Question about shortbread cookies
catherinet
15 years ago
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Comments (12)
Terri_PacNW
15 years agograinlady_ks
15 years agoRelated Discussions
Lorna Doone like shortbread cookies?
Comments (15)Ina Garten's shortbread is very good. You can jazz it up with some lemon zest (my favorite), chopped dried fruit (cranberries are good), nuts or dipped in chocolate as above in Ina's recipe from rob333. I tend to use her recipe more for tart crusts since it's a bit more stable than my own shortbread cookie recipe. This is the shortbread recipe I've used for cookies forever. I've done lots of testing, and shortbread just tastes better with salted butter IMO (my apologies to the baking police). You can roll these out thinner if you like. I prefer them a little thicker. I always use a small, star-shaped cookie cutter for these at Christmas. Just like Ina's, you can jazz these up. I often double the recipe. Shortbread Cookies Note: The flour/cornstarch can be replaced with 2 cups of cake flour. Sprinkling the cookies with sugar is optional. 2 cups flour 2 T. cornstarch Pinch salt 1/2 cup plus 2 T. powdered sugar 2 sticks salted butter, room temperature 1/2 tsp. vanilla First, remove 2 T. from the 2 cups of flour and replace with the 2 T. cornstarch. Mix salt with flour/cornstarch. Cream butter, sugar and vanilla. Add dry ingredients and mix until just blended. Form into ball and wrap in plastic. Chill for about 30 minutes to an hour. Preheat oven to 325. Roll dough out on lightly floured surface to about 3/8- to 1/2-inch thickness. Cut out shapes with about 1 1/2-inch cookie cutter. Place on parchment lined cookie sheet and bake about 20 to 25 minutes. Watch carefully, you want them to just barely get color (depending on your oven, you may need a little less or more time). Remove from oven, sprinkle with fine or granulated sugar, let sit for about 10 minutes, and remove to rack to cool....See More@Patti43 Question about Your Peanut Butter Cookies
Comments (12)That's essentially the recipe my mother used all the time. They're great. She always used shortening. Nice and crumbly. My sister mixes butter and shortening. I usually use the butter flavored shortening. Also she never added the salt. Peanut butter generally has enough salt and if you use salted butter, that too has salt in it but use if you like. A suggestion to speed things up, just grab a bunch of the dough and roll it in your hands into a log shape about 1"-1 1/2" or however big you want them, then break off the pieces and set in the pan. Take the fork and go at them. My mother's recipe said to dip the fork in flour but I usually touch the fork to the dough then dip it in sugar. As you're breaking off pieces, usually 2-3 in the pan and one in the mouth. Love that peanut butter cookie dough!...See MoreShortbread VS d.butter cookies,,,which is easier for Xmas
Comments (11)I have a Nut Shorbread recipe, also Carol's (readinglady) and it is excellent. I made it for TG but you do need to watch it closely as it will burn easily and it is not suitable for rolled, cut or dropped cookies. Nut Shortbread (Carol) 1 1/4 cups all-purpose flour -- (bleached preferred) 1/2 cup nuts -- (pieces - toasted) 12 tablespoons unsalted butter 6 tablespoons sugar pinch salt 1 teaspoon vanilla 2 teaspoons sugar -- (for sprinkling on top) Pulse flour and nuts together in food processor until finely ground. In saucepan melt butter. Add sugar, salt and vanilla. Stir in flour/nut mixture. 9-inch round or 8-inch square pan or 9 1/2-inch fluted tart pan, greased or lined with foil. (Not necessary with stone pans.) Pat shortbread in pan. Refrigerate at least two hours or overnight. Preheat oven to 300°. Place rack in bottom third of oven. Bake shortbread 65-75 minutes. (A few minutes less for tart pan.) Sprinkle with sugar. Remove from pan and cut into pieces while still warm. Cool thoroughly. Keeps well in a tight tin or can be frozen. Here is the shortbread recipe I use for cut cookies. Like Sherry I do not like my cookies too sweet and this recipe is wonderful and I've been making it for almost 20 years now. Shortbread Cookies (My recipe) 1 lb of butter, softened 1/2 margarine (this is the only recipe I use margarine) 6 1/2 c. flour 2 c. sugar Mix all ingredients and mix until smooth. Roll out until about 1/2" thick. Roll and cut out shapes. If you are just making plain round cut cookies, prick with fork on top. Bake at 350 degrees until lightly brown on bottom. Michelle...See MoreQuestion about Sugar Color and Baking Cookies
Comments (4)Thanks for the feedback. I did change it up in the second batch but I just realized that I didn't describe my process in my haste to finish the post. More info... I used commercial aluminum bun pans lined with parchment paper. The first batch I had two pans, both had red on one half and green on the other. One pan was placed in the middle of the oven and then other was in the upper third. Both pans had red on the left half and green on the right half. My initial thought was uneven heating left to right. Top to bottom I expect, but both pans were very similar, so if there was a difference top to bottom it wasn't that great. For the second batch I put all green on one pan and all red on the other. I put the red pan in the upper third and green in the middle. The green pan had darker bottoms across the board. I'm going to try the same recipe next week. Only this time, I'm going to do all red in one batch and all green in the other. That's probably the only way I'll know for sure....See Morerachelellen
15 years agoann_t
15 years agocatherinet
15 years agojannie
15 years agocolleenoz
15 years agogardengrl
15 years agocanarybird01
15 years agojoy_unspeakable
15 years agolyndaluu2
13 years ago
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