Shortbread question

[Lenona]

For the first time in maybe decades, I decided to make shortbread for New Year's, even though, like so many, I won't have any visitors to share it with.

Here's the strange part. The recipe (for children) said to turn the cookie sheet upside down first, because, it said, it would be "easier" to get the shortbread off that way, after baking. I don't know why it said that. I didn't need a spatula and I probably didn't even need to use the fork. (Maybe there was a little more butter in the batter than I realized?) At any rate, any recipe that calls for a cookie sheet generally doesn't result in a struggle! What gives?



Lenona.

[Dave Smith]

Beats the heck out of me why they would suggest turning the cookie sheet
over. Shortbreads are one cookie that don't even require greasing the
pan. However, it seems like an odd type of cookie to make at the last
minute. Shortbread cookies need to age for a couple weeks to age.

[Master Bruce]

For a couple of weeks.

[Julie Bove]

"Lenona" <leno...@yahoo.com> wrote in message
news:20487cbb-5770-4ebf...@googlegroups.com...

---

I've been making shortbread for years. I've never done that. There's so much
butter in shortbread, they won't stick.

[Julie Bove]

"Dave Smith" <adavid...@sympatico.ca> wrote in message
news:19yHH.134412$OX1....@fx07.iad...

I disagree. Mine would never make it that long. Always eaten immediately.

[Lenona]

How does aging improve them?

[Dave Smith]

On 2021-01-01 8:46 a.m., Lenona wrote:
> How does aging improve them?
>

Yes. The first time I made my own I used my mother's recipe. I called
her up when I was done and told her that I was kind of disappointed in
them. They were not very good. She said it was because it was too soon
to eat them and said to put store them for a couple weeks. Sure enough,
they were infinitely better texture and taste after sitting for a couple
weeks.

[Lenona]

Do you store them in a plastic bag, or what?

[Doris Night]

On Thu, 31 Dec 2020 19:42:44 -0800 (PST), Lenona <leno...@yahoo.com>
wrote:

>For the first time in maybe decades, I decided to make shortbread for New Year's, even though, like so many, I won't have any visitors to share it with.
>
>Here's the strange part. The recipe (for children) said to turn the cookie sheet upside down first, because, it said, it would be "easier" to get the shortbread off that way, after baking. I don't know why it said that. I didn't need a spatula and I probably didn't even need to use the fork. (Maybe there was a little more butter in the batter than I realized?) At any rate, any recipe that calls for a cookie sheet generally doesn't result in a struggle! What gives?

I think maybe the reason for this is in case the cookies are a bit
crumbly. If the sheet is upside down, you can sort of "slide" the
cookies off without having to bend them slightly, which you might do
with a spatula if you were trying to get the cookies over the lip of
the cookie sheet.

I hope that wasn't too convoluted an explanation.

Doris

[Lenona]

On Friday, January 1, 2021 at 1:00:47 PM UTC-5, Doris Night wrote:

> I think maybe the reason for this is in case the cookies are a bit
> crumbly. If the sheet is upside down, you can sort of "slide" the
> cookies off without having to bend them slightly, which you might do
> with a spatula if you were trying to get the cookies over the lip of
> the cookie sheet.
>
> I hope that wasn't too convoluted an explanation.
>

Sounds right, thanks!

[songbird]

strange to me, the shortbread cookies here are firm enough they
won't bend, but they don't really stick much either that you'd
need a spatula to remove them.


songbird

[jmcquown]

I'm afraid I cannot answer your question because the only shortbread I
have ever made was not cookies on a baking sheet. It wa my Scottish
grandmother's shortbread cooked in a metal baking pan (9X9) that was
buttered. And of course there was lots of butter in the shortbread
itself. The only fork involved was to prick the shortbread to release
some of the steam. It was cut into 2 inch squares when it was done.

If you or anyone cares I'll dig out her recipe again and post it (again).

Jill

[jmcquown]

On 1/1/2021 8:46 AM, Lenona wrote:
> How does aging improve them?
>

It doesn't.

Jill

[Dave Smith]

Mt experience and the advice of numerous site beg to differ.

[jmcquown]

I'm only going by my experience with my grandmother's shortbread recipe
Then again, it wasn't cookies so there was no turned over baking
sheet. It was baked and cut into squares and stored in an air-tight
tin. All of it was always eaten before it was "aged".

Jill

[Master Bruce]

On Fri, 1 Jan 2021 22:03:38 -0500, jmcquown <j_mc...@comcast.net>
wrote:

In Dave's company cookies age really fast.

