                                                                  • For the glaze, place the confectioners' sugar in a medium bowl and add about 4 to 5 tablespoons of water until you have a runny, but not too thick frosting. Spread the glaze to the edge of each cookie and garnish the middle of each cookie with a chocolate button.
                                                                  Yields: 24cookies
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Inactive Time: 30 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
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                                                                  A very Victorian recipe! Some people are put off by the notion of herb cookies, but you'll be pleasantly surprised. The flavor improves with age (best 2 days after), keeping for about a week.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup unsalted butter
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 2 tbsp chopped rosemary
                                                                  • Yes No 2 3/4 cup all purpose flour
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • In a medium bowl, cream together the butter and 2/3 cup of sugar until light and fluffy. Stir in the flour salt and rosemary until well blended. The dough will be somewhat soft. Cover and refrigerate for 1 hour.
                                                                  • Preheat the oven to 375 degrees F (190 degrees F). Line cookie sheets with parchment paper.
                                                                  • On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into rectangles 1 1/2x2 inches in size. Place cookies 1 inch apart on the lined cookie sheets. Sprinkle the remaining sugar over the tops.
                                                                  • Bake for 8 minutes in the preheated oven, or until golden at the edges. Cool on wire racks, and store in an airtight container at room temperature.
                                                                  Yields: 12cookies
                                                                  • Prep Time: 1 hour 20 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 1 hour 35 minutes
                                                                    Steps:
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                                                                  Something different.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup finely ground almonds
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 3/4 cup powdered sugar
                                                                  • Yes No 2 tbsp instant coffee
                                                                  • Yes No 3/4 cup butter
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • In large bowl combine almonds, flour, confectioners' sugarand coffee. Cut in the butter and mix together until well blended. Shape dough into a ball, wrap in foil or plastic and refrigerate for at least half an hour.
                                                                  • On lightly floured surface roll chilled dough to about 1/4 inch thickness. Cut with 2 inch cookie cutter. Place cookies 1 inch apart on ungreased cookie sheet and sprinkle tops with granulated sugar.
                                                                  • Bake 10-12 minutes in a preheated 350 degrees F (175 degrees C) oven or until edges are just firm. Remove from sheet. Cool cookies on wire rack.
                                                                  Yields: 12
                                                                  Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No cookie ingredients
                                                                  • Yes No 3/4 cup land o lakes butter
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 1/4 tsp peppermint extract
                                                                  • Yes No 2 1 oz unsweetened baking chocolate
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1 mini cup semisweet chocolate chip
                                                                  • Yes No frosting ingredients
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 2 tbsp land o lakes butter
                                                                  • Yes No 1 tbsp milk
                                                                  • Yes No 1/4 tsp peppermint extract
                                                                  • Yes No 1 drop green food coloring
                                                                  • Yes No drizzle ingredients
                                                                  • Yes No 1/2 mini cup semisweet chocolate chip
                                                                  • Yes No 1/2 tsp vegetable shortening
                                                                  • Heat oven to 375°F. Combine all cookie ingredients except flour and 1 cup mini chocolate chips in large bowl. Beat at medium speed until creamy.
                                                                  • Reduce speed to low. Add flour; beat until mixture forms a dough. Stir in 1 cup mini chocolate chips by hand.
                                                                  • Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Flatten each ball to 1 1/2-inch circle with bottom of glass dipped in flour. Bake for 5 to 7 minutes or until set. (DO NOT OVERBAKE.) Let stand 2 minutes; remove from cookie sheets. Cool completely on wire rack.
                                                                  • Combine all frosting ingredients in small bowl. Beat at low speed until smooth. (Add additional milk, one teaspoonful at a time, for desired frosting consistency.) Frost cooled cookies. Place cookies onto waxed paper.
                                                                  • Place 1/2 cup mini chocolate chips and shortening in small microwave-safe bowl. Microwave on HIGH, stirring every 30 seconds, until smooth (60 to 90 seconds). Drizzle thin lines of chocolate over frosting with teaspoon. Let stand until chocolate is set (at least 30 minutes).
                                                                  • Recipe Tip If desired, place melted chocolate in small resealable plastic food bag. Cut tiny tip off one corner of bag to drizzle chocolate.
                                                                    Steps:
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                                                                  Among the cookie recipes I have developed over the years, these remain the most popular. Lately I have been adding a bit of ancho chile powder, along with the cinnamon and black pepper, which makes the cookies even tastier. (The flavor of anchos is sometimes described as “chocolatey.”) Serve these with plain ice cream, simple fruit desserts, or just a cup of coffee or hot chocolate.

