World’s Best Scottish Shortbread

Best Scottish Shortbread Cookies

It’s the Christmas season (of course if you’re a retailer the season seemed to start July 5th) and all thoughts turn to cooking and more importantly cookies. We gave up years ago with the cookie press and cutouts just way too much work. We’ve managed to narrow the selection down to our Best Scottish Shortbread and peanut butter cookies. Our shortbread has been a favorite for many many years, we are already getting people asking when they can expect them !

It’s not a totally traditional recipe, but has been handed down to us by my late step grandmother, we just call them Sarah’s Shortbread cookies, and in our estimation they are absolutely the best. They are also fairly fool proof and very easy to make.

Ingredients for Best Scottish Shortbread

4 sticks of butter (1 lb. )softened
1 cup of granulated sugar
1 egg yolk
2 tsp vanilla
4 cups all purpose flour

Directions for Best Scottish Shortbread

Pre heat oven to 305°

In the bowl of the mixer place the sugar and butter and cream until soft and fluffy.

Add the yolk and vanilla and continue to mix until completely incorporated.

Slowly add the flour and mix until all combined.

You can take teaspoonfuls roll into ball and place on an ungreased baking pan or use a #100 scoop. Using the back of the tines of a lightly floured fork flattened the balls.

*with the back tines of a floured fork flatten the balls*

Place into the preheated oven and bake for 28- 30 minutes until they begin to lightly brown. Remove to a wire rack to cool and once cooled can be stored in an air tight container for up to 2 weeks, but don’t worry they won’t last that long. This recipe yields about 75+ cookies.

If you want to be a traditionalist skip the vanilla. Or you can substitute any flavor you think might go lemon, almond etc.

Here are a few items to help make this recipe:
Nordic Ware Naturals Bakers Half Sheet
Silpat Non-Stick Baking Mat, 11 5/8 x 16 1/2-inches, Half Sheet Size
Stainless Steel 3/8 Oz. Disher/Portioner (Size 100)

It’s yule time, and I’m very busy taking ornaments off the tree and sniffing out all the gifts, a couple smell like they have my name on them! , but I certainly take a break when the Shortbread comes out of the oven. It is the king of biscuits!!!! so 5 paws

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Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

Scottish Shortbread

2013-12-08 00:46:07

Yields 75

A great cookie

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Prep Time

15 min

Cook Time

28 min

Total Time

45 min

Prep Time

15 min

Cook Time

28 min

Total Time

45 min

Ingredients

4 sticks of butter (1 lb. )softened
1 cup of granulated sugar
1 egg yolk
2 tsp vanilla
4 cups all purpose flour

Instructions

Pre heat oven to 305°
In the bowl of the mixer place the sugar and butter and cream until soft and fluffy.
Add the yolk and vanilla and continue to mix until completley incorporated.
Slowly add the flour and mix until all combined.
You can take teaspoon fulls roll into ball and place on an ungreased baking pan or use a #100 scoop. Using the back of the tines of a lightly floured fork flattened the balls.
Place into the preheated oven and bake for 28 minutes until they begin to lightly brown. Remove to a wire rack to cool and once cooled can be stored in an air tight container for up to 2 weeks, but don't worry they won't last that long. This recipe yields about 75+ cookies.

Notes

If you want to be a traditionalist skip the vanilla. Or you can substitute any flavor you think might go lemon, almond etc.

Rants Raves and Recipes https://www.rantsravesandrecipes.com/

September 16, 2013May 29, 2016

Nestle Toll House Chocolate Chip Cookies

Nestle's Toll House Chocolate Chip Cookies — Nestle’s Toll House Chocolate Chip Cookies

Nestle Toll House Chocolate Chip Cookies

The old adage “you don’t mess with success” is certainly true when it comes to Chocolate Chip Cookies. The original recipe was invented by Ruth Wakefield, who was the proprietor of the Toll House Inn in the mid 1930’s, and was so popular after being printed in a local newspaper that Nestle semi sweet chocolate bars kept selling out. Mrs. Wakefield contacted Nestle and struck a deal to have her recipe printed on the wrapper, in return for a life time supply of the chocolate. Not long after Nestle began marketing the now famous “chips” to be used in the recipe. To this day I believe it’s the best recipe and can’t be improved upon.

Ingredients for Nestle Toll House Cookies

2 1/4 cup all purpose flour
1 tsp baking soda
1 tsp salt
1 cup butter softened
3/4 Cup of sugar
3/4Cup packed brown sugar
1 tsp vanilla
2 eggs
2 Cups (12 oz) Nestle semi-sweet chocolate morsels
1 Cups chopped nuts

Directions for Nestle Toll House Cookies

Preheat oven to 375°

In a bowl combine the flour, baking soda,and salt.

In a mixer place the softened butter both sugars and vanilla and cream until well mixed. Add the eggs one at a time and mix thoroughly before adding the second. Slowly add the dry ingredients and when thoroughly combined add the chips and nuts and stir them into the batter.

Drop tablespoon size drops of batter (#60 scoop) onto ungreased baking sheets and bake for 9 – 11 minutes. Remove from oven and let sit on baking sheet for about 2 minutes before placing on wire racks to cool completely.

You can double the recipe but make sure you have a sturdy spoon to mix in the chips and nuts.

Here are a few items to help make this recipe:
Crestware 60 Size Stainless Steel Squeeze Disher
WearEver 68201 Commercial Nonstick Bakeware 17-Inch by 11-Inch Large Non-Stick Baking Sheet, Silver
Artisan Silicone Baking Mat Set (2pk.) Non-Stick; 16 5/8 by 11 inches.