[Julie Bove]

"Doris Night" <goodnig...@yahoo.com> wrote in message
news:8louufhk26epuoad0...@4ax.com...

My cookie sheets don't have lips. They do have an angled, raised edge on one
side. If you put them upside down, they won't sit flat.

[Julie Bove]

"songbird" <song...@anthive.com> wrote in message
news:hdj4ch-...@anthive.com...

Mine are never crumbly. I did make snowballs this Christmas but some without
nuts. One of those without nuts did crumble. The ones with nuts did not.
Snowballs are a form of shortbread.

[Julie Bove]

"Dave Smith" <adavid...@sympatico.ca> wrote in message

news:mzQHH.89791$x92....@fx48.iad...

Care to share a site? And maybe your recipe? I know there are many. Mine
generally have mainly flour and butter. A little sugar. I have made them
with whole wheat flour, oats, various flavorings., Etc.

When I worked at K Mart, I made cookies for Christmas. I started early
because I generally had a total of 7, brown paper grocery bags full. Some
were given as individual gifts, but I always put out two trays in the
employee lounge and refilled them throughout the day.

The shortbread were often drizzled with chocolate and sprinkles. I tasted
them when fresh, and also several weeks later off the tray in the lounge.
Both tasted the same.

What does need to mellow are fruitcake and fondant. Both of those improve
with age.

[Julie Bove]

"jmcquown" <j_mc...@comcast.net> wrote in message
news:foRHH.8486$cj2....@fx29.iad...

I have made that kind and also the cookies. Neither needed to age.

[Julie Bove]

"Master Bruce" <maste...@null.null> wrote in message
news:nnpvuf1d1038hag9e...@4ax.com...

Not if Big Niece comes over!

[Dave Smith]

On 2021-01-01 11:16 p.m., Julie Bove wrote:

>>> It doesn't.
>>>
>>
>> Mt experience and the advice of numerous site beg to differ.
>
> Care to share a site?

Since you won't use |Google because you prefer to remain willfully
ignorant....
https://www.google.com/search?q=aging+shortbread&rlz=1C1VDKB_enCA931CA931&oq=ag&aqs=chrome.0.69i59j69i57j46i457j0i395i433l2j69i60j69i61j69i60.4152j1j4&sourceid=chrome&ie=UTF-8

> And maybe your recipe? I know there are many.

Yeah, right. I will post my recipe for you so that you can tell be the
reasons it won't work for you. There are three ingredients; butter,
sugar and flour.

> When I worked at K Mart, I made cookies for Christmas. I started early
> because I generally had a total of 7, brown paper grocery bags full.
> Some were given as individual gifts, but I always put out two trays in
> the employee lounge and refilled them throughout the day.
>
> The shortbread were often drizzled with chocolate and sprinkles. I
> tasted them when fresh, and also several weeks later off the tray in the
> lounge. Both tasted the same.

That's a curious twist. Yesterday you wrote " I disagree. Mine would

[Master Bruce]

lol

[jmcquown]

On 1/1/2021 11:28 PM, Dave Smith wrote:
> On 2021-01-01 11:16 p.m., Julie Bove wrote:
>
>>>> It doesn't.
>>>>
>>>
>>> Mt experience and the advice of numerous site beg to differ.
>>
>> Care to share a site?
>
> Since you won't use |Google because you prefer to remain willfully
> ignorant....
> https://www.google.com/search?q=aging+shortbread&rlz=1C1VDKB_enCA931CA931&oq=ag&aqs=chrome.0.69i59j69i57j46i457j0i395i433l2j69i60j69i61j69i60.4152j1j4&sourceid=chrome&ie=UTF-8
>
>> And maybe your recipe? I know there are many.
>
>
> Yeah, right. I will post my recipe for you so that you can tell be the
> reasons it won't work for you. There are three ingredients; butter,
> sugar and flour.
>

I'll post my grandmother's Scottish Shortbread recipe:

3/4 lb. butter
1 cup sugar
4 cups (1 lb.) all purpose flour
1/4 tsp. salt

Cream butter and sugar. Mix and sift together flour & salt. Stir into
butter and sugar mixture. Roll to 3/4 inch thickeness in a glass baking
pan. Prick with a fork a number of times. Bake at 275F until light
brown, about one hour. No mention of "aging" shortbread.

I have a note on this recipe that says Grandma pressed the dough into a
4x11" glass baking pan and smoothed the dough by rolling a drinking
glass over it before pricking the dough with a fork. The other note I
have says "can be rolled thick and cut into cookies, in which case bake
at 350F for 15 minutes." No mention at all about Leona's upside down
baking sheet.

