Thanks for the great cookie, Carol! The traditional sugar is also being replaced by some bakers with powdered or granulated sugar. I softened the butter a little and mixed it all together at the same time. Do NOT use light margarine or whipped butters or any “tub” margarine. Cream together the butter, margarine and sugar until fluffy. These cookies consist of a shortbread crust, firm caramel center, and a milk chocolate top. Also, he said that the secret to get them to stay in one piece and not fall apart, is in the baking time. Nutrient information is not available for all ingredients. Simply replacing the butter with margarine or vegetable shortening almost always does the trick. Shortbread cookies are cookies that are traditionally made with 1 part sugar, two parts butter, and 3 parts flour, but more modern recipes tend to use both powdered and granulated sugars, salt, and sometimes flavorings like vanilla extract. https://www.bettycrocker.com/recipes/chocolate-dipped-shortbread-cookies https://www.thespruceeats.com/classic-shortbread-recipe-3052187 This is the recipe I always use, but I use superfine sugar and regular salted butter. Cool completely on a wire rack. The following is a comparison of the observations I experienced when making I usually opt for European Style butter, which has a higher milk fat content than the cheaper butter. Preheat oven to 325°F (160°C). So fast and easy!! How disappointing. The main flavor in shortbread is butter – so margarine doesn’t really cut it. Never, never, add margarine to whipped shortbread, or any shortbread! All you have to do is mix up the dough, roll it into a log, let it chill and then slice them into perfect little rounds. In a large bowl cream together the soft butter and sugar with an electric mixer until light inf fluffy. Followed recipe exactly. I’m sure that you could use all butter. Info. You need the blocks of margarine. —Pattie Prescott, Manchester, New Hampshire. Whip the margarine, butter and icing sugar together well. Stir in flour. These were pretty good. I can't tell the difference between, say, Land o' Lakes and kerrygold in this recipe, and Kerrygold is quite expensive. They are awful. The whole point of these cookies is that you get a crisp, buttery experience where the sweet cream flavor of butter really comes through, so it’s worth the little bit of extra money to get the good stuff. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Preheat oven to 325°F (160°C). I used salted butter and added vanilla bean paste. Perfect dough for piping beautiful shapes. You can use all butter for sure, don't get me wrong, and then it is a shortbread for the purist. Add in … Mine turned out GREAT! Gah! I also decided to add a bit of the juice from the cherries for extra flavor. vanilla extract. Information is not currently available for this nutrient. Here you go, that is the secret (I think)of why many people had crumbly falling apart cookies! In fact the recipe is written “1 lb butter (sub 1 cup margarine for 1 cup butter), so I’m sure at some point that’s how it was made. Beat in flour on low speed just until blended. I have made biscuits b4 using marg, but not shortbread, i guess because they depend so much on the butter for their flavour. Great recipe for Easy Shortbread with Margarine. 226 gm / 1 cup Mirage Margarine, room temperature 60 gm / ½ cup Icing sugar, sifted 260 gm / 2 cups All-purpose flour, sifted Ten lashes with a wet noodle for you! I've made them every year since and this time I thought I would take some new pictures and share them with you again. Shortbread cookies are simple, clean and elegant. Cook 1 1/2 minutes. https://www.food.com/recipe/shortbread-sugar-cookies-with-icing-370891 These shortbread cookies are crazy soft. Once it looks all deliciously creamy, resist from eating it by the … Using oil in recipes with liquid syrups and ground nuts will produce a cookie with a shortbread texture. 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