Shortbread – Less Meat More Veg https://lessmeatmoreveg.com Source For Healthy Lifestyle Tips, News and More! Thu, 11 Nov 2021 04:04:56 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.3 Shortbread Thumbprint Cookies https://lessmeatmoreveg.com/shortbread-thumbprint-cookies/ https://lessmeatmoreveg.com/shortbread-thumbprint-cookies/#respond Thu, 11 Nov 2021 04:04:56 +0000 https://lessmeatmoreveg.com/shortbread-thumbprint-cookies/

Published: · by Nicole · Updated: · This post may contain affiliate links.

Whip up a batch of these classic Shortbread Thumbprint Cookies for your next holiday party! You only need 5 ingredients to make these tasty homemade jam-filled cookies.

tray of shortbread thumbprint cookies
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Thumbprint jam cookies are something we make a lot, especially around the holiday season. If you are looking for a tried and true cookie, give this recipe a try. You can fill your cookies with any flavor of jam you’d like!

These delicate cookies are perfect for finishing off a hearty holiday feast. After serving up some tasty baked squash, creamy mashed potatoes, and fresh salad, your guests will be ready for a bite of these simple yet scrumptious shortbread cookies!

This Shortbread Thumbprint Cookies recipe is…

  • Made with 5 ingredients
  • A no-chill cookie dough recipe
  • Great for the holidays
  • Big enough for 35-40 cookies
  • Open to any flavor of jam

How To Make Shortbread Thumbprint Cookies

how to make shortbread thumbprint cookies collage
  1. Preheat the oven and prep the cookie sheets.
  2. In a stand mixer, beat butter and sugar.
  3. Add vanilla and mix well.
  4. Mix in flour, then roll out cookies.
  5. Place cookies on the baking sheets, and bake.
  6. Remove from oven, & create thumbprint indents.
  7. Once cooled, fill hollows with jam and serve.

Tips & Tricks for Shortbread Thumbprint Cookies

tray of finished shortbread thumbprint cookies

Making Indents

I used the back of a teaspoon to make the indent in the center of these cookies. This indented area is where you’ll put the jam after the cookies have cooled. Feel free to use another type of kitchen utensil other than a teaspoon if it works better for you.

Creaming Butter & Sugar

Make sure to take the time to cream the butter and sugar! This is going to help the texture of the cookies to be soft and light. Give the dough a few more minutes in the mixer to really get it light and fluffy before moving on to the next step.

Variations to Shortbread Thumbprint Cookies

close-up of shortbread thumbprint cookies

Filling

You can use any type of jam—or even ganache or pie filling!—to fill the center of your cookies. Feel free to play around with the flavors!

Sprinkles

Go aheahd and add some festive sprinkles to your cookies! Just sprinkle a few on top after you pour the jam (or other filling) into the indents.

Chocolate

It’s easy to add a layer of chocolate flair to your cookies. You can dip the bottom of your cookies in chocolate, or even dip the cookies into the chocolate halfawy. Both methods add flavor and a fun look to your cookies!

Shortbread Thumbprint Cookies FAQs

side view of nicely plated shortbread thumbprint cookies

How do you store shortbread thumbprint cookies?

Due to the jam in the center of the cookies, you will want to refrigerate them. Store them in an airtight container for up to 1 week.

Can you freeze thumbprint cookies?

Go right ahead and freeze any cookies you don’t plan to eat right away. Store them in an airtight container for 3–4 months. Then you’re ready to eat the cookies again, thaw them on the counter for an hour or in the fridge overnight.

Can I double this recipe?

Go right ahead and make a double batch of these cookies. Just reach for a large enough bowl to mix up the cookie dough!

Do the cookies spread on the baking sheet while baking?

The cookies will spread a bit and puff up as they bake, but not by much. So you can place the cookies somewhat close together without worrying about them running together.

Recipe

shortbread thumbprint cookies

Shortbread Thumbprint Cookies

You only need 5 ingredients to whip up a batch of these classic Shortbread Thumbprint Cookies for your next holiday party!

Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

Course: Dessert, Snack

Cuisine: American

Diet: Vegetarian

Keyword: holiday cookies, shortbread cookies, shortbread thumbprint cookies

Servings: 35 cookies

Calories: 96kcal

Ingredients

  • 1 ½ cups butter softened
  • ¾ cup sugar
  • 1 tsp vanilla extract
  • 3 ½ cups all-purpose flour
  • 1 cup jam any flavor; I used ⅓ cup of 3 different flavored jams

Instructions

  • Preheat oven to 350°F degrees.

  • Line two baking sheets with parchment paper, or use a silicone baking mat.

  • In a stand mixer, beat the butter and sugar together until light and creamy—about 2 minutes.

  • Add in the vanilla extract.

  • While mixing, slowly add in the flour until just incorporated.

  • Use a cookie scoop (or your hands!) to portion out the dough on the prepared cookie sheets, about 1″ apart. You should be able to make 35–40 cookies from the dough.

  • Use an inverted tablespoon to press down on the top of the cookies, flattening them and making a small dip in the center of each cookie.

  • Bake the thumbprint cookies for 12-15 minutes, until lightly golden brown.

  • Immediately after baking, press the tablespoon back into each indent, as they likely will rise back up a bit during baking and won’t be quite deep enough.

  • Cool the cookies on the cookie sheet for about 15 minutes.

  • Fill each cookie thumbprint with approximately 1 to 1 ½ tsp of jam.

  • They’re ready to enjoy!

Nutrition

Calories: 96kcalCarbohydrates: 21gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 14mgPotassium: 35mgFiber: 1gSugar: 10gVitamin A: 17IUVitamin C: 1mgCalcium: 16mgIron: 1mg

This article was originally published by ohmyveggies.com. Read the original article here.

]]> https://lessmeatmoreveg.com/shortbread-thumbprint-cookies/feed/ 0 Lemon Shortbread Cookies with Lemon Icing https://lessmeatmoreveg.com/lemon-shortbread-cookies-with-lemon-icing/ https://lessmeatmoreveg.com/lemon-shortbread-cookies-with-lemon-icing/#respond Tue, 01 Jun 2021 00:09:34 +0000 https://lessmeatmoreveg.com/lemon-shortbread-cookies-with-lemon-icing/

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By: Mariam E.  |  This post may contain affiliate links, read my disclosure policy for details

These Lemon Shortbread Cookies with Lemon Icing are such a delightful change to the classic shortbread cookie. Bright, citrusy, and flavorful, you’ll love making and then enjoying a batch of these lemon shortbread cookies.

You would never guess that these lemon shortbread cookies are made with ingredients that you can find in your kitchen. These are such bright and vibrant shortbread cookies that are perfect for any occasion. This recipe makes up to 28 cookies so there’s plenty to go around!

top down shot showing the lemon cookies with icing on a plate with blue background

If you love shortbread cookies, I have more for you to try! My Easy Shortbread Peppermint Cookies and Cranberry Orange Shortbread Cookies are holiday favorites.

Why You’ll Love These Shortbread Cookies

  • They’re great for all ages. Kids and adults will both love these lemon shortbread cookies. Everyone will be asking for seconds.
  • An easy shortbread recipe. Made with a handful of ingredients, these shortbread cookies come together so easily! No need to chill the dough before baking.
  • A buttery shortbread cookie. These lemon shortbread cookies are crumbly, buttery and melt in the mouth delicious!
top down shot showing the lemon cookies with icing on a plate with blue background

What You’ll Need

  • Butter — room temperature
  • Powdered sugar
  • Vanilla extract
  • All-purpose flour
  • Salt
  • Lemon — both juice and zest of the lemon
  • Heavy whipping cream