Jill

[Ophelia]

"Julie Bove" wrote in message news:rsos8j$cqi$1...@dont-email.me...

lol

[Taxed and Spent]

Do you have that recipe to share?

[Dave Smith]

On 2021-01-02 12:30 a.m., jmcquown wrote:
> On 1/1/2021 11:28 PM, Dave Smith wrote:
>> On 2021-01-01 11:16 p.m., Julie Bove wrote:
>>
>>>>> It doesn't.
>>>>>
>>>>
>>>> Mt experience and the advice of numerous site beg to differ.
>>>
>>> Care to share a site?
>>
>> Since you won't use |Google because you prefer to remain willfully
>> ignorant....
>> https://www.google.com/search?q=aging+shortbread&rlz=1C1VDKB_enCA931CA931&oq=ag&aqs=chrome.0.69i59j69i57j46i457j0i395i433l2j69i60j69i61j69i60.4152j1j4&sourceid=chrome&ie=UTF-8
>>
>>> And maybe your recipe? I know there are many.
>>
>>
>> Yeah, right. I will post my recipe for you so that you can tell be the
>> reasons it won't work for you. There are three ingredients; butter,
>> sugar and flour.
>>
>
> I'll post my grandmother's Scottish Shortbread recipe:
>
> 3/4 lb. butter
> 1 cup sugar
> 4 cups (1 lb.) all purpose flour
> 1/4 tsp. salt
>
> Cream butter and sugar.  Mix and sift together flour & salt.  Stir into
> butter and sugar mixture.  Roll to 3/4 inch thickeness in a glass baking
> pan.  Prick with a fork a number of times.  Bake at 275F until light
> brown, about one hour.  No mention of "aging" shortbread.

No need to mention what many shortbread bakers already know. I have
done a considerable amount of baking over the years and there aren't
many recipes that instruct you to eat things right away. One exception
would be Vichyssoise.

[Graham]

You certainly have to let short-bread and the French equivalent sablés cool
thoroughly to set the texture properly. But aging? That's staling more
likely.

[songbird]

Taxed and Spent wrote:
...

> Do you have that recipe to share?

the only difference i'm seeing between what people have been
posting here is that our version uses corn starch.

when first brought up i thought it kind of odd, but it works.
it makes the dough inedible to me (which is probably a good
thing anyways) when raw.


songbird

[dsi1]

The use of cornstarch is intriguing. I'll have to try it. Thanks.

[Graham]

It lowers the strength of the AP flour in the recipe. If you use cake
flour, you probably wouldn't need to add it.

[songbird]

dsi1 wrote:
...

> The use of cornstarch is intriguing. I'll have to try it. Thanks.

google it, but if you want the recipe i can get it tomorrow and
post it. i'm pretty sure it came from a magazine article that
Mom came across. she likes them plain and with some chocolate
chips mixed in, i only like a few chocolate chips as i think they
dominate the flavor too much when too many are used. i prefer
them plain more than with anything on or in them. she will dunk
some half in chocolate too.


songbird

[Julie Bove]

"Dave Smith" <adavid...@sympatico.ca> wrote in message

news:9ESHH.103383$mg2....@fx04.iad...

Martha Stewart doesn't say to age them.

[Julie Bove]

"Graham" <g.st...@shaw.ca> wrote in message
news:ase4oq1lvhvt.o4ca2xt98jea$.dlg@40tude.net...

Exactly.

[dsi1]

I got the recipe down. It's dead simple. I like dead simple.

[S Viemeister]

My mother used some rice flour in her shortbread, rather than cornstarch.

[Gary]

Dave Smith wrote: I have

> done a considerable amount of baking over the years and there aren't
> many recipes that instruct you to eat things right away. One exception
> would be Vichyssoise.

Correct me if I'm wrong but I don't think Vichyssoise should be eaten
right away either. Isn't it supposed to be pureed then chilled first?

I've made it a few times but I like it chunky and hot. No chilled soup
for me, thank you. :)

[Gary]

On 1/3/2021 1:51 AM, songbird wrote:
> dsi1 wrote:
> ...
>> The use of cornstarch is intriguing. I'll have to try it. Thanks.
>
> google it, but if you want the recipe i can get it tomorrow and
> post it. i'm pretty sure it came from a magazine article that
> Mom came across. she likes them plain and with some chocolate
> chips mixed in, i only like a few chocolate chips as i think they
> dominate the flavor too much when too many are used. i prefer
> them plain more than with anything on or in them.

I made a batch of CC cookies in the past year. I used the dough recipe
but left out the chocolate. They were very tasty.

