Whipped Christmas Shortbread Lord Byron's Kitchen

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Preheat oven to 300F degrees. With an electric hand mixer, beat butter just until creamy. Add sugar and beat on medium speed until mixture is light and fluffy, about 2 minutes. Add flour and beat on medium speed JUST until crumbly. Break apart or coarsely crumble the cookies and add to the cookie dough.

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Place the warm water in a large bowl fitted in a stand mixer. Sprinkle the yeast on top and set aside for 5 minutes to allow the yeast to proof. After 5 minutes, add the brown sugar and butter. Mix in 2 cups of the flour and the salt until moistened. Beat on medium speed for 3 minutes.

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Pour the mixture over top of the bread and cookies. Cover with plastic wrap. Refrigerate the mixture for 2 hours or until the liquid is absorbed. Preheat oven to 350 degrees. Remove the plastic wrap and place into the oven. Bake for 50 minutes or until done. The top will be golden brown. Let the bread pudding cool completely and cover with glaze.

FileDanish butter cookies in container with wrappers, December 2009

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Whipped Christmas Shortbread Lord Byron's Kitchen

Step #1 - Prepare the brown butter bread flour dough. This dough starts with the brown butter, but then it's just a stand mixer away from being done! First, preheat the oven to 400°F with the rack in the middle. In a small saucepan, brown the butter and let it cool until it's solid.

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Preheat oven to 350°. Cookies and Cream Cookies are very simple to make and they come together quickly since you don't have to chill the dough before baking. First, use a hand mixer to cream the butter and sugars for at least 2-3 minutes. Add the pudding mix and mix until well blended.

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Next time you store a batch of the baked goods, toss a slice of bread in the bag before sealing it up. According to Food Network, a plain slice of bread is the key to keeping cookies from getting.

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Instructions. In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, cloves, and black pepper. In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the butter and sugars on medium speed until light and fluffy, about 2 minutes. Beat in the egg and molasses.

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Grease a 9 inch by 5 inch loaf pan and line it with parchment paper; grease the parchment paper as well. Mix the flour, baking powder, and salt in a separate bowl. Using a mixer, combine softened butter with the sugar. Add the eggs and vanilla and mix well. Gradually mix in the flour mixture to the batter.

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Instructions. Preheat oven to 350 degrees F. In a stand or electric mixer, cream butter and sugar until well combined. Slowly beat in egg, bananas and vanilla until combined. Place flour, baking soda, cinnamon and salt into a large bowl. Slowly add to wet ingredients. Stir in Oreos until just combined.

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Instructions. Grease 1 lb loaf pan and preheat oven to 350°F. Combine sugar, flour, baking powder, and salt. In a separate bowl, beat egg, milk, oil and crushed Oreos. Gradually add dry mixture to wet until just moist. Pour half of the batter into pan. Combine cream cheese, egg and sugar.

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In a medium bowl, whisk together the flour, cinnamon, ginger, baking soda, salt, and cloves. Gradually add the dry ingredients to the wet ingredients, mixing after each addition. Mix in the almond milk. Form the dough into a ball, divide the ball in half, and flatten each half into a 1-inch-thick disk.

A beautiful loaf of Gluten Free Bread in the Bread Machine

Preheat oven to 325° F. Line two lightly colored baking sheets with parchment paper and set aside. In the bowl of a stand mixer, add in butter, sugar, vanilla, and flour. (Be sure to fluff your flour before measuring to get an accurate measurement.)

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Whether you've stashed your cookies in a cookie jar or a tightly sealed plastic food container, just wedge in that last slice of bread to extend your treats' shelf life. If you're just now reading this after your soft cookies have already turned stale, try this trick as a last resort. Add a slice of bread and let everything sit overnight.

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Add about 1 teaspoon of sugar and stir to combine. Let sit for 5-7 minutes to allow mixture to bubble and activate. In the bowl of a stand mixer, whisk together yeast mixture, warm milk, remaining sugar, egg, and egg yolk. Whisk salt into flour. Add 2 cups of flour to mixing bowl.

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Use a hand mixer to cream ingredients together. Add egg and vanilla and continue mixing until combined. Add wet ingredients to dry ingredients bowl and mix until you have a crumbly cookie dough. Add chocolate chips to bowl and stir with a spoon. Cover bowl and place in refrigerator to chill for 30 minutes.