How to Make Lemon Shortbread Cookies with Lemon Icing

  • Prepare the oven and sheet pan: Preheat the oven to 375F and line the cookie sheet with parchment paper.
  • Combine the wet ingredients: In a bowl of a stand mixer with paddle attachment and beat together the butter, vanilla, powdered sugar, and lemon zest on medium speed for about 5 minutes. Scrape the bowl a few times during the process.
butter sugar and lemon zest in a mixer bowl
  • Combine the dry ingredients: In a separate bowl whisk together all-purpose flour and salt.
  • Combine everything: Add lemon juice and mix to incorporate. Turn the mixer to its lowest speed and gradually start adding the flour/salt to the beaten butter/vanilla/ powdered sugar/lemon zest mixture. Let it incorporate.
  • Knead the dough: Sprinkle your working surface with some flour. Dust your rolling pin with some flour as well. Transfer the dough onto your working surface. With your hands lightly dusted in flour carefully knead the dough together to form one big ball.
  • lemon cookie on a sheet pan before baking
  • Cut out the cookies: Roll it out to about 1/8” thick. Thicker if desired. Using a round 2.5” cookie cutter cut as many circle shapes as you can.
  • Bake the cookies: Transfer them onto your prepared baking sheet about 1 inch apart. Bake for about 12-15 minutes or until lightly golden.
  • Cool the cookies: Let cool on the baking sheet for a few minutes and then transfer into a cooling rack. Let cool completely.
  • Make the lemon icing: Sift your powdered sugar and then whisk together the powdered sugar, lemon juice and heavy whipping cream. Add more powdered sugar if you want thicker consistency.
lemon sugar icing in a bowl with whisk
  • Add the icing to the cookies: Halfway dip the cookies one by one into the icing. Alternatively, spoon about a teaspoon onto the center of each cookie and spread it to sides just a little bit. Sprinkle some lemon zest on top and let cookies with icing set air open for about 2-3 hours or overnight.
lemon icing being placed on a cookie
  • If you like you can also use the dipping method to ice the cookies. Simply dip the cookies half way into the icing then set on a sheet pan. Garnish with some lemon zest and allow the icing to dry.
cookie being dipped half way into lemon icing

Tips

  • You can re-roll the scraps and repeat the process of cutting out round shapes and baking the cookies. If the dough becomes too soft you can roll it out onto some parchment paper and refrigerate for 10 minutes. This would make the process of cutting out circle shapes and transferring them onto the baking sheet easier.
  • Be sure to use unsalted butter as salted butter will make the cookies too salty.
  • Be sure to transfer the cookies to a cooling rack as the sheet pan will still be retaining heat and might continue to cook your cookies as it cools.
  • Bake the cookies on a sheet lined with parchment paper, for easy removal and clean up.
  • Milk can be used in place of heavy cream for the lemon icing.
lemon cookie dipped half way into icing and places on a sheet pan. garnished with lemon zest

FAQs

Can I use Meyer lemons? What’s the difference between regular lemons and Meyer lemons?

At first glance, Meyer lemons are smaller than regular lemons. However, Meyer lemons are less acidic and sweeter in taste than regular lemons. You’re welcome to use either but regular lemons are easier to find year round than Meyer lemons.

How do I zest a lemon without a zester?

You can carefully use a vegetable peeler to get the lemon skin off and then cut it up finely with a knife.

How do I store these lemon icing lemon shortbread? How long do shortbread cookies last?

Do not close cookies in an airtight container until they set. Once the icing sets and becomes hard you can store cookies in an airtight container or a Ziplock bag. Enjoy these for up to 5 days.

What else can I add to the cookies?

If you want to change things up, you can add some extra toppings to your icing before it sets! Try some crushed nuts, sprinkles, etc.

Do I have to sift the powdered sugar?

When making the lemon icing, I highly recommend you sift the powdered sugar. Sifting it makes the icing more smooth and decreases the likelihood of the icing being lumpy.

Can I freeze these lemon shortbread cookies?