[dsi1]

I use to use rice flour with all-purpose flour to make waffles. It makes them lighter and crispier. If you you too much, it turns just plain weird. Some people use all rice flour and make mochi waffles.

[Master Bruce]

So they weren't CC cookies.

[Master Bruce]

All the little rules... The older, the more...

[Cindy Hamilton]

I suspect Gary's been that way all his life.

Still, nothing wrong with preferences, unless you make fun or judge
those whose preferences are different.

Oh, hey. Just broke one of the walls in my glass house. Hang on
while I get the duct tape.

Cindy Hamilton

[Master Bruce]

On Sun, 3 Jan 2021 10:29:43 -0800 (PST), Cindy Hamilton
<angelica...@yahoo.com> wrote:

>On Sunday, January 3, 2021 at 1:23:53 PM UTC-5, Master Bruce wrote:
>> On Sun, 3 Jan 2021 09:11:58 -0500, Gary <g.ma...@att.net> wrote:
>>
>> >Dave Smith wrote: I have
>> >> done a considerable amount of baking over the years and there aren't
>> >> many recipes that instruct you to eat things right away. One exception
>> >> would be Vichyssoise.
>> >
>> >Correct me if I'm wrong but I don't think Vichyssoise should be eaten
>> >right away either. Isn't it supposed to be pureed then chilled first?
>> >
>> >I've made it a few times but I like it chunky and hot. No chilled soup
>> >for me, thank you. :)
>> All the little rules... The older, the more...
>
>I suspect Gary's been that way all his life.
>
>Still, nothing wrong with preferences, unless you make fun or judge
>those whose preferences are different.

But too many little rules and preferences make for a typical old
person.

[Cindy Hamilton]

Maybe. Perhaps we're set in our ways, or perhaps it's the culmination
of a lifetime of trial-and-error and we know what works, what doesn't,
what we like, and what we don't.

Unless you're suggesting I should attempt to develop a taste for
bland casseroles and overcooked crockpot foods just for a change.

Cindy Hamilton

[Master Bruce]

On Sun, 3 Jan 2021 12:42:00 -0800 (PST), Cindy Hamilton

No, like what you like. But Gary starts to sound like an old man.

[Julie Bove]

"Gary" <g.ma...@att.net> wrote in message
news:rssjbe$nqm$5...@dont-email.me...

I said that too until I got some Gazpacho in a bottle at QFC. I drank it
straight from the bottle. Loved it! But it was part of a promotion and I've
never seen it since.

[Gary]

Ummmm Bruce... I *am* an old man now. Why shouldn't I sound like one?

[Cindy Hamilton]

On Saturday, January 2, 2021 at 10:43:47 AM UTC-5, Dave Smith wrote:
> On 2021-01-02 12:30 a.m., jmcquown wrote:
> > On 1/1/2021 11:28 PM, Dave Smith wrote:
> >> On 2021-01-01 11:16 p.m., Julie Bove wrote:
> >>
> >>>>> It doesn't.
> >>>>>
> >>>>
> >>>> Mt experience and the advice of numerous site beg to differ.
> >>>
> >>> Care to share a site?
> >>
> >> Since you won't use |Google because you prefer to remain willfully
> >> ignorant....
> >> https://www.google.com/search?q=aging+shortbread&rlz=1C1VDKB_enCA931CA931&oq=ag&aqs=chrome.0.69i59j69i57j46i457j0i395i433l2j69i60j69i61j69i60.4152j1j4&sourceid=chrome&ie=UTF-8
> >>
> >>> And maybe your recipe? I know there are many.
> >>
> >>
> >> Yeah, right. I will post my recipe for you so that you can tell be the
> >> reasons it won't work for you. There are three ingredients; butter,
> >> sugar and flour.
> >>
> >
> > I'll post my grandmother's Scottish Shortbread recipe:
> >
> > 3/4 lb. butter
> > 1 cup sugar
> > 4 cups (1 lb.) all purpose flour
> > 1/4 tsp. salt
> >
> > Cream butter and sugar. Mix and sift together flour & salt. Stir into
> > butter and sugar mixture. Roll to 3/4 inch thickeness in a glass baking
> > pan. Prick with a fork a number of times. Bake at 275F until light
> > brown, about one hour. No mention of "aging" shortbread.
> No need to mention what many shortbread bakers already know.

How are we poor mortals, who didn't grow up eating shortbread (unless
Lorna Doones count), to know if the recipe doesn't tell us?

> I have
> done a considerable amount of baking over the years and there aren't
> many recipes that instruct you to eat things right away.

