A cookie that is named after a pretty flower, what else do you need to know? These cookies are a true family favorite and can be made any time of the year but, a great treat for any Holiday. Simple ingredients and easy to make, these tiny shortbread type cookies are topped with dollops of fudgy goodness. I like these because while they are small, they pack a tasty punch. I hope you enjoy these as much as we do. ~Enjoy! Diane
Black-Eyed Susan Cookies Cookies: Ingredients: 1 1/4 cups all-purpose flour 1/2 cup cornstarch 1/4 teaspoon salt 1 cup unsalted butter, softened 1/2 cup powdered sugar 1 teaspoon vanilla paste or vanilla extract 1/2 teaspoon almond extract Frosting: Below Directions: In a medium bowl sift together the flour, cornstarch and salt (set aside.) Using an electric mixer cream the butter with the powdered sugar until well combined. Blend in the extracts. Add in the flour, half the amount at a time and mix just until combined. Cover dough and chill for at least 45 minutes. Preheat oven to 350. Remove dough from fridge while oven is heating up. Scoop dough out into 1-inch balls and roll. place about 2 inches apart on a parchment lined cookie sheet. Bake approx. 12 minutes. (the cookies should be puffed, the bottoms should be slightly golden, do not overbake) Yield: 3 Dozen Cookies Fudgy Icing/Frosting that hardens when cool: 2 Tablespoons melted butter 2 Tablespoons unsweetened cocoa 2 Tablespoons hot water 1 cup powdered sugar 1/2 teaspoon vanilla paste or extract Combine melted butter, cocoa and hot water Blend in the powdered sugar and vanilla Place icing in a small piping bag Squirt into a small round atop each cookie Let icing dry; it will harden when cooled. (this icing is also great when poured and spread onto brownies or cake and let to cool/set) Yield: 1 Cup
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These cookies are so nice an airy. Some people call them "Melt in you Mouths." I like coloring mine for the Holidays and adding sprinkles etc... I usually take a teaspoon or so of dough and roll into a ball and then press into a flatter round so that they cook evenly in the oven. ~Enjoy! Diane
Whipped Shortbread Cookies Ingredients: 1 cup butter, room temp 1/2 cup icing sugar (Confectioner/Powdered Sugar) 1/2 cup cornstarch 1 cup flour 1/4 tsp salt Directions: Preheat oven to 325. Beat butter until light & fluffy. Add icing sugar, cornstarch, flour and salt mixing completely. Add red or green food coloring if preferred. Drop by teaspoonful or use a cookie press on to a parchment lined cookie sheet flattening slightly. Bake at 325 degrees for 8 - 10 mins. (Don't brown) These cookies are very soft and melt in your mouth. Recipe & Photo by: Diane Baker for Canning and Cooking at Home Scottish Shortbread
Ingredients: 2 cups of flour 1 1/4 teaspoons salt 1 cup of unsalted butter, room temperature 3/4 cup confectioner's sugar 1/2 teaspoon vanilla bean paste* or vanilla extract 1/2 teaspoon almond extract **use 1-2 Tbs heavy cream if your dough is overly dry. If overly dry its most likely because you've used a little too much flour. (125 grams of flour per cup needed) **use parchment paper in cast iron pan or on cookie sheet to prevent burning. Directions: Preheat oven to 310F
*Kitchen Notes: You can make this in a cast iron pan lined with parchment paper OR make the dough and roll out, cut into cookie squares and bake on parchment lined cookie sheet. You can also use vanilla extract if you don't have vanilla bean paste (same measurement.) IF you've added too much flour, your dough will be dry and crumbly and that's when you will have to add a bit of heavy cream to the dough - do so very sparingly adding a little at a time. *Remember when you add the flour at the end - you are not whipping the dough you are merely mixing in the flour on the lowest setting until its coheasive - do not overmix! Yield: approx 2 dozen (depends on how large or small you want to cut your cookies) I get 16 slices in a larger cast iron pan... |