If you want to freeze after cooking, skip icing them and place them in a freezer safe bag and freeze for up to 3 months. You can make the lemon icing for the cookies when you plan on enjoying them!

top down shot showing the lemon cookies with icing on a sheet pan

I hope you enjoy all the recipes I share with you, including this delicious Lemon Shortbread Cookies with Lemon Icing recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!

If you try this recipe and like it, please use my hashtag to share it with me on INSTAGRAM for a chance to be featured in my story! Also, follow me at Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all of my latest social posts and recipes.

top down shot showing the lemon cookies with icing on a plate with blue background

Lemon Shortbread Cookies with Lemon Icing

These Lemon Shortbread Cookies with Lemon Icing are such a delightful change to the classic shortbread cookie. Bright, citrusy, and flavorful, you’ll love making and then enjoying a batch of these lemon shortbread cookies.

Prep Time 20 mins

Cook Time 15 mins

Total Time 2 hrs 35 mins

Servings 25 to 28 cookies

Instructions

For the Shortbread

  • Line cookie sheet with parchment paper.

  • Preheat oven to 375F.

  • In a bowl of a stand mixer with paddle attachment on beat together butter, vanilla, powdered sugar, and lemon zest. Do so on medium speed for about 5 minutes. Scrape the bowl a few times during the process.

  • In a separate bowl whisk together all-purpose flour and salt.

  • Add lemon juice and mix to incorporate. Turn the mixer to its lowest speed and gradually start adding the flour/salt to the beaten butter/vanilla/ powdered sugar/lemon zest mixture. Let it incorporate.

  • Sprinkle your working surface with some flour. Dust your rolling pin with some flour as well. Transfer the dough onto your working surface. With your hands lightly dusted in flour carefully knead the dough together to form one big ball.

  • Roll it out to about 1/8” thick. Thicker if desired.

  • Using round 2.5” cutter cut as many circle shapes as you can.

  • Transfer them onto your prepared baking sheet about 1 inch apart.

  • Bake for about 12-15 minutes or until lightly golden.

  • Let cool on the baking sheet for a few minutes and then transfer into a cooling rack.

  • Let cool completely.

  • Re-roll the scraps and repeat the process of cutting out round shapes and baking the cookies. If the dough becomes too soft you can roll it out onto some parchment paper and refrigerate for 10 minutes. This would make the process of cutting out circle shapes and transferring them onto baking sheet easier.

For the Lemon Icing

  • Sift your powdered sugar.

  • In medium bowl whisk together powdered sugar, lemon juice and heavy whipping cream.

  • Add more powdered sugar if you want thicker consistency.

  • Halfway dip the cookies one by one into the icing.

  • Or spoon about a teaspoon onto the center of each cookie and spread it to sides just a little bit.

  • Sprinkle with some lemon zest on top and let cookies with icing set air open for about 2-3 hours or overnight.

  • Do not close cookies in an airtight container until they set. Once the icing sets and becomes hard you can store cookies in an air tight container or a Ziplock bag.

  • Enjoy these for up to 5 days.

Notes

  • Be sure to use unsalted butter as salted butter will make the cookies too salty.
  • Be sure to transfer the cookies to a cooling rack as the sheet pan will still be retaining heat and might continue to cook your cookies as it cools.
  • Bake the cookies on a sheet lined with parchment paper, for easy removal and clean up.
  • Milk can be used in place of heavy cream for the lemon icing.

Nutrition

Calories: 150kcal | Carbohydrates: 19g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 48mg | Potassium: 16mg | Fiber: 1g | Sugar: 9g | Vitamin A: 233IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg



This article was originally published by cookinwithmima.com. Read the original article here.

]]> https://lessmeatmoreveg.com/lemon-shortbread-cookies-with-lemon-icing/feed/ 0 Yum! Buttery and Flakey Shortbread Cookies! https://lessmeatmoreveg.com/yum-buttery-and-flakey-shortbread-cookies/ https://lessmeatmoreveg.com/yum-buttery-and-flakey-shortbread-cookies/#respond Tue, 25 May 2021 20:00:15 +0000 https://lessmeatmoreveg.com/yum-buttery-and-flakey-shortbread-cookies/

Published: · Modified: by Rachel Groff · This post may contain affiliate links ·

Are you looking for a Buttery Keto Shortbread Cookie recipe? Well, look no further because this recipe is the perfect sugar-free shortbread cookie recipe.

