Shortbread Day 2025 is on Monday, January 6, 2025: Shortbread recipe?

Monday, January 6, 2025 is Shortbread Day 2025. Happy National Shortbread Day Happy National Shortbread Day

On Shortbread Day, one should keep things short and sweet! Shortbread (to not be mistaken with shortcake) is definitely an absolutely scrumptious type of cookie (sweet biscuit). It is almost always created using one part sugar, two parts butter, and three parts whitened flour. Slightly non conventional quality recipes may also see such elements as choc chips put into the mix.After being baked, it's cut while still warm into squares/rectangles or slices just like a pizza cake, after which permitted to awesome. It may then be loved having a coffee, bag, or simply by itself. Warning: it will likely be nearly impossible to prevent just one piece, for this oozes scrumptious, buttery, crumbly goodness with each and every bite!Shortbread is among life’s luxuries that lots of people connect with feel-good holidays and special occasions – good occasions which are appreciated with fondness. Why don't you, therefore, relax having a large bit of shortbread and think as it were relating to this lovely treat? Happy Shortbread Day!

Chocolate Dipped Hazelnut Shortbread

Recipe courtesy Dave Lieberman

1 cup husked hazelnuts

1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

8 tablespoons (1 stick) butter, room temperature

1/3 cup sugar

1 egg

1 teaspoon vanilla extract

4 ounces good-quality semisweet chocolate

Preheat oven to 350 degrees F.

Place hazelnuts on baking sheet. Bake until they're a shade darker and fragrant, about 10 to 15 minutes. Remove from oven and set aside to cool.

Lower oven to 325 degrees F.

Place hazelnuts in blender or food processor and pulse to coarse bits; set aside. Whisk together flour, baking powder, and salt to blend; set aside.

Beat butter and sugar together with a wooden spoon until smooth. Beat in egg. Gradually beat the flour mixture into the butter mixture. Add the chopped hazelnuts and mix until distributed evenly throughout.

Form into long cookies and place on greased cookie sheets. Bake until firm, about 15 minutes. Remove from oven and cool on racks.

In a saucepan over lowest heat or in a double boiler, melt chocolate. Dip 1 end of cooled cookies into melted chocolate. Place back on cookie sheet to harden.

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Almond Shortbreads

From Food Network Kitchens

Almond Shortbreads

1/2 cup raw almonds with skins, plus about 18 whole almonds for decorating

2/3 cup sugar, plus more for top

14 tablespoons unsalted butter (7 ounces, 1 3/4 sticks), softened, cut into pieces

2 teaspoons pure vanilla extract

1/4 teaspoon almond extract

1/2 teaspoon fine salt

1 1/2 cup all-purpose flour

1 large egg white, beaten

Special equipment: 9-inch tart fluted pan with a removable bottom

Preheat oven to 325 degrees F.

Blend and pulse the 1/2 cup nuts in a food processor with the sugar until mixture resembles coarse sand. (If there are a couple small chunks of nuts that is fine.) Add the butter, vanilla and almond extracts, and the salt, and pulse until creamy. Add the flour and continue to pulse to make a soft dough.

Turn the dough out into a 9-inch tart pan and spread it out evenly with an off-set spatula. Dip the spatula in a little warm water to help smooth and even the surface of the shortbread. Cover and freeze until firm, about 20 minutes.

Put the tart pan on a baking sheet and dock (prick) the dough all over with a fork. Generously sprinkle the top of the shortbread with sugar. Toss the remaining whole almonds in the egg white; evenly arrange and press the nuts into the dough around the edge of the pan. Bake until golden brown and set, about 1 hour and 10 minutes.

Cool the short bread in the pan on a rack for 10 minutes. Carefully remove the tart ring and cut the shortbread with a sharp knife into wedges, each with a nut. Cool shortbreads on a rack completely. (Alternatively present the shortbread as 1 large cookie. Cool the shortbread in the pan completely and remove the tart ring. Cut the shortbread into wedges as desired.)

