January 6, 2015

Brown Sugar Shortbread Stars

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Brown Sugar Shortbread Stars

Brown Sugar Shortbread Stars

January 6: National Shortbread Day and Epiphany

“…for we have seen his star in the east, and are come to worship him.” ~ Matthew 2:2

Guided only by a wondrous star, three kings (Melchior, Caspar and Balthazar) from the Orient (east) made an incredible journey leading westward to visit the King of Kings (Jesus Christ). This biblical account concludes the traditional celebration of the 12 days of Christmas on Epiphany.

To celebrate the Feast Day of the Three Kings, which coincides with National Shortbread Day, we were wise to cut simple star shapes from a brown sugar shortbread recipe. We also sprinkled the cookies with sparkling sugar crystals to give it texture and brilliance, like a star with royal beauty bright.

Bake brown sugar shortbread stars and enjoy both Epiphany and National Shortbread Day.

Recipe

(Adapted from Southern Living: Incredible Cookies)

Ingredients

  • 1 cup butter, softened
  • ½ cup brown sugar, dark
  • 2 cups flour
  • sparkling white sugar crystals (we used Wilton brand)

Directions

In a mixing bowl, cream the butter with the sugar until well blended. Gradually add the flour. Mix well until a dough is formed.  Roll into a ball and flatten into a disc between sheets of waxed paper. Press down with a rolling pin and smooth out the dough to ¼-inch thickness. Chill in the refrigerator for about 30 minutes.

Brown Sugar Shortbread Stars

Remove from the refrigerator and peel away the top layer of waxed paper. Cut out star shapes on the flattened dough. Use a spatula to transfer the star cookies onto a baking sheet lined with parchment paper (or a lightly greased foil). Space the cookies about an inch apart. Continue to re-roll and flatten the scraps of dough and cut more star cookies, refrigerating the dough if it becomes too soft. Sprinkle sugar crystals on top of the star cookies. Bake in a preheated oven at 375 degrees F for 10-15 minutes or until edges are golden.  Remove from the oven and leave to set for about five minutes. Use a spatula to transfer the cookies to a wire rack to cool completely.

Brown Sugar Shortbread Stars

Notes

  • We halved the recipe above to feed a small group of friends.
  • We used mini star cutters for this recipe. Other shapes besides stars may be used to cut into the brown sugar cookie dough.
  • Search our blog for other shortbread recipes as well as Epiphany-themed recipes.
 

January 6, 2012

Chocolate Shortbread

Posted by HI Cookery under 01 January | Tags: , , , , |
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Chocolate Shortbread

Chocolate Shortbread

January 6: National Shortbread Day

Highlander has a wee bit o’ Irish heritage. Some geneaological records indicate that his ancestors moved back and forth from Scotland and Ireland throughout history. We further learned that they are referred to as Ulster Scots, and those who have emigrated to North America are called Scots-Irish.

Inspired by Highlander’s history and heritage, we infused Irish butter into a classic Scottish shortbread cookie recipe. And as chocoholics who we were in the mood for mix-ins, we added baking cocoa and dark chocolate drizzles. Chocolate shorbread is the ultimate Ulster-Scot tribute on National Shortbread Day!

Recipe

(Adapted from Brown Bag)

Ingredients

  • ½ cup (1 stick) butter, room temperature (we used Kerrygold brand unsalted Irish butter)
  • 1 ½ tablespoons baking cocoa (we used Nestle brand)
  • ½ cup powdered sugar
  • ½ teaspoon vanilla
  • 1 cup flour
  • 2 ounces (2 squares) semi-sweet chocolate (we used Baker’s brand)

Directions

Lightly mist the ceramic shortbread pan with cooking spray. Wipe off the excess oil from the pan. Set aside. In a mixing bowl, cream the butter with the cocoa, sugar and vanilla until smooth.

Chocolate Shortbread

Gradually add the flour until a sticky dough is formed. Press the dough evenly (it is fine to use fingers) in the shortbread pan.

Chocolate Shortbread

Prick holes on the top with the tines of a fork.  Bake in a preheated oven at 325 degrees F for 30-35 minutes and slightly puffed, taking care not to burn the edges. Remove the cookie from the oven and let cool in the shortbread pan for 10 minutes.  Loosen the edges with a spatula or knife.

Chocolate Shortbread

Carefully invert the shortbread pan onto a cutting board. While the shortbread is still warm, cut into wedges with a sharp knife. Brush away the crumbs and let cool on a wire rack. Melt the chocolate squares. Fill a pastry or zipper top plastic bag with the melted chocolate. Using a small round tip on the pastry bag, or cutting a small hole from the edge of the zipper top plastic bag, squeeze out the melted chocolate in a back and forth drizzling motion over each shortbread wedge. Let the chocolate cool completely before stacking the cookies.

Chocolate Shortbread

Notes

  • Try drizzling different types of flavored chocolate (mint, orange, chili, etc.) for variety.

 

January 6, 2011

Lemon Shortbread

Posted by HI Cookery under 01 January | Tags: , , |
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Lemon Shortbread

Lemon Shortbread

January 6: National Shorbread Day

Highlander’s Mum would bake shortbread in the traditional Scottish style—in a round pan and cut into wedges, just like the packaged petticoat tails and triangle shorbread cookies found at the grocery store. When we attended a Highland festival with her, she got a ceramic shortbread pan with a thistle design as an homage to her heritage. Years later, at another Celtic carnival, Islander got the same type of pan. Now she bakes shortbread for her Highlander hubby like his Mum used to make.

The classic shortbread recipe adapted for our blog post has a hint of lemon. Finely grated lemon rind adds a citrusy flavor and a fresh aroma to a versatile shortbread dough. Lemon shortbread is terrific for teatime or for commemorating National Shortbread Day.

Recipe

(Adapted from Brown Bag)

Ingredients

  • ½ cup (1 stick) butter, room temperature
  • ½ cup powdered sugar
  • 2 teaspoons lemon rind, finely grated
  • 1 cup flour

Directions

In a mixing bowl, cream the butter with sugar. Mix in the lemon rind. Gradually add the flour until a smooth dough is formed.

Lemon Shortbread

Lightly mist the ceramic shortbread pan with cooking spray. Wipe off the excess oil from the designs. Press the dough evenly in the shortbread pan. Prick holes on the top with the tines of a fork.  Bake in a preheated oven at 325 degrees F for 30-35 minutes or until golden and slightly puffed.

Lemon Shortbread

Remove the cookie from the oven and let cool in the shortbread pan for 10 minutes.  Loosen the edges with a spatula or knife. Carefully invert the shortbread pan onto a cutting board. While the shortbread is still warm, cut into wedges with a sharp knife. Brush away the crumbs and let cool completely to a crisp.

Lemon Shortbread

 

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