"Discover Cooking, Discuss Life."

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

Reply
 
Thread Tools Display Modes
 
Old 01-29-2008, 04:16 AM   #1
Senior Cook
 
Join Date: Dec 2007
Location: Buffalo ny
Posts: 211
Shortbread cookie poll

Ok so... I've decided that my favorite cookie to make is the shortbread.
I thought it'd be kinda cool to do a poll. Some people use granulated sugar and some use powdered sugar. Which one do you use?

I use powdered. I think it makes them more chewy and yummy!

__________________

tdiprincess is offline   Reply With Quote
Old 01-29-2008, 04:18 AM   #2
Master Chef
 
Join Date: Jan 2008
Location: Cicero, IL
Posts: 5,093
Wife makes these so I had to ask her, she says she prefers powdered sugar. She says it gives it a nicer texture.
__________________

Maverick2272 is offline   Reply With Quote
Old 01-29-2008, 04:23 AM   #3
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,763
Send a message via Yahoo to ChefJune
I like brown sugar. It makes them "butterscotch-y."
__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 01-29-2008, 04:26 AM   #4
Senior Cook
 
Join Date: Dec 2007
Location: Buffalo ny
Posts: 211
I'll have to try the brown sugar next time... Do you have a generic recipe? And do you use any other flavors for them?
tdiprincess is offline   Reply With Quote
Old 01-29-2008, 04:32 AM   #5
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,763
Send a message via Yahoo to ChefJune
just sub out brown sugar for the white!

Maple sugar is divine if you can find some!
__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 01-29-2008, 04:35 AM   #6
Senior Cook
 
Join Date: Dec 2007
Location: Buffalo ny
Posts: 211
cool thanks! I'll keep my eyes open for it!
tdiprincess is offline   Reply With Quote
Old 01-29-2008, 04:45 AM   #7
Executive Chef
 
Dina's Avatar
 
Join Date: May 2004
Location: Mission, Texas
Posts: 2,686
Send a message via Yahoo to Dina
Amazon.com: Maple Sugar: Grocery Maple sugar is delicious for baking and HEAVENLY on coffee.
__________________
Dina
If you have much, give of your wealth. If you have little, give of your heart. - Arab proverb
Dina is offline   Reply With Quote
Old 01-29-2008, 05:03 AM   #8
Senior Cook
 
Join Date: Dec 2007
Location: Buffalo ny
Posts: 211
Thanks i will definitely look for it. So does it generally sub for brown sugar? or can it be any of the sugar?
tdiprincess is offline   Reply With Quote
Old 01-29-2008, 07:27 PM   #9
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,763
Send a message via Yahoo to ChefJune
In shortbread, I would sub it for all the sugar.
__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 01-30-2008, 02:42 AM   #10
Executive Chef
 
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
powdered sugar will give you a crisp and smooth texture. granular sugar will give you a sandy texture. both taste great.
Robo410 is offline   Reply With Quote
Old 01-30-2008, 04:08 AM   #11
Master Chef
 
Join Date: Jan 2006
Location: Texas
Posts: 5,296
I have never made shortbread cookies, but they are one of my favorite cookies by far!
sattie is offline   Reply With Quote
Old 02-07-2008, 09:00 PM   #12
Certified Cake Maniac
 
LPBeier's Avatar
 
Join Date: Feb 2007
Location: The Great "Wet" North
Posts: 20,250
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!"
__________________
Living gluten/dairy/sugar/fat/caffeine-free and loving it!
LPBeier is offline   Reply With Quote
Old 02-08-2008, 01:46 AM   #13
Executive Chef
 
Join Date: Aug 2004
Location: Raton,NM, USA
Posts: 4,572
Quote:
Originally Posted by ChefJune View Post
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?
__________________
"It's so beautifully arranged on the plate - you know someone's fingers have been all over it." - Julia Child
jpmcgrew is offline   Reply With Quote
Old 02-10-2008, 04:40 AM   #14
Senior Cook
 
CanadianMeg's Avatar
 
Join Date: Sep 2005
Location: Sask, CANADA
Posts: 153
Must be powdered sugar and must be butter when I make shortbread cookies. :)
CanadianMeg is offline   Reply With Quote
Old 04-13-2008, 01:30 AM   #15
Senior Cook
 
Join Date: Apr 2008
Location: Canada
Posts: 266
My favorite cookies to make are shortbread too! Wow, I never used brown sugar to make them before. Can't wait to try it.
Calya is offline   Reply With Quote
Old 04-13-2008, 01:50 AM   #16
Head Chef
 
Join Date: Oct 2004
Location: Boston area
Posts: 2,488
Quote:
Originally Posted by LPBeier View Post
....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
QSis is offline   Reply With Quote
Old 04-13-2008, 09:52 AM   #17
Senior Cook
 
DrThunder88's Avatar
 
Join Date: Nov 2007
Location: Metro Detroit
Posts: 473
I like both kinds. Depends on what outcome I'm going for!
DrThunder88 is offline   Reply With Quote
Old 04-13-2008, 11:15 AM   #18
Head Chef
 
letscook's Avatar
 
Join Date: Sep 2004
Location: The Finger Lakes of NY
Posts: 2,020
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
__________________
One day your life will flash before your eyes. Make sure it's worth watching
letscook is offline   Reply With Quote
Old 04-13-2008, 04:11 PM   #19
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,763
Send a message via Yahoo to ChefJune
Quote:
Originally Posted by Robo410 View Post
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.
__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 04-14-2008, 04:24 AM   #20
Senior Cook
 
Join Date: Jan 2008
Posts: 337
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
__________________

archiduc is offline   Reply With Quote
Reply

Tags
None


Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off





All times are GMT -5. The time now is 10:47 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.
×