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To Make the Chocolate Shortbread. Place all the ingredients in a food processor and fit the lid. Run on medium speed until the mixture resembles fine bread crumbs. While the mixer is running add the ice cold water a tablespoon at a time until the mix comes together as a dough (for me it took 5 tablespoons). Remove the dough and place on a large.

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Christmas Swirl Shortbread Cookies. Ingredients: 1 cup butter, softened; 1/2 cup granulated sugar; 1 teaspoon vanilla; 2 cups all-purpose flour; 1/2 teaspoon green gel food color; 1/2 teaspoon red gel food color; 2 tablespoons coarse sparkling white sugar; Directions:

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Instructions. Preheat the oven to 350℉/175℃. Take a big bowl to make the dough by hand or use your stand mixer. Add the butter and sugar and cream until light and creamy. Slowly add the milk until the milk is totally incorporated before adding more milk. Now add the flour and whisk until you have a consistent dough.

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Make & Bake the Cookies: Roll out each dough separately between two sheets of wax paper to about 1/4" thickness. Each piece should be a 9 x 14" rectangle. Chill on baking sheets in the refrigerator for at least 1 hour. When dough is thoroughly chilled, place the coffee dough on top of the chocolate dough.

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Starting on a long side, roll 1 rectangle into a log, and wrap it in the parchment. Repeat with remaining rectangle. Refrigeratelogs for 1 hour (or overnight). Preheat oven to 350 degrees. Cut each log crosswise into 1/4-inch-thick slices. Transferto parchment-lined baking sheets, and bake until edges are golden brown, about 19 minutes.

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For the cookie dough: Preheat the oven to 350 degrees F. Add the butter to the bowl of a stand mixer fitted with a paddle attachment and beat until light and fluffy, 3 to 4 minutes.

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Instructions. Preheat the oven to 350 degrees F. Place the butter, confectioner's sugar and vanilla in a large bowl, and beat with an electric mixer until combined, light, and fluffy. Add the flour and mix until it's crumbly and looks like it can't be mixed more.

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The tangy cranberries and lemon zest pairs so well with the buttery shortbread cookies. A perfect balance, you'll find yourself craving these later. Get the Recipe: Cranberry Orange Shortbread.

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Instructions: Preheat the oven to 150C or if you have a fan oven like me set it to 140C. This is complex as we're making 2 dough mixes and combining them. For the plain shortbread, sift together the salt, flour and sugar. I put half the flour in the sieve, add the salt then add the rest of the flour then the sugar.

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Knead 5 to 10 times or until dough is smooth. 2. Divide dough into 3 pieces. Place 2 pieces of dough into 2 small bowls. To one bowl, add green food color; stir or knead to mix color thoroughly into dough. Repeat with red food color and second piece of dough. 3. Cut each of the 3 doughs in half.

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2. On medium speed, cream butter and sugar until they are light in color. While the butter+sugar is creaming, add in almond extract. 3. Meanwhile, sift the dry ingredients in a separate bowl. 4. Lower the speed setting to low and slowly spoon the dry ingredients into the butter+sugar mixture.

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Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Beat butter and sugar together until light and fluffy. Add the salt and vanilla extract, beat for 1 more minute. Add the flour and beat until it comes together as a dough. Add 2tbsp milk and beat until mixed.

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Step 1. Preheat the oven to 350 degrees F. Next, in a large bowl, put 1 cup or two sticks of room-temperature butter followed by 1 cup of confectioner's sugar and 1 tsp of vanilla extract. Using a hand mixer, mix everything well until light and fluffy.

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1. Bring the cranberries, ¼ cup granulated sugar, orange zest and juice, and cinnamon to a boil in a medium saucepan over medium-high heat. Cook, stirring frequently, until the cranberries have burst and the juice has just started to thicken, 2 to 4 minutes; let cool for 1 hour. 2. Adjust an oven rack to the middle position and heat the oven.

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5. Bake in preheated oven 10-12 minutes, or until edges are just lightly golden, remove from oven and allow to cool on baking sheet before transfering to airtight container. Melt in your mouth shortbread cookies that are a beautiful addition to any cookie platter. Dip in chocolate for an extra special treat!

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2 sticks unsalted butter, at room temperature. 4 oz (1 cup) confectioner's sugar. 1 teaspoon vanilla extract. 2 cups all-purpose flour. ¼ teaspoon salt. 1 tbsp milk. BUTTER SWIRL SHORTBREAD COOKIES - Christmas and Holiday Baking. Watch on. For instructions check out: Fifteenspatulas.