Another of those silly recipes that aren’t supposed to be for pups, in this case because of the chocolate. Lucky for me, dad does bake off a few, sans the chips, so that I can evaluate them. I give them 5 paws

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Nestle Toll House Chocolate Chip Cookies

2013-09-14 15:50:35

Yields 60

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Ingredients

2 1/4 cup all purpose flour
1 tsp baking soda
1 tsp salt
1 cup butter softened
3/4 Cup of sugar
3/4 Cup packed brown sugar
1 tsp vanilla
2 eggs
2 Cups (12 oz) Nestle semi-sweet chocolate morsels
1 Cups chopped nuts

Instructions

Preheat oven to 375°
In a bowl combine the flour, baking soda,and salt.
In a mixer place the softened butter both sugars and vanilla and cream until well mixed. Add the eggs one at a time and mix thoroughly before adding the second. Slowly add the dry ingredients and when thoroughly combined add the chips and nuts and stir them into the batter.
Drop tablespoon size drops of batter (#60 scoop) onto a ungreased baking sheets and bake for 9 - 11 minutes. Remove from oven and let sit on baking sheet for about 2 minutes before placing on wire racks to cool completely.

Notes

Recipe can be doubled, just make sure you have a sturdy spoon to mix in the chips and nuts

Rants Raves and Recipes https://www.rantsravesandrecipes.com/

August 25, 2013November 14, 2014

Fougasse with Streusel Topping – A Sweet Breakfast Bread

Fougasse

This is the French flatbread the equivalent of focaccia and more. A flat bread sometimes shaped like a leaf and flavored with herbs and sea salt. It can be like a calzone with bacon and cheese folded into it. Served like a pizza or served like a streuselkuchen with fruit and streusel topping as a breakfast treat.

As a breakfast bread it is usually made with berries covered with the crumble topping. My take is a little different but just as tasty.

Ingredients for Fougasse

¼ of a focaccia dough recipe
¼ – ½ cup Orange Marmalade
½ a recipe of crumble topping

Ingredients for Crumble topping

½ cup melted butter(not too hot)
1/3 cup granulated sugar
1/3 cup brown sugar
1¾ cups of all purpose flour
1 tsp ground cinnamon
confectioner’s sugar for dusting (optional)

Directions for Fougasse

Preheat oven to 450°

Take ¼ of the Focaccia recipe ( http://wp.me/s371lr-focaccia ) and remove from the refrigerator take it out of it’s ziplock bag and place on a lightly floured surface. Gently form into a ball and lightly dust top with flour and cover with a towel or loosely with plastic wrap and let it stand for about an hour and a half.

Take a 9 X 9 inch cake pan and put about 2 Tbs of Olive oil in the bottom and swirl to coat.

Take the dough and gently press the it into the shape of the pan and if large amount of the oil pools at the side, lift the dough slightly to allow it underneath. Gently spread the marmalade over the dough and then cover completely with the crumble topping ( recipe to follow) pressing it lightly into the dough so that it adheres.

Bake for about 20 minutes at 450°, remove from the oven and take out of cake pan onto a wire rack to cool. Once cool, dust lightly with the confectioner’s sugar,

Directions for the Crumble Topping

Melt the butter and let it cool slightly , you do not want it too hot.

Combine the flour the sugars and cinnamon in a large bowl and mix to combine. Add the melted butter and with a fork stir to mix being careful not to break up the large clumps that form, continue to mix until all the ingredients are combined.

Spread over your desired recipe pressing gently to make it adhere to the mixture and bake according the recipe.

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

Fougasse with Streusel Topping

2013-08-24 01:14:51

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Ingredients

Ingredients for Fougasse
¼ of a focaccia dough recipe
¼ - ½ a cup Orange Marmalade
½ a recipe of crumble topping
Ingredients for Crumble topping
½ cup melted butter(not too hot)
1/3 cup granulated sugar
1/3 cup brown sugar
1¾ cups of all purpose flour
1 tsp ground cinnamon
confectioner's sugar

Instructions

Directions for Fougasse
Preheat oven to 450°
Take ¼ of the Focaccia recipe and remove from the refrigerator take it out of it's ziplock bag and place on a lightly floured surface. Gently form into a ball and lightly dust top with flour and cover with a towel or loosely with plastic wrap and let it stand for about an hour and a half.
Take a 9 X 9 inch cake pan and put about 2 Tbs of Olive oil in the bottom and swirl to coat.
Take the dough and gently press the it into the shape of the pan and if large amount of the oil pools at the side, lift the dough slightly to allow it underneath. Gently spread the marmalade over the dough and then cover completely with the crumble topping ( recipe to follow) pressing it lightly into the dough so that it adheres.
Bake for about 20 minutes, remove from the oven and take out of cake pan onto a wire rack to cool. Dust with confectioner's sugar when cool.
Directions for the Crumble Topping
Melt the butter and let it cool slightly , you do not want it too hot.
Combine the flour the sugars and cinnamon in a large bowl and mix to combine. Add the melted butter and with a fork stir to mix being careful not to break up the large clumps that form, continue to mix until all the ingredients are combined.
Spread over your desired recipe pressing gently to make it adhere to the mixture and bake according the recipe.

Rants Raves and Recipes https://www.rantsravesandrecipes.com/