Pinwheels and Checkerboards

60 Servings 

Ingredients

•1-1/4 cups butter, softened

•1 cup packed brown sugar

•1/2 cup sugar

•2 eggs

•1/4 teaspoon vanilla extract

•4 cups all-purpose flour

•1 teaspoon baking powder

•1 teaspoon salt

•1/4 teaspoon baking soda

•Red and green gel food coloring

•1 ounce unsweetened chocolate, melted and cooled 

Directions

•In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well.

 • Divide dough into fourths. Tint one portion red and one portion green. Stir chocolate into another portion. Wrap chocolate and plain portions in plastic wrap; chill for 1 hour or until easy to handle.

 • For pinwheel cookies, divide red and green portions in half. Roll out each portion between waxed paper into a 9-in. x 6-in. rectangle. Refrigerate for 30 minutes.

 • Remove waxed paper. Place one green rectangle over a red rectangle. Roll up tightly jelly-roll style, starting with a long side; wrap in plastic wrap. Repeat. Chill for 2 hours or until firm.

 • For checkerboard cookies, divide plain and chocolate portions in half. Roll out each portion between waxed paper into a 6-in. x 4-in. rectangle. Cut each rectangle lengthwise into eight 1/2-in. strips.

 • Stack the strips in groups of four, alternating plain and chocolate strips and forming eight separate stacks. Form a four-stack block by alternating chocolate-topped and plain-topped stacks. Repeat. Press together gently. Wrap in plastic. Chill for at least 2 hours.

 • Unwrap and cut pinwheel and checkerboard dough into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 9-11 minutes or until set. Remove to wire racks to cool. Yield: 6 dozen pinwheel and 4 dozen checkerboard cookies.

http://www.tasteofhome.com/recipes/Pinwheels-and-Checkerboards

Tangerine Shortbread

Ingredientes: Ingredients: 

• 300 grs. 300 grams. de harina. flour.
• 100 ml. 100 ml. de aceite vegetal. of vegetable oil.
• 150 grs. 150 grams. de azúcar glasé. icing sugar.
• 1 pizca de sal. 1 pinch of salt.
• 1 mandarina reina, ralladura y jugo. 1 tangerine queen, zest and juice.  

Preparación: Preparation: 

1. En un recipiente mezclamos el aceite con azúcar glasé y la pizca de sal. In a bowl mix the oil with powdered sugar and pinch of salt.
2. Agregamos la ralladura y el jugo de la mandarina. Add zest and tangerine juice.
3. Incorporamos poco a poco el harina, hasta tener una masa manejable. Gradually incorporate the flour, until a manageable dough. Si la sentimos muy dura de manejar, ponemos un poco más de jugo de mandarina. If they are very hard to handle, put a little more tangerine juice. Dejamos reposar 10 minutos en frío. Let stand 10 minutes in cold.  

1. Pasado el tiempo de reposo, con cuidado tomamos porciones de masa y las extendemos con un rodillo sobre una superficie enharinada, el grosor es al gusto, a mi me gustan más finos. The time for rest, take care lots of mass and extend with a rolling pin on a floured surface, the thickness is to taste, I like thinner. Hay que tener en cuenta que, es una masa muy delicada, pero no imposible de manejar. It should be borne in mind that mass is a very delicate, but not impossible to handle.
2. Cortamos circulos con un cortador y llevamos a las charolas de hornear, levantado los polvorones con una pala, con cuidado para no romperlos. Cut circles with a cutter and carry trays of baking shortbread lifted with a shovel, being careful not to break them.
3. Horneamos en horno precalentado a 165°C de 10-20 minutos, sin dejar dorar demasiado la base. Bake in oven preheated to 165 ° C for 10-20 minutes, while browning too base. Si los cortamos más gruesos, habrá que dar más tiempo de cocción, cuidando de no pasarse de dorados. If we cut thicker, must be given more time cooking, taking care not to go gold.
4. Al sacarlos del horno, con cuidado, espolvoreamos azúcar normal por encima (si gustan) y los dejamos enfriar sobre una rejilla completamente. When removed from oven, carefully, sprinkle sugar over normal (if you like) and let cool completely on wire rack. 

