Discussion in 'Susan's Kitchen and How To Threads' started by Susan Lynne Schwenger, Dec 13, 2014.

  1. Susan Lynne Schwenger

    Susan Lynne Schwenger The Final Synthesis - isbn 978-0-9939480-0-8 Staff Member




    Prep Time - approx 13 to 15 minutes

    Cook Time - approx 25 to 28 minutes

    Total Time - approx 38 to 43 minutes

    - let cool, before eating them
    Ruthven Scottish Shortbread Cookies

    Five main ingredients ...

    1. l lb of softened butter
    2. 1 cup of sugar in the raw (not, cheap white sugar)
    3. 1 egg yolk
    4. 2 tsp real vanilla (do NOT use the artiical stuff)
    5. 4 cups all purpose flour


    Heat up your oven to 319° F

    Take a large bowl,
    put in the butter (which you have already softened)
    and, then cut the sugar into the butter
    (using knives)
    so, the batter comes out
    (soft and fluffy)
    Do this by hand, and, do NOT do this in a machine
    (if you want old fashioned results, then, do it the old fashioned way)

    NOW, it is time to add the 'yolk' of the egg
    along with the vanilla,
    and, continue to cut it into the batter,
    until everything is completely mixed...

    NOW, it is time to add the 'flour'
    and, mix until everything is combined

    Divide dough into 2 packs approx 1" thick
    and; put in fridge for 2 hours, or; OVERNIGHT

    Take out dough out of fridge,
    and, let sit on counter for approx 30 minutes prior to rolling it

    Lightly flour your counter space - or; your actual working area
    and, put some flour on your rolling pin
    you are going to roll out dough to approx 3/8" of an inch

    NOW, you have 2 choices

    1) Roll each pack of dough, into 2 squares - which will be approx 6" x 6" (x 2)
    and, you can easily cut these into 36 pieces (1" x 1")
    and, put the pieces approx 1" apart on the baking sheet
    (which, should be pre-greased - and, lightly dusted with flour)

    2) Out of the two pieces you rolled that are 6" x 6"
    - lightly grease; and; flour your cookie cutter,
    and you can proceed using that cutter to create your choosen shape
    (you should be able to get about 72 small shapes-1" x 1"

    and, then use your imagination related to decorating them

    (not, 350, that is too hot for shortbreads)

    BAKE FOR APPROX 25 TO 28 MINUTES - until they are starting to lightly brown

    REMOVE from OVEN, and, place on wire rack to cool

    AFTER they have cooled, you can store them in a glass - air tight container
    and, they will be good for approx 14 days - very likely, they will NOT last longer than 3 days !!!

    copyright © susan lynne schwenger
  2. Susan Lynne Schwenger

    Susan Lynne Schwenger The Final Synthesis - isbn 978-0-9939480-0-8 Staff Member

    Gluten-Free Maple Pecan Shortbread Cookies

    Posted on 11 December 2011 by janicefeuerhaugen

    Cookies for the Holidays

    “Cookies are made with Butter and Love.”
    This lovely Norwegian saying most certainly refers to shortbread cookies—and you’ve got to love these, filled as they are with lots of toasted pecans and real maple syrup.
    Right now almost every food magazine, cooking show and blog features cookies for the holidays. So here is my 2011 offering: meltingly delicious Maple Pecan Shortbread. You won’t believe how very, very quick and easy they are to prepare in the food processor. You also may not believe that they are gluten-free—though you will believe they are made with butter icon_wink.
    I went searching for a gluten-free cookie to make for dessert the other maple-pecan-shortbread-ingredients. night for friends not eating eggs or gluten. Rather surprisingly I found a pecan shortbread recipe in Amy Green’s blog that she modified from a shortbread recipe in my cookbook Fruit-Sweet & Sugar-Free. I also made a few changes, like doubling the amount of pecans, switching the sweetener to maple syrup and slightly reducing the amount of brown rice flour. Voila! A Maple Pecan Shortbread cookie that tastes even better than my previous favorite gluten-free packaged pecan shortbread cookies.
    Share the butter and the love maple-pecan-shortbread-ready-for-wrapping.
    These cookies are sooo good that my husband and I have decided to bake them and package them up as gifts to send and gifts to bring to holiday parties and gifts to give to some of the wonderful people who brighten our lives all-wrapped-up-and-ready-to-give. throughout the year. Once I have wrapped a few, I’ll add another photo or two to give you some ideas.
    Another gluten-free cookie recipe you might enjoy baking for the holidays is one from a previous post for Peanut Butter Cookies. They are a sturdy cookie that should hold up very well in the mail and that could be made more festive with the addition of a few chocolate chips.
    maple-pecan-shortbread. Gluten-Free Maple Pecan Shortbread Cookies​

