1 1/4 cups all-purpose flour, preferably unbleached
1/2 cup corn starch
1/4 teaspoon fine sea salt
1/2 cup sugar
8 ounces best-quality salted butter, cubed and chilled
1 teaspoon vanilla extract
Preheat the oven to 300ºF (150ºC).
Lightly butter a 9-inch (23 cm) tart ring or springform pan with a removable bottom.
Whisk together the flour, corn starch, salt, and sugar in the bowl of a stand mixer.
Add the butter and mix on low speed until the mixture starts coming together in clumps.
Add the vanilla and continue to mix until the dough forms solid clumps.
Use the heel of you hand to press the dough evenly into the tart pan. (If using a springform pan, you can use the bottom of a glass to tamp it evenly into the pan. A sprinkle of flour or confectioners sugar may be needed if it’s sticking too much.) You want the top to be a smooth as possible.
With a sharp knife, score the shortbread into twelve even wedges and prick each wedge three time with the tines of a fork.
(Note: When I baked these at home, using French butter, both the score marks and the tines disappeared. So be aware that that’s something that might happen. If so, just continue on and cut the shortbread as directed in the next step.)
Bake the shortbread for 45 to 55 minutes, or until the top is light golden brown. Remove from oven and immediately use a sharp knife to cut completely through the dough, where you previously marked it, into wedges. Let the shortbread cool completely in the pan. Once cool remove the outer ring of the tart (or springform) pan, and separate the wedges.
1 cup Crisco® All-Vegetable Shortening *
1 1/2 cups sugar
2 teaspoons vanilla extract
2 1/2 cups Pillsbury BEST™ All Purpose Flour
1 teaspoon baking soda
1/2 teaspoon salt
Optional: Sprinkles or colored sugar, for decorating **
Heat oven to 375°F. Line baking sheet with parchment paper.
Beat shortening and sugar in large bowl with mixer on high speed for 1 1/2 minutes. Add eggs and vanilla. Beat until smooth.
Beat in flour, baking soda and salt until combined. Drop by rounded tablespoon 2 inches apart on prepared baking sheet.
Bake 9 to 11 minutes or until lightly browned. Cool 2 minutes. Remove to wire rack to cool completely.
* For a butter flavor you can use half butter flavored shortening and half regular shortening.
** Roll rounded teaspoons of dough into balls, and arrange them on an ungreased cookie sheet, 20 cookies to a cookie sheet (they will spread considerably). With a pastry brush, moisten the top of each cookie with milk, and slightly flatten the top of each cookie. Sprinkle with colored sprinkles. Bake 8 – 10 minutes
2 1/4 cups all- purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
¾ cup unsalted butter, softened
½ cup granulated sugar
½ cup packed brown sugar
1 tablespoon water
¼ cup molasses
2 to 3 tablespoons granulated sugar, for rolling
Preheat oven to 350 degrees.
In a medium bowl mix together the flour, ground ginger, baking soda, cinnamon, cloves and the salt; set aside.
In a large bowl, using an electric mixer cream together the butter and the sugars until light and fluffy. Add the egg, the tablespoon of water and the molasses and mix just until combined. Gradually mix in the dry ingredients scraping the sides of the bowl as needed.
Shape into rounded tablespoon size balls, roll in granulated sugar and place 2 inches apart onto cookie sheet. Bake for 8 to 10 minutes.
All to cool for 5 to 7 minutes on the cookie sheet before transferring to a wire wrack to cool.
1/2 cup vegetable oil
1 cup sugar
1 teaspoon vanilla
2 large eggs
1/4 teaspoon baking powder
1/3 cup cocoa powder
1/4 teaspoon salt
1/2 cup flour
Pre-heat oven to 350°F. Line a mini muffin pan with paper liners. Set aside.
Mix oil and sugar until well blended. Add eggs and vanilla; stir just until blended.
Mix all dry ingredients in a separate bowl. Stir dry ingredients into the oil/sugar mixture.
Spoon mixture into lined mini muffin trays, filling no more than ⅔ full. Press a maraschino cherry into the middle of each brownie.
Bake for 10-12 minutes, until a toothpick comes out cleanly from the side of the brownie.
Allow to cool completely in the pan.
To serve, top with whipping cream.
Brownies will keep up to 5 days in a sealed container.