Question about shortbread cookies
catherinet
15 years ago
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Comments (12)
Terri_PacNW
15 years agograinlady_ks
15 years agoRelated Discussions
LOOKING for: shortbread like sugar cookie?
Comments (1)Sables are like that. The site below is the best I've found. Never had a problem with any recipe from it. Here is a link that might be useful: Sables...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 MoreTwo questions about cookie decorating
Comments (11)Seagrass, I sprinkle sugar before baking, it kinds of melts onto the top of the cookie from the heat and sticks that way. I do put the cookies on parchment or a silpat because I haven't found a way not to sprinkle the whole darned sheet, or have sugar come off before baking. I have tried brushing with a bit of milk and a soft brush and that works better than just dry cookies. I use a buttercream icing like Linda posted above, then let the cookies set until the icing is dry, several hours. There is also a very hard royal icing recipe that takes meringue powder instead of egg whites, you can buy the stuff at the hobby shops or Walmart, where they sell Wilton items. It gets very hard, the "cement" that holds gingerbread houses together. I don't care very much for it, but it's great to decorate with. I cover the bowl with a damp towel while I'm using portions of this and it's great for things like "flooding" large areas of cookie. If you make an outline with frosting, you can fill a squeeze bottle (like catsup is served from) and fill in the outline more easily than you can with a knife if you use this stuff. Pretty, but it doesn't taste as good as the buttercream! Royal Icing Using Meringue Powder: 4 cups (440 grams) confectioners' (powdered or icing) sugar 3 tablespoons (30 grams) meringue powder 1/2 teaspoon extract (vanilla, lemon, almond) 1/2 - 3/4 cup (120 - 180 ml) warm water In the the bowl of your electric mixer (or with a hand mixer), beat the confectioners' sugar and meringue powder until combined. Add the water and beat on medium to high speed until very glossy and stiff peaks form (5 to 7 minutes). If necessary, to get the right consistency, add more powdered sugar or water. To cover or 'flood' the entire surface of the cookie with icing, the proper consistency is when you lift the beater, the ribbon of icing that falls back into the bowl remains on the surface of the icing for a few seconds before disappearing. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use. Makes about 3 cups Annie...See MoreShortbread cookies
Comments (17)Everyone has their own way. I learned to bake shortbread from my Scottish Grandmother and my Scottish Mom. They always chilled their dough so I follow in their tradition. I only chill the dough for shortbread, dough that has to be rolled and when I make pie crust. I make the melting moments or whipped shortbread recipe using cornstarch, icing sugar, flour and butter when I want something really soft but I prefer the crispier shortbread using rice flour and fine sugar. Either recipe, buttery shortbread sure does taste good. I watched an episode of Cooks Country or America's Test Kitchen and they used ground up rice krispies to make their shortbread crispier. I might try that if I ever run out of rice flour. I always have rice krispies on hand to make rice krispy squares...See Morerachelellen
15 years agoUser
15 years agocatherinet
15 years agojannie
15 years agocolleenoz
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15 years agojoy_unspeakable
15 years agolyndaluu2
13 years ago
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