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Beignets: French Donuts from Paris to Provence

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cookies, sweet

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A Quick Cookie Glaze

(EatingWell, December/January, 2005)

This basic cookie glaze can be tinted in small batches if desired.
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Beth’s Scottish shortbread

(Mercury News, March, 2008)

This is the most basic recipe and can be made in one 8- or 9-inch cake pan or shortbread mold. If you have the time, sift the flour, sugar and cornstarch together.
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French cornmeal shortbread fingers

(Mercury News, March, 2008)

Shortbread takes well to a small amount of specialty flours, giving what is described as a supernal crunch.
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Microwave almond shortbread

(Mercury News, March, 2008)

Baking is severely limited in a microwave oven but shortbread made with a good proportion of cornstarch and ground nuts works beautifully.
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Peanut butter shortbread

(Mercury News, March, 2008)

I find anything with peanut butter as an ingredient becomes an instant smash hit with cookie eaters of all ages.
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Shortbread cutouts

(Mercury News, March, 2008)

This is a shortbread recipe adapted from The Hearst Castle Cookbook by Marjorie Collard and Ann Marie Lopez that I found on the www.
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Slice-and-bake green tea shortbread

(Mercury News, March, 2008)

Powdered Gyokuro green tea, known as matcha, is available in Japanese markets. It is the flavor you associate with Japanese restaurant green tea.
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