Estos polvorones son de los favoritos de mi Abuelo y yo comparto su gusto "galletero", porque son realmente ricos, espero que los disfruten. These shortbread are a favorite of my grandfather and I share his taste "biscuit" because they are really rich, I hope you enjoy them.

http://russtica.blogspot.com/2012/02/polvorones-de-mandarina.html

Gurabii – Shortbread Cookies

Gurabii (Goo-rah-bee) is a shortbread type kolache, or cookie, made with a nice amount of butter, powdered sugar, and a splash of whisky. This cookie is a traditional Macedonian treat and it usually makes its appearance on special occasions; Saint Patron days, Name days, holidays, etc…

Gurabii evoke pleasant memories. They take me back to when Mom would so sternly tell us that we couldn’t have any until they cooled down – what she meant was that we couldn’t have any until the guests arrived. Then as soon as she took them out of the oven my sister and I would sneak right behind her, grab a cookie, giggle and run as we tossed it from one hand to the other because it was so hot! But we didn’t care – we would do whatever it took to have some of that crumbly deliciousness…mmm!

Yields 24 cookies – I double the recipe when I make it for company.

You will need:

• 2 sticks of sweet butter
• 1 tablespoon baking powder
• 2 egg yolks
• 1 teaspoon pure vanilla extract
• 3 tablespoons powdered sugar
• 2 1/2 cups all-purpose flour
• 1/2 ounce of whisky
• powdered sugar for dusting on top

Directions:

• Preheat oven to 350.
• Have all ingredients at room temperature.
• Place the butter in a large bowl and beat for 10 minutes at high speed with electric mixer.
• Add the egg yolks, 3 tablespoons powdered sugar, baking powder, whisky and vanilla.
• Continue beating until well blended.
• Sift the flour and mix it in with the butter mixture.
• Mix enough to make a soft, pliable dough.
• Let the dough stand for 15 minutes.
• Shape the dough into small balls and place on an ungreased cookie sheet.
• With a glass flatten the dough balls to 1/2 inch thickness.
• Bake for 20 to 25 minutes or until the shortbreads are lightly browned.
• When they are completely cooled, sprinkle generously with powdered sugar.

Recipe Source: http://diethood.com/2011/03/30/shortbread-cookies-or-%d0%b3%d1%83%d1%80%d0%b0%d0%b1%d0%b8%d0%b8/

Red Velvet Shortbread Cookies



Makes: about 24 cookies

Ingredients:

• 1-1/4 cups all-purpose flour
• 1/3 cup sugar
• 2 tablespoons unsweetened cocoa powder
• 1/4 teaspoon salt
• 1/2 cup butter, cut up
• 1 tablespoon red food coloring
• 3 ounces white chocolate (with cocoa butter), coarsely chopped
• 1-1/2 teaspoons shortening
• Finely chopped pistachios or rainbow nonpareils (optional)

Directions:

1. Preheat oven to 325 degrees F. In a food processor, combine flour, sugar, cocoa powder, and salt. Cover and process with on/off turns until combined. Add butter and red food coloring. Process with on/off turns until mixture resembles fine crumbs. Process until mixture just forms a ball.*

2. On a lightly floured surface, knead dough lightly until nearly smooth. Roll or pat dough to a 1/2-inch thickness. Using a floured 1-1/2-inch round cutter, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet. Press scraps together and reroll.

3. Bake in the preheated oven for 20 to 25 minutes or until centers are set. Transfer cookies to a wire rack; let cool.

4. In a heavy small saucepan, melt white chocolate and shortening over low heat, stirring constantly. Dip half of each cookie into melted chocolate. If desired, sprinkle with pistachios or nonpareils. Let stand on waxed paper until set. Makes about 24 cookies.

*Hand-mixing method: In a medium bowl, stir together flour, sugar, cocoa powder, and salt. Using a pastry blender, cut in butter and food coloring until mixture resembles fine crumbs and starts to cling together (it will take a while for the dough to come together). Form mixture into a ball, kneading until smooth.