                                                                  Ingredients
                                                                  • Yes No 2 cup unbleached all purpose flour
                                                                  • Yes No 2/3 cup loosely packed cocoa powder, unsweetened
                                                                  • Yes No 1 tbsp pure ancho chile powder
                                                                  • Yes No ½ tsp cinnamon, ground
                                                                  • Yes No ½ tsp salt
                                                                  • Yes No ¼ tsp black pepper
                                                                  • Yes No 1 cup unsalted butter
                                                                  • Yes No 10 tbsp sugar, granulated
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Sift together the flour, cocoa, ancho powder, cinnamon, salt, and pepper, then sift again. In a medium bowl, cream together the butter and the 10 tablespoons sugar until light. Mix in the vanilla, then add the flour mixture. Stir and knead the dough (it will be dry and crumbly at first) until it is smooth and supple.
                                                                  • Between 2 sheets of waxed paper, roll the dough out as evenly as possible to a thickness of ¼-inch. Chill for 30 minutes.
                                                                  • Meanwhile, position racks in the upper and lower thirds of the oven and preheat to 275°F. Lightly coat two cookie sheets with solid vegetable shortening.
                                                                  • Cut out the cookies with a 2-inch round cutter. Pierce each cookie twice with the tines of a fork. Spread the coating sugar on a small plate. Lightly press the top of each cookie into the sugar, so that the sugar clings to the dough. Arrange the cookies, sugar side-up, on the prepared sheets, spacing them about 1 inch apart.
                                                                  • Bake the cookies, exchanging the position of the sheets on the racks from top to bottom and from front to back, until the cookies are crisp and firm, about 40 minutes.
                                                                  • Remove from the oven and cool the cookies on the sheets on racks for 5 minutes. Transfer to paper towels and cool completely.
                                                                  • Store the cookies airtight at room temperature. They will be better the day after they are baked and will keep for about 1 week.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 24cookies
                                                                  • Total Time: 4 hours
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 4 piece candied ginger
                                                                  • Yes No 1/2 vanilla bean pod
                                                                  • Yes No 3/4 cup unsalted butter
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 4 large egg yolk
                                                                  • Yes No pinch baking powder
                                                                  • Yes No pinch salt
                                                                  • Yes No 1/2 cup cocoa powder, unsweetened, dutch process
                                                                  • Yes No 1 2/3 cup all purpose flour
                                                                  • Yes No 8 oz white chocolate, tempered
                                                                  • Yes No cocoa butter
                                                                  • Yes No powdered food colors, as desired
                                                                  • Use a rolling pin to mash the candied ginger into a paste.
                                                                  • Use a sharp knife to slice the vanilla bean lengthwise. Separate the seeds from the outside skin by scraping the blade of the knife along the inside of the bean. Place the vanilla bean seeds, butter, sugar, egg yolks, and ginger in a medium-size mixing bowl and beat with an electric mixer on low speed until the ingredients are combined, about 1 minute. Combine the baking powder, salt, cocoa powder and flour and add to the butter mixture all at once. Beat on low speed just until combined, about 1 minute. Do not overmix the dough or it will become tough. Remove the dough from the bowl.
                                                                  • Preheat the oven to 400 degrees F.
                                                                  • I baked my cookies in a special flexible baking sheet with dome-shaped cavities. Roll the dough into a rope that is about the same diameter as the cookie mold. Use a knife to cut each piece of dough. Press the dough into the mold. Repeat until all of the cavities are filled. Bake 15 to 20 minutes.
                                                                  • To make the chocolate fans: Use an offset spatula to spread a very thin layer of tempered chocolate onto a piece of marble. Use a spatula to clean away chocolate so you are left with a rectangle shape. Let the chocolate set slightly. Place 1 hand on the handle of the cake triangle and rest your thumb on the blade of the triangle. Push the triangle through the chocolate in strips of about 2 inches. Use your thumb to catch 1 side of the chocolate to create small chocolate fans. Pinch the short side to create the handle of the fan. I colored my fans with my airbrush but you could also use a paintbrush. If using an airbrush, place a few drops of color in the airbrush.
                                                                  • If using a paintbrush, mix together a few tablespoons of the cocoa butter with a small amount of powdered food color. It will be easier if you use yogurt machine to store and warm your paints. Apply color where you are inspired to do so.
                                                                  • When the cookies have cooled, use a sharp knife to cut a wedge from the top of each cookie. Position the chocolate fans on top of each cookie.
                                                                  • Source: Flexible baking pans - any kitchen supply store
                                                                  Cuisine:YesNodutch
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 50 minutes
                                                                  Yes No
                                                                  By:
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                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Rich, lemon flavored cookies.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup packed brown sugar
                                                                  • Yes No 2 tsp lemon zest
                                                                  • Yes No 1/2 tsp lemon extract
                                                                  • Yes No 1/4 tsp vanilla extract
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 cup butter
                                                                  • Preheat oven to 325 degrees F (170 degrees C).
                                                                  • In a medium bowl, beat butter or margarine and brown sugar with an electric mixer on medium speed until light and fluffy. Beat in lemon zest, lemon extract, and vanilla.
                                                                  • Add flour and salt to butter/sugar mixture and blend well. With a rolling pin on a lightly floured surface, roll out dough 1/4 inch thick. Cut out cookies using a 2 inch round cutter and place 2 inches apart on ungreased cookie sheets. Reroll scraps.
                                                                  • Bake 20 to 25 minutes, until cookies are pale golden, not brown. Let stand 2 minutes. Remove to a rack and let cool completely.
                                                                  Yields: 20cookies
                                                                  Yes No
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                                                                  • Yes No
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                                                                  These buttery shortbread cookies are so tasty and hold their shape very well. Make beautiful Valentine hearts also!

