Irish Shortbread Recipe....  2 cups Irish butter  1 cup brown sugar  1/4 teaspoon salt  4 cups flour.    Bring the Irish butter to room temperature and preheat your oven to 300 degrees F. Then cream the butter until it is whipped. Then incorporate the sugar, and salt. Then add the flour in 4 separate portions a cup at a time and mixing well after each cup. Knead the dough until it forms a firm ball. It should not be crumbly.    Lightly spray your shortbread pan with a non-stick vegetable oil…

Irish Shortbread Recipe.... 2 cups Irish butter 1 cup brown sugar 1/4 teaspoon salt 4 cups flour. Bring the Irish butter to room temperature and preheat your oven to 300 degrees F. Then cream the butter until it is whipped. Then incorporate the sugar, and salt. Then add the flour in 4 separate portions a cup at a time and mixing well after each cup. Knead the dough until it forms a firm ball. It should not be crumbly. Lightly spray your shortbread pan with a non-stick vegetable oil…

Lavender Shortbread    Ingredients    1/2 cup powdered sugar  2 teaspoons teaspoons dried lavender  zest of one lemon  1 cup (two sticks) butter, room temperature  2 1/4 cup all purpose flour  1/4 teaspoon salt  course sugar, optional

Lavender Shortbread Ingredients 1/2 cup powdered sugar 2 teaspoons teaspoons dried lavender zest of one lemon 1 cup (two sticks) butter, room temperature 2 1/4 cup all purpose flour 1/4 teaspoon salt course sugar, optional

Cookie Stamp Shortbread Recipe Ingredients 1 1/2 cups butter or margarine 3/4 cup sugar 4 cups flour Method…Cream butter and sugar thoroughly. This is important as the dough can flake off when stamping if not creamed well. Add flour gradually, one cup at a time – mixer may be used – and mix until well blended(do not over mix). Option 1: Press in 9” x 15” jelly roll pan. Stamp in rows with cookie stamp. Bake at 325°F for 35-40 minutes. Cut in squar

Cookie Stamp Shortbread Recipe Ingredients 1 1/2 cups butter or margarine 3/4 cup sugar 4 cups flour Method…Cream butter and sugar thoroughly. This is important as the dough can flake off when stamping if not creamed well. Add flour gradually, one cup at a time – mixer may be used – and mix until well blended(do not over mix). Option 1: Press in 9” x 15” jelly roll pan. Stamp in rows with cookie stamp. Bake at 325°F for 35-40 minutes. Cut in squar

Scottish petticoat tails ~ <3 that it's butter, sugar, rice flour and flour, as shortbread is traditionally  made in Scotland.

Scottish petticoat tails ~ <3 that it's butter, sugar, rice flour and flour, as shortbread is traditionally made in Scotland.

Cloud Frosting: 8 oz cream cheese, 1 C powdered sugar, 1 tsp vanilla, 1 pt heavy whipping cream

Cloud Frosting: 8 oz cream cheese, 1 C powdered sugar, 1 tsp vanilla, 1 pt heavy whipping cream

via La Maison Boheme: Scottish Shortbread. Love a simple recipe that only requires 4 ingredients.

via La Maison Boheme: Scottish Shortbread. Love a simple recipe that only requires 4 ingredients.

Pinterest • The world’s catalogue of ideas
Search