To Store: Place cookies in a single layer in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Recipe Source: http://www.bhg.com/recipe/cookies/red-velvet-shortbread-cookies/

Strawberry Almond Paste Shortbread Bars



Source: Betty Crocker Christmas Cookies 2008

Beautiful!!!Rich shortbread is the base for beautiful bars featuring sweet strawberry preserves and a nutty almond streusel.

Servings: 32 bars

Cook time: 50 minutes

Ingredients:

1 cup butter, softened
3/4 cup granulated sugar
2 cups Gold Medal® all-purpose flour
1/4 teaspoon salt
1/4 cup packed almond paste (from 7-oz roll), crumbled (not marzipan)
1/4 cup sliced almonds
1 jar (12 oz) strawberry preserves
1 teaspoon powdered sugar

Directions:

1. Heat oven to 350°F. Line bottom and sides of 9-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
2. In large bowl, beat butter and granulated sugar with electric mixer on medium-high speed until well mixed. Beat in flour and salt on medium speed just until blended. Press 3 1/2 cups mixture into pan. Bake about 20 minutes or until top begins to brown.
3. Meanwhile, in same bowl, mix remaining crumb mixture and crumbled almond paste with fork until small clumps form; stir in almonds.
4. Spread preserves evenly over hot base. Crumble almond paste mixture evenly over preserves; press slightly.
5. Bake 25 to 30 minutes or until top and edges are golden brown and preserves are bubbly. Using foil handles, lift bars from pan; remove foil from sides of bars. Cool completely on cooling rack before cutting. Sprinkle powdered sugar on top. Cut into 8 rows by 4 rows. Cut each square in half diagonally.
High Altitude (3500-6500 ft): In step 2, bake about 25 minutes or until golden.

 

Recipe Source: http://www.mixingbowl.com/message/recipe/view.castle?g=1023789&m=8668940

Pecan Shortbread Trees

Source: Betty Crocker Christmas Cookies 2008

Buttery and beautiful addition to any cookie tray or tin. Taste as good as they look.

Servings: 32

Ingredients:

1 cup butter, softened
2/3 cup powdered sugar
1/2 teaspoon vanilla
5 drops green food color
1 3/4 cups Gold Medal® all-purpose flour
1/2 cup coarsely chopped pecans
32 pecan halves
3/4 cup white vanilla baking chips
Granulated sugar, if desired
32 yellow decorating stars, if desired

Directions:

1. Heat oven to 325°F. Spray or lightly grease 2 large cookie sheets. In large bowl, beat butter and powdered sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla and food color. On low speed, beat in flour just until mixed. Stir in chopped pecans.
2. Divide dough into 4 equal parts; shape each into ball. Place 2 balls of dough on each cookie sheet, on opposite ends. With rolling pin or floured fingers, gently flatten and shape each ball into 6-inch circle. With large knife, divide and cut each round into 8 wedges, slightly separating each cut with knife. Poke tops of wedges with fork, and place 1 pecan half in middle of each outer edge to make tree trunk.
3. Bake 15 to 18 minutes or until firm but not brown. While still warm, cut into wedges again. Cool completely on cookie sheets, about 30 minutes.
4. Place cooled tree wedges on cooling racks or waxed paper. Place baking chips in small resealable freezer plastic bag. Microwave on High 40 to 60 seconds, turning bag over after 30 seconds. Squeeze bag gently until chips are melted and smooth. Cut small tip off one corner of bag, and drizzle side to side over wedges to make tree garland. Sprinkle with sugar Top each tree with star.
High Altitude (3500-6500 ft): No change.


Kitchen Tips: After the holiday season, make these cookies without the food color, pecan "trunks" and stars.

If using paste food color, you need only a small amount to get a nice green color. 

Recipe Source: http://www.mixingbowl.com/message/recipe/view.castle?g=1023789&m=8668305

Walnut Acorn Cookies

Walnut Acorn Cookies (Version #1)

To form the acorns, you make a batch of walnut shortbread dough, divide it, and roll it between your hands into small egg shapes. Then, bake the cookies, and make the acorn caps by dipping half of each cookie in melted chocolate and rolling that half in chopped walnuts.

