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FOOD
February 4, 2009
Total time: 40 minutes, plus chilling and cooling time Servings: About 5 dozen cookies 1 1/2 cups old-fashioned rolled oats (not quick cooking or instant) 1 cup (2 sticks) unsalted butter, room temperature 3/4 cup sugar 1 teaspoon vanilla extract 3/4 teaspoon salt 1 1/2 cups flour 1. Place the oats in a blender or food processor and grind to a fine powder. 2. In the bowl of a stand mixer using a paddle attachment, or in a medium bowl using a hand mixer, mix together the butter, sugar, vanilla and salt until combined, 1 to 2 minutes, being careful not to overmix.
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NEWS
December 7, 2013 | By Noelle Carter
Over 250 entries were submitted in the L.A. Times Holiday Cookie Bake-Off this year, and more than 3,700 votes were cast by readers. We took the top 50 vote-getters and put them to the test today at Le Cordon Bleu cooking school in Pasadena . Judges included Food editor Russ Parsons, deputy Food editor Betty Hallock, KCRW's Good Food host Evan Kleiman and myself. The results are in! Here are our 10 favorite holiday cookies from this year's Cookie Bake-Off: Suzie's sugar cookies --  Sheri Miyamoto Mom's holiday crescent cookies -- Jeanne Kantak Czechoslovakian nut bars -- Mary Martin Chocolate peanut butter crinkles -- Carol Gendel Frosted orange crispies -- Penny Haselmo Meyer lemon lavender shortbread -- Deb Love Brown butter pecan shortbread -- Zora Margolis Chocolate peppermint snaps -- Ben Rode Pistachio-cranberry icebox cookies -- Sandra Lee Smith Candy cane chocolate mandel bread -- Gail Field RECIPES: Check out our past Holiday Bake-Off finalists and more in our new California Cookbook We'll be inviting the readers who submitted the top 10 cookie recipes to downtown L.A. for a tour of the Test Kitchen and to be photographed in our studio.
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FOOD
March 12, 2008 | Noelle Carter, Los Angeles Times Staff Writer
THESE delicate lavender shortbread cookies from Akasha in Culver City are just as delicious as they are wonderfully fragrant. They're melt-in-your-mouth tender, not too sweet, and flecked with pretty lavender. Staff writer Amy Scattergood spotted them on a recent early outing: "One morning, my younger daughter and I went in search of caffeine (me) and pastries (her). We found plenty of both at Akasha, but what we liked the most -- so much so that we got extra to go -- were these cookies," she says.
NEWS
December 19, 2012 | By Betty Hallock
In the days leading up to Hanukkah and Christmas, we've featured the recipes of this year's Holiday Cookie Bake-Off winners: cherry-pistachio rugelach, snow cookies, lemony shortbread, rosemary apricot bars, almond sweeties and more. More than 120 entries were submitted in the annual L.A. Times Holiday Cookie Bake-Off this year, and readers cast more than 2,500 votes to determine the top 50 cookies. And in a final taste test, the top 10 winners were chosen and their recipes published in the L.A. Times' Saturday section.
FOOD
February 4, 2009
Total time: 50 minutes, plus chilling and cooling time Servings: 25 bars Note: Creamy wildflower honey is whipped with air, giving it a thick texture. It is available at select gourmet food stores, farmers markets and well-stocked supermarkets, such as Whole Foods. 1 1/2 cups (3 sticks) unsalted butter, room temperature 1 cup plus 2 tablespoons powdered sugar, divided 1/2 teaspoon salt 3 cups flour 1/2 cup creamy wildflower honey 1/2 teaspoon cinnamon 1. In the bowl of a stand mixer using a paddle attachment, or in a medium bowl using a hand mixer, mix together the butter, 1 cup of the sugar and the salt until combined, 1 to 2 minutes, being careful not to overmix.
FOOD
July 8, 2010 | Noelle Carter, Los Angeles Times
My husband and I really enjoy Mountain Restaurant, which we find to be one of Southern California's hidden jewels. Among their delicious offerings is a walnut praline shortbread cookie. Can you get us the recipe? John and Ginny Robinson San Diego Dear John and Ginny: Mountain Restaurant was happy to share its recipe, which we've adapted below. It combines rich, crumbly walnut shortbread with a sweet honeyed praline and chopped walnuts. The recipe makes about three dozen cookies, which is a good thing because it's hard to eat just one. Mountain Restaurant's walnut praline shortbread Total time: 35 minutes, plus chilling Servings: About 3 dozen cookies Note: Adapted from Mountain Restaurant in Idyllwild.