                                                                  Ingredients
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 1/2 cup butter
                                                                  • Yes No 1/2 tsp rum extract
                                                                  • Yes No 1/2 tsp almond extract
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 2 cup powdered sugar
                                                                  • Yes No 2 tbsp milk
                                                                  • Yes No 2 tsp milk
                                                                  • Yes No 1 drop food coloring
                                                                  • Yes No 1 tbsp colored edible glitter
                                                                  • Whisk together flour, sugar, and salt in a large bowl; with a pastry cutter, chop in the butter until the mixture resembles coarse crumbs. Stir the rum extract and almond extract into the water in a small bowl. Mix into the dry ingredients, a little bit at a time, until the mixture holds together in a ball when you squeeze it.
                                                                  • Place the dough onto a floured work surface, and sprinkle with flour; roll out into a sheet 1/4 inch thick. Cut into shapes with floured cookie cutters, and place 1 inch apart on ungreased baking sheets. Cover with a layer of plastic wrap, and refrigerate for 30 minutes.
                                                                  • Preheat oven to 325 degrees F (165 degrees C).
                                                                  • Bake the cookies just until the edges are lightly browned, 15 to 18 minutes. Allow to cool on sheets for 2 minutes before removing to wire racks to finish cooling. Cool completely before decorating.
                                                                  • For frosting, whisk the confectioners' sugar and milk in a bowl until smooth. If desired, divide frosting into small bowls, and tint each bowl a desired shade with food coloring. Frost fully cooled cookies, and sprinkle with edible glitter before the frosting sets.
                                                                  Yields: 12cookies
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    decorate