The walnut shortbread would be melt-in-your-mouth good on its own – buttery and sandy, with an intense walnut flavor – but that little bit of chocolate takes it to another place. And the extra chopped walnuts on the outside give the cookie lots of texture and crunch.

Adapted from “The Gourmet Cookie Book”

Makes about 4 dozen cookies

• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 sticks (1 cup) unsalted butter, melted and cooled
• 3/4 cup packed light brown sugar
• 1 teaspoon vanilla
• 1 cup finely chopped walnuts (4 ounces)

For Decoration:

• 8 ounces semisweet chocolate, melted
• 1/2 cup finely chopped walnuts (2 ounces)

1. Preheat the oven to 375 degrees F.

2. In a large bowl, sift together the flour, baking powder and salt.

3. Using an electric mixer, beat together the butter, brown sugar and vanilla until pale and fluffy.

4. Add the flour mixture at low speed; then stir in the walnuts.

5. Form 2 teaspoons of dough into an egg-like shape the size of an acorn. Arrange the “acorns” about 1 inch apart on ungreased baking sheets lined with parchment paper or Silpat®.

6. Bake in batches, one sheet at a time in the middle of the oven, until undersides are light brown, about 10 minutes. Transfer to racks to cool. (If your dough starts going really soft while it’s waiting to go into the oven, pop it into the refrigerator to chill for a few minutes.)

7. To Decorate: Dip half of each cookie in melted chocolate and then in chopped nuts. Place on a baking sheet lined with wax paper to set, about 15 minutes.

Recipe Source: http://www.ezrapoundcake.com/archives/10293

 

Walnut Acorn Cookies (Version #2)

Makes 4-5 dozen .

1 cup melted butter
3/4 cup brown sugar, firmly packed
1 cup finely chopped walnuts
1 tsp. vanilla
2-3/4 cups sifted all-purpose flour
1/2 tsp. baking powder
1 cup (6 oz.) semi-sweet chocolate chips

Stir together butter, brown sugar, 3/4 cup walnuts, and vanilla. Sift flour with baking powder and stir into butter mixture; blend well.

Shape cookies by pressing dough lightly into teaspoon, then drop shaped dough from spoon onto ungreased cookie sheet. The cookies should have the shape of the spoon -- wider at one end and a little pointed at the other end, like an acorn.

Bake in 375° oven about 13 minutes, until light golden brown. Cool.

Melt chocolate over warm water. Dip large end of cookie in melted chocolate, then in remaining walnuts. Cool on wax paper. Store in air-tight containers.

Note: It doesn't hurt to have some extra chopped nuts in case you begin to run out while dipping the cookies.

Recipe Source: http://ths.gardenweb.com/forums/load/dessertex/msg1009274220541.html

Cinnamon Cranberry Shortbread

This is adapted from the classic shortbread recipe in Dede Wilson's book, The Baker's Field Guide to Christmas Cookies.

 Preheat oven to 325 degrees. Line a couple of cookie sheets with parchment paper.

1 lb. of unsalted butter, softened (4 sticks)
1 cup granulated sugar, plus a little extra for sprinkling
5 cups all-purpose flour
1/4 tsp. salt (a generous 1/4 tsp.; I think a wee bit of salt is vital in a cookie--without it, it's just flat)
3 drops vanilla extract
2 drops almond extract
1/2 tsp. ground cinnamon (or less, if you prefer; more, though, can overpower this recipe)
3/4 cup dried cranberries chopped very small (loosely packed into the measuring cup)

In a large bowl, whisk together the flour, salt, and cinnamon. Set aside.

In the large bowl of your mixer, beat the butter at medium high speed for three minutes, until light and fluffy. Still on medium high speed, slowly pour in the sugar over a period of about 8 minutes (yes, I said 8 minutes), until the mixture is almost white in color and extremely fluffy.

Now on the lowest speed, add in the flour mixture in three portions, mixing just until each portion is incorporated. Pour in the cranberry pieces and beat only until they seem fairly evenly distributed in the dough, not long at all. The dough should not be so soft that it needs to be chilled before rolling.

