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View Poll Results: When making shortbread cookies do you...
use granulated sugar? 8 44.44%
use powdered sugar? 8 44.44%
don't care? 2 11.11%
Voters: 18. You may not vote on this poll

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Old 01-29-2008, 11:08 PM   #11
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I have never made shortbread cookies, but they are one of my favorite cookies by far!
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Old 02-07-2008, 04:00 PM   #12
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My mother's shortbread cookie recipe has always been THE recipe to use but whenever I made it mine were, in the opinion of my father, either too "short" or not "short enough". I tried everything, even other recipes to no avail. So this year I got out my wonderful Kitchenaid Pro, attached the dough hook, added all the ingredients of mother's recipe and turned on the machine! I know, shortbread and machines should never mix but it was THE best shortbread I have ever made. Funniest thing - my Dad said, "hmm I am glad your mother isn't here because she'd kick me for saying this....it is way better than hers!"
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Old 02-07-2008, 08:46 PM   #13
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just sub out brown sugar for the white!

Maple sugar is divine if you can find some!
I'm guessing you could make your own maple sugar with a good maple syrup the same as you would make a brown sugar with molasses. Think?
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Old 02-09-2008, 11:40 PM   #14
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Must be powdered sugar and must be butter when I make shortbread cookies. :)
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Old 04-12-2008, 09:30 PM   #15
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My favorite cookies to make are shortbread too! Wow, I never used brown sugar to make them before. Can't wait to try it.
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Old 04-12-2008, 09:50 PM   #16
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....but it was THE best shortbread I have ever made.
Ohhhh, Laurie ..... would you please post the recipe?

Since I got my KA, I have never made ANY kind of cookie without it.

Lee
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Old 04-13-2008, 05:52 AM   #17
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I like both kinds. Depends on what outcome I'm going for!
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Old 04-13-2008, 07:15 AM   #18
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love to take shortbread cookies and spread Nutella on them before eating
I haven't made them in years
anyone like to share their recipe
thanks
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Old 04-13-2008, 12:11 PM   #19
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powdered sugar will give you a crisp and smooth texture. granular sugar will give you a sandy texture. both taste great.
You can eliminate most of the "sand" with granulated sugar if you "superfine" it by buzzing it in your food processor with the metal blade for about 30 seconds.
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Old 04-14-2008, 12:24 AM   #20
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Hi All,

Traditional Scotch Shortbread for bars, squares or biscuits should be made with:

100 gms/4 oz plain flour (sieved)
100 gms/4 oz butter cut into small pieces
50 gms/2 oz powdered or caster sugar (sieved)
50 gms/2oz rice flour (sieved)

Place all the ingredients in a bowl and bring together with the heel of the hand. Turn onto a lightly floured board and knead very lightly for 1-2 minutes - no more. Shape into a round cake (8 inches diameter) or shape using a shortbread mould. Prick all over with a fork. Alternatively roll out the dough to approx. 1/8th inch thickness and use a biscuit cutter to make biscuits/cookies. Prick the biscuits with a fork. Place the dough on a greased and lined baking sheet.
N.B. if you use a shortbread mould remember that the dough should be pressed into the prepared mould and then inverted and turned out onto the baking sheet. The wooden mould is used to give the shape and never placed in an oven.

Cook at 170C/325F/Gas 3 for about 50 -60 minutes for 1 large shortbread or 20-30 minutes for biscuits. The shortbread/biscuits should be lightly brown at the edges and creamy almond beige in the centre. Dredge with powdered/caster sugar and place on a cooling rack until cold.

Thin shortbread biscuits can make a quick easy dessert. Combine whipped cream with equal quantities of good quality lemon curd (fold the two together) and layer with raspberries. You will need 3 x 2 1/2-3inch diameter biscuits per portion. Top with a dollop of cream and fresh berries and surround with fresh raspberry coulis. Alternatively, mix the whipped cream with some whisky (Scotch of course) or Amaretto in place of the lemon curd.

All the best,
Archiduc
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