I need a short bread recipe.?

5 Answers

  • 1 decade ago
    Favorite Answer

    this recipe is the BEST...it's simple but perfect!

    1 1/4 cups cold unsalted butter

    1/4 cup powdered sugar

    1/4 cup granulated sugar

    2 1/2 cups all-purpose flour

    Set oven rack to middle position.

    Preheat oven to 275°F.

    Have two ungreased 8-inch cake pans ready.

    Food Processor Method.

    Cut the butter into 1-inch cubes, wrap it, and refrigerate.

    Process the sugars for 1 minute or so, until the sugar is very fine.

    Add the butter and pulse until the sugar disappears.

    Add the flour and pulse until there are a lot of moist, crumbly little pieces and no dry flour particles remain.

    Dump the mixture into a plastic bag and press it together.

    Remove the dough from the plastic bag and knead it lightly until it holds together.

    Electric Mixer or by Hand.

    Use superfine granulated sugar for the best texture and be sure to soften the butter.

    In a medium bowl, whisk together the sugars.

    In a large bowl, cream the butter with the sugars until light and fluffy.

    With your fingers or with the electric mixer, mix in the flour until the mixture holds together.

    If using the mixer, add the flour in 2 parts.

    For Both Methods.

    Divide the dough into 2 equal parts.

    Pat each half into an ungreased 8-inch round cake pan.

    Use the tines of a fork to press 3/4-inch lines radiating like rays of sun all around the perimeter of the dough.

    Prick the rest of the dough all over with the tines of the fork.

    (this keeps the shortbread even and creates the traditional design).

    Bake for 60-70 minutes or until pale golden (do not brown).

    For even baking, rotate the pans from top to bottom and front to back halfway through the baking period.

    Cool in the pans, on a wire rack, for 10 minutes.

    Invert the shortbread onto flat cookie sheet and slide it onto a cutting board.

    While still warm, use a long sharp knife to cut each 8-inch round of shortbread into 8 pie-shaped wedges.

    Transfer the wedges to wire racks to cool completely.

    just an added thing if you are interested...this is the best recipe for shortbread cookies...they are so delicious..enjoy

    1 cup butter

    1/2 cup sugar

    2 1/4 cups flour

    1 teaspoon almond flavoring

    Cream butter& add sugar gradually.

    Mix in almond flavoring.

    Cream thoroughly.

    Add flour 1/4 cup at a time.

    Mix well.

    Divide dough into several portions.

    Flatten one portion at a time on lightly floured surface with hands.

    Roll out smooth with lightly floured rolling pin.

    Cut into desired shapes& place on ungreased cookie sheets.

    Bake at 325°F for 10-15 minutes until golden brown around edges.

  • 1 decade ago

    Scotch Shortbread

    Cream one cup BUTTER and 1/2 cup granulated sugar until light and fluffy. Stir in 2 1/2 cups all-purpose flour. Chill several hours. Divide in half. On ungreased cookie sheet pat into a 7 in. circle. With a fork prick deeply then make 16 pie shaped wedges. Bake at 300 for about 30 min. Makes 32 wedges. You can roll out the dough 1/4 to 1/2 thick, cut onto 1/2 in strips 2 in. long. Bake less time.

  • 4 years ago

    This whipped short bread is especially tasty WHIPPED short BREAD a million cup margarine a million/4 cup corn starch a million/2 cup icing sugar a million a million/2 cups flour place all factors in a bowl and beat 10 minutes with electric beater. Drop by potential of the spoonful onto cookie sheet. Bake 10 minutes at 320°F. Very yummy! Or this orange short bread ORANGE short BREAD 4 oz.. undemanding flour 2 oz.. corn flour 4 oz.. butter 2 oz.. sugar a million orange rind, grated Sieve flours jointly. Cream butter until that's tender. upload the two oz. of sugar and beat until the blend is gentle and creamy. upload orange rind, then artwork in flour blend, a million tablespoon at a time. could type a tender dough. carry short bread onto a super baking tray and roll out to an 8 inch circle.

  • 1 decade ago

    Kay's Shortbread


    2 cups all-purpose flour

    1/4 teaspoon baking powder

    1/4 teaspoon salt

    1/2 cup confectioners' sugar

    1 cup butter, softened

    1 teaspoon vanilla extract

    2 tablespoons white sugar


    Preheat oven to 350 degrees F (175 degrees C).

    In a medium bowl, stir together the flour, baking powder, salt and confectioners' sugar. Stir in the butter and vanilla, and mix until a stiff dough forms. Pat dough into 9-inch round cake pan, and prick well with a fork. Sprinkle remaining sugar over dough.

    Bake for 30 to 35 minutes in the preheated oven, or until golden. Cut into wedges while warm. Cool on wire rack; separate cookies.

