Here is a recipe that helen posted with some great tips. From: "Helen" <[email protected]> To: <[email protected]> Subject: Re: C n D: Whipped Shortbread, Date: December 23, 2008 7:17 PM
I made shortbread cookies yesterday using that butter I had in the fridge for the last 4 months. It was still good believe it or not. It's similar to the one Jan sent in except it also has cornstarch in it, but no vanilla. the only changes I made to this recipe which I'll paste below is the baking time, and in the way I formed the cookies. I also used parchment paper which works well for me when you're cookie sheets are not in the best of conditions. Lol. I also doubled the recipe since I had a whole pound of butter to use. I ended up with 51 cookies since I don't make mine too small. Instead of using a teaspoon to form the cookies and flattening them with the tines of a fork dipped in flour, I formed balls and flattened them with my palm. That works for me! And, I only baked them for about 12 minutes instead of the 30 minutes the recipe calls for. Okay, enough talk, here's the recipe. Lol. Whipped Shortbread 1 cup soft butter. ½ cup icing sugar. 1-1/2 cups all-purpose flour. ½ cup cornstarch. Using an electric mixer, beat butter until fluffy. Slowly add icing sugar and continue to beat until light and fluffy. Sift flour and cornstarch. Add dry ingredients gradually to creamed mixture beating constantly. Drop by teaspoonfuls on to greased cookie sheets and press each cookie slightly with the tines of a floured fork. Decorate cookies if desired. Bake for 30 minutes at 350. Enjoy! Merry Christmas everyone. Helen Whitehead, C N D List Moderator ----- Original Message ----- From: "Schulz, Maureen, SSA" <[email protected]> To: <[email protected]> Sent: Tuesday, December 23, 2008 3:06 PM Subject: RE: C n D: Whipped Shortbread, 3 I'm surprised; that sounds relatively easy. I would have thought short bread cookies much more complicated.-- Perhaps an inexperienced cookie maker like myself could try this and it would come out tasting good? -----Original Message----- From: Jan Bailey [mailto:[email protected]] Sent: Friday, December 19, 2008 3:24 AM To: [email protected] Subject: C n D: Whipped Shortbread, 3 Whipped Shortbread (another Scottish recipe) 1 c. butter 1 1/2 c. flour 1/2 c. icing sugar (powdered sugar) 1/2 tsp vanilla (optional) red or green cherries In bowl place butter, flour and icing sugar (and vanilla, if using) and beat with electric mixer for 10 minutes, until light and fluffy. Drop by teaspoonfuls onto ungreased or parchment-lined cookie sheet, or use an icing bag and pipe rosettes onto cookie sheet. Decorate each cookie with half a cherry. Bake at 325 degrees for 10 minutes or until just turning golden at edges. Remove to rack to cool. Not sure of quantity. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