                                                                  Great for Christmas. Rich and buttery.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup organic butter
                                                                  • Yes No 2 cup organic all purpose flour
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 1 cup organic corn starch
                                                                  • Yes No 1/4 tsp salt
                                                                  • Work all the ingredients together with your hands until blended. Shape all of the dough into 1 inch balls.
                                                                  • Bake cookies on ungreased cookie sheets, 2 inches apart at 300 degrees F (150 degrees C) for 20 minutes.
                                                                  • Let cool 10 minutes then carefully lift with spatula to cake racks to cool. Store in air tight container with wax paper between layers. Cookies keep well.
                                                                  • Variations: Flatten some balls with tines of fork and press 1/4 of a red or green glace cherry in center of each. Make thumbprint indentation in some balls and fill with a tiny bit of jam, jelly or marmalade. Dip some balls in slightly beaten egg white and roll in finely chopped walnuts. Bake as they are or make an indentation in top and spoon in a little jam or marmalade. Dip some balls in egg white and roll in desiccated coconut. Bake as they are or make an indentation and spoon in a little jam, jelly or marmalade.
                                                                  Yields: 12
                                                                  Yes No
                                                                  By:
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                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
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                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
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                                                                  • Yes No
                                                                    chop
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 2/3 6 oz cup pecan halves
                                                                  • Yes No 2 stick organic unsalted butter
                                                                  • Yes No 1/4 cup organic sugar, granulated
                                                                  • Yes No 1/4 cup packed golden brown sugar
                                                                  • Yes No 1 tsp organic pure vanilla extract
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 3/4 cup organic all purpose flour
                                                                  • Preheat oven to 350°F with rack in middle. Toast pecans in oven, then cool. Leave oven on.
                                                                  • Pick out about 36 of the best-looking pecan halves for topping cookies and finely chop remainder.
                                                                  • Blend together butter, sugars, vanilla, and salt in a bowl with a fork until combined well. Stir in flour and chopped pecans until a soft dough forms (dough will be sticky).
                                                                  • Form 1-inch balls of dough and arrange 2 inches apart on 2 ungreased baking sheets. Flatten balls to 1/3 inch thick using bottom of a glass (flour it if necessary), then push a pecan half onto center of each cookie.
                                                                  • Bake, 1 sheet at a time, until edges are golden, about 20 minutes. Cool cookies on sheet 5 minutes, then transfer to a rack to cool.
                                                                  Yields: 12cookies
                                                                  • Active Time: 20 minutes
                                                                  • Total Time: 1 hour 30 minutes
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  These angels get their iridescent glow from sparkling sugar, sold at some gourmet grocers and at cake decorating and kitchen shops. You can order 8 ounces for $6 or 3.3 ounces for $4 from La Cuisine - The Cook's Resource in Alexandria, Virginia, at 1-800-521-1176. This recipe goes with Chocolate Truffle Angel Cake

                                                                  Ingredients
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 1 egg yolk
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 tbsp whipping cream
                                                                  • Yes No 2 3.3 oz white sparkling sugar
                                                                  • Yes No 1 tbsp light corn syrup
                                                                  • Yes No 4 2 oz vanilla candy coating squares
                                                                  • Beat butter at medium speed with an electric mixer until creamy. Gradually add 2/3 cup sugar, beating well. Add egg yolk and vanilla; beat 1 minute or until yellow disappears.
                                                                  • Combine flour and salt; gradually add to butter mixture, beating at low speed just until dry ingredients are moistened. Beat at medium speed 2 minutes. Divide dough into 3 portions; shape each into a ball, and wrap in plastic wrap. Chill 1 hour.
                                                                  • Line 3 baking sheets with parchment paper. Sprinkle parchment with flour, and unwrap each dough portion on a lightly floured surface. Roll each into a 9- x 6-inch rectangle (about 1/4 inch thick). Cut dough using a angel-shaped cookie cutter. Reserve trimmings. Freeze angels on baking sheets 15 minutes; slide angels at least 3 inches apart.
                                                                  • Whisk together egg and whipping cream. Brush angel cookies lightly with mixture, and sprinkle with sparkling sugar.
                                                                  • Bake at 350° for 20 minutes or until golden brown; cool on pan 10 minutes. Transfer cookies with parchment paper to a wire rack to cool.
                                                                  • Press together reserved dough trimmings; roll out on a lightly floured parchment paper-lined baking sheet to 1/4-inch thickness; cut with a 1-inch star-shaped cutter. Remove and discard trimmings. Brush stars lightly with egg mixture, and sprinkle with sparkling sugar, reserving remaining sugar.
                                                                  • Bake at 350° for 12 minutes or until stars are golden brown. Remove with parchment paper to a wire rack to cool.
                                                                  • Brush upper one-third of back of each angel lightly with corn syrup, and sprinkle with reserved sparkling sugar, if desired. Let dry.
                                                                  • Microwave candy coating in a 4-cup glass measuring cup at HIGH 1 1/2 minutes or until melted, stirring twice. Pour into a small heavy-duty zip-top plastic bag; seal. Snip a tiny hole in 1 corner of bag, and drizzle a small amount onto backs of 6 stars (reserve extra stars for other uses). Attach 1 star to center of each angel.
                                                                  • Drizzle in desired design over wings. Make small dots with coating along upper edge of halos. Let stand until hard. Store in an airtight container up to 1 week, or freeze up to 6 months.
                                                                  Cuisine:YesNovirginia
                                                                  Yields: 6angel cookies and about 1 dozen star cookies
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    seal
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                  • Yes No
                                                                    star
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  • Yes No
                                                                    Star

