Best 2 Prize Shortbread Recipes
Are you looking for a delightful treat that will impress your family and friends? Look no further than the classic "Prize Shortbread"! This buttery and crumbly cookie is a beloved Scottish delicacy that has been enjoyed for centuries. In this article, we will guide you through the steps to create the perfect prize shortbread that will melt in your mouth and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
SHORTBREAD COOKIES - PRIZE WINNING
I loved Lorna Doones as a kid. They were pricey, so Mom didn't buy them often. I developed this recipe as a young bride over 40 years ago. I entered them in a County Fair once and took a blue ribbon. We often just eat them plain, or dusted w/powdered sugar. If you make them in a triangle shape you can easily dip them into a lemon...
Provided by Gloria Bernal
Categories Cookies
Time 35m
Number Of Ingredients 4
Steps:
- 1. With electric mixer beat the margarine/butter until light and fluffy. Mix in the powdered sugar, until all blended, then the flour. Mixture will get crumbly.
- 2. Stop mixer and gather dough into a large ball. It should easily pull away from the bowl and feel soft and tender.
- 3. Sprinkle a large piece of waxed paper with a bit of powdered sugar. Set dough on paper, top with another piece of waxed paper and pat down to a flatter level. Refrigerate for about 30 minutes.
- 4. When cooled, divide into smaller sections, and roll down a section at a time between waxed paper to about 1/4" thick. Cut into desired shape with a butter knife that has been dipped into powdered sugar for ease of cutting.
- 5. Place cut cookies onto cookie sheet covered in parchment paper. I prefer air-filled baking sheets or crockery type (Pampered Chef) as opposed to teflon coated. Bake at 350 for 20 min or until edges are just golden. Teflon sheets may bake faster so watch the time.
PRIZE SHORTBREAD
My mother made this every year for Christmas, and her daughters still do. Because it's very delicate, we have always just rolled out the dough and cut it into squares. The "edge" pieces get baked, too, and that what the cook and the kids get to nibble while the rest go in the freezer till the holidays. They're great, rich, and delicate - they shatter first when you bite them, and then melt in your mouth. Use fresh nutmeg for the best flavour.
Provided by carollizc
Categories Dessert
Time 30m
Yield 3 1/2 dozen, 42 serving(s)
Number Of Ingredients 6
Steps:
- Soften butter slightly, but do not allow to become oily.
- Stir in sugar, salt, nutmeg and egg yould with a wooden spoon.
- Add the flour, a little at a time, until mixture is too stiff to work with a spoon.
- Turn onto floured board and knead lightly, drawing in flour all the time until dough just begins to crack.
- Roll out to 1/4" thickness and cut as desired. Place on ungreased cookie sheet.
- Bake at 350 for 10 minutes or until delicately brown. Dough may be sprinkled with coloured sugar or sprinkles before baking if desired.
Nutrition Facts : Calories 67.2, Fat 4.5, SaturatedFat 2.8, Cholesterol 16.1, Sodium 59.1, Carbohydrate 6, Fiber 0.2, Sugar 1.4, Protein 0.7
Tips:
- Use high-quality ingredients: The type of butter, sugar, and flour you use will greatly affect the taste and texture of your shortbread. Opt for unsalted butter, superfine sugar, and a plain or all-purpose flour.
- Chill the dough: Chilling the dough before baking helps to prevent the cookies from spreading too much and also develops the flavor. Make sure to chill the dough for at least 30 minutes, or up to overnight.
- Don't overmix the dough: Overmixing the dough will make the cookies tough. Mix the ingredients just until they come together, then stop.
- Bake the cookies at a low temperature: Shortbread cookies should be baked at a low temperature (300-325°F) for a longer period of time. This helps to ensure that the cookies bake evenly and don't brown too much.
- Don't overbake the cookies: Shortbread cookies should be baked until they are just set. Overbaking will make the cookies dry and crumbly.
- Let the cookies cool completely: Shortbread cookies are best enjoyed after they have cooled completely. This allows the flavors to develop and the cookies to firm up.
Conclusion:
With its buttery, crumbly texture and delicate flavor, shortbread is a classic cookie that is loved by people of all ages. Whether you prefer traditional shortbread or a more modern variation, there is a recipe out there to suit your taste. So next time you're looking for a sweet treat, give shortbread a try. You won't be disappointed!
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