FOOD
February 13, 2008
THANKS for the great article on the many uses of parchment paper ["Got $5? It's a Kitchen Miracle, Keep the Change," by Amy Scattergood, Feb. 6]. Although parchment paper is critical for some culinary projects (e.g., baking fish in paper), please advise readers that waxed paper is an excellent and less expensive substitute when lining baking pans or rolling out shortbread or nonsticky doughs. Also, the rolls of paper in the stores are pricey. I always buy it online in packs of 100 sheets.
NEWS
December 19, 2012 | By Betty Hallock
In the days leading up to Hanukkah and Christmas, we've featured the recipes of this year's Holiday Cookie Bake-Off winners: cherry-pistachio rugelach, snow cookies, lemony shortbread, rosemary apricot bars, almond sweeties and more. More than 120 entries were submitted in the annual L.A. Times Holiday Cookie Bake-Off this year, and readers cast more than 2,500 votes to determine the top 50 cookies. And in a final taste test, the top 10 winners were chosen and their recipes published in the L.A. Times' Saturday section.
NEWS
December 7, 2013 | By Noelle Carter
Over 250 entries were submitted in the L.A. Times Holiday Cookie Bake-Off this year, and more than 3,700 votes were cast by readers. We took the top 50 vote-getters and put them to the test today at Le Cordon Bleu cooking school in Pasadena . Judges included Food editor Russ Parsons, deputy Food editor Betty Hallock, KCRW's Good Food host Evan Kleiman and myself. The results are in! Here are our 10 favorite holiday cookies from this year's Cookie Bake-Off: Suzie's sugar cookies --  Sheri Miyamoto Mom's holiday crescent cookies -- Jeanne Kantak Czechoslovakian nut bars -- Mary Martin Chocolate peanut butter crinkles -- Carol Gendel Frosted orange crispies -- Penny Haselmo Meyer lemon lavender shortbread -- Deb Love Brown butter pecan shortbread -- Zora Margolis Chocolate peppermint snaps -- Ben Rode Pistachio-cranberry icebox cookies -- Sandra Lee Smith Candy cane chocolate mandel bread -- Gail Field RECIPES: Check out our past Holiday Bake-Off finalists and more in our new California Cookbook We'll be inviting the readers who submitted the top 10 cookie recipes to downtown L.A. for a tour of the Test Kitchen and to be photographed in our studio.
NEWS
December 11, 2012 | By Noelle Carter
Rich brown sugar shortbread has caramel and molasses notes. This recipe makes enough dough for two pans' worth of cookies, so you can try your hand at baking them in round pans or as bars. Baked in pans, the wedge cookies will retain more moisture, giving the cookies a chewy texture. Conversely, the bar cookies will be crisp because they are baked on an open, flat sheet. Either way, they make great gifts (provided you don't eat them all first). RECIPES: 25 homemade holiday gift ideas!
FOOD
October 14, 2010
Curry shortbread Total time: 1 hour, plus chilling times Servings: Makes about 2 dozen (2-inch) shortbread cookies 1 1/2 teaspoons curry powder 1 cup (2 sticks) butter, at room temperature 1 cup confectioner's sugar 1 teaspoon vanilla extract 2 cups (8.5 ounces) flour 1/4 teaspoon kosher salt 1. In a small, dry sauté pan, toast the curry powder over medium-high heat just until aromatic, about 2 minutes. Remove from heat and place the curry in a small bowl to cool.
FOOD
July 8, 2010 | Noelle Carter, Los Angeles Times
My husband and I really enjoy Mountain Restaurant, which we find to be one of Southern California's hidden jewels. Among their delicious offerings is a walnut praline shortbread cookie. Can you get us the recipe? John and Ginny Robinson San Diego Dear John and Ginny: Mountain Restaurant was happy to share its recipe, which we've adapted below. It combines rich, crumbly walnut shortbread with a sweet honeyed praline and chopped walnuts. The recipe makes about three dozen cookies, which is a good thing because it's hard to eat just one. Mountain Restaurant's walnut praline shortbread Total time: 35 minutes, plus chilling Servings: About 3 dozen cookies Note: Adapted from Mountain Restaurant in Idyllwild.
FOOD
February 4, 2009
Total time: 50 minutes, plus chilling and cooling time Servings: 25 bars Note: Creamy wildflower honey is whipped with air, giving it a thick texture. It is available at select gourmet food stores, farmers markets and well-stocked supermarkets, such as Whole Foods. 1 1/2 cups (3 sticks) unsalted butter, room temperature 1 cup plus 2 tablespoons powdered sugar, divided 1/2 teaspoon salt 3 cups flour 1/2 cup creamy wildflower honey 1/2 teaspoon cinnamon 1. In the bowl of a stand mixer using a paddle attachment, or in a medium bowl using a hand mixer, mix together the butter, 1 cup of the sugar and the salt until combined, 1 to 2 minutes, being careful not to overmix.
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