                                                                  A buttery lavender-flavored dough that can be made into round shapes using a biscuit cutter, or various shapes using cookie cutters. You can also roll the dough into a log, chill, and then slice and bake.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup butter
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 1/4 cup powdered sugar
                                                                  • Yes No 2 tbsp diced lavender
                                                                  • Yes No 1 tbsp chopped mint
                                                                  • Yes No 1 tsp grated lemon zest
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1/2 cup corn starch
                                                                  • Yes No 1/4 tsp salt
                                                                  • In a medium bowl, cream together the butter, white sugar and confectioners' sugar until light and fluffy. Mix in the lavender, mint and lemon zest. Combine the flour, cornstarch and salt; mix into the batter until well blended. Divide dough into two balls, wrap in plastic wrap and flatten to about 1inch thick. Refrigerate until firm, about 1hour.
                                                                  • Preheat the oven to 325 degrees F (165 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into shapes with cookie cutters. Cookie stamps will work well on these too. Place on cookie sheets.
                                                                  • Bake for 18 to 20 minutes in the preheated oven, just until cookies begin to brown at the edges. Cool for a few minutes on the baking sheets then transfer to wire racks to cool completely.
                                                                  Yields: 12cookies
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 1 hour 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake

                                                                  This simple three-ingredient recipe makes wonderfully rich, tender cookies. Serve them with fresh berries of the season for a nice, light dessert. You'll get miles of smiles when you provide these for afternoon tea or at a bridal shower. --Marlene Hellickson Big Bear City, California

                                                                  Ingredients
                                                                  • Yes No 4 cup organic all purpose flour
                                                                  • Yes No 1 cup organic sugar, granulated
                                                                  • Yes No 1 lb organic butter
                                                                  • In a large mixing bowl, combine flour and sugar. Cut in butter until mixture resembles fine crumbs. Knead dough until smooth, about 6 to 10 minutes.
                                                                  • Pat dough into an ungreased 15-in. x 10-in. x 1-in. baking pan. Pierce with a fork. Bake at 325 degrees F for 25 to 30 minutes or until lightly browned. While warm, cut into squares. Cool.
                                                                  Cuisine:YesNocalifornia
                                                                  Yields: 24servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 40 minutes
                                                                  Yes No
                                                                  By:
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                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    bake

                                                                  This special Christmas treat came to me from Scotland through a relative. I compared this recipe with one a friend makes, since her husband is of Scottish descent, and found this shortbread to be quite authentic.

                                                                  Ingredients
                                                                  • Yes No 5 cup organic all purpose flour
                                                                  • Yes No 1 cup organic sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 cup organic butter
                                                                  • In a large mixing bowl, combine flour, sugar and salt. Cut in butter until mixture resembles fine crumbs. Pat into an ungreased 15-in. x 10-in. x 1-in. baking pan. Prick all over with a fork. Bake at 325 degrees F for 35 minutes or until center is set. Cool for 10-15 minutes. Cut into small squares. Continue to cool to room temperature.
                                                                  Cuisine:YesNoscottish
                                                                  Yields: 30servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 45 minutes
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                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    bake