    Update: these cookies are fabulous made with coconut oil in place of butter.
    Yield: 32 cookies
    1 cup pecans
    8 ounces butter at room temperature
    ½ cup maple syrup, Grade B, at room temperature
    2 teaspoons vanilla extract
    Large pinch salt
    2 cups brown rice flour
    Toast the pecans in a preheated 350 degree oven for 5 minutes. When the butter-maple-syrup-creamed-together-until-light-and-fluffy. nuts cool, finely chop them in a food processor.
    Use either a food processor or electric mixer to cream together the butter, maple syrup and vanilla until light and fluffy.
    Add the salt, brown rice flour and finely chopped and toasted pecans.
    Mix just until the dough comes together. Cover the dough and refrigerate completed-cookie-dough. it for 10 minutes to make it easier to handle.
    Preheat the oven to 350 degrees.
    Use a 2-tablespoon cookie scoop to form balls of dough. Place them about an inch apart on parchment paper or silpat-lined rimmed cookie sheets. Flatten the cookies to 1/3-inch thick.
    Bake them on insulated or double-panned cookie sheets until lightly browned around the edges, approximately 20 minutes, turning the pan 180 degrees after 13 minutes. Let the cookies cool before removing them from the pan.
    For Cut-Out Shortbread Cookies: Prepare the dough the same as maple-pecan-shortbread-stars.
    above, however refrigerate the dough for a couple of hours before quickly rolling it out on a lightly floured surface ¼ to 1/3-inch thick.

    You can also roll a bit of organic sugar on the top of the dough for a bit of added sparkle to the cookies.
    Note: because of the amount of butter this dough rapidly becomes quite soft. Work very quickly in a cool kitchen and be sure to dip your cookie cutters in flour each time before cutting the dough. These cookies may bake more quickly. Check them after 15 minutes so that delicate edges (such as with these stars) do not get over-browned.
    Variations: know that you can substitute other full flavored nuts for the pecans, such as lightly toasted walnuts. If you use almonds, you might want to include a teaspoon of almond extract and reduce the vanilla to 1 teaspoon.

    Read more: http://everydayhealthyeverydaydelic...maple-pecan-shortbread-cookies/#ixzz3LkviSJVM
  3. Susan Lynne Schwenger

    Susan Lynne Schwenger The Final Synthesis - isbn 978-0-9939480-0-8 Staff Member


    YIELD: 12-14 COOKIES

    These Healthy Peanut Butter Cookies are easy to make with just 7 ingredients,
    they’re naturally gluten-free, and they’re so delicious!

    Feel free to add in a few extra tablespoons of brown sugar if you’d like a sweeter cookie.

    (And don’t forget the salt on top!)



    • 2 eggs
    • 1/2 cup brown sugar
    • 1 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1 teaspoon vanilla extract
    • 1 cup natural peanut butter
    • 1 cup old-fashioned oats*
    • optional: 1/2 cup semisweet chocolate chips or chopped nuts, plus Maldon salt for sprinkling
    1. Heat oven to 350°F. Line a cookie sheet with parchment paper, set aside.
    2. In a large bowl, whisk eggs and brown sugar together until smooth. Sprinkle the baking soda and salt evenly over the top of the mixture, and stir until combined. Add in the vanilla and peanut butter, and stir until combined and smooth. Stir in the oats (and chocolate chips, if using) until combined.
    3. Use a large cookie scoop (approx. 3 tablespoons) to scoop the dough onto your prepared baking sheet. Use your fingers** or a spatula to slightly flatten the tops of the dough balls, and sprinkle with a pinch of flaked salt if desired.
    4. Bake for 10 minutes. Then remove from the oven, and let the cookies cool on the baking sheet itself.
    5. Serve warm. Or store in a sealed container for up to 3 days, or freeze for up to 3 months.
    *If making these cookies gluten-free, be sure to use certified gluten-free oats.
    **The dough will be sticky, so I find that it helps to wet your fingers slightly with a bit of water so that the dough doesn’t stick.
    ***If you would like to make these vegan, be sure to use vegan chocolate chips and flax eggs. I’ve tried the recipe with both, and they work great!

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