Chocolate Shortbread Recipe

Ingredients:

1 bar of butter (or margarine); melted
1 c of flour
1/4 tsp of almond (extract)
1/2 c of sugar
1 (heaping) tsp of cocoa
1/2 tsp of vanilla (extract)
2 Tbsps of cornstarch
1/8 tsp of salt
1 small pkg of Chocolate-flavored sprinkles

Instructions:

Pre-heat your oven at 325 degrees F. Combine flour, starch, cocoa & salt in small mixing bowl then put aside.

Using a power mixer, beat butter in medium mixing bowl until creamy. Add in sugar & continue beating. Add contents of small mixing bowl to this mixture & blend well using cutter or a pair of forks.

Shape into ball then flatten in to the baking pan. Separate the batter from edges using a knife with thin blade. Next, make a pattern by pricking the top of pie repeatedly with fork tines.

Score the top to mark lines for slicing. Divide the pie to 16 triangles. Drizzle with choco sprinkles.

Next, place pie in the middle of oven & bake exactly 20 mins. Turn pan 180 degrees then cook for another 20 mins. Careful not to overbake! Take out of oven & let cool for about 10 mins, then follow markings & slice.

>> Chocolate Shortbread Recipe

Swedish Shortbread Recipe

Ingredients:

For the Cookies:
1 c of butter; melted
2-2.5 c of flour
1/2 c & 2 Tbsps of sugar

For the Filling:
1/3 c of jam (raspberry or your preference)

For the Glaze:
2-3 tsps of water
1 c of sugar; powdered
1 tsp of almond extract

Instructions:

Set oven at 350 degrees F.

With a bowl (large), mix sugar and butter. Add the flour. Incorporate well. Afterward, divide dough in 6 equal pieces. With a baking sheet, turn each piece into strips (1.5 x 12).

Use the handle of a knife in making small indentations along the length down to the middle part of every strip. Make sure that indentations aren’t deep so that it won’t break. Stuff indentations w/ the raspberry jam.

Cook the strips in the oven for about 10 to 12 minutes (edges turn golden brown). Use a small-sized bowl, then mix all the ingredients for the glaze. As the strips are warm, immediately shower glaze crosswise into strips, then slice it to 1-inch strips.

>> Swedish Shortbread Recipe

Scotch Shortbread Recipe

Ingredients:

1/4 c of softened butter
2 c of flour
1/4 c of sugar

Instructions:

Set oven at about 350 degrees F. Cream the butter together with 1/4 cup of sugar. Add in 2 cups of flour, and incorporate well.

In case the mixture becomes crumbly, add in 1 to 2 Tbsps of softened butter. Afterward, roll mixture into a 1/2-inch thick dough using a board covered with cloth that is lightly sprinkled with flour.

Slice into desired shapes and place a half inch away from each other in a cookie sheet lined with grease. Cook in the oven for about 20 mins and quickly take out from the sheet.

>> Scotch Shortbread Recipe

Cinnamon-Nutmeg Shortbread Recipe

Ingredients:

1 c of butter (unsalted); softened
1/4 c of sugar (light brown)
1/2 c of sugar
2 c of flour
1/2 tsp of salt
1.5 tsps of vanilla (pure)
1 tsp of nutmeg; ground freshly
1 Tbsp of cinnamon; ground

Instructions:

Preheat oven (350 degrees F), and then prepare a greased 9×13″ pan.

Cream sugars & butter together in large mixing bowl. Stir in vanilla extract. In smaller bowl, combine cinnamon, flour, nutmeg, & salt together.

Add contents of smaller bowl to the cream mixture & blend thoroughly. Spread dough into baking pan & level out. Bake until edges turn brown or approximately 17 to 22 mins.

Leave to cool before cutting into shapes. Keep in freezer, or in airtight jar.

>> Cinnamon-Nutmeg Shortbread Recipe

Chocolate Chip Shortbread Recipe

Ingredients:

2 c of softened butter
2 tsps of vanilla extract
2 c of sugar (confectioners’)
1/2 tsp of almond/coconut extract
1/2 tsp of salt
4 c of flour (all-purpose)
1 c of chocolate chips (mini size, semi-sweet)
1 c of pecans; toasted & chopped
3 tbsps of sugar (confectioners’)

Instructions:

Preheat your oven at 350 degrees fahrenheit. In large mixing bowl, beat two cups of sugar (confectioners’) & butter together. Add in vanilla as well as coconut/almond extracts then salt.

Next, add a cup of flour 1 after another, blending thoroughly after every cup. Add in pecans and choco chips. Shape into 1-inch balls then arrange 2-inches away from each other on ungreased baking sheet.

Dip fork in sugar(confectioners’) and push over each ball to flatten. Bake until light brown or for 12-15 mins. While still hot, sprinkle with the rest of the powdered sugar.

>> Chocolate Chip Shortbread Recipe