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Shortbread question

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Shortbread question

sparky401 | Sep 9, 2012 06:02 PM

I am looking for the penultimate shortbread cookie recipe, and I am in a quandry due to two recipes I've found to be useful. I've been using the Barefoot Contessa recipe (butter, flour, sugar, salt, vanilla) to rave reviews, but I find that you have to roll it out and cut the shapes, then refrigerate them before baking or they spread too much. Also, the texture is somewhat large-pored and crunches sharply when you bite down. Just made the Mark Bittman recipe from the Sunday NYTimes, which specifies sugar, flour, salt, butter, but the addition of an egg yolk and cornstarch. The baked result was, to me, more of a "sand" cookie than a shortbread, but I can see how the cornstarch would lighten the texture and make the crunch gentler. Am almost ashamed to admit that Lorna Doones are my Proustian madeleine for shortbread, but those Scottish ones in the Tartan tins are rapidly becoming my replacement cookie when the urge strikes. That said, I still want a roll of unbaked shortbread to be there in the freezer for slicing and baking when necessary. Any Chowhounds out there have a foolproof shortbread recipe they depend on and are willing to share?

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