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Kittencals Buttery Flaky Shortbread Pan

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Ingredients

Adjust Servings:
1 1/2 cups flour
1 cup sugar
1/4 cup cornstarch
1/8 teaspoon salt
1 cup cold butter, cut into pieces (make certain that butter is very cold, place in freezer for about 5-8 minutes)
1 cup red and green maraschino cherries, chopped or 1 cup chopped dried cranberries
powdered sugar, for dusting (optional)

Nutritional information

1720
Calories
838 g
Calories From Fat
93.1 g
Total Fat
58.5 g
Saturated Fat
244 mg
Cholesterol
962.9 mg
Sodium
215.9 g
Carbs
4.9 g
Dietary Fiber
127.6 g
Sugars
10.8 g
Protein
790g
Serving Size

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Kittencals Buttery Flaky Shortbread Pan

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    This was my first attempt at a shorbread cookie. The dough was not what I expected, it was less like dough and more like moist crumbs. Super easy to prepare though! Pressing it in the cake pans was a lot like making a graham cracker pie crust. I divided my plain dough in half and added 1/2 cup dried cranberries and the zest of 1 lemon to one half. To the other I added 1/2 cup dried apricots and 1/4 tsp almond extract. The results were fabulous! used glass pans and let the edges just start to brown before pulling from the oven, about 33 minutes for me. I got 16 cookies per pan and they are soft with a nice chew and hold up very well. I was worried when I first pulled them from the oven as they seemed very delicate but after cooling completely I do believe they will package up nicely for travel. I can confirm the baked cookies freeze well and thaw without any trouble. My favorite was the apricot, while I love cranberry lemon, the more subtle apricot and almond flavoring really complimented the rich butteriness of the cookie.

    • 65 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    Kittencal’s Buttery Flaky Shortbread Pan Cookies, This recipe will make two pans of the most delicious flaky buttery shortbread and may I add these travel well for shipping 😉 — using a food processor insures that you will have a very tender flaky cookie, plus they take only minutes to make, these may be made up to 2 weeks in advance and store at room temperature in an airtight container, but they won’t last that long lol! and they only get better with time! If you are using unsalted butter then increase the salt to 1/4 teaspoon — make certain to slice the cookies while it is still warm and then cool completely — while the baked cookie dough is still warm you can cut into small shapes or circles if desired — you will *love* these!, This was my first attempt at a shorbread cookie The dough was not what I expected, it was less like dough and more like moist crumbs Super easy to prepare though! Pressing it in the cake pans was a lot like making a graham cracker pie crust I divided my plain dough in half and added 1/2 cup dried cranberries and the zest of 1 lemon to one half To the other I added 1/2 cup dried apricots and 1/4 tsp almond extract The results were fabulous! used glass pans and let the edges just start to brown before pulling from the oven, about 33 minutes for me I got 16 cookies per pan and they are soft with a nice chew and hold up very well I was worried when I first pulled them from the oven as they seemed very delicate but after cooling completely I do believe they will package up nicely for travel I can confirm the baked cookies freeze well and thaw without any trouble My favorite was the apricot, while I love cranberry lemon, the more subtle apricot and almond flavoring really complimented the rich butteriness of the cookie


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    Steps

    1
    Done

    Set Oven to 325f (set Oven Rack to Second-Lowest Position).

    2
    Done

    Prepare Two (8-Inch) Round Cake Pans (can Use 8 X8 -Inch Square Pan Also).

    3
    Done

    in a Food Processor Blend the First 4 Dry Ingredients.

    4
    Done

    Add in the Cold Butter Pieces, and Blend For About 30 Seconds or More to Combine.

    5
    Done

    Mix in the Chopped Maraschino Cherries or Cranberries.

    6
    Done

    Divide the Mixture Evenly Between the Two Pans, Then Press the Dough in Firmly.

    7
    Done

    Bake For About 30-35 Minutes (longer For More Crispy) or Until Baked Through and Pale Golden (don't Over Bake!).

    8
    Done

    Cool the Baked Dough in Pans For 10 Minutes.

    9
    Done

    While the Baked Dough Is Still Warm Cut Into Small Squares (or Wedges If Using a Round Pan) Then Cool Completely.

    10
    Done

    Using a Spatula Transfer to a Plate.

    11
    Done

    Sprinkle Lightly With Powdered Sugar If Desired.

    12
    Done

    Delicious!

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    Rowan Hayes

    Burger boss creating juicy and flavorful burgers with unique and creative toppings.

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