Divide the dough into thirds. Working with one third at a time, on a lightly floured work surface, roll the dough out to about 1/4" thickness--no thinner. Using small cookie cutters of your choice, firmly cut the pieces and place them carefully onto a parchment-lined cookie sheet. They can be placed pretty close together as they'll spread very, very little in the oven. Sprinkle each cookie with a couple pinches of granulated sugar.


Bake each tray for approximately 15 minutes or more, checking the cookies regularly; remove them from the oven when they just start to turn slightly golden around the edges. They're not supposed to become golden brown all over. Allow them to cool on the pans for 10 minutes before removing them to cooling racks.

Alternately, you can press the dough evenly into 8" or 9" tart pans with removable bottoms. This is a very quick and easy method if you don't feel like using cookie cutters. Sprinkle sugar on top and place the pans on top of cookie sheets to bake. If you make them this way, slice the baked cookies pie-wedge fashion while they're still somewhat warm from the oven; if you wait to slice them until they're cool, they'll be far more prone to breaking apart.

 

Recipe Source: http://janessweets.blogspot.com/2010/12/cinnamon-cranberry-shortbread-simplify.html

Eggnog Shortbread



1 cup unsalted butter, room temperature

1/2 cup icing sugar

1 1/2 tsp rum extract, or 2-3T rum

3/4-1 tsp grated nutmeg

1/2 tsp salt

1 3/4 cups all-purpose flour

1. Cream butter until fluffy, beat in sugar and rum extract.

2. Mix flour, nutmeg and salt in small bowl.

3. Beat into butter a little at a time.

4. On a lightly floured surface, roll out dough to 1/4″ thickness (flour the rolling pin too, this dough is very sticky!).

5. Cut into whatever shapes you like, place 1″ apart on cookie sheets lined with parchment paper and refrigerate for 10 minutes (to avoid spreading).

6. Bake in 325°F oven for about 15 minutes, or until just the bottoms start to turn a golden brown. You don’t want too much color…well, if you are my husband, you will put them in for 20 minutes or more until they are brown and crispy. Apparently they’re better that way.

7. *Optional* Melt 1 cup of white chocolate dipping wafers in a double boiler. Dip half of completely cooled cookies in chocolate and lay on wax paper to set.

Recipe Source: http://guiltykitchen.com/2009/12/20/christmas-baking-2009-part-ii/

Orange-Date-Nut Shortbread

 Adapted from Southern Living Cookies

Ingredients:
8 oz pitted dates, Zest of one orange, Juice of one orange, 1 cup butter, softened,  1 1/2 cups sugar, 1 large egg, 1 teaspoon vanilla, 2 1/2 cups flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt, 1 1/2 cups pecans, toasted and finely chopped


Directions:
Dough needs to chill before baking; preheat oven to 350 degrees when ready to bake. Butter and line a 9x5 loaf pan with parchment paper so that the parchment extends over the long side of the pan; set aside.

 In a food processor, combine the dates, orange zest, and orange juice. Process until dates are finely chopped. In a large bowl, cream butter and vanilla together until butter is creamy.  Add sugar and egg, beating until fully mixed.

In a small bowl, whisk together flour, baking powder, and salt. Add flour to butter mixture, beating until well-combined. Mix in pecans.

Divide dough into 3 portions. Press one portion into the loaf pan. Beat date mixture into another portion of the dough, and press onto the pecan mixture in the loaf pan. Press remaining pecan portion onto the date portion. Cover pan and chill for at least 2 hours.

Prepare baking pans by lining with parchment paper and preheating oven to 350 degrees. Once chilled, remove layered dough from loaf pan. Cut dough, lengthwise, into 4 pieces. Cut each piece into 1/4" slices. Place pieces onto prepared baking pan, about 2" apart. Bake at 350 degrees for 9-10 minutes. Allow to cool for 5 minutes before moving onto a rack.

Recipe Source: http://en.petitchef.com/recipes/orange-date-nut-shortbread-cookies-fid-1189815

Pecan Shortbread Melts

These little logs are true to their name - they melt in your mouth after that first crunchy bite.