At only 1.8g net carbs this buttery and flakey cookie is exactly what you are looking for. Keep reading to learn all our best tips for making these cookies.

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In this article you will find:

  • How to make keto shortbread cookies.
  • Discover if shortbread cookies are bad for you.
  • Learn why eggs and baking powder aren’t used when making shortbread cookies.
  • Discover why your shortbread cookie dough isn’t crumbling.
  • Our best ideas for different ways to use shortbread cookie dough!
A hand is lifting a keto shortbread cookies off a plate stacked with more cookies.

Keto shortbread cookies

Oh, the buttery flakey goodness of a shortbread cookie! This keto cookie recipe is going to spark some baking creativity for you in the kitchen!

To make this cookie you will first want to mix together your butter and sweetener of choice. Once those are mixed together you can mix in the coconut flour, form the dough into a ball, and chill you dough until you are ready to bake your cookies.

Softened butter is mixed with sweetener in a glass bowl. A light green rubber spatula is lifting some of the butter mixture out of the bowl.

How do I measure coconut flour for baking?

When measuring coconut flour it is important that it is measured correctly. You do not want to scoop the flour with your measuring cup because it will compact and you will end up using more coconut flour than you want to use.

To measure the coconut flour first mix the flour with a spoon to aerate it. Then spoon the flour into your measuring cup until it is full. This will make sure you don’t accidentally get more flour than you need.

TOP TIP: As with ALL recipes here, ALWAYS taste your batter BEFORE cooking to ensure you have added enough sweetener to suit YOUR tastebuds. Read the Ultimate Guide To Low-Carb Sweeteners.

If this is day 1 of sugar-free living for you, you may require twice the amount of sweetener as someone who has been living sugar-free for years. So don’t be afraid to add more sweetener. The longer you live sugar-free, the less sweetener in time you will require.

The carbs in a low-carb cookie will depend on the type of cookie. This keto shortbread cookie recipe is only 1.7g net carbs per cookie.

Other low-carb cookie recipes will be more or less depending on what ingredients are used. Recipes made using coconut flour are generally much lower than those made with almond flour.

Keto shortbread cookie dough cut into squares with scalloped edges arranged in rows on a cookie sheet lined with parchment paper.

Are shortbread cookies bad for you?

With all baked goods, moderation is key in a balanced diet. A cookie or two every once in a while isn’t bad for you, but eating an entire dozen might upset your tummy.

If you ate a whole dozen shortbread cookies you would be basically digesting an entire stick of butter. And whilst we love our healthy fats, eating too much low-carb or keto baking, means other nutritious whole foods are being crowded out.

Freshly baked keto shortbread cookies cooling on the baking sheet lined with white parchment paper.

Do keto shortbread cookies use eggs?

No, eggs are not used in shortbread cookies. Shortbread cookies really only have 3 ingredients: butter, sweetener, and flour (coconut flour in this case).

I add a splash of vanilla for flavor, but that is optional. If you have a sensitive palate to the subtle coconut flavour of coconut flour, you may wish to add more than the recipe states.

Why isn’t baking powder in keto shortbread cookies?

Baking powder is used in baking to help the cookie rise and be fluffier. Since shortbread cookies are a denser flakier cookies we do not want to add baking powder to the dough.

However, if you are looking for a fluffier texture feel free to add a teaspoon to the dough. Traditionally, however, baking powder is not used.

More Low-Carb Dessert Recipes & Low-Carb Cake Recipes …

Why isn’t my dough crumbling?

When you first mix together your dough you may notice that the dough is too wet and not quite crumbly. This is normal. DO NOT ADD MORE COCONUT FLOUR!