                                                                  You can freeze the dough flavored or unflavored, in logs or not—for up to two weeks.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup unsalted butter
                                                                  • Yes No 1 1/3 cup sugar, granulated
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 3 egg yolk
                                                                  • Yes No 2 tbsp vanilla extract
                                                                  • Yes No interior scrapings of 1/2 vanilla bean
                                                                  • Yes No 3 3/4 cup all purpose flour
                                                                  • In the bowl of a mixer, combine butter, sugar and salt and cream on medium speed until blended, about 2 minutes. One by one, add the egg yolks, mixing until incorporated. Add the vanilla extract and the scrapings of the vanilla bean. Scrape down the bowl.
                                                                  • Turn the mixer off and add the flour. Turn the machine to low and mix until the flour is completely incorporated. Remove the dough from the bowl. Working on parchment or wax paper, form dough into 4 logs 10 inches long and 1 1/4 inches in diameter; wrap and chill.
                                                                  • Use each log to make a different cookie: classic shortbread, five-spice shortbread, double chocolate-ginger shortbread, and.
                                                                  • Cook's note: You can freeze the dough flavored or unflavored, in logs or not — for up to 2 weeks.
                                                                  Cuisine:YesNotahitian
                                                                  Yields: 4logs 10 inches long by 1 1/4 inches in diameter
                                                                  Yes No
                                                                  By:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    freeze
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 tsp organic unsalted butter
                                                                  • Yes No 1 cup packed golden brown sugar
                                                                  • Yes No 2 cup organic all purpose flour
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 1 tbsp organic sugar, granulated
                                                                  • Preheat the oven to 325 degrees F.
                                                                  • Lightly grease a 9-inch springform pan with 1 teaspoon of the butter and set aside.
                                                                  • In a large bowl fitted with an electric mixer, cream the remaining 8 ounces of butter. Add the sugar and beat until light. Add the flour and salt, and mix just until incorporated, being careful not to overmix.
                                                                  • Press the dough into the bottom of the prepared pan. Pierce the dough all over with the tines of a fork, and press the edges decoratively with the flat side of the tines. Combine the sugar and cinnamon in a small bowl and sprinkle lightly over the dough. Cut into 12 wedges before baking. Bake until set and pale golden brown, 30 to 40 minutes. Remove from the oven and release the sides of the pan.
                                                                  • Let cool before serving, or store in an airtight container for up to 3 days and serve at room temperature.
                                                                  Yields: 12cookies
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
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                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  Category finalist: Desserts "The inspiration for these sinfully rich-tasting cookies combines my obsession with shortbread, dulce de leche, and a restaurant cream cheese dessert." -Jennifer Brumfield, Bellingham, Wash.

                                                                  Ingredients
                                                                  • Yes No 6 3/4 oz all purpose flour
                                                                  • Yes No 1/3 cup cocoa powder, unsweetened
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp chipotle chile powder
                                                                  • Yes No 1/8 tsp ancho chile powder
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 1/2 cup canola oil
                                                                  • Yes No 3/4 cup powdered sugar
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1/2 cup packed golden brown sugar
                                                                  • Yes No 1/2 cup 1% low-fat milk
                                                                  • Yes No 1 1/4 cup powdered sugar
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 tsp golden brown sugar
                                                                  • Yes No 1 tsp sea salt
                                                                  • Yes No 1 tsp unsalted butter
                                                                  • Yes No 36 small pecan halves
                                                                  • Preheat oven to 325°.
                                                                  • To prepare cookies, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cocoa, and next 4 ingredients (through ancho chile powder) in a bowl; stir with a whisk.
                                                                  • Place 1/2 cup butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Gradually add oil; beat 3 minutes or until well blended. Gradually add 3/4 cup powdered sugar; beat well. Add flour mixture; beat at low speed until well blended. Cover and chill 30 minutes.
                                                                  • Shape dough into 36 balls. Place 2 inches apart on an ungreased baking sheet. Flatten cookies to 1/4 inch thickness. Bake at 325° for 20 minutes. Cool 1 minute on baking sheet. Remove from baking sheet to a wire rack; cool completely.
                                                                  • To prepare icing, melt 2 tablespoons butter in a large saucepan over medium heat. Add 1/2 cup brown sugar and milk; cook 1 minute or until sugar dissolves, stirring constantly. Bring to a boil; reduce heat, and simmer 3 minutes or until slightly thickened, stirring occasionally. Remove from heat; cool to room temperature. Add powdered sugar and vanilla, stirring with a whisk until smooth.
                                                                  • To prepare nuts, combine 1 teaspoon brown sugar, sea salt, and 1 teaspoon butter in a medium bowl. Arrange pecans on a baking sheet. Bake at 325° for 10 minutes or until toasted. Add hot pecans to butter mixture, tossing well to coat. Cool.
                                                                  • Spread 1 teaspoon icing over each cookie; top each with 1 pecan half.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 12cookies (serving size: 1 cookie)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  These buttery shortbread cookie ornaments from our home economists are almost too pretty to eat! You can use cookie cutters in shapes of your choice.

