Food Processor Shortbread Cookies
It's easy to make several different kinds of cookies in rapid succession simply by making multiple batches and changing the additions, shapes, coatings, etc.
You could have logs of the dough in the freezer ready to thaw and slice when you needed a tray of fresh cookies quickly.
The picture has two versions: pecan sandies (left) and cranberry-almond (right).
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- 1/4 c
- extra fine sugar. turn granulated sugar into extra fine by grinding it in the food processor. 1/4 of extra fine sugar is more sugar per cup than granulated sugar.
- 1 c
- all purpose flour
- 1/4 tsp
- 1/4 lb
- (1 stick, 1/2 cup) unsalted butter, softened to room temperature.
- i've tried the following options. use your imagination to make up your own!
- 1 cup pecan halves for pecan sandies (shown above)
- 1/2 cup dried sweetened cranberries and 1/2 cup blanched slivered almonds (shown above)
- 1 cup blanched slivered almonds, form into crescent shapes, after baking and cooling, dust with confectioner’s sugar
- 1 cup walnut halves and two tablespoons orange marmelade
- grated zest of two lemons and 2 teaspoons lemon juice — after baking and cooling, dip half of each cookie in a melted chocolate candy bar. chill again to set the chocolate.