Mmm. Chocolate-chip cookies warm out of the oven.

Cindy Hamilton

[Master Bruce]

You're in your 60s. You don't have to be :)

[Lenona]

On Sunday, January 3, 2021 at 2:23:00 AM UTC-5, julie wrote:

> Martha Stewart doesn't say to age them.

Well, she doesn't ORDER anyone to age them, but here, she says: "This buttery cookie gets better with age: It can be stored up to a month, and over that time its flavor deepens."

https://www.marthastewart.com/342398/basic-shortbread

This recipe is for a large amount, so if you can't resist the temptation to eat some right away, chances are there will still be some left to store.

It includes vanilla. I wonder, though - is the parchment paper really necessary? Or the butter for the pans?


Lenona.

[Graham]

If I were to follow her recipe (which I won't) I would use cake flour
rather than AP.

[Daniel]

"Julie Bove" <juli...@frontier.com> writes:

> "Dave Smith" <adavid...@sympatico.ca> wrote in message

> news:19yHH.134412$OX1....@fx07.iad...
>> On 2020-12-31 10:42 p.m., Lenona wrote:
>>> For the first time in maybe decades, I decided to make shortbread for
>>> New Year's, even though, like so many, I won't have any visitors to
>>> share it with.
>>>
>>> Here's the strange part. The recipe (for children) said to turn the
>>> cookie sheet upside down first, because, it said, it would be
>>> "easier" to get the shortbread off that way, after baking. I don't
>>> know why it said that. I didn't need a spatula and I probably didn't
>>> even need to use the fork. (Maybe there was a little more butter in
>>> the batter than I realized?) At any rate, any recipe that calls for a
>>> cookie sheet generally doesn't result in a struggle! What gives?
>>>
>>
>>
>> Beats the heck out of me why they would suggest turning the cookie
>> sheet over. Shortbreads are one cookie that don't even require
>> greasing the pan. However, it seems like an odd type of cookie to
>> make at the last minute. Shortbread cookies need to age for a couple
>> weeks to age.

>
> I disagree. Mine would never make it that long. Always eaten
> immediately.
>

Is it the dough being aged or is it the finished product? I can see
aging the dough to let the carb chains convert to sugar. I can't see how
aging a cookie won't yield a stale cookie at the end.

This thread inspired me to make shortbread cookies. And, with this reply
I ask for some guidance. This is what happened to me, I followed the
barefoot contessa's food network recipe written below. When the
ingredients were mixed together, I never got a dough, but something in
between wet flour and dough. I could fist it together to make a loose
form similar to wet sand or kinetic sand, but nothing that could be
formed into a dough where I could cut a cookie with it.

So I added about a quarter cup of water which, effectively, changed the
consistency of the whole damned thing since I basically made super-sweet
biscuits. I asked this question on IRC and that's what I was told,
anyway. I didn't think it through before I ruined the batch. Well, the
wife ate every cookie so that's good at least. I didn't like them
whatsoever. I was told, in the IRC chat, that the dough should barely
hold itself together. But if that's the case, how does it form the
consistency it supposed to?

What's everyone's trick on making a formable dough? Mind you, this was
my first attempt at shortbread so be gentle, thanks.

Shortbread Cookies

3/4 lb unsalted butter, at room temperature
1 cup sugar, plus extra for sprinkling
1 tsp pure vanilla extract
3 1/2 cups AP flour
1/4 tsp salt
6-7 oz semisweet chocolate, finely chopped

1. Preheat oven 350 degrees f.
2. In the bowl of an electric mixer fitted with a paddle attachment, mix
together the butter and 1 cup of sugar until they are just combined. Add
the vanilla. In a medium bowl, sift together the flour and salt, then
add them to the butter-and-sugar mixture. Mix on low speed until the
dough starts to come together. Dump onto a surface dusted with flour and
shape into a flat disk, about 1-inch thick. Wrap in plastic and chill
for 30 minutes, until firm but still pliable.
3. Roll the dough 1/2-inch thick on a lightly floured surface and cut
with a 3-by-1-inch finger-shaped cutter. Place the cookies on an
ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25
minutes, until the edges begin to brown. Allow to cool to room
temperature.
4. When the cookies are cool, place them on a baking sheet lined with
parchment paper. Put 3 ounces of the chocolate in a glass bowl and
microwave on high power for 30 seconds. (Don't trust your microwave
timer; time it with your watch.) Stir with a wooden spoon. Continue to
heat and stir in 30-second increments until the chocolate is just
melted. Add the remaining chocolate and allow it to sit at room
temperature, stirring often, until it's completely smooth. If there are
still bits of unmelted chocolate after about 5 minutes, return to the
microwave in 5-second intervals, stirring, until completely smooth. Stir
vigorously until the chocolate is smooth and slightly cooled; stirring
makes it glossier.
5. Drizzle or dip 1/2 of each cookie with just enough chocolate to coat
it. Place the cookie back on the parchment-lined baking sheet and let
stand at room temperature until the chocolate has firmed up, about 20
minutes.
6. Cook's Note: If a 3-by-1-inch cookie cutter is not available, you can
cut the shortbread into rectangles using a fluted pastry wheel for
decorative edges or simple cut with a butter knife.