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  • 1 decade ago

    New York Style Cheesecake on Short Bread Crust:

    3½ hours 1 hour prep

    16 servings

    1 ten inch cake

    1 1/2 cups all-purpose flour

    1/3 cup white sugar

    1 egg, beaten

    1/2 cup butter, softened

    2 1/2 lbs cream cheese, softened

    1 3/4 cups white sugar

    1 pinch salt

    3 tablespoons all-purpose flour

    5 large eggs

    2 egg yolks (from large eggs)

    2 teaspoons vanilla extract (adjust to taste)

    1/4 cup heavy whipping cream

    1. PREP----------------.

    2. As with all baking, have all your ingredients at a cool room temperature (65 deg. F).

    3. Get a couple quarts of water boiling on the stove.

    4. Arrange racks in your oven so there's one on the lowest and one in the middle. If you do not have a center postition then go mid-lower.

    5. Have a clean 10" x 14" x 2" (give or take) roasting pan ready.

    6. Preheat oven to 400 degrees F (200 degrees C).

    7. Grease 10 inch springform pan.

    8. CRUST--------------------.

    9. Gently combine 1 1/2 cups flour, 1/3 cup sugar, 1 egg and 1/2 cup butter in a medium bowl.

    10. Spread to the edges of the pan.

    11. Prick all over with a fork, then bake 10-15 minutes at 400 degrees F until lightly browned. Allow to cool on a rack.

    12. FILLING-------------------------.

    13. Increase oven temperature to 475 degrees F.

    14. Turn oven light off (trust me on this one), place roasting pan on bottom rack and fill with boiling water.

    15. In a large bowl (I use my stand mixer), very gently beat cream cheese until smooth. I use the slowest setting for 5 minutes.

    16. Scrape down sides of bowl.

    17. Gradually add the salt, 1 3/4 cups sugar and 3 tablespoons flour -- continue to beat SLOWLY until well combined, scrape down sides of bowl.

    18. In a small bowl gently beat the vanilla, 5 eggs and the 2 yolks, gradually add eggs to the cream cheese mixture.

    19. Continue to stir until combined and smooth, stop mixer occasionally and scrape down sides.

    20. VERY IMPORTANT! Stop mixer, remove bowl and give it a good scraping (some of the cream cheese will stick to the sides and bottom of the bowl), replace bowl on mixer and stir until all lumps are gone.

    21. Add cream and mix only enough to blend.

    22. Gently pour filling over crust, run a thin knife around the filling in a S pattern to remove any trapped airbubles. Let it sit on the counter for 5 minutes then do it again.

    23. Bake for 10 minutes at 475 degrees F.

    24. Reduce temperature to 200 degrees F and continue to bake for one hour.

    25. Turn oven off, but leave cake in for another hour.

    26. DON'T TOUCH THAT OVEN DOOR! You've created a nice, humid environment that will help prevent cracks and produce a perfect, professional, NY style cheese cake assuming you didn't mess with it by changing the atmospheric conditions.

    27. It may appear a little jiggly in the center and will have a golden appearance around the edges.

    28. Allow to cool on a rack for several hours, release the latch slightly on the side of the pan after 20 minutes, rotate sides to be sure the cake is free (but don't take it off yet), you can remove the sides after an hour (or so) if you want to admire your work, but replace it quickly or the cake may fall.

    29. After it's cool, wrap completely with plastic wrap, there should be a layer stuck to the top of the cake.

    30. Chill overnight in the refrigerator (Yes, this is required).

    31. The cake will sStays at peak flavor for several days so long as you keep it wrapped and cold.

    32. What can go wrong?.

    33. If the cake cracks you either had your ingredients too cold, mixed the filling too vigorously, opened the oven door while the cake was cooking or didn't have a pan of water in the oven.

    34. If it does crack, don't despair -- just cover with a dark fruit or a layer of cookie crumbs.

    35. Toppings----------------.

    36. Nothing (my favorite).

    37. OR, boil a bag of frozen berries with a 1/4 cup of sugar until the liquid coats the back of a spoon, thicken with a table spoon of cornstarch mixed into a 1/4 cup of cold water -- Pour in slowly while maintaining the boil and stirring constantly.

    38. Adjust thickness by adding liquid or more cornstarch.

    39. Flavor with liqueur, fruit juice or extract.

    40. Blueberries or rasberries with Chambord is awesome, cherries work well with Frangelico or Amaretto. If you do use an alcoholic beverage, be sure to boil off alcohol. Cool fruit sauce in a mason jar and refrigerate. Keeps longer than the cheese cake!

    41. I've served it with caramel sauce and, buttered/sliced/baked apples .

    42. A light milk chocolate sauce, a sprinkle of chopped pecans and dollup of whipped cream will produce a nice turtle cake.

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