Serve. Store in a tightly sealed container for up to 5 days.

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Espresso Shortbread

Recipe courtesy Dan Smith and Steve McDonagh

Show: Party Line with the Hearty Boys

Episode: Sweets and Coffee

1 1/2 sticks butter, at room temperature

1/2 cup sugar

1/2 teaspoon pure vanilla extract

1 1/2 cups all-purpose flour

1 1/2 tablespoons espresso powder

1/4 cup espresso beans, roughly ground

Special Equipment: 9 by 9 inch baking pan

Preheat the oven to 350 degrees F.

Cream the butter and sugar together until light and fluffy. Add the vanilla extract and mix for 30 seconds. Next add the flour and espresso powder and mix until the dough is smooth, about 1 minute.

Spray the shortbread pan with cooking spray and scatter the ground espresso across the bottom of the pan. Gently press the dough evenly into the espresso covered pan. Place the pan into the top half of the oven and bake until the shortbread is set, about 18 to 20 minutes. Remove from the oven and let cool 15 minutes.

Using a sharp paring knife score the top of the still warm but cooling short bread. Cut in any size you prefer, we like 2 inch squares. Run a butter knife around the edge of the pan and invert onto a cutting board. Give 1 sharp rap and the shortbread will release from the pan. Let cool an additional 10 minutes and slice along the scored lines. *

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Brown Sugar Shortbread

Recipe courtesy Gale Gand, Butter Sugar Flour Eggs

Show: Sweet Dreams

Episode: All About Brown Sugar

Brown Sugar Shortbread

I like to sneak a bit of light brown sugar into almost everything I make. I love the flavor of the molasses in brown sugar. White sugar, a peerless product in many ways, doesn't taste like anything but sweet. Using brown sugar, like toasting nuts before adding them to a recipe, adds another level of flavor. You won't think "Oh, this tastes like brown sugar." You'll simply think "Oh, this is the best shortbread I have ever had." Homemade shortbread with ice cream is one of the coziest desserts you could possibly make for a dinner party of friends. Though it used to be commonplace (under the name short'nin' bread), almost no one bakes it at home any more. It's a snap.

2 1/2 sticks unsalted butter, softened at room temperature

1/2 cup packed light brown sugar

2 1/4 cups all-purpose flour

1/4 cup cornstarch

1/4 teaspoon ground cinnamon

2 tablespoons granulated sugar

Preheat the oven to 350 degrees F. Line a 10 by 14 1/2-inch sheet pan (with sides) with parchment or waxed paper.

In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until soft and smooth. Add the brown sugar and mix until incorporated.

In a separate bowl, stir together the flour and cornstarch. Add to the butter mixture and mix at low speed just until the ingredients are incorporated and the dough comes together. Turn the dough out onto a floured work surface and knead it 5 to 10 times, just to smooth the dough.

Reflour your work surface. With a rolling pin, roll the dough out to fit the sheet pan. To transfer to the sheet pan, roll the dough up onto the rolling pin, lift it up, and unroll into the pan. Using light strokes of the rolling pin, roll the dough evenly into the corners and edges of the pan, and roll out any bumps. (Or, press the rolled-out dough thoroughly into the pan with your fingers.) Prick the shortbread all over with a fork to prevent any buckling or shrinking.

Bake in the center of the oven for 15 minutes. After 15 minutes, rotate the pan and knock it once against the oven rack, to ensure even cooking and a flat surface. Bake 10 to 15 minutes more, until very lightly browned.

Immediately sprinkle the granulated sugar evenly over the surface. Let cool 10 minutes, then cut into 1 1/2 by 3-inch bars. Let cool completely in the pan, then store in an airtight container.

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Shortbread Hearts

Show: Barefoot Contessa

Episode: Romantic Breakfast

This recipe is available for a limited time only. Why?

Shortbread Hearts

3/4 pound unsalted butter at room temperature

1 cup sugar, plus extra for sprinkling

1 teaspoon pure vanilla extract

3 1/2 cups flour

1/4 teaspoon kosher salt

Preheat the oven to 350 degrees F.