Ingredients: 1 cup butter, softened, 1/3 cup confectioners' sugar, 2 teaspoons vanilla extract, 2 cups all-purpose flour, 1/4 teaspoon salt, 3/4 cup finely chopped pecans, sugar for rolling.

Instructions: Preheat oven to 325 degrees. Cream butter in large mixing bowl; blend in confectioners' sugar and vanilla. Sift flour and salt into creamed mixture and blend well. Fold in pecans.

Shape dough into small balls, the size of dates, and roll in sugar. Arrange on ungreased cookie sheets about an inch apart (they retain their shape).

Bake 23-25 minutes, until lightly browned on the bottom. Transfer to cooling racks.

Makes 3-4 dozen cookies.

"The Ultimate Cookie Book", Tormont Publications Inc., Montreal, Canada, 1997.

Recipe Source: http://ayearofcookies.blogspot.com/2010/05/cookie-recipe-119-pecan-shortbread.html

Swedish Christmas Cookies

Ingredients

• 2 1/2 cups all-purpose flour
• 2 teaspoons ground cardamom
• 1/4 teaspoon fine salt
• 1 cup unsalted butter, (2 sticks), at room temperature
• 1 cup confectioners' sugar
• 1 large egg, room temperature
• 1 tablespoon pure vanilla extract
• 1 teaspoon finely grated lemon zest
• Colored sanding sugars or chopped toasted pecans

Directions

Whisk the flour, cardamom, and salt in a bowl.

Put the butter and confectioners' sugar in a food processor, and process until smooth. Pulse in the egg, vanilla, and lemon zest until combined. Add the flour mixture and process to make a soft buttery dough. Divide dough in half onto 2 (12-inch long) sheets of plastic wrap, using the plastic, shape into rough logs. Refrigerate the dough logs for 30 minutes until just firm enough to shape into uniform logs, 8-inches long by 2-inches in diameter. Refrigerate until firm, at least 2 hours or overnight.

Preheat oven to 325 degrees F.

Scatter either the sanding sugars or toasted nuts on a work surface and roll the logs until completely coated. Cut into 1/4-inch thick cookies and space about 1 inch apart on parchment-lined baking sheets. Bake until golden around the edges, about 20 to 25 minutes. Cool cookies on the pan on wire racks. Store in an airtight container at room temperature for up to 2 weeks.

Yield: 3 ½ dozen cookies.

Recipe Source: http://www.foodnetwork.com/recipes/food-network-kitchens/swedish-christmas-cookies-recipe2/index.html

The Macallan Scotch Brown Sugar Pecan Shortbread

Scotch and brown sugar together add a wonderful deep rich brightness to this shortbread. Purchase a little sample bottle of The Macallan Scotch for under five dollars and you’ll get five or six batches out of it.


Ingredients
½ cup pecans
1 ¼ cups all-purpose flour
¼ teaspoon salt
1 ¼ sticks (10 Tablespoons) unsalted butter, softened
¼ cup granulated sugar
¼ cup brown sugar (the fresher the better)
1 Tablespoon Macallan Single Malt Scotch
2 teaspoons real vanilla extract

Topping
½ cup coarsely chopped pecans
1 Tablespoon coarse sugar

Instructions
1. Place the oven rack on the lower third and preheat the oven to 325 degrees. Line a 9 inch square baking pan with foil and brush lightly with butter. You want to be able to lift the bars out by the foil edges.

2. Process the pecans, flour, and salt together in a food processor until pecans are finely ground. Set aside.

3. In a stand mixer beat the butter for a minute until creamy. Add the granulated sugar, brown sugar, scotch, and vanilla extract and beat for 2 minutes until the texture is light and fluffy.

4. At low speed mix in the flour half at a time until just combined. Be careful not to over mix.

5. Dump the dough into the baking pan and spread out evenly. Press gently with the back of a dry mixing cup to even out the dough a little.

6. Sprinkle the top with the chopped pecans and then the coarse sugar.

7. Bake for 35 to 40 minutes until lightly golden brown around the edges.

8. Remove from the oven and set the timer for exactly 15 minutes. After the timer goes off, grab the edges of the foil and move the shortbread to a very nearby cutting surface and cut into squares. Move the bars to a cooling rack and finish cooling.