--
Daniel
Visit me at: gopher://gcpp.world

[Cindy Hamilton]

On Wednesday, January 27, 2021 at 3:05:23 PM UTC-5, Daniel wrote:

> Shortbread Cookies
>
> 3/4 lb unsalted butter, at room temperature
> 1 cup sugar, plus extra for sprinkling
> 1 tsp pure vanilla extract
> 3 1/2 cups AP flour
> 1/4 tsp salt
> 6-7 oz semisweet chocolate, finely chopped

I'm not a baker, but I'd say that's too much flour.

Try this recipe:

<https://www.seriouseats.com/recipes/2012/04/classic-butter-shortbread-cookie-recipe.html>

Or if you can manage to weigh your ingredients:

<https://worldfoodtour.co.uk/recipe/delia-smiths-shortbread-biscuits>

Cindy Hamilton

[GM]

The recipe is way too long..

--
Best
Greg

[songbird]

Daniel wrote:
...

> This thread inspired me to make shortbread cookies. And, with this reply
> I ask for some guidance. This is what happened to me, I followed the
> barefoot contessa's food network recipe written below. When the
> ingredients were mixed together, I never got a dough, but something in
> between wet flour and dough. I could fist it together to make a loose
> form similar to wet sand or kinetic sand, but nothing that could be
> formed into a dough where I could cut a cookie with it.

hmm, too much flour then. add just a bit of milk or
water and mix again until it just holds together enough.

> So I added about a quarter cup of water which, effectively, changed the
> consistency of the whole damned thing since I basically made super-sweet
> biscuits. I asked this question on IRC and that's what I was told,
> anyway. I didn't think it through before I ruined the batch. Well, the
> wife ate every cookie so that's good at least. I didn't like them
> whatsoever. I was told, in the IRC chat, that the dough should barely
> hold itself together. But if that's the case, how does it form the
> consistency it supposed to?
>
> What's everyone's trick on making a formable dough? Mind you, this was
> my first attempt at shortbread so be gentle, thanks.

Mom never does the combining and cooling off steps nor
does she roll it out and punch out cookies. instead she uses
a small stainless steel scoop so that each cookie has just
the right amount of dough and then she smushes it with a
small smooth bottomed glass. they are all uniform in size
by using the scoop and with practice pressing them down you
can make them the same or close enough thickness. they're
pretty good. one of my favorite cookies (other than the
fact that i don't like the raw dough and i love about any
cookie).

they're good with a few chocolate chips mixed in instead
of having to dip them too. that does look nice but it's a
lot of work. when you're doing hundreds of cookies you may
not have time for that kind of treatment.


songbird

[Graham]

Weighing is the way to go when baking. Especially if it's a recipe new to
you. Delia Smith is absolutely reliable however, note that plain flour in
the UK is softer than All Purpose, so look for cake or cake & pastry flour.
Not all supermarkets carry it though.

[Dave Smith]

On 2021-01-27 3:05 p.m., Daniel wrote:

> This thread inspired me to make shortbread cookies. And, with this reply
> I ask for some guidance. This is what happened to me, I followed the
> barefoot contessa's food network recipe written below. When the
> ingredients were mixed together, I never got a dough, but something in
> between wet flour and dough. I could fist it together to make a loose
> form similar to wet sand or kinetic sand, but nothing that could be
> formed into a dough where I could cut a cookie with it.
>
> So I added about a quarter cup of water which, effectively, changed the
> consistency of the whole damned thing since I basically made super-sweet
> biscuits. I asked this question on IRC and that's what I was told,
> anyway. I didn't think it through before I ruined the batch. Well, the
> wife ate every cookie so that's good at least. I didn't like them
> whatsoever. I was told, in the IRC chat, that the dough should barely
> hold itself together. But if that's the case, how does it form the
> consistency it supposed to?
>
> What's everyone's trick on making a formable dough? Mind you, this was
> my first attempt at shortbread so be gentle, thanks.
>

You added water???? The Countess's recipe already has more than enough
ingredients. My recipe calls only for butter, flour and brown sugar.
It is important to use soft butter and to really mix it. You usually end
up have to press it into a roll, but once it has been chilled it
maintains its consistency. I roll it out to about 1/4 inch.

I didn't make any shortbread this year. My Scottish neighbour brought us
some Scottish Shortbread. I think I prefer that stuff.

[Bryan Simmons]

If I asked about baguettes, would that be a longbread question?
>
> --
> Best
> Greg

--Bryan

[US Janet]

I was going to say the same thing, Graham. But, I checked the recipe
and no weight is given. The Contessa never weighs anything. She
stirs, scoops and levels with the hand.
Janeat US

[songbird]

Dave Smith wrote:
...

> You added water???? The Countess's recipe already has more than enough
> ingredients. My recipe calls only for butter, flour and brown sugar.
> It is important to use soft butter and to really mix it. You usually end
> up have to press it into a roll, but once it has been chilled it
> maintains its consistency. I roll it out to about 1/4 inch.

i think some flours are drier than others, a bit of water
should not destroy this recipe. my own experience is that
different flours and different seasons can make a bit of
difference.

also some butters have more liquid in them than others.

and if you use *shudder* margarine those can contain a
lot of water. we found that out through the years and
recently just decided to not use margarine any more since
there was so much water in it. not that i really liked it
anyways. though as a side note the margarine that some
of the food service companies carry is sometimes much
better in that regards as compared to what you can get at
the supermarket.


songbird

[Graham]

But Delia gives weights:
110g Butter
50g Caster Sugar
175g Plain Flour

[Cindy Hamilton]

Is it that soft? Wow.

The Serious Eats recipe is probably designed for U.S. AP flour, and the
cornstarch in the confectioner's sugar would help (a tiny bit).

Another place Daniel's recipe went wrong is rolling and cutting out
like a sugar cookie. Just pat it out and score it before baking.

Cindy Hamilton

[Daniel]

Yes I have a few really nice scales and will weigh the ingredients of
the recipe uses it as a measure.

So I followed the seriouseats recipe and, honestly, I can now say I've
made shortbread and man is it delicious.

Pictures:
https://www.omgwtflol.net/nextcloud/index.php/s/sMPrHYEFEo3Z3ES

I read all the productive replies and I want to thank all of you for
discussing weight as the suggested method when baking. It is
WONDERFUL. I'm so glad I had the tart pan. Perfect, even down to
using plastic wrap to smooth the top with fingers. I had so much fun
making it.

[Cindy Hamilton]

That does look delicious. I'm glad you were successful. I really like
Serious Eats for their approach to the science of food.

Cooking is both an art and a science, and we neglect either one at our peril.

Cindy Hamilton

[Graham]

Emeril Lagasse always maintained on his TV shows: "Baking is Science.
Weigh!"
I would advise you to follow European based recipes in grams and Mls rather
than the N.American ones based on ounces. However, you will find more and
more American patissiers' books using metric measurements.

[Cindy Hamilton]

For us casual bakers, volume is usually fine. I've never ruined a chocolate chip
cookie by using a measuring cup. Quick breads are pretty forgiving, too.

I think Daniel's original recipe was just off. 3.5 cups AP flour to 3/4 pound
butter was just too much flour.

Cindy Hamilton

[Sheldon Martin]

I never liked shortbread, I put it in the same catagory as pie
crust... greasy flour... I'd not waste my time with either.

[Dave Smith]

On 2021-01-30 11:57 a.m., Sheldon Martin wrote:
> On Sat, 30 Jan 2021 07:31:36 -0800 (PST), Cindy Hamilton

cookie by using a measuring cup. Quick breads are pretty forgiving, too.
>>
>> I think Daniel's original recipe was just off. 3.5 cups AP flour to 3/4 pound
>> butter was just too much flour.
>>
>> Cindy Hamilton
>
> I never liked shortbread, I put it in the same catagory as pie
> crust... greasy flour... I'd not waste my time with either.
>

That is your loss. Mass produced pie crusts are nothing to write home
about, but a good pie crust can be very good. Commercially made
shortbread is not very exciting, but a good homemade shortbread can be a
real treat.

[Cindy Hamilton]

I'm a shortbread slut. I used to like Lorna Doones.

Cindy Hamilton

[Stu Rawlings]

On 1/30/2021 11:57 AM, Sheldon Martin wrote:
> I never liked shortbread, I put it in the same catagory as pie
> crust... greasy flour... I'd not waste my time with either.
>

A hairy squirting Spanish Coño is more your speed, Popeye.

https://postimg.cc/QHqXND9q

Get er' done!

[Ed Pawlowski]

I stepped up to Pepperidge Farms in recent years but grew up on Doones.

[Daniel]

+1 on pie crust. I've never had the urge to bake pie crust and
eat it stag. On the shortbread part, well we all have our
preferences. And more for us as they say.

[Daniel]

I chuckled out loud. I still like lorna doone. We go back a ways.

[Daniel]

There must be a looong storied history there. I won't touch that one but
I did chuckle pretty heartily at this reply. Good going.

[Ophelia]

"Daniel" wrote in message news:87y2ga2...@sci.fidan.com...

Daniel

====

'Eat it stag' ???

[Master Bruce]

On Sun, 31 Jan 2021 10:29:23 -0000, "Ophelia" <oph...@elsinore.me.uk>
wrote:

That was my question too. "I made a pie crust and I ate it stag with
some moonshine!"

?

[Ophelia]

"Master Bruce" wrote in message
news:es1d1g1g4nb3sfpqh...@4ax.com...

====

Ooh I think i know what moonshine is. Isn't it booze?

[songbird]

Daniel wrote:
...

> Yes I have a few really nice scales and will weigh the ingredients of
> the recipe uses it as a measure.
>
> So I followed the seriouseats recipe and, honestly, I can now say I've
> made shortbread and man is it delicious.
>
> Pictures:
> https://www.omgwtflol.net/nextcloud/index.php/s/sMPrHYEFEo3Z3ES
>
> I read all the productive replies and I want to thank all of you for
> discussing weight as the suggested method when baking. It is
> WONDERFUL. I'm so glad I had the tart pan. Perfect, even down to
> using plastic wrap to smooth the top with fingers. I had so much fun
> making it.

congratulations, it looks good to me! :)


songbird

[Master Bruce]

On Sun, 31 Jan 2021 12:00:01 -0000, "Ophelia" <oph...@elsinore.me.uk>
wrote:

Yes, illegal home-made booze, I believe.

[Ophelia]

"Master Bruce" wrote in message

news:0msd1gt5uri8nf03f...@4ax.com...

==

Fancy:)))

[Ophelia]

"Ophelia" wrote in message news:i7oj66...@mid.individual.net...

===

Oh and BTW whenever I come into here, It says Windows Live Mail: 2011

I have been meaning to say, but I just remembered:))

[Stu Rawlings]

On 1/31/2021 4:53 PM, Ophelia wrote:
>  Oh and BTW whenever I come into here, It says Windows Live Mail: 2011
>
>  I have been meaning to say, but I just remembered:))
>

It should say "Welcome Back Idiot"

[%]

:))))))))))))) :)))))))))))) :))))))))))))

[Master Bruce]

On Sun, 31 Jan 2021 21:53:57 -0000, "Ophelia" <oph...@elsinore.me.uk>
wrote:

Yes, that makes sense.

[Gary]

Ophelia wrote:
> Oh and BTW whenever I come into here, It says Windows Live Mail: 2011

That's the version I have on this laptop but I've never used it so I
can't really help you with "how to do" questions. ;(

[Ophelia]

"Gary" wrote in message news:rv90i5$7re$7...@dont-email.me...

===

Thanks very much Gary:)) I know you would have if you could:))

[Master Bruce]

On Mon, 1 Feb 2021 20:01:01 -0000, "Ophelia" <oph...@elsinore.me.uk>
wrote:

From what I read here:

<https://answers.microsoft.com/en-us/windows/forum/all/how-to-add-to-quote-in-news-reply/89043e87-0ebc-46cb-a3e4-548223930818>

Microsoft "did away with the > quote in this version". So you're up
the proverbial creek without a paddle when it comes to quoting.

[Ophelia]

"Master Bruce" wrote in message

news:ogpg1gl36inuemq4e...@4ax.com...

====

LOL Thanks:)

[Daniel]

What I mean is, I don't eat pie crust all by itself. That's what I meant
by stag.

[Roy Rogers]

That must be meaning 5b of stag:
"one who attends a dance or party without a companion"

<https://www.merriam-webster.com/dictionary/stag>

[Ophelia]

"Daniel" wrote in message news:87zh0mw...@sci.fidan.com...

Daniel

===

Thank you!

[Master Bruce]

On Sun, 31 Jan 2021 21:53:57 -0000, "Ophelia" <oph...@elsinore.me.uk>
wrote:

>
>

It's truly a testament to modern technology that somebody as
irretrievably stupid as you can still manage to post.