In the bowl of an electric mixer with the paddle attachment, cream together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt; then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and roll shape into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough 1/2-inch thick and cut with a 3-inch heart-shaped cutter. Place the hearts on an ungreased sheet pan and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.

Note: The edges of the shortbread are ever so slightly sharper if you chill the cookies before baking them. I cut out the cookies days ahead and bake them the day I serve them.

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Chocolate-Chocolate Chunk Shortbread Cookies

Recipe courtesy Nic Sims, 2005

Show: All-Star Kitchen Makeover

Episode: Food Network All Star Kitchen Makeover: Alton

1 1/2 cups all-purpose flour

1/3 cup unsweetened cocoa powder

1/2 teaspoon salt

1 1/2 sticks unsalted butter, diced, room temperature

1 cup sugar

2 large egg yolks

2 teaspoons vanilla extract

3/4 teaspoon almond extract

2 cups chopped chocolate, combination of milk, dark and white

Preheat oven to 375 degrees F.

In a small bowl, whisk together flour, cocoa, and salt. In a large mixer, cream butter and sugar until light and fluffy. Add the egg yolks and both extracts and mix until well incorporated. Add flour mixture and process until dough comes together, about 1 minute. Transfer dough to a larger bowl and mix in chopped chocolates with a spoon or hands. Using a 2-ounce ice cream scoop, scoop rounded dough balls onto parchment-lined cookie sheets. Bake cookies until almost firm to touch, about 18 minutes. Cool on racks.

How do you make shortbread?

From Joy of Baking

This shortbread gets better with time. I prefer to let it cure (stored air-tight at room temperature) for 10 days before eating.

Ingredients

2 cups (260 grams) all-purpose flour

1/4 teaspoon (2 grams) salt

1 cup (2 sticks) (226 grams) unsalted butter, room temperature

1/2 cup (60 grams) powdered (confectioners or icing) sugar

1 teaspoon (4 grams) pure vanilla extract

Method

In a separate bowl whisk the flour with the salt. Set aside.

In the bowl of your electric mixer (or with a hand mixer), cream the butter until smooth (about 1 minute). Add the sugar and beat until smooth (about 2 minutes). Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated. Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour.

Preheat oven to 350 degrees F (177 degrees C) with the rack in the middle of the oven. Line two baking sheets with parchment paper.

On a lightly floured surface roll out the dough to 1/4 inch (.5 cm) thick. Cut into rounds or whatever shapes you wish using lightly floured cookie cutter. Place the cookies on the prepared baking sheet and place in the refrigerator for about 15 minutes. This will firm up the dough so the cookies will maintain their shape when baked. Bake for 8 - 10 minutes, or until cookies are lightly brown. Cool on rack.

Shortbread with keep in an airtight container for about a week or frozen for several months.

Makes about 20 shortbread cookies.

St. Patrick's Day desserts?

Toffee Shortbread

3/4 cup butter, softened

3/4 cup sugar

2 cups all-purpose flour

1/2 cup butter

1/2 cup brown sugar

1 14-ounce can sweetened condensed milk

2 tablespoons light corn syrup

1 teaspoon vanilla extract

1 6-ounce bag of chocolate chips

Shortbread: Preheat the oven to 350°. In a bowl, cream together the softened butter and sugar. Stir in the flour until well mixed. Press the batter into a 9-inch square pan (a good job for kids). Bake for 25 to 30 minutes, until the edges are golden brown. Let cool.

Toffee: Melt the 1/2 cup of butter in a heavy saucepan over medium heat. Add the brown sugar, condensed milk, and corn syrup, and bring the mixture to a boil. Cook for 5 minutes, stirring continually. Remove from the heat and stir in the vanilla extract. Pour over the cooled shortbread.

Topping: Melt the chocolate chips in a double boiler or a microwave oven. Stir until smooth. Pour over the cooled toffee. Cut into 16 squares