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08-30-2005, 11:28 AM
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#1
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Executive Chef
Join Date: Oct 2004
Location: ...lala land..............
Posts: 3,684
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Shortbread cookie help
morning from Tulsa Ok....
I am sure the subject of shortbread has come up many a time over the time this board has been established. I need help with something. Question is, on a layover in a hotel I was staying in, and now can't remember the hotel or the country it was in even, there was a basket of goodies left for us in our rooms as is often times the case. Well, you know in that basket was a gold bag from a company that included smallish, walnut sized, shortbread surrounded truffles. In other words, truffles inside, but who knew  , and on the outside, completely covering the chocolate, was THEE most tender shortbread cookie ever eating by man, or in this case, woman, that being me  . My question is, anyone know how this was done? Anyone know the question of the universe which is how to make sinfully tender shortbread? Oh please, help this woman out
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...Trials travel best when you're taking the transportation known as prayer...SLRC
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08-30-2005, 03:54 PM
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#2
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Master Chef
Join Date: Sep 2004
Location: USA, Pennsylvania
Posts: 6,000
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Lefse, I know exactly what you're talking about but I've only seen the cookies in gourmet stores. I believe there's a mold that you can get to make this type of cookie. I'll look through all of my cookbooks when I have a chance and see what I can learn/remember.
By the way, it's great to see you back on DC!!!
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-A balanced diet is a cookie in each hand
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08-30-2005, 03:57 PM
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#3
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Master Chef
Join Date: Sep 2004
Location: USA, Pennsylvania
Posts: 6,000
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Aha! I found it!
Here's the link to a description of the cookie molds:
http://shop.bakerscatalogue.com/deta...=1125435349247
And here's a picture:
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-A balanced diet is a cookie in each hand
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09-02-2005, 09:40 AM
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#4
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Executive Chef
Join Date: Oct 2004
Location: ...lala land..............
Posts: 3,684
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gosh PA Baker, thanks for the help. Now, if you can help me with the most tender/delicate of cookie dough (for the shortbread) it'd really make me smile!  Thanks for the welcome back.  I get discouraged with these types of boards often times, and that's stupid of me. I just expect everyone to be exactly like me in my thinking. You're a doll to have supported my quiry, again, (((((((((((((PABAker))))))))))))))) OH, and the link worked for me, I'll have to check out the prices of the presses
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...Trials travel best when you're taking the transportation known as prayer...SLRC
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09-02-2005, 10:52 AM
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#5
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Executive Chef
Join Date: Nov 2004
Location: USA,Florida
Posts: 3,834
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I got an "expired link" message.
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Be an organ donor; give your heart to Jesus.
Exercise daily; walk with the Lord.
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09-02-2005, 12:32 PM
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#6
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Head Chef
Join Date: Sep 2004
Location: USA,Oregon
Posts: 1,302
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LEFSElover, the Leo in you should come out ROARING.  I'm a Leo as well, so can understan (add to that me being a Dragon)
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09-02-2005, 12:33 PM
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#7
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Master Chef
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
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Lefse, I wasn't ignoring you ... I just didn't have an answer!
Looks like PA Baker got you started .... as for a recipe, just start with a basic shortbread/butter cookie recipe and see how it turns out. If it's not tender enough - next time increase the butter a little ("shorten" it). I'm sure you will not be short of cookie testers who will be more than glad to eat your experiments.
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"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
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09-02-2005, 02:35 PM
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#8
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Chef Extraordinaire
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
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This is a recipe that I've used many times - I have never had a more tender butter cookie. I know it's not shortbread but it sure is tender like you asked for.
1/2 lb. butter, softened
3/4 cup cornstarch, sifted
1/3 cup confectioners sugar, sifted
1 cup flour
- Preheat oven to 350 degrees
- Mix everything well - batter will be stiff
- Drop from teaspoon onto greased baking sheet
- Bake at 350 degrees for 10-12 minutes
I have also put this icing on them. You have to be really careful because they will fall apart - but that's ok too because you get to eat those!!!!
3 oz. cream cheese, softened
1 1/2 cups confectioners sugar, sifted
1 tsp. vanilla
Mix cream cheese and sugar; add vanilla
Frost tops of cookies while still warm - and again, handle carefully.
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kitchenelf
"Count yourself...you ain't so many" - quote from Buck's Daddy
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09-02-2005, 03:36 PM
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#9
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Master Chef
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
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Shhh elf ... don't tell anyone ... but "short" refers to the fat/butter content.
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"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
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09-02-2005, 03:59 PM
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#10
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Chef Extraordinaire
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
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I won't tell a sole, oh wait, that's a fish!!! (now it's your turn not to tell a sole - these are soooooo flaky and tender and the shortbread I've had is a tad more firm so I thought it may have been a difference in flour/sugar/or something - I guess in this case it's the cornstarch????)
AND I know I'm short but you don't have to call me fat
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kitchenelf
"Count yourself...you ain't so many" - quote from Buck's Daddy
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