Instead, let the dough sit for a little while them mix again. The coconut flour will absorb the liquid as it sits and expand. Letting your sough sit for 5 minutes will give you the crumbly dough you are looking for with shortbread cookies.

Shortbread cookie dough pressed into a ball in a clear glass bowl.

Do I need to chill keto shortbread cookies?

Yes, your shortbread cookie dough needs to be chilled for at least 15-20 minutes before it is ready to use. This chill time helps the dough stick together and makes it easier to work with the dough.

Chilling the dough also gives the coconut flour more time to absorb liquids in the dough so that you have that buttery flakey texture shortbread cookies are known for.

The clear glass bowl holding the cookie dough is covered with plastic wrap and is ready to put in the refrigerator to chill.

Once your shortbread cookie dough is chilled it is easy to roll out in-between two sheets of parchment paper. You will want to roll the dough to about ¼ inch thick before using a cookie cutter to cut out your cookies.

You’ll be able to get 7-9 cookies from the first time you roll out the dough. Roll the scraps our again to get another 3-4 cookies to make a whole dozen.

Of course if you don’t want to roll out the dough you can make regular circle cookies using the drop cookie method.

Keto shortbread cookie dough is rollout on a piece of white parchment paper. A red square cookie cutter is cutting out cookies.

How to store keto shortbread cookies

When you first bake your shortbread cookies they will be soft and flakey. The longer the cookies sit exposed to air the harder they will get. Depending on why you are making these cookies you may want soft or hard shortbread cookies.

Storing the cooled cookies in an airtight container or zipped bag on the counter will help to keep the cookies softer longer. The cookies can be stored on the counter for 3-5 days.

Six keto shortbread cookies rest on a sheet of white parchment paper. The rest of the cookies are stacked on light green stripped dish to the size. Red raspberry jam in a jar sits to the right of the plate.

Ways to use keto shortbread cookies

There are so many ways that you can use shortbread cookies or shortbread cookies dough. This recipe is only the base for a keto shortbread cookie.

  • Make thumbprint cookies with sugar-free chia jam.
  • Dip the cookie in melted chocolate.
  • Drizzle with sugar-free icing/frosting.
  • Use as a pie crust by pressing the dough into a pie pan and baking.
  • Press the dough into a casserole pan and cut into cookie sticks before baking.

There are so many options with a good keto shortbread cookie recipe. Let your imagination run wild!

Five keto shortbread cookies are stacked on top of each other on a piece of parchment paper. A plate holding the rest of the cookies is in the background.

More recipes you may like:

📖 Recipe

Buttery Keto Shortbread Cookie Recipe

This keto shortbread cookie recipe is buttery, light, soft, and chewy. It is the perfect keto shortbread base!

Servings: 12 cookies

NET carbs: 1.7g

Prep Time 15 minutes

Cook Time 8 minutes

Diet: Diabetic. Gluten Free. Vegetarian

Gluten Free. Grain free. Keto. LCHF. Low Carb. No Sugars. Wheat Free

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Instructions

  • To start, mix the butter and sweetener together in a bowl. Then stir in the coconut flour and vanilla extract.

  • Mix your cookie dough well. Let the dough rest on the counter for 5-10 minutes to allow the dough to thicken and become crumbly as the coconut flour absorbs the butter.

  • Form the dough into a ball and cover with plastic wrap or a towel. Chill the dough in the refrigerator for 15-20 minutes.

  • After chilling, form the dough into cookies by rolling the dough out between 2 pieces of parchment paper until it is ¼ inch thick. Cut cookies with a cookie cutter. You can also form cookies by scooping the dough into balls with two spoons.

  • Arrange the cookies on a lined cookie sheet and bake for 8-10 minutes at 165°C/325°F. Let cool and enjoy!

Nutrition

Nutrition Facts

Buttery Keto Shortbread Cookie Recipe

Amount per Serving

% Daily Value*

–

* Percent Daily Values are based on a 2000 calorie diet.

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This article was originally published by ditchthecarbs.com. Read the original article here.

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