Notes: I found the coarse sugar at Michaels.
Recipe by Laura Flowers

Recipe Source: http://www.thecookingphotographer.com/2009/05/macallan-scotch-brown-sugar-pecan.html

Disaronno Shortbread with Almonds and Brown Sugar

This is a tweak on a recipe posted by my good friend Laura (aka The Cooking Photographer). Laura's original recipe called for Scotch and pecans, but I didn't have any Scotch in the house so I thought I'd revise the recipe to include Amaretto and almonds. They turned out extremely well and are even better served on day 2 or 3. Great with a cup of coffee or tea, and they make an excellent addition to any cookie tray.

Disaronno Shortbread with Almonds and Brown Sugarmakes one 9x9-inch pan - cut to desired size

½ cup almonds
1 ¼ cups all-purpose flour
¼ teaspoon salt
10 tablespoons unsalted butter, softened
¼ cup granulated sugar
¼ cup brown sugar (no lumps please)
1 tablespoon Disaronno Amaretto (or 1/2 teaspoon pure almond extract)
2 teaspoons real vanilla extracttopping:¼ cup coarsely almonds
1 tablespoon coarse sugar
Place the oven rack on the lower third and preheat the oven to 325F degrees. Line a 9x9-inch square baking pan lined with nonstick foil. Be sure the nonstick side is facing up. Alternately, you can use regular foil that has been lightly buttered (you want to be able to lift the bars out by the foil edges). Note: for glass pans, lower the oven temp 25F.

Process 1/2 cup almonds, flour, and salt together in a food processor until almonds are finely ground. Set aside.

In a stand mixer, beat the butter for a minute until creamy. Add the granulated sugar, brown sugar, Disaronno, and vanilla extract and beat for 2 minutes until the texture is light and fluffy. On low speed, mix in the flour, half at a time, until just combined. Be careful not to over mix.

Press the dough evenly into the baking pan. Sprinkle the top with the chopped almonds and the coarse sugar - press them slightly to embed them in the cookie dough.

Bake for 25 to 30 minutes until lightly golden brown around the edges.

Cool in the pan for 15 minutes, then grab the edges of the foil and move the shortbread to a nearby cutting surface and immediately cut into squares with a very sharp knife. Move the cookies to a cooling rack and finish cooling.

Notes:

• The coarse sugar can be purchased at Micheal's.
• Be careful to not let the almonds burn.
• For best results, make a day or two in advance.

Laura's original recipe can be found here. Please check out her blog... it's one of my favorites!

Recipe Source: http://butteryum.blogspot.com/2009/05/ameretto-shortbread.html

Lime Shortbread Cookies

Makes 2 1/2 to 3 dozen cookies

Filling:

1/3 Cup of granulated sugar
2 Tablespoons of lime juice

1 Tablespoon of grated lime zest

1 large egg

Green food coloring (optional)

Cookies:

½ cup of butter, softened

½ cup of granulated sugar

1 large egg yolk

1 teaspoon of vanilla extract

1 ¼ cup of all-purpose flour

1 teaspoon of kosher salt

Powdered sugar, for sprinkling on top

Combine all the filling ingredients in a small saucepan. Stir well. Cook over medium-heat, stirring constantly, until the mixture comes to a boil and starts to thicken. Add the food color and stir to blend. Set aside to cool slightly.

Preheat the oven to 325º F.

Cream the butter and sugar. Add the egg yolk and the vanilla and mix well. On low speed, add the flour and salt and mix until crumbly and blended. The mixture will be dry. Gather the dough into 1-inch balls and place on an un-greased cookie sheet. Make an indentation in the center of each and slightly flatten. Spoon filling into each cookie.

Bake for 12-15 minutes or until the cookies are set but not brown. Cool completely and remove from the cookie sheet. Sprinkle the tops with powdered sugar.

Recipe Source: http://cityhomecountryhome.blogspot.com/2010/11/lime-shortbread-cookies.html