![]() ![]() Prick the dough in a random pattern, or create a pretty design. Remove the wrap if you've used it, then use a fork to prick ("dock") the dough all over this allows any steam to escape, and prevents the shortbread from bubbling as it bakes. If necessary, dribble in up to 1 tablespoon of water to bring the dough together.ĭivide the dough in half (if you have a scale, each half will weigh about 300g), and press each half into one of the prepared pans, smoothing the surface with your fingers or a mini rolling pin. If you're having trouble pressing the shortbread flat in the pan because it's sticking to your fingers, cover it with a piece of plastic wrap and push on the wrap. ![]() The mixture may seem a little dry at first keep beating until a stiff dough forms. In a medium-sized bowl, beat together the butter, sugar, and extracts, then beat in the flour. If you worry about the shortbread possibly sticking in your particular pans, line them with parchment and grease the parchment. Lightly grease two 9" round or 8" square cake pans. Scroll to the bottom of the page to rate ⭐⭐⭐⭐⭐ and comment on this recipe.Preheat the oven to 300☏. Try Chocolate Marshmallow Cookies Let me know how it went! Blossom Cookies with Cashew Butter and Chai Spice.I use my standard royal icing in this recipe, but I also like using this Lemon Royal Icing for a little spring brightness! It gives a citrus kick to the flavor.I would zap the canned icing in the microwave for a few seconds to make it a more glaze-like consistency. Use store bought cookie dough and canned icing, if that's easier for you. Simplify this idea as much as you'd like.I think this is always a fail-safe way to get beautiful shaped cookies. If you'd like, roll sheets of the dough on parchment paper and then chill the sheets before cutting.The butter in the dough warms quickly and holds its shape the best when it’s cut cold. Roll cold dough with a little muscle as quickly as you can.Tip: It's also fun to package these in a flat box and let people nibble on the little hearts when they get the gift. And for the lucky ones, a four-leaf clover instead of three! It's an easy way to make the cute shamrock stems. It goes well with tea, hot chocolate and even milk. I arrange the hearts to make shamrocks and then use a small brush to add an icing "stem" on the plate. Seymores shortbread has a dense texture, crumbly and not too sweet. That means I can get creative with their shape and size. When the little hearts are placed together on your serving tray you can make three or four leaf clovers!Īnd for the stems I like arranging my little clovers on whatever platter I have on hand. I used leaf green and yellow to create the chartreuse color, and a little forest green for the darker hue. My favorite food coloring are these gel pastes. I use royal icing when I want an icing or frosting that makes a smooth top to my cookies, when I want vibrant colors (with a butter icing the colors are harder to achieve), and when I want an icing that sets so I can package the cookies easily. I used royal icing to decorate the this shamrock cookies. Tip: Make sure you leave time to chill the dough, it makes such a difference when rolling it out. Bake on parchment-lined baking sheets for 8 to 10 minutes until slightly golden around edges.Once chilled, roll the dough to ¼-inch thickness and cut heart shapes with 1- to 1½-inch cookie cutters. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |