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Old 12-19-2008, 06:44 PM   #11
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Well, another theory up in smoke! Andy, it turns out that the booklet shows Five Roses Flour on this recipe and NOT Robin Hood, AND they are both now part of the same parent company, though still different.
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Old 12-19-2008, 11:06 PM   #12
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I am sorry that I missed this thread. I would have suggested that you didn't let your butter soften enough when you started and sometimes leaving the dough sit out or the pate brisee technique of heeling it a little.
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Old 12-19-2008, 11:08 PM   #13
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This blog offers great advice.
On the Short List: Shortbread Recipes for Holiday Baking | BlogHer
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Old 12-20-2008, 10:02 AM   #14
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Well, another theory up in smoke! Andy, it turns out that the booklet shows Five Roses Flour on this recipe and NOT Robin Hood, AND they are both now part of the same parent company, though still different.

Well, that's the extent of my baking expertise. I hope someone else will be more helpful.
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Old 12-20-2008, 10:05 AM   #15
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I'm sure you have had your question answered and your cookies are fine. I just wanted to post this for the future. If you are making shortbread type cookies the ratio is 1-2-4. Thats sugar-butter-flour respectively. So if you have 1 cup of sugar you need 2 of butter and 4 of flour. Thats been my standard for years and years and any recipe I see that is "off" of those amounts I adjust accordingly and all is well. If the ratio changes then they become more like sugar cookies and not shortbready anymore.
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Old 12-20-2008, 10:08 AM   #16
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^AndyM, it was a very good supposition on your part. Often different protein counts in flour can affect a baked good.

Now, here I am going to give away a very big Hungarian baking secret:

I know that Hungarian bakers love to use unbleached all-purpose Montana Sapphire Flour. Even Nick Malgieri, when he teaches classes at the Western Reserve School of Cooking noticed that his cakes rose higher. He said that he buys it by the case when he is here and has it shipped to New York--a very expensive proposition (shipping wise) but he feels it is worth it.

If you ever see it on your shelves, give it a try.

A lot of people are loving this Montana Sapphire unbleached white flour because it is an all-purpose with a protein content of 10% winter wheat. As such, they are getting fantastic results with bread doughs--stellar results, in fact.
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Old 12-20-2008, 12:07 PM   #17
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Thanks everyone, I did post earlier that I got them to work by adding extra butter. Alix, I found my mother's shortbread recipe in a drawer (thought it went to storage with all the rest of my cooking stuff), and yes, those are the EXACT proportions of hers and it is a never-fail recipe. I have my "brown sugar buttons" but I am going to make a batch of TNT Scottish Shortbread today as well.

Thank you again to everyone. You really did help me. I don't know why I couldn't figure this out on my own. I just am not into baking this year and it is all or part of most of my gifts.
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Old 12-22-2008, 09:14 AM   #18
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wow that is alot of corn starch.

what purpose does it serve?
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Old 12-22-2008, 09:26 AM   #19
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I'm sure you have had your question answered and your cookies are fine. I just wanted to post this for the future. If you are making shortbread type cookies the ratio is 1-2-4. Thats sugar-butter-flour respectively. So if you have 1 cup of sugar you need 2 of butter and 4 of flour. Thats been my standard for years and years and any recipe I see that is "off" of those amounts I adjust accordingly and all is well. If the ratio changes then they become more like sugar cookies and not shortbready anymore.


Thanks, Alix. simple and easy!
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