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Old 11-29-2017, 08:25 PM   #1
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Shortbread techniques

For years I've made the same shortbread recipe varying the flavors in it by changing up the spice or adding a little dried fruit or nuts.

I've noticed that many recipes call for powdered sugar instead of the usual granulated. Why is this?

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Old 11-29-2017, 09:32 PM   #2
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I have two different shortbread recipes. One calls for brown sugar and the other, granulated.
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Old 11-29-2017, 11:29 PM   #3
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Shortbread often has no liquids added to the dough except for the little bit that is in the butter. Confectioners sugar will dissolve more easily in the butter while granulated sugar may not. I like using powdered sugar because it is the texture of the flour and corn starch and I like the consistency of the shortbread to be rich crumbly, and almost chalky. When I make shortbread I just make a ball of shortbread, then press it flat onto the cookie sheet. I make them of consistent size and then only barely brown them on the edges. They are a very fragile cookie. They are my absolute favorite cookies. I'll send you my address. <wink>
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Old 11-30-2017, 12:19 AM   #4
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Every time I hear something about shortbread, I always think of the old earworm : https://youtu.be/4v5rsEa9vUI

BTW, if you listen to the lyrics, it's incredible about the children in bed, "one mos' dead".

How far we have come.
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Old 12-05-2017, 02:53 PM   #5
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My favourite uses sifted xxx sugar and some corn starch.
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Old 12-07-2017, 10:31 AM   #6
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Apparently we make better shortbread with powdered sugar than Lee Drummond or Ina Gartens. Let's keep it our secret.

https://www.msn.com/en-us/foodanddri...klC?li=BBnb7Kw

Last year I made shortbread and added finely chopped apricots and they were OH so subtle and delicious, everyone raved.
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Old 12-07-2017, 11:42 AM   #7
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Mom loved shortbread cookies. I like to make Texas Sandies, a shortbread cookie with pecans and an egg yolk added to the dough.
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Old 12-07-2017, 06:58 PM   #8
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The Macadamia Nut Shortbread Cookie recipe
that I have calls for granulated sugar.
Then the dough is shaped into
a rectangular log, wrapped in plastic wrap for a
sit in the `fridge and then sliced into about 1/4
inch cookies and baked off.
BUT WAIT!
Then you dip them in melted Chocolate to guild
that lily a bit farther, MMM!
They have a nice, not-too-hard-not-too-soft texture,
but a good crunch and melt in your mouth appeal.

Click image for larger version

Name:	Mac Nut Shortbread Cookies.jpg
Views:	22
Size:	117.0 KB
ID:	28624

I have a batch sitting in the deep freeze to
slice`n bake for my Mother when she gets here
this weekend! Part of her birthday gift/celebration.
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Old 12-07-2017, 11:07 PM   #9
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Quote:
Originally Posted by Kaneohegirlinaz View Post
The Macadamia Nut Shortbread Cookie recipe
that I have calls for granulated sugar.
Then the dough is shaped into
a rectangular log, wrapped in plastic wrap for a
sit in the `fridge and then sliced into about 1/4
inch cookies and baked off.
BUT WAIT!
Then you dip them in melted Chocolate to guild
that lily a bit farther, MMM!
They have a nice, not-too-hard-not-too-soft texture,
but a good crunch and melt in your mouth appeal.

Attachment 28624

I have a batch sitting in the deep freeze to
slice`n bake for my Mother when she gets here
this weekend! Part of her birthday gift/celebration.
Look wonderful. Have you posted the recipe?
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Old 12-07-2017, 11:24 PM   #10
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Just looked at this thread. I LOVE shortbread cookies and kgirl, you had me at macadamia nuts - would love the recipe as well!

Bucky....my grammy used to sing me that song way back in the day when I was little and helped her make shortbread cookies. it was fun and OK back then and yes....times have sure changed!
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