ORANGE SHORTBREAD CHRISTMAS COOKIES
Ingredients;
4 cups flour (stir or sift before measuring)
1 cup light brown sugar, firmly packed
1 tablespoon finely grated orange peel
2 cups butter
Preparation;
Mix flour, sugar, and orange peel. Cut in butter until mixture is crumbly. Work the dough with hands until it holds together; refrigerate for 30 minutes. Roll dough 1/2 inch thick between sheets of wax paper; cut out with floured cutters. Place on ungreased cookie sheets and bake at 350° for 20 minutes. Drizzle shortbread with chocolate glaze or icing or add slices of red or green gumdrop if desired. Makes about 30 to 36 shortbread cookies.
MAPLE WALNUT SHORTBREAD COOKIES
Ingredients;
1 1/4 cups all-purpose flour
1/3 cup granulated sugar
1/2 cup butter
1 cup flaked coconut
2/3 cup real maple syrup
1/2 cup chopped walnuts
Preparation;
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, chopped walnuts and syrup 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.
OLD FASHIONED SCOTTISH SHORTBREAD COOKIES
Ingredients;
1/2 pound unsalted butter (2 sticks or 1 cup)
1/2 cup brown sugar
2 cups flour
1/4 to 1/2 teaspoon vanilla
Preparation;
Mix well, roll out to about 1/4-inch thick and cut into shapes. Or, roll into small balls then roll in finely chopped nuts or sugar; place on cookie lightly greased cookie sheets and flatten with the bottom of a glass. Bake at 300° F. for approximately 20 to 25 minutes.
Icing:
Blend 2 cups sifted powdered sugar with 1/2 teaspoon vanilla and about 1 1/2 to 2 tablespoons milk or half and half. Stir until smooth and add more milk or half-and-half if necessary. If color is desired, spoon portions of icing into small bowls and stir drops of food coloring in until desired colors are achieved.
CHOCOLATE SHORTBREAD COOKIES
Ingredients;
8 ounces butter (2 sticks), room temperature
1/2 cup powdered sugar
2 cups all-purpose flour
1/2 teaspoon baking powder
2 ounces unsweetened chocolate, melted
1/2 teaspoon vanilla extract
Preparation;
Combine all ingredients; knead with hands to combine. Press into lightly buttered pans (or roll out to about 1/2-inch on a floured board and cut into shapes). Bake at 325° for about 20 minutes. Cut into wedges while warm or break apart.
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