                                                                  Ingredients
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 1/2 cup butter
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1/2 tsp rum extract
                                                                  • Yes No 1/2 tsp almond extract
                                                                  • Yes No 2 cup powdered sugar
                                                                  • Yes No 2 tbsp 2% milk
                                                                  • Yes No food coloring
                                                                  • Yes No colored edible glitter and nonpareils
                                                                  • In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in water and extracts until mixture forms a ball.
                                                                  • On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with floured cookie cutters. Place 1 in. apart on ungreased baking sheets. Cover and refrigerate for 30 minutes.
                                                                  • Bake at 325° for 15-18 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely.
                                                                  • For icing, in a large bowl, whisk the confectioners' sugar and milk. Divide into small bowls; tint with food coloring if desired. Gently spread over cookies. Decorate as desired. Yield: about 3 dozen.
                                                                  Yields: 40servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    decorate

                                                                  Cacao nibs are bits of roasted cacao beans, the primary raw ingredient used to make chocolate. Look for them in specialty or gourmet grocery stores.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup butter
                                                                  • Yes No 1 1/4 cup powdered sugar
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 4 tsp finely ground espresso roast coffee beans
                                                                  • Yes No 3 tbsp kahlúa
                                                                  • Yes No 3 1/3 cup all purpose flour
                                                                  • Yes No 1/3 cup cacao nibs
                                                                  • Preheat oven to 325°. In a large bowl, use a mixer to beat together butter and sugar until light and fluffy. Add vanilla, salt, espresso grounds, and Kahlúa. Beat to combine. Add flour and cacao nibs and mix until well blended.
                                                                  • Form dough into two 1 1/2-inch-thick logs, cover with plastic wrap or wax paper, and chill at least 2 hours or overnight.
                                                                  • Cut chilled dough into 1/4-inch-thick slices and lay slightly apart on ungreased cookie sheets. Bake until cookies are browned on the bottom but not the top, 15 to 20 minutes. Transfer to a rack to cool.
                                                                  • Note: Nutritional analysis is per cookie.
                                                                  Yields: 12cookies (serving size: 1 cookie)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 2 cup organic unsalted butter
                                                                  • Yes No 4 1/2 cup organic all purpose flour
                                                                  • Yes No 1 1/4 cup loosely packed golden brown sugar
                                                                  • Yes No pinch salt
                                                                  • Preheat oven to 275°. Beat all ingredients at medium speed with a heavy-duty electric stand mixer just until combined.
                                                                  • Place dough on a lightly floured surface, and roll to 1/8-inch thickness. Cut with a 4 3/4-inch Christmas tree-shape cookie cutter. Place 1 inch apart on ungreased baking sheets.
                                                                  • Bake, in batches, at 275° for 15 minutes or until golden brown. Let cool on baking sheets 1 minute. Remove to wire racks, and cool completely (about 5 minutes).
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 16(4 3/4-inch) cookies
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This special Christmas treat came to me from Scotland through a relative. I compared this recipe with one a friend makes, since her husband is of Scottish descent, and found this shortbread to be quite authentic.

                                                                  Ingredients
                                                                  • Yes No 5 cup organic all purpose flour
                                                                  • Yes No 1 cup organic sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 cup organic butter
                                                                  • In a large bowl, combine flour, sugar and salt. Cut in butter until mixture resembles fine crumbs. Pat into an ungreased 15-in. x 10-in. x 1-in. baking pan. Prick all over with a fork.
                                                                  • Bake at 325° for 35 minutes or until center is set. Cool for 10-15 minutes. Cut into small squares. Continue to cool to room temperature. Yield: 5 dozen.
                                                                  Cuisine:YesNoscottish
                                                                  Yields: 30servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    bake

                                                                  This simple three-ingredient recipe makes wonderfully rich, tender cookies. Serve them with fresh berries of the season for a nice, light dessert. You'll get miles of smiles when you provide these for afternoon tea or at a bridal shower. —Marlene Hellickson Big Bear City, California

                                                                  Ingredients
                                                                  • Yes No 4 cup organic all purpose flour
                                                                  • Yes No 1 cup organic sugar, granulated
                                                                  • Yes No 1 lb organic butter
                                                                  • In a large bowl, combine flour and sugar. Cut in butter until mixture resembles fine crumbs. Knead dough until smooth, about 6-10 times. Pat dough into an ungreased 15-in. x 10-in. x 1-in. baking pan. Pierce with a fork.
                                                                  • Bake at 325° for 25-30 minutes or until lightly browned. Cut into squares while warm. Cool on a wire rack. Yield: 4 dozen.
                                                                  Yields: 24servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    bake

                                                                  These buttery treats are just as fun to make as they are to eat! The caramel topping stays soft, and pecans add great nut flavor.

                                                                  Ingredients
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 3/4 cup packed brown sugar
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 3/4 cup diced pecan
                                                                  • Yes No 1 6 oz cup semisweet chocolate chip
                                                                  • Yes No 1 tbsp vegetable shortening
                                                                  • In a large bowl, cream butter and brown sugar until light and fluffy. Beat in vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well. Stir in 1/3 cup pecans.
                                                                  • Shape tablespoonfuls of dough into acorn shapes, pinching bottoms to form a point. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until set. Remove to wire racks to cool.
                                                                  • In a microwave, melt chocolate chips and shortening; stir until smooth. Dip the top of each cookie in chocolate mixture, allowing excess to drip off. Immediately sprinkle remaining pecans over chocolate. Place on waxed paper; let stand until set. Yield: 3-1/2 dozen.
                                                                  Yields: 42servings
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  I received this recipe from my cousin who tried to duplicate cookies she loved from a restaurant. It was in a cookbook she made for the family for Christmas!—Lorie Miner, Kamas, Utah

                                                                  Ingredients
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 4 tsp grated lemon peel
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 2 tsp lemon juice
                                                                  • In a small bowl, cream butter and sugar until light and fluffy. Beat in lemon peel and vanilla. Combine the flour, cornstarch, nutmeg, and salt; gradually add to creamed mixture and mix well. (Dough will be crumbly.) Shape into a ball.
                                                                  • On a lightly floured surface, press dough to 1/2-in. thickness. Cut with a floured 1-in. fluted cookie cutter; place 1 in. apart on ungreased baking sheets. Prick cookies with a fork. Reroll scraps if desired. Bake at 350° for 12-15 minutes or until firm. Cool for 2 minutes before carefully removing to wire racks to cool completely.
                                                                  • Combine confectioners' sugar and lemon juice; drizzle over cookies. Store in an airtight container. Yield: 2 dozen.
                                                                  Yields: 24servings
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice

                                                                  Crafters of all ages will enjoy these cookies, according to subscriber Bertha Seyer of Oak Ridge, Missouri. In fact, keep the recipe on hand after you serve them. Folks are sure to ask how they can make their own!

                                                                  Ingredients
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/4 tsp baking powder
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1 1/3 cup powdered sugar
                                                                  • Yes No 2 tsp instant coffee
                                                                  • Yes No 2 tsp water
                                                                  • Yes No 1 1/3 cup semisweet chocolate chip
                                                                  • Yes No 1 tbsp vegetable shortening
                                                                  • Yes No nonpareils
                                                                  • Place ungreased baking sheets in the refrigerator. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well.
                                                                  • Using a cookie press fitted with a ribbon disk; press dough into 2-in.-long ribbons on chilled baking sheets. Bake at 375° for 6-8 minutes or until edges are lightly browned. Cool for 1 minute before removing from pans to wire racks to cool completely.
                                                                  • For filling, in a small bowl, cream butter and sugar until light and fluffy. Dissolve coffee in hot water; add to creamed mixture and mix until smooth. Spread 1/2 teaspoon filling on the bottom of one cookie; top with another cookie to form a sandwich. Repeat.
                                                                  • In a microwave, melt chocolate chips and shortening; stir until smooth. Dip one end of each cookie into chocolate, allowing excess to drip off and then in nonpareils. Place on waxed paper-lined baking sheets until set. Yield: about 4 dozen.
                                                                  Yields: 24servